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Ingenious Recipes to Use Up Your Thanksgiving Leftovers
Why let so much great food go to waste?
Continue the joy of Thanksgiving with these leftover-focused recipes.
Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)
Ever wake up the morning after Thanksgiving, open your refrigerator and wonder what to do with all those containers of leftovers crowding the shelves? My family is not big on eating the same dinner two nights in a row, so I’ve gotten creative with repurposing leftovers.
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Some of my go-to solutions are turkey Waldorf salad with cranberries, turkey sliders on leftover rolls, turkey chili and our family’s most requested meal: turkey soup. But some more inventive recipes use up all those leftover side dishes from the Thanksgiving feast. Here, I’m sharing my favorite five dishes, plus three from cookbook author and former Food Network host Bob Blumer.
Stuffing-Stuffed Mushrooms
Stuffing-Stuffed Mushrooms can be a great appetizer, but adding a little sausage turns it into a main dish.
Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)
These make a great appetizer; you can also make them a main meal by adding cooked sausage to the stuffing mix. — Marcia Kester Doyle
Serves 6
Ingredients
20 button mushrooms, washed and patted dry
2 tablespoons olive oil
½ cup finely diced onion
1 garlic clove, minced
2 tablespoons parsley
3 cups leftover stuffing
1 cup Parmesan cheese, divided
Salt and pepper to taste
2 tablespoons melted butter
Directions
Preheat oven to 350 degrees. Remove mushroom stems and chop. Melt olive oil over medium heat in a deep skillet, then sauté onions, mushroom stems and garlic until onions are tender. Remove pan from stove. Stir in parsley, stuffing, ½ cup Parmesan cheese, salt and pepper. Mix until blended. Place mushroom caps into a greased casserole dish and evenly stuff them with the mix. Drizzle melted butter over the mushrooms, then sprinkle the remaining ½ cup Parmesan cheese over it all. Bake for 20-30 minutes until tops are golden brown.
Mashed Potato Pancakes
Mashed Potato Pancakes are a savory way to repurpose this holiday staple.
Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)
Mashed potatoes are so versatile. Leftovers can be mixed into casseroles, added to sandwiches, fried, stirred into soups for thickening or used as a topping for shepherd’s pie. I love making them into savory pancakes, with leftover turkey gravy for the “syrup.” —MKD
Makes 12 pancakes
Ingredients
3 cups leftover mashed potatoes, room temperature
3 eggs
½ cup flour
1½ teaspoons garlic powder
Salt and pepper to taste
1½ cups shredded cheddar cheese
3 tablespoons fresh chopped chives
Oil for frying
* Optional toppings: sour cream, chopped green onion, leftover turkey gravy
Directions
In a large bowl, mix together mashed potatoes, eggs, flour and seasonings until blended. Fold in the cheese and chives. If the potato mixture is too moist, add more flour, 1 tablespoon at a time, until you can form 12 patties (1.5 centimeters thick). In a large skillet, add enough oil to coat the bottom. Heat, then add pancakes a few at a time. Fry them in groups, 2-3 minutes per side, until golden brown. Blot pancakes on a paper towel. Serve warm with a dollop of sour cream and chives on top, or leftover warm turkey gravy.
Mom’s Turkey Tetrazzini
Mom's Turkey Tetrazzini is a creamy pasta that's a great way to stretch leftovers.
Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)
I always looked forward to this dinner the day after Thanksgiving when Mom served it. The creamy pasta is comfort food at its finest. — MKD
Serves 6-8
Ingredients
1 pound spaghetti noodles
4 tablespoons butter
⅓ cup flour
2 cups milk or half-and-half
1½ cups grated Parmesan cheese
¾ cup white wine
1 teaspoon onion powder
1 teaspoon onion flakes
½ teaspoon garlic powder
Salt and pepper to taste
1 (16-ounce) can of mushrooms (with juice)
3 cups cooked, chopped turkey
1 cup turkey stock or chicken broth (as needed)
*Optional: 1 cup panko breadcrumbs, or ¾ cup slivered almonds, toasted
Directions
Cook spaghetti until al dente. Drain and set aside. Heat oven to 350 degrees. In a large pot, melt butter over medium heat. Whisk in flour to make a roux. Slowly add the milk (or half-and-half). Whisk rapidly, then add cheese, wine and seasonings. Stir until the mixture is smooth. Add mushrooms with the juice and chopped turkey. If the mixture is thicker than you prefer, add the stock a little at a time to loosen the sauce. Stir in almonds if using them. Add spaghetti to the pot and mix until evenly coated. Pour into a greased casserole dish. Top with breadcrumbs, then bake for 20 minutes or until bubbly and golden brown.
The Thanksgiving Burger
The Thanksgiving Burger is layered with all the flavors of the holiday table.
Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)
If you run out of turkey after Thanksgiving but still have plenty of side dishes, this recipe is a tasty way to use them. — MKD
Makes 4 burgers
Ingredients
1 pound ground turkey
Salt and pepper to taste
4 brioche buns
½ cup cranberry sauce
1 cup mashed potatoes (warmed)
1 cup stuffing (warmed)
½ cup turkey gravy (warmed)
Directions
Mix meat with seasonings and shape into 4 patties. Grill over medium heat until they reach the desired doneness. Spread 1 tablespoon of cranberry sauce over each bun half. Make each sandwich with a burger patty, followed by 4 tablespoons mashed potatoes, 4 tablespoons stuffing and 2 tablespoons gravy, then add the top of the bun.
Mashed Sweet Potato Muffins
Mashed Sweet Potato Muffins turns the beloved side dish into a delicious treat.
Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)
These muffins are a great way to use up cooked sweet potatoes. I often double the recipe and freeze half for later. — MKD
Makes 6 muffins
Ingredients
1½ cups leftover sweet potato casserole
1 (7½-ounce) box cornbread mix
¼ cup brown sugar
½ teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon cinnamon
½ cup milk
1 large egg
¼ cup oil
Directions
Preheat oven to 400 degrees. Mix all ingredients and pour into a well-greased 6-muffin tin. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Serve warm with butter.
Leftover Turkey Hash
This quick Turkey Hash can be an easy and hearty breakfast.
Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)
The perfect morning-after breakfast. Pairs well with mimosas and Bloody Marys as well as any leftover wine from the big meal. — Bob Blumer
Serves 4
Ingredients
2 tablespoons olive oil
2 tablespoons butter
4 garlic cloves, minced
1 large chopped shallot
1 cup each of diced roasted potatoes and carrots or other leftover root veggies
1 cup salvaged turkey leftovers, torn or cut into half-inch pieces
¼ cup of any leftover fresh herbs or parsley
¼ teaspoon chipotle powder (optional)
Salt and pepper to taste
4 eggs (1 per serving)
Directions
In a cast-iron or heavy-bottom pan over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons butter.
When the butter has melted, add minced garlic cloves, chopped shallots, diced roasted potatoes and carrots, and/or other leftover root vegetables. Sauté for about 10 minutes, add garlic and shallots, and cook for 5 more minutes or until veggies begin to brown.
Add turkey leftovers, leftover fresh herbs or parsley, chipotle powder, and salt and pepper.
Continue to sauté for a few more minutes until the contents are transformed into crispy, browned nuggets. Remove pan from heat.
As hash is at the final stage of browning, poach or fry eggs. Then transfer eggs onto the hash and serve straight out of the pan.
Leftover Turkey Pizza
Leftover Turkey Pizza combines all your Thanksgiving staples.
Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)
All your favorite Thanksgiving leftovers together on one crust. — BB
Serves 4
Ingredients
Premade pizza crust
2 tablespoons olive oil
1 cup leftover cranberry sauce
2 cups shredded leftover turkey
½ cup leftover dressing or stuffing
Leftover green beans, squash, bacon (optional)
1½ cups grated cheese
Leftover gravy (optional)
Directions
Preheat oven to 450 degrees. Brush pizza crust with olive oil and bake directly on the oven grate for 5 minutes or until it starts to get crispy. Remove from oven and immediately spread the entire surface with cranberry sauce. Top with shredded turkey, then crumble dressing or stuffing over the top. Add any other bits that seem appropriate (i.e., green beans, squash, bacon), and top with grated cheese.
Return pizza to oven and bake for 5-10 more minutes or until cheese is fully melted and bubbling. While the pizza is finishing, warm ¼ cup leftover gravy in a small pot.
Remove the pizza from the oven and drizzle with the gravy. Slice and serve immediately.
Leftover Turkey Tacos With Turkey-Skin Bacon
Hoisin sauce and a mandarin-avocado salsa elevate these Turkey Tacos With Turkey Skin Bacon.
Photograph by Scott Suchman (Food and Prop Stylist: Lisa Cherkasky)
This Chinese/Mexican mash-up leans on a simple hack that turns turkey skin into turkey bacon. — BB
Serves 4
Ingredients
1½ cups turkey meat (ideally, the dark meat), cut or torn into ½-inch pieces
As much turkey skin as you can salvage
½ cup canned mandarin slices, drained
1 avocado, skinned, seeded and diced
2 green onions, sliced thinly
2 tablespoons pomegranate seeds (optional)
4 6-inch flour or corn tortillas
4 tablespoons hoisin sauce
Jalapeño slices (optional)
Lime wedges
Directions
In a large heavy pan over medium heat, add the turkey skin, fat side down, and cook for about 10 minutes, turning once or until skin is super crispy — but not charred. Dredge on a paper towel. Reserve. Also reserve pan with fat.
To make the mandarin-avocado salsa, add drained mandarin slices, avocado, green onions and pomegranate seeds to a medium bowl. Toss and reserve.
Just before serving, heat the pan to medium-high, then add the turkey. Cook for 3 minutes, stirring occasionally.
While turkey is warming up, heat tortillas. If you have a gas stove, grill directly over burner for about 30 seconds per side, turning several times or until the tortilla is burnished on both sides. Repeat with all 4 tortillas. If you have another type of stovetop, heat tortillas in a dry pan over medium-high heat until they start to brown. Reserve.
To serve: Spread a tablespoon of hoisin sauce around the center of each tortilla. Spoon a quarter of the turkey mixture and a quarter of the mandarin-avocado salsa on top. Top with a few jalapeño slices and crumble the turkey-skin bacon over the top. Serve with a lime wedge.
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