One year when all the grandkids were little, someone asked me to make a tater tot casserole, cause their mom would not. Since Tater Tots is not on my list of things to buy, I did a little research and found a ghastly looking thing with leftovers from Thanksgiving topped with tater tots. I created my own version in a 9 x 13 buttered dish. As best as I can recall, the stuffing went on the bottom, next, layers of mashed potatoes, turkey, cranberries, more stuffing topped with gravy, tater tots on top. The taters got nice and crispy, the gravy and cranberries sort of dissolved into the casserole and it was very good. Grandkids loved it and a little of the dish went home with each of them, to have for lunch, and give mom a break.
What I like best is to roast the carcass and all saved bones, along with leeks, onions, parsley, whole garlic cloves, and carrots, then added to water to make a rich stock. Which is what I am doing right now. To the strained stock I add real baby carrots from the Farmer's Market, onions, shallot, celery, baby spinach picked from my garden, San Marzano whole tomatoes (cut up) and roasted garlic. For some reason, I always seem to have a few lasagna noodles in my pantry, so I boil those, then cut to bite size and put into the soup during the last few minutes. Yummy stuff.