This is what we had for Thanksgiving this year because there were just a few people at our house and it was more of "just another day" vibe. It can obviously be made any time of the year and would be a great way to use up leftovers, or if you eat Thanksgiving early in the day, it would be a great supper alternative because people are still digesting the huge early meal.
1 can of Crescent Rolls
1 box of Stove Top Stuffing
Heat oven to 350 degrees. Open and separate the crescent rolls and then spread them out on a baking sheet. The wide ends will overlap and you want to create a circle in the center (some people place a small bowl upside down in the center and then work around that). Layer the turkey, then on top of the turkey place the stuffing, and then place the cranberry sauce on top of that. Next pull the skinny ends up and over the turkey/stuffing/cranberries. Because I'm not about the visual and more about getting it done, I had some skinny ends that were a bit long so I pulled them off and put them in areas were there wasn't much dough. Place this in the over for 15 minutes and then cut and eat.
Notes: I made the cranberry sauce from scratch. Super easy and quick and I like it better than what comes out of the can. Also, we grabbed turkey meat from the deli because we weren't making a big turkey for just a few folks.