35 Ingenious Thanksgiving Leftover Recipes

Handy Gear for Leftover Magic

To make the most of your Thanksgiving leftovers, it's essential to have the right tools. Here are some handy kitchen gear items that can help you create delicious meals:

• Half-sheet pan
• Parchment paper
• 12-inch nonstick skillet
• Cast-iron skillet
• 9×13 baking dish
• Loaf pan
• Dutch oven
• Blender
• Panini press
• Food processor
• Pizza stone
• Muffin pan
• Sheet-pan cooling rack
• Glass storage containers

With these tools, you can easily transform your leftover turkey, stuffing, and sides into new and exciting meals.

Turkey & Cranberry Monte Cristo

This sweet and salty sandwich brings diner vibes to your holiday table. Here's how to make it:

Ingredients (2 sandwiches) * Brioche, 4 slices * Mayonnaise, 2 Tbsp * Leftover turkey, 4 oz, sliced * Swiss cheese, 2 oz * Cranberry sauce, 2 Tbsp * Eggs, 2 * Milk, 2 Tbsp * Butter, 1 Tbsp * Powdered sugar, pinch

Directions 1. Spread each slice of brioche with mayonnaise. 2. Layer with turkey, Swiss, and a smear of cranberry sauce. Close to make 2 sandwiches. 3. Whisk eggs and milk in a shallow dish; dip both sides of each sandwich. 4. Melt butter in a nonstick skillet over medium; cook 2–3 minutes per side until golden and melty. 5. Dust with a pinch of powdered sugar and serve.

Day-After Thanksgiving Cobb Salad Jars

These meal-prep friendly jars are perfect for a colorful and crisp salad.

Ingredients (4 jars) * Ranch dressing, ⅔ cup * Romaine, 2 cups, chopped * Turkey, 1½ cups, diced * Roasted sweet potatoes, 1 cup, ½-inch * Green beans, 1 cup, chopped * Corn, ½ cup * Feta, ½ cup, crumbled * Dried cranberries, ¼ cup

Directions 1. Divide ranch among 4 mason jars. 2. Layer in roasted sweet potatoes, green beans, and corn. 3. Add turkey and top with romaine. 4. Sprinkle with feta and dried cranberries. 5. Seal and refrigerate; shake to dress before eating.

Turkey Shepherd’s Pie Skillet

This golden and comforting dish combines a saucy base with a mashed potato topping.

Ingredients * Butter, 2 Tbsp * Onion, 1 small, diced * Mixed leftover vegetables, 2 cups * Turkey, 2 cups, chopped * Gravy, 1 cup * Chicken broth, ½ cup * Dried thyme, ½ tsp; black pepper, ½ tsp * Mashed potatoes, 3 cups

Directions 1. Melt butter in a 12-inch skillet; cook onion 3 minutes. 2. Stir in mixed vegetables, turkey, gravy, and broth. 3. Season with thyme and pepper; simmer 2 minutes. 4. Dollop and spread mashed potatoes over top. 5. Broil 2–4 minutes until browned and bubbling.

Stuffing Waffles with Fried Eggs & Hot Honey

These crispy waffles with runny yolks are a brunch hero.

Ingredients * Leftover stuffing, 4 cups * Eggs, 2 (batter) + 4 (topping) * Chicken broth, 2–4 Tbsp if needed * Oil spray for waffle maker * Hot honey, 1 Tbsp

Directions 1. Mix stuffing with 2 beaten eggs; add broth to moisten if crumbly. 2. Coat a preheated waffle maker with oil spray; press mixture in and cook until crisp. 3. Fry 4 eggs to desired doneness. 4. Top waffles with eggs and drizzle with hot honey.

Cranberry-Turkey Quesadillas with Brie

This sweet-savory dish is done in minutes.

Ingredients * 8-inch tortillas, 4 * Turkey, 1 cup, shredded * Brie, 3 oz, thin slices * Cranberry sauce, ¼ cup * Butter, 1 Tbsp

Directions 1. On 2 tortillas, layer turkey, brie, and dollops of cranberry sauce. 2. Top with remaining tortillas. 3. Melt butter in a skillet; cook each quesadilla 2–3 minutes per side until golden and melty. 4. Slice and serve warm.

Leftover Mashed Potato Cheddar Cakes

These golden outside, creamy inside cakes are a hit.

Ingredients * Mashed potatoes, 3 cups * Egg, 1 * Sharp cheddar, ½ cup, shredded * Chives, 2 Tbsp, chopped * All-purpose flour, ¼ cup * Salt, ½ tsp * Neutral oil, 2 Tbsp

Directions 1. Mix mashed potatoes, beaten egg, cheddar, chives, flour, and salt. 2. Form 8 patties with damp hands. 3. Heat oil in a skillet over medium. 4. Pan-fry 3–4 minutes per side until deeply golden. 5. Serve with sour cream (optional).

Turkey Pot Pie Hand Pies

These portable comfort pies have flaky edges.

Ingredients * Puff pastry, 1 sheet, thawed * Turkey, 1 cup, chopped * Mixed vegetables, ¾ cup * Gravy, ¾ cup * Dried thyme, 1 tsp * Egg, 1, beaten (wash)

Directions 1. Heat oven to 400°F and line a sheet with parchment. 2. Stir turkey, vegetables, gravy, and thyme. 3. Cut puff pastry into 6 rectangles; spoon filling on one side; fold and crimp. 4. Brush with beaten egg. 5. Bake 18–22 minutes until puffed and golden.

Cranberry BBQ Turkey Sliders

These sticky, tangy sliders are crowd-pleasing football food.

Ingredients * Slider rolls, 12 * Turkey, 2 cups, shredded * BBQ sauce, ½ cup * Cranberry sauce, ¼ cup * Provolone, 6 slices * Butter, 2 Tbsp, melted + poppy seeds, ½ tsp

Directions 1. Heat oven to 350°F. Split slider rolls and place in a 9×13 dish. 2. Mix turkey with BBQ sauce and cranberry sauce. 3. Layer turkey mixture and provolone; cap with roll tops. 4. Brush with melted butter and sprinkle poppy seeds. 5. Bake 10–12 minutes until cheese melts.

Stuffing-Crusted Chicken Cutlets

Use stuffing as a crunchy coating.

Ingredients * Chicken cutlets, 1 lb * Dried, crumbled stuffing, 2 cups * Egg + water, 1 + 1 Tbsp * Oil, 2 Tbsp

Directions 1. Beat egg with water. 2. Dip chicken cutlets in egg, then press into stuffing. 3. Heat oil in skillet; cook 3–4 minutes per side until cooked through.

Green Bean Casserole Grilled Cheese

This creamy and crunchy grilled cheese is a must-try.

Ingredients * Country bread, 4 slices * Leftover green bean casserole, 1½ cups * Swiss cheese, 4 slices * Butter, 2 Tbsp

Directions 1. Butter outsides of bread. 2. Fill with green bean casserole and Swiss. 3. Griddle in a skillet or panini press until melty and golden.

Thanksgiving Fried Rice

This salty-sweet umami dish features cranberry pops.

Ingredients * Neutral oil, 2 Tbsp * Cold cooked rice, 3 cups * Turkey, 1 cup, diced * Chopped leftover veg, 1 cup * Soy sauce, 2 Tbsp * Sesame oil, 1 tsp * Dried cranberries, 2 Tbsp * Optional: 2 eggs

Directions 1. Heat oil in a wok; stir-fry cold rice 3 minutes. 2. Push to sides; scramble eggs if using. 3. Add turkey and veg; toss with soy and sesame oil. 4. Finish with dried cranberries.

Sweet Potato Pancakes with Cinnamon Whip

These pancakes are like dessert for breakfast.

Ingredients * Mashed sweet potatoes, 1 cup * Egg, 1 * Milk, ¾ cup * All-purpose flour, 1 cup * Sugar, 1 Tbsp * Baking powder, 1 tsp * Ground cinnamon, ½ tsp * Butter for griddle * Topping: whipped cream, ½ cup + pinch cinnamon

Directions 1. Whisk mashed sweet potatoes, egg, and milk. 2. Stir in flour, sugar, baking powder, and cinnamon. 3. Cook on a buttered griddle until bubbles form; flip and finish. 4. Top with whipped cream and a dusting of cinnamon.

Turkey Pho-ish with Herb Tray

This fast aromatic broth meets shredded turkey.

Ingredients * Chicken broth, 6 cups * Star anise, 2; cinnamon stick, 1 * Fresh ginger, 1-inch, sliced * Fish sauce or soy, 1 Tbsp * Rice noodles, 8 oz * Turkey, 2 cups, shredded * Lime wedges + herb tray (cilantro, basil, scallions)

Directions 1. Simmer broth with star anise, cinnamon stick, and ginger for 10 minutes; strain. 2. Season with fish sauce or soy. 3. Cook rice noodles in the broth per package. 4. Add turkey to warm through; serve with lime and herbs.

Mashed Potato Pizza with Garlic & Rosemary

This cheesy, creamy pizza has crispy edges.

Ingredients * Pizza dough, 1 * Mashed potatoes, 1½ cups * Mozzarella, 1 cup * Olive oil, 1 Tbsp * Rosemary, 1 tsp, chopped * Garlic powder, ¼ tsp

Directions 1. Heat oven and pizza stone to 500°F. 2. Stretch pizza dough; spread with mashed potatoes. 3. Top with mozzarella, drizzle olive oil, and sprinkle rosemary + garlic powder. 4. Bake 8–10 minutes until blistered.

Cranberry-Orange Yogurt Swirl Pops

These light and pretty pops are perfect for a post-feast sweet.

Ingredients * Greek yogurt, 1 cup * Cranberry sauce, ½ cup * Honey, 1 Tbsp * Orange zest, 1 tsp

Directions 1. Stir yogurt with honey and orange zest. 2. Marble in cranberry sauce; spoon into pops molds. 3. Freeze at least 4 hours.

Turkey & Wild Rice Stuffed Peppers

These cozy, colorful peppers are reheat-friendly.

Ingredients * Bell peppers, 4, halved * Cooked wild rice, 2 cups * Turkey, 2 cups, chopped * Gravy, ¾ cup * Cheddar, ½ cup * Dried thyme, ½ tsp

Directions 1. Heat oven to 375°F; line a sheet with parchment. 2. Mix wild rice, turkey, gravy, cheddar, and thyme. 3. Stuff peppers; bake 20–25 minutes until tender.

Leftover Gravy Poutine

This crispy fries, hot gravy, and melty curds dish is a favorite.

Ingredients * Frozen fries, 24 oz * Hot gravy, 2 cups * Cheese curds, 1½ cups

Directions 1. Bake fries until very crisp. 2. Pile on a platter; pour hot gravy over. 3. Scatter cheese curds; serve immediately.

Cranberry-Teriyaki Turkey Lettuce Wraps

These crunchy, sweet-savory wraps are light and refreshing.

Ingredients * Turkey, 2 cups, diced * Neutral oil, 1 Tbsp * Teriyaki sauce, 2 Tbsp + cranberry sauce, 1 Tbsp * Rice vinegar, 1 tsp * Shredded carrots, 1 cup * Butter lettuce, 1 head

Directions 1. Sauté turkey in oil 2 minutes. 2. Stir in teriyaki, cranberry sauce, and rice vinegar. 3. Spoon into butter lettuce cups with carrots.

Stuffing-Topped Baked Mac & Cheese

This crunchy-creamy bake uses noodles and stuffing.

Ingredients * Cooked macaroni, 8 oz * Cheese sauce, 2 cups * Crumbled stuffing, 1 cup * Butter, 1 Tbsp, melted

Directions 1. Toss macaroni with cheese sauce in a buttered 9×13. 2. Mix stuffing with melted butter; scatter on top. 3. Broil to golden and bubbly.

Turkey Ramen with Soft Eggs

This cozy bowl is ready in 15 minutes.

Ingredients * Chicken broth, 4 cups * Instant ramen, 2 packs (discard seasoning) * Mushrooms, 1 cup, sliced * Turkey, 2 cups * Soy sauce, to taste * Soft-boiled eggs, 2 * Scallions, sliced

Directions 1. Simmer broth with mushrooms 5 minutes. 2. Add ramen noodles; cook 3 minutes. 3. Stir in turkey and season with soy. 4. Serve with halved eggs and scallions.

Cranberry Balsamic Chicken Sausage Skillet

This weeknight quickie loves leftover cranberry.

Ingredients * Neutral oil, 1 Tbsp * Chicken sausage, 12 oz, sliced * Red onion, 1, sliced * Shaved Brussels sprouts, 1 cup * Balsamic vinegar, 2 Tbsp * Cranberry sauce, 2 Tbsp

Directions 1. Sear chicken sausage in oil 3 minutes. 2. Add red onion and Brussels; cook 4–5 minutes. 3. Glaze with balsamic and cranberry sauce; toss to coat.

Turkey Enchilada Skillet

This cheesy, saucy dish is a no-roll shortcut.

Ingredients * Turkey, 2 cups, shredded * Corn tortillas, 10, torn * Enchilada sauce, 2 cups * Mexican blend cheese, 1 cup * Cilantro, for garnish

Directions 1. Simmer turkey, tortillas, and enchilada sauce 5–6 minutes. 2. Top with cheese; cover to melt. 3. Finish with chopped cilantro.

Thanksgiving Stromboli (Stuffed Bread Roll)

Everything good rolled up and baked golden.

Ingredients * Pizza dough, 1 * Turkey, 1 cup, shredded * Stuffing, 1 cup * Gravy, ½ cup * Provolone, 4 slices * Egg, 1, beaten

Directions 1. Heat oven to 400°F; line a sheet with parchment. 2. Down center of rolled dough, layer provolone, turkey, stuffing, and drizzle gravy. 3. Fold/roll, seal seam, and brush with beaten egg. 4. Bake 20–25 minutes until deep golden; rest 10 minutes before slicing.

Cornbread-Cranberry Breakfast Trifle

This sweet-tart brunch layers are perfect for a morning treat.

Ingredients * Crumbled cornbread, 3 cups * Cranberry sauce, 1½ cups * Vanilla yogurt, 2 cups * Pecans, ¼ cup, chopped

Directions 1. In a glass bowl, layer cornbread, cranberry sauce, and yogurt. 2. Repeat layers; top with pecans. 3. Chill 30 minutes.

Mashed Potato Soup with Cheddar & Chives

This silky and fast soup is made in a blender.

Ingredients * Mashed potatoes, 2 cups * Chicken broth, 3 cups * Milk, ½ cup * Garlic powder, ¼ tsp * Cheddar, ½ cup * Chives, for topping; salt & pepper

Directions 1. Blend mashed potatoes, broth, milk, and garlic powder. 2. Warm in a pot; stir in cheddar. 3. Season with salt and pepper; top with chives.

Crispy Turkey Spring Rolls (Baked)

These great dunkers are perfect for game night.

Ingredients * Spring roll wrappers, 12 * Turkey, 2 cups, shredded * Slaw mix, 1 cup * Hoisin, 2 Tbsp * Soy sauce, 1 Tbsp * Oil spray

Directions 1. Heat oven to 425°F; set a cooling rack on a sheet. 2. Mix turkey, slaw, hoisin, and soy. 3. Fill and roll using wrappers; place on rack, spray tops. 4. Bake 12–15 minutes until crisp.

Cranberry-Orange Vinaigrette

This glossy pink dressing is perfect for all salads.

Ingredients * Cranberry sauce, ¼ cup * Olive oil, 3 Tbsp * Apple cider vinegar, 1 Tbsp * Orange zest, 1 tsp * Dijon, ½ tsp * Pinch salt

Directions 1. Blend cranberry sauce, olive oil, apple cider vinegar, orange zest, Dijon, and salt until smooth. 2. Adjust acidity to taste.

Sweet Potato & Black Bean Tacos

These smoky, hearty tacos are budget-friendly.

Ingredients * Roasted sweet potatoes, 2 cups, cubed * Black beans, 1 (15 oz) can, rinsed * Chili powder, 1 tsp * Ground cumin, ½ tsp * Tortillas * Avocado + lime

Directions 1. Warm sweet potatoes and black beans with chili powder and cumin. 2. Load into warmed tortillas. 3. Finish with avocado and lime.

Leftover Roll Garlic Bread

Turn dinner rolls into sizzling sides.

Ingredients * Dinner rolls, 6, halved * Butter, 3 Tbsp * Garlic, 1 clove, minced * Parsley, 1 Tbsp, chopped * Pinch salt

Directions 1. Melt butter with minced garlic; stir in salt. 2. Brush over rolls; broil 1–2 minutes. 3. Sprinkle with parsley.

Turkey & Broccoli Alfredo Bake

This creamy, cozy dish is kid-approved.

Ingredients * Cooked pasta, 8 oz * Turkey, 2 cups * Small broccoli florets, 2 cups, blanched * Alfredo sauce, 2 cups * Mozzarella, ½ cup

Directions 1. Mix pasta, turkey, broccoli, and Alfredo in a buttered 9×13. 2. Top with mozzarella; bake at 375°F for 15–18 minutes.

Cranberry-Lime Mocktail Spritz

This bright and bubbly drink is a palate cleanser.

Ingredients * Cranberry juice, 1 cup * Lime juice, 1 Tbsp * Honey or agave, 1 tsp * Sparkling water, 2 cups

Directions 1. Stir cranberry juice with lime juice and honey. 2. Add ice and top with sparkling water.

Turkey Fried Gnocchi with Sage

This crispy gnocchi with savory bits is a 15-minute skillet.

Ingredients * Shelf-stable gnocchi, 18 oz * Olive oil, 2 Tbsp * Turkey, 1 cup, diced * Frozen peas, 1 cup * Fresh sage, 1 tsp, chopped * Salt & pepper

Directions 1. Pan-fry gnocchi in olive oil 6–7 minutes until crisp. 2. Add turkey, peas, and sage; cook 2–3 minutes. 3. Season with salt and pepper.

“Everything But the Plate” Rice Bowls

Build-your-own bowls everyone devours.

Ingredients (4 bowls) * Warm rice or quinoa, 4 cups * Turkey, 2 cups * Mixed roasted vegetables, 1½ cups * Cranberry sauce, ½ cup * Gravy, ½ cup

Directions 1. Portion rice/quinoa into 4 bowls. 2. Add turkey and roasted vegetables. 3. Drizzle warm gravy and finish with a dollop of cranberry sauce.

Pumpkin Pie Milkshakes

This dessert alchemy is perfect for the last slices.

Ingredients * Leftover pumpkin pie, 2 slices * Vanilla ice cream, 2 cups * Milk, ½ cup * Pinch cinnamon

Directions 1. Blend pumpkin pie, ice cream, milk, and cinnamon until thick. 2. Pour into chilled glasses.

Leftover Hash Breakfast Wraps

These freezer-friendly wraps are grab-and-go.

Ingredients * Chopped leftover roasted potatoes/veg, 3 cups * Diced turkey or sausage, 1 cup * Large tortillas, 6 * Shredded cheddar, 1 cup * Hot sauce, to taste

Directions 1. Warm the roasted potatoes/veg with turkey or sausage. 2. Fill tortillas with mixture and cheddar. 3. Wrap tightly and toast seam-side down in a skillet; add hot sauce. 4. To freeze: wrap individually in foil and freeze up to 2 months.

Thanksgiving Leftovers

Thanksgiving leftovers don’t have to feel like a repeat; they’re a shortcut to cozy, craveable meals all week long. From skillet dinners and sheet-pan bakes to freezer-friendly wraps and brunch treats, these ideas help you use every last bite of dinner. Keep portions flexible, swap in what you have, and lean on the quick techniques above to get dinner on the table fast.