Thanksgiving leftovers are a chance to make new meals instead of reheating the same dishes. With a little creativity you can turn turkey, mashed potatoes, cranberry sauce, and more into fresh, exciting dishes that are easy to make and great for using up what’s left.
Turkey and Cranberry Grilled Cheese
Spread cranberry sauce on two slices of bread, layer with sliced turkey and plenty of cheese, then grill in a pan over medium heat until the bread is golden and the cheese is melted, about 4–5 minutes per side.
Sweet Potato Pancakes
Mix 1 cup leftover sweet potato casserole with 1 egg, 1/2 cup flour, and 1/4 cup milk until smooth. Cook spoonfuls on a greased skillet over medium heat for 3–4 minutes per side, until golden. Serve with maple syrup.
Stuffing Muffins
Preheat oven to 350°F (175°C). Mix 2 cups leftover stuffing with 1 beaten egg and 1/4 cup chicken broth. Spoon into a greased muffin tin and bake 15–20 minutes, until the tops are golden and slightly crisp.
Turkey Pasta Casserole
Preheat oven to 350°F (175°C). In a baking dish, combine 2 cups shredded turkey, 3 cups cooked spaghetti, 1/2 cup peas, and 1 cup mushroom sauce. Top with grated cheese and bake 20–25 minutes, until bubbly and golden.
Cranberry BBQ Turkey Sandwich
Spread cranberry sauce on a slice of bread, add shredded turkey and a drizzle of BBQ sauce, top with another slice of bread and grill over medium heat for 4–5 minutes per side, until the bread is crispy and golden.
Turkey and Spinach Quesadilla
Heat a tortilla in a pan over medium heat. Add 1/2 cup leftover turkey, a handful of fresh spinach, and shredded cheese. Fold and cook 3–4 minutes per side, until golden and the cheese is melted. Serve with sour cream or guacamole.
Pumpkin Soup
In a pot, combine 2 cups leftover pumpkin puree with 3 cups vegetable broth, 1/2 cup cream, and a pinch of cinnamon. Simmer over medium heat for 15–20 minutes, stirring occasionally. Serve hot with a drizzle of cream and roasted pumpkin seeds.
Turkey and Veggie Stir-Fry
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add 1 cup leftover turkey, 1 cup mixed vegetables, and 2 tablespoons soy sauce. Stir-fry 5–6 minutes, until the vegetables are tender and the turkey is heated through. Serve over rice.
Cranberry Brownies
Prepare a brownie mix according to the box, then swirl 1/2 cup cranberry relish into the batter. Bake as directed, usually about 20–25 minutes at 350°F (175°C). Let cool before cutting.
Stuffing Waffles
Preheat your waffle iron and spray with nonstick spray. Spoon 1/2 cup leftover stuffing onto the iron and cook 3–4 minutes, until crispy. Top with a fried egg and a drizzle of gravy.
Turkey Pot Pie
Preheat oven to 375°F (190°C). Mix 2 cups leftover turkey, 1 cup mixed vegetables, 1/2 cup gravy, and 1/2 cup cream. Pour into a pie crust, cover with another crust, and bake 30–35 minutes, until the crust is golden.
Turkey Chili
In a large pot, combine 2 cups leftover turkey, 1 can diced tomatoes, 1 can kidney beans, and 1 tablespoon chili powder. Simmer over medium heat 20–25 minutes, stirring occasionally. Serve with shredded cheese and sour cream.
Turkey Bagel Sandwich
Toast a bagel, spread a spoonful of cranberry sauce on one half, layer with sliced turkey and cheese if you like, then warm in the oven at 350°F (175°C) for about 5 minutes until the cheese softens. Serve warm.
Turkey Samosas
Mix 1 cup shredded turkey, 1/2 cup mashed potatoes, 1/4 teaspoon curry powder, and a pinch of salt. Place a spoonful of filling in samosa wrappers, fold and seal, then deep-fry or air-fry at 375°F (190°C) for 8–10 minutes, until golden. Serve with chutney or yogurt dip.
Apple, Turkey, and Cheese Sandwich
Spread mayo or mustard on whole-grain bread. Layer with sliced turkey, thin apple slices, and cheddar. Toast in a skillet over medium heat 3–4 minutes per side, until the bread is golden and the cheese melts. Serve with chips or a salad.
