What To Do With Thanksgiving Leftovers (My Delicious Ideas)

Thanksgiving dinner: a feast for the ages, right? But then comes the aftermath – a kitchen full of uneaten turkey, mashed potatoes, and cranberry sauce. Do not despair my friend, because I have some genius ideas for you. I am here to help you turn those leftovers into new, delicious meals.

Embrace the Sandwich: More Than Just Cold Cuts

You probably make a turkey sandwich. Everyone does. But I am telling you, your basic turkey sandwich is a missed opportunity. I make my Thanksgiving sandwich a culinary masterpiece. I use all the fixings for something truly special.

The Ultimate Leftover Sandwich Blueprint

I build my sandwiches with layers of flavor. I think about textures and how each ingredient compliments the other. I do not just slap things together.

• The Bread Base: I do not use just any bread. I recommend a sturdy brioche or a challah roll. I like something capable of holding up to the moisture.
• Turkey Time: I slice turkey thin, or I shred it. I like to mix dark and white meat for the best flavor.
• Cranberry Kick: I use a generous schmear of cranberry sauce. That sweet and tart really pops against the savory turkey.
• Stuffing Sensation: I always add a thin layer of stuffing. It adds a wonderful texture and that classic Thanksgiving flavor.
• Gravy Goodness: I warm a little gravy and use it for dipping. Some people put it in the sandwich; I find that gets messy.
• The Secret Weapon: I sometimes add a slice of sharp cheddar or a dollop of cream cheese. It sounds weird, but I promise it works beautifully.

I remember one year, my Aunt Carol looked at my sandwich like I was crazy. She was a traditionalist, you know? Just turkey and bread. But then she tried a bite of mine, and her eyes got wide. She said, “Where has this been all my life?” I just smiled. I knew.

Reinventing Mashed Potatoes: Beyond the Side Dish

Mashed potatoes are a Thanksgiving staple. But I always have so much left over. I never let them go to waste. I see them as a versatile ingredient for new creations.

Mashed Potato Marvels

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I think of mashed potatoes as a blank canvas. I can do so many things with them. They are so forgiving.

1. Potato Cakes: I mix leftover mashed potatoes with an egg, a little flour, and some chopped chives or green onions. I form them into patties and pan-fry them until they are golden brown and crispy. I serve them with sour cream or applesauce.
2. Shepherd’s Pie Topping: I use mashed potatoes as the glorious topping for a quick shepherd’s pie. I just chop up some leftover turkey and vegetables, maybe some corn and peas, and simmer them in a little leftover gravy. I spread the mashed potatoes over the top and bake until bubbly and golden. It is comfort food at its finest.
3. Potato Croquettes: I combine mashed potatoes with some shredded cheese, a little cooked bacon or ham, and roll them into balls. I bread them with panko crumbs and fry them. They are like little golden nuggets of joy. My neighbor’s kids gobble these up every time I make them.

My first attempt at potato cakes was a disaster. They fell apart in the pan. I learned I did not use enough flour. Live and learn, right? Now, I am a pro.

Transforming Turkey: From Roast to Revelation

The turkey is the star of the show. So, I make sure its encore is just as impressive. I never want to eat plain turkey for days.

Creative Turkey Dishes

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Turkey is incredibly versatile. I can make so many different meals with it. I just have to think outside the box.

• Turkey Chili: I shred or dice leftover turkey and add it to my favorite chili recipe. It adds a lean protein and absorbs all those wonderful chili flavors. It is a hearty and warming meal, especially on a cold November night.
• Turkey Pot Pie: I cut turkey into chunks and combine it with leftover vegetables, like carrots, peas, and green beans. I use leftover gravy as the base for the filling. I top it with a store-bought pie crust or even some leftover biscuits. I bake it until the crust is golden and the filling is bubbly.
• Turkey Tacos or Enchiladas: I shred turkey and season it with taco seasoning. I use it as a filling for tacos, burritos, or enchiladas. I serve with all the usual fixings: salsa, guacamole, cheese, and sour cream. This is a family favorite in my house. My son, Leo, requests this every year.
• Turkey Noodle Soup: I simmer the turkey carcass for a rich broth. Then, I add shredded turkey, leftover vegetables, and egg noodles. It is a classic for a reason – warming and incredibly satisfying.

I once tried to make turkey curry, and let me tell you, it was not good. Some flavors just do not mix. I learned my lesson. Stick to what works or experiment carefully.

Cranberry Sauce: Not Just for Turkey

That vibrant, tangy cranberry sauce often gets overlooked in the leftover frenzy. But I see its potential. It is so much more than a side dish.

Cranberry Concoctions

I always find new ways to use cranberry sauce. It adds a little zing to so many dishes.

• Cranberry Parfait: I layer cranberry sauce with yogurt, granola, and fresh fruit for a quick and healthy breakfast or snack.
• Cranberry Vinaigrette: I whisk cranberry sauce with olive oil, a little vinegar, Dijon mustard, and a pinch of salt and pepper. It makes a fantastic dressing for a holiday-spin salad. I love it on a salad with candied pecans and goat cheese.
• Cranberry Bars: I spread cranberry sauce over a shortbread crust, top with an oat crumble, and bake until golden. It is a lovely dessert or a sweet treat with coffee.
• Cranberry Glaze: I warm cranberry sauce slightly and use it as a glaze for pork tenderloin or even chicken. It adds a beautiful sweetness and shine.

My husband, bless his heart, used to just eat it straight from the can. I could not watch. I had to intervene. Now he asks me for my cranberry vinaigrette recipe.

Stuffing Secrets: Beyond the Bird

Leftover stuffing is a treasure. It has so much flavor already packed in. I hate to see it wasted.

Stuffing Successes

I think of stuffing as a building block for new meals. It is already seasoned and cooked, which makes it super easy.

• Stuffing Waffles: I press leftover stuffing into a waffle iron until crispy. I top these with a fried egg and a drizzle of gravy for an amazing brunch. This one sounds odd, but trust me, it is a game changer. My cousin told me about this, and I was skeptical. Now I make extra stuffing just for this.
• Stuffing Balls: I roll stuffing into small balls, bake them until crispy, and serve them as appetizers with a dipping sauce. Or I add them to soup.
• Stuffed Bell Peppers: I mix stuffing with a little extra turkey or ground meat, add some tomato sauce, and use it to stuff bell peppers. I bake them until tender.

The Gravy Train: Do Not Let It Stop

Gravy is the liquid gold of Thanksgiving. I never throw out leftover gravy. It is too precious.

Gravy’s Grand Finale

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Gravy makes everything better. I use it to elevate other dishes.

• Gravy-soaked Sandwiches: I dip the entire turkey sandwich into warm gravy before each bite. It is messy, but oh so good.
• Soupy Base: I use leftover gravy as the base for a quick soup. I add some noodles, shredded turkey, and vegetables.
• Pot Pie Helper: I use it as the savory liquid in my turkey pot pie. It works perfectly.
• Poutine Perfection: If you are feeling adventurous, I pour warm gravy over french fries and top with cheese curds for a Thanksgiving poutine. It is decadent, but glorious.

My brother once tried to drink the leftover gravy. I stopped him. Some things are just not meant to be, even if they look tempting in the moment.

Storage Savvy: Keeping Leftovers Fresh

Proper storage is essential. I want to enjoy my creations later in the week, not worry about food going bad.

Maximizing Freshness

I always follow these simple rules for storing leftovers:

1. Cool Quickly: I divide large amounts of food into smaller containers. This helps them cool down faster. I never leave food out for more than two hours.
2. Airtight Containers: I use airtight containers to prevent spoilage and keep food fresher for longer. Glass containers are my preference.
3. Label Everything: I always label containers with the date and contents. It helps me know what I have and when I need to eat it by.
4. Freezing Finesse: I freeze portions of turkey, gravy, and even mashed potatoes. They freeze very well. I just make sure to use freezer-safe bags or containers.

Leftover Item	Refrigerator Life (Days)	Freezer Life (Months)
Cooked Turkey	3-4	2-6
Stuffing	3-4	1
Mashed Potatoes	3-5	2
Gravy	1-2	2-3
Cranberry Sauce	7-10	1-2

I forgot to label some mysterious container last year. I found it weeks later and had no idea what it was. I had to throw it out. Lesson learned: always label!

Creative Combinations: The Thanksgiving Bowl

Sometimes, I just want to throw everything into a bowl. It is chaotic, but delicious.

The Leftover Bowl Philosophy

I start with a base of mashed potatoes or stuffing. Then I add shredded turkey, a spoonful of cranberry sauce, and a generous pour of warm gravy. It is like a deconstructed Thanksgiving dinner in a single dish.

My Aunt Carol still gives me the side-eye for this one. But I tell her, freedom of food expression, Aunt Carol! She usually ends up asking for a bite anyway.

FAQ

How long are Thanksgiving leftovers safe to eat?

I usually recommend eating most Thanksgiving leftovers within three to four days if you store them properly in the refrigerator. Gravy is a bit more sensitive, so I try to use that within one to two days. Always trust your nose and eyes; if it looks or smells off, do not risk it.

Can I freeze all my Thanksgiving leftovers?

You can freeze most Thanksgiving leftovers. Turkey, gravy, and mashed potatoes freeze quite well. Stuffing can be frozen, but sometimes the texture gets a bit mushy after thawing. Cranberry sauce also freezes, but it might be a little less firm when you thaw it.

What is the best way to reheat Thanksgiving leftovers?

I like to reheat leftovers slowly to prevent them from drying out. I usually use the oven for larger items like turkey slices or stuffing. For smaller portions, I use the microwave or even a pan on the stovetop, adding a splash of broth or gravy to keep things moist.

I have a lot of leftover vegetables. What should I do?

I turn leftover cooked vegetables like green beans or roasted carrots into a quick side dish by sautéing them with garlic and herbs. I also add them to soups, stews, or even my turkey pot pie. They are great in a breakfast scramble too with some leftover turkey.