Thanksgiving leftovers can as good (better?) than the big dinner itself. Now love your Thanksgiving leftovers in whole new ways. Here are all the best Thanksgiving leftovers recipe ideas you need to keep all that Thanksgiving deliciousness going.
What are some creative Thanksgiving leftover recipes?
The most classic, and perhaps obvious, Thanksgiving leftovers dish is the beloved Thanksgiving sandwich. We all know this mountain of goodness: a pile of everything — mashed potatoes, stuffing, turkey, gravy, cranberry sauce — layered atop a slice of plain white bread, with maybe another slice on top for good measure.
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But what if you want leftovers from Thanksgiving dinner to do something different? These Thanksgiving leftovers recipe ideas breathe new life into day-old food, like:
- Turn stale cornbread into amazing croutons for salad
- Transform leftover Thanksgiving turkey and stew it into gumbo or a deep-dish turkey pot pie
- Use leftover sweet potatoes to make sweet potato buttermilk pancakes or morning glory muffins for breakfast
Give thanks: Whether you need to repurpose the turkey or the Thanksgiving side dishes, your Thanksgiving leftovers recipe conundrum is solved. Here are all the best Thanksgiving leftovers recipes.
You’ll also like: Mulled Apple Cider and Roasted Beet and Citrus Salad. Also get our roundup of all the best Thanksgiving Dessert Recipes.
Thanksgiving Leftover Recipes Using Turkey Meat
For anyone who has leftover Thanksgiving turkey, rejoice. We’re using leftover turkey to cook cook spicy turkey gumbo, turkey pot pie, soup, and a sophisticated brie sandwich.
Ultimate Leftover Turkey Melts With Cranberry and Brie
An easy, classy Thanksgiving sandwich combining turkey, cranberry sauce, and Brie cheese. Bake until melted.
New Orleans-Style Turkey Gumbo
Thanksgiving leftovers never tasted so good. Make this smoky, spicy turkey gumbo, with andouille, peppers, and every good thing.
Deep-Dish Leftover Turkey Pot Pie
The best turkey leftovers ever. Homemade pot pie with butter crust, a comforting casserole stuffed with turkey, vegetables, and flavor.
Homemade Leftover Turkey Soup
A pot of easy, homemade turkey soup that will transform Thanksgiving leftovers into something better than the turkey itself. Get the recipe.
Creative Recipes Using Leftover Wine and Thanksgiving Sides
My favorite Thanksgiving leftovers? The sides. These leftovers recipes make the best of those good Thanksgiving side dishes, from cornbread to casseroles. Plus: what to cook with leftover wine.
Red Wine Spaghetti Carbonara (Spaghetti all’Ubriaco)
Have leftover wine? Here’s a perfect pairing: silky carbonara and good red wine, together in one gorgeous, simple pasta dinner.
Kale and Cornbread Salad
Let stale or leftover cornbread live its best post-Thanksgiving recipe life as indulgent croutons for this Southern kale salad with buttermilk herb dressing.
Kale and Butternut Squash Salad
Take your leftover Thanksgiving apple cider or roasted winter squash and turn it into the best salad you will have all winter.
Thanksgiving Leftovers Recipe Ideas for Breakfast
The best meal of the day calls for the best Thanksgiving leftovers recipes of all. Here, leftover sweet potato casserole transforms breakfast from blah to beautiful.
Sweet Potato Buttermilk Pancakes
Thanksgiving leftovers never had it so good. Candied sweet potato gets transformed into moist, fluffy buttermilk pancakes for breakfast.
Sweet Potato Morning Glory Muffins
An easy, nourishing sweet potato morning glory muffin recipe, whole wheat and full of apple, coconut, and nutty goodness.
Thanksgiving Leftover Recipe F.A.Q.s and Tips
Let’s address common questions about preparing, storing, and repurposing your holiday feast.
According to the USDA, cooked Thanksgiving leftovers, including turkey, stuffing, and gravy, are safe to eat for about three days when stored properly in the refrigerator. After that time, they should be discarded. Always refrigerate food less than two hours of being taken off the table to prevent entering the bacteria “danger zone.”
To prevent leftover turkey from becoming dry, avoid reheating it dry in a microwave. Instead, place the turkey slices in a shallow, microwave-safe bowl or oven-safe dish with a small amount of turkey broth or water and cover the dish. Microwave or reheat in a 300 degree F oven just until warmed through. This method keeps the meat moist and tender, perfect for dishes like our turkey melts.
Yes! Most Thanksgiving foods freeze well for 2 to 6 months if stored in freezer-safe, airtight containers.
Turkey: Freeze sliced or shredded turkey meat submerged in a little gravy or broth for the best texture when thawed.
Mashed Potatoes: Freeze flat in a sealed bag or airtight container.
Cranberry Sauce: Freezes beautifully in an airtight container.
What recipes do you make with your Thanksgiving leftovers? Share below!
Thanksgiving Leftovers Turkey Pot Pie
Ingredients
- 1 recipe perfect pie dough (recipe linked below)
- 4 cups cooked turkey meat, cut into a large dice
- 1 cup peeled, diced carrots (about 3 medium carrots)
- 1 cup peeled, diced celery (about 3 medium stalks)
- 1 cup peeled, diced yellow onion (about 1/2 large onion)
- 1/2 cup peas, fresh or frozen (no need to thaw)
- 1/2 cup corn kernels, fresh or frozen (no need to thaw)
- 4 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1 cup unsalted chicken or turkey stock
- 2 cups milk
- 1 bay leaves (optional)
- 1 sprig thyme
- 2 tablespoons minced fresh parsley
- 2 1/4 teaspoons kosher salt, or to taste
- 1 teaspoon fresh-cracked black pepper
- 2 tablespoons olive oil
- egg, whisked
- flaky sea salt, such as Maldon, to garnish
Instructions
For the Pie Dough
- Prepare a double-crust pie dough to the point of chilling the two flattened discs. Let rest, covered in the refrigerator, for at least one hour, or up to 24 hours.
- After you have made the turkey pot pie filling below, remove the pie doughs from the fridge, and roll on a lightly-floured surface to a round 1.5" to 2" wider than the pie tin, and about 1/8" thick. Proceed as written below.
For the Filling
- Preheat the oven to 425°F.
- While the pie dough is chilling, make the filling. Heat a large sauté pan or skillet over medium heat with the olive oil. Add the carrots, celery, and onion. Cook, stirring occasionally, until the onions are translucent and the vegetables have softened, about 7 to 10 minutes. Add the peas and corn and cook two minutes more. Remove from heat and set aside. TIP: If the vegetables start to brown too much, or the pan seems dry, add a tablespoon or two of water.
- Make the white sauce. In a large sauce pot, melt the butter over medium-high heat, swirling to make sure no areas of butter burn. Add the flour and whisk to a paste; this is your roux. Cook the roux until a light golden color, about 1 minute. Add the chicken or turkey stock in several additions, whisking thoroughly to make sure no lumps form. Whisk in the milk, thyme, parsley, salt, pepper, and bay leaves. Bring the sauce to a low boil, then stir constantly until thickened, about 2 to 3 minutes. PRO TIP: Leftover turkey gravy can be used as the stock, as long as it is not too thick.
- Remove from heat. Fish out the bay leaves and thyme. Add the diced turkey and the cooked vegetables to the sauce, and stir to combine. Taste for seasoning.
To Assemble and Finish
- On a lightly-floured surface, roll out one of the pie dough rounds with a rolling pin until the dough is about 1.5" to 2" wider than the pie pan and about 1/8" thick. Dust the pie dough with a little flour and rotate often so it does not stick to the rolling pin or the counter.
- Pour the turkey pot pie filling into the pie shell and smooth. Do not overfill.
- Roll out the other pie dough as above, and gently drape over the filling. Using a knife or kitchen shears, cut the excess dough from the pie, leaving about a 1" drape on all sides.
- Tuck the draped dough upward, folding it down onto the rim of the pie. Use the tines of a fork to crimp the edges and seal the two doughs. Lightly brush the egg wash over the pie and garnish the top with a sprinkle of flaky sea salt, such as Maldon. Use a knife to cut a few vents in the top. PRO TIP: Put the pie plate on a rimmed baking sheet or some tin foil to catch any juices that may spill out of the pie during baking.
- Bake for 45 to 50 minutes, until the crust is golden brown and the filling bubbles slightly from the vents. Rest for 15 to 20 minutes before serving.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
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