The day after Thanksgiving always leaves you with a lot of leftovers. Instead of wasting them, turn them into a new dish. If you need Thanksgiving leftover recipes, you’ve come to the right place.
Mind-Blowing Thanksgiving Leftover Recipes to Chew On
Thanksgiving is a wonderful time, but it always leaves you with a lot of leftovers. Here are the best recipes for Thanksgiving leftovers that you can try the days following Thanksgiving dinner.
- For the salad:
- 1/2 lb leftover turkey, thinly sliced
- 5 cups leftover roasted vegetables
- 3 cups leftover stuffing, cut into pieces
- 2 cups baby spinach
- 2 cups arugula
- 1/2 cup Parmesan shavings
- 1/2 cup chopped pecans, toasted
- 2 tbsp melted butter
- For the vinaigrette:
- 1/4 cup cranberry sauce
- 3 tbsp extra-virgin olive oil
- 2 tbsp freshly squeezed orange juice
- 1 tbsp red wine vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp fresh thyme leaves
- Pinch kosher salt
- Pinch crushed red pepper flakes
- Preheat oven to 400°F.
- Spread the leftover stuffing on a large baking sheet and drizzle with melted butter. Toast in the oven for 15 minutes.
- Whisk together orange juice, cranberry sauce, vinegar, and oil in a small bowl. Add in honey, thyme, Dijon mustard, salt, and red pepper flakes. Mix well.
- Mix the leftover vegetables, spinach, arugula, and dressing. Toss to combine. Top with leftover turkey, toasted stuffing, and parmesan.
- 4 1/2 cups crumbled leftover stuffing
- 2 cups leftover mashed potatoes
- 2 large eggs, beaten
- 1/4 cup leftover cranberry sauce
- 1/4 cup chopped fresh parsley
- 1/2 cup leftover gravy
- Vegetable oil, for the waffle iron
- Preheat the waffle iron to medium-high heat.
- In a bowl, combine stuffing, parsley, and beaten eggs.
- Brush oil on the top and bottom of the waffle iron.
- Scoop the stuffing mixture into the waffle iron, packing it firmly and evenly. Close the lid and allow to cook until golden brown. Repeat with the remaining stuffing mixture.
- Transfer waffles to a plate and top with mashed potatoes. Drizzle gravy and cranberry sauce to finish.
For Thanksgiving leftover recipes with a twist, here’s one for the books.
- For the marinade:
- 1 1/2 lb dark meat turkey, cut into bite-sized pieces
- 1 tbsp low-sodium soy sauce
- 1/2 tsp red Szechuan peppercorn, ground
- 1/2 tsp green Szechuan peppercorn, ground
- 1 tbsp cornstarch
- 1/2 tsp white pepper, ground
- 1/2 tsp black pepper, freshly ground
- 1 tbsp rice wine vinegar
- 1/2 tsp ground coriander
- For the stir-fry:
- 3 tbsp peanut oil, divided
- 3 stalks celery, sliced
- 8 to 12 dried red chilis
- 6 cloves garlic, sliced
- 1 tbsp ground red Szechuan peppercorn
- 2″ ginger, thinly sliced
- For the marinade, mix soy sauce, vinegar, and spices in a medium bowl. Add turkey and toss to combine. Add cornstarch and toss to coat. Cover and allow to rest in the refrigerator overnight.
- In a large skillet over medium heat, heat 2 tbsp oil and cook chilis, peppercorn, ginger, garlic, and celery. Stir-fry until the garlic is slightly golden. Transfer to a dish and set aside.
- Using the same skillet, add half the turkey and cook until golden. Transfer to the same dish as the chilis.
- Using the same skillet, add the final tbsp of oil and cook the rest of the turkey. Cook until golden.
- Return the turkey and chilis to the skillet. Stir-fry until heated through and well mixed.
- Top with roasted pumpkin seeds or peanuts before serving.
- 2 tbsp butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 4 tbsp flour
- 4 cups chicken or turkey stock
- 2 potatoes, peeled and diced
- 2 cups shredded turkey
- 1/2 cup frozen peas, thawed
- 2 tbsp chopped parsley
- 1 prepared pie crust
- 1 egg, lightly beaten
- Preheat oven to 350°F.
- In a saucepan, melt butter and cook chopped onion until soft. Add celery and carrots. Cook for 2 minutes. Add flour and cook for another 2 minutes. Pour in chicken stock and bring to a simmer. Add potatoes and cook until tender. Add turkey, parsley, and thawed peas.
- Pour the mixture into a casserole and cover it with the pie crust. Brush with egg wash over the top. Bake for 30 minutes until the crust turns golden.
- 1 lb leftover thinly sliced turkey
- 2 cups leftover stuffing
- 8 slices Swiss cheese
- 2 cups sauerkraut
- 4 tbsp Russian dressing
- 8 slices rye bread
- 4 tbsp unsalted butter, room temperature
- Kosher salt
- Freshly ground black pepper
- Preheat broiler and place the rack about 4 inches from the broiler. Line a baking sheet with foil.
- Butter each bread on one side. Place 4 slices on the baking sheet, buttered side down. On the sides facing up, spread Russian dressing. Then top each piece with a slice of cheese and stuffing. Add sauerkraut, turkey, and the rest of the cheese over that.
- Broil in the oven for about 2 minutes or until the cheese melts. Remove from the broiler.
- Spread the rest of the Russian dressing on the unbuttered sides of the remaining 4 slices of bread. Press each one down every open-faced sandwich to close, buttered side up.
- Return to the broiler and let the sandwich toast. Turn once to toast the other side as well. Serve.
Perhaps one of the easiest leftover Thanksgiving recipes, this crunchwrap is something you can prepare in a short amount of time.
- 4 large flour tortillas
- 1 cup each of leftover:
- Mashed potatoes
- Green beans
- Cranberry sauce
- 1 1/2 cup shredded leftover turkey
- 1 cup shredded white cheddar
- 1/2 cup gravy, warmed, for serving
- At the center of every tortilla, evenly spread mashed potatoes. Add green beans, turkey, stuffing, cranberry sauce, and white cheddar on top of the mashed potatoes.
- Fold the tortillas around the center, covering them. Once wrapped, flip each tortilla upside down so that the smooth side is on the top.
- Heat a thin layer of oil in a pan over medium heat. Cook one crunchwrap at a time with the seam side down. Once golden, flip the crunchwrap and cook the other side until golden.
- Repeat with the remaining crunchwraps. Slice in half and serve with gravy.
- 3 cups leftover mashed potatoes
- 1/2 tsp garlic powder
- 3 slices bacon, cooked and crumbled
- 1 1/3 cup panko bread crumbs
- 2/3 cup shredded cheddar cheese
- 2 tbsp thinly sliced chives
- 2 egg, beaten
- Vegetable oil, for frying
- Kosher salt
- Freshly ground black pepper
- Combine mashed potatoes, cooked bacon, chives, cheddar, garlic powder, salt, and pepper in a bowl.
- Place beaten eggs in one bowl and the panko bread crumbs in another bowl. Using a small ice cream scooper (or two spoons), scoop a 1-inch or 2-inch mashed potato ball and roll it with your hands. Dredge in the beaten eggs and then in the panko bread crumbs. Repeat with the remaining mashed potato mixture.
- To fry in a skillet: Heat 3 inches of oil in a cast iron skillet. Once it reaches 375°F, fry the mashed potato balls until golden brown on all sides. Transfer to a plate lined with a paper towel to drain the excess oil. Season with salt immediately.
- To fry in an air fryer: Set the air fryer to 375°F. Arrange mashed potato balls in a single layer in the basket and cook until golden brown. Season with salt immediately.
- Transfer to a nice plate before serving.
Leftovers are common at this time of the year. Don’t let them go to waste. Use these Thanksgiving leftover recipes to make delicious new dishes over the next few days after the holiday dinner.
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