Gobbling up Thanksgiving dinner is just the beginning! Now comes the best part: transforming those delicious leftovers into exciting new meals. From cozy comfort food to quick weeknight dinners, these 25 creative recipes will make you look forward to the day after the feast. Let’s turn that turkey and those sides into something spectacular—read on for all the tasty inspiration!
Turkey and Stuffing Casserole
Mixing holiday leftovers into a cozy casserole transforms them into a comforting weeknight meal. This turkey and stuffing bake layers savory flavors with minimal effort, perfect for busy evenings. It’s a hearty dish that feels both familiar and fresh.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups of shredded cooked turkey
– 3 cups of prepared stuffing (store-bought or homemade)
– 1 can (10.5 oz) of cream of mushroom soup
– 1 cup of chicken broth
– 1/2 cup of sour cream
– 2 cups of frozen mixed vegetables (like peas and carrots)
– 1/2 cup of shredded cheddar cheese
– A couple of tablespoons of melted butter
– A splash of Worcestershire sauce
– Salt and pepper, as needed
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with cooking spray.
2. In a large bowl, combine the shredded turkey, cream of mushroom soup, chicken broth, sour cream, frozen vegetables, and Worcestershire sauce; mix until evenly coated.
3. Tip: Use leftover gravy instead of broth for extra richness if you have it on hand.
4. Spread the turkey mixture evenly in the prepared baking dish.
5. Top the mixture with the prepared stuffing, pressing it down lightly with a spoon.
6. Drizzle the melted butter over the stuffing layer to help it crisp up in the oven.
7. Tip: For a crunchier topping, mix in some crushed crackers with the stuffing before adding it.
8. Sprinkle the shredded cheddar cheese evenly over the top.
9. Cover the dish with aluminum foil and bake at 375°F for 30 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and the edges are golden brown.
11. Tip: Let it rest for 5-10 minutes after baking to set the layers and make slicing easier.
12. Season with salt and pepper to taste before serving.
This casserole emerges with a creamy, savory interior and a crispy, cheesy top that’s irresistible. The turkey stays moist, and the vegetables add a pop of color and texture. Try serving it with a side of cranberry sauce for a festive twist or over mashed potatoes for an extra hearty meal.
Creamy Mashed Potato Pancakes
These crispy-edged pancakes transform leftover mashed potatoes into a savory breakfast or side dish. They’re creamy inside, golden outside, and ready in minutes. Just mix, shape, and fry.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– About 2 cups of cold leftover mashed potatoes
– A couple of large eggs
– A quarter cup of all-purpose flour
– A handful of shredded cheddar cheese
– A small handful of chopped fresh chives
– A splash of milk if your mash is super thick
– Salt and black pepper to season
– A couple tablespoons of vegetable oil for frying
– A dollop of sour cream for serving
Instructions
1. In a large bowl, combine 2 cups of cold mashed potatoes, 2 beaten eggs, and 1/4 cup of flour.
2. Mix until just combined—overmixing can make the pancakes dense.
3. Fold in 1/2 cup of shredded cheddar cheese and 2 tablespoons of chopped chives.
4. If the mixture feels too stiff to shape, add 1-2 tablespoons of milk to loosen it.
5. Season generously with salt and black pepper, tasting a pinch to adjust.
6. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat until shimmering, about 350°F.
7. Scoop 1/4-cup portions of the potato mixture and flatten into 1/2-inch thick patties with your hands.
8. Carefully place the patties in the hot skillet, leaving space between them.
9. Cook for 3-4 minutes per side until deeply golden brown and crispy.
10. Transfer to a paper towel-lined plate to drain any excess oil.
11. Repeat with the remaining mixture, adding more oil to the skillet as needed.
12. Serve immediately with a dollop of sour cream on top.
Expect a satisfying crunch giving way to a fluffy, cheesy interior. These pancakes pair perfectly with a fried egg for breakfast or alongside roasted chicken for dinner. For a twist, try mixing in cooked bacon bits before frying.
Thanksgiving Leftover Shepherd’s Pie
Holiday meals leave behind a delicious problem: all those leftovers. This shepherd’s pie solves it by turning turkey, stuffing, and mashed potatoes into a cozy, complete dinner. It’s the ultimate second-day upgrade, ready in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– About 3 cups of shredded leftover turkey
– A couple of cups of leftover stuffing
– A couple of tablespoons of butter
– A handful of frozen peas and carrots (about 1 cup)
– A sprinkle of dried thyme (about 1/2 teaspoon)
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Grab a 9×13-inch baking dish and grease it lightly with a bit of butter.
3. In a large bowl, combine the shredded turkey, leftover stuffing, frozen peas and carrots, dried thyme, salt, and pepper.
4. Pour in the splash of broth and mix everything until it’s evenly moistened. Tip: If your stuffing is already very moist, you can reduce the broth to just a quarter cup.
5. Spread this mixture evenly into the prepared baking dish, pressing it down gently.
6. In another bowl, stir the leftover mashed potatoes to loosen them up. If they seem stiff, mix in a tablespoon of broth or milk to make them spreadable.
7. Dollop the mashed potatoes over the turkey layer, then use a fork to spread them into an even layer, creating ridges on top. Tip: Those ridges will get beautifully crispy in the oven.
8. Dot the top with the remaining tablespoons of butter, cut into small pieces.
9. Place the dish in the preheated oven and bake for 25-30 minutes. You’re looking for the filling to be bubbling at the edges and the potato topping to be golden brown. Tip: For extra browning, broil for the final 2-3 minutes, but watch it closely to prevent burning.
10. Remove from the oven and let it rest for 5 minutes before serving.
Perfectly golden and bubbling, this pie delivers a comforting mix of savory turkey, herby stuffing, and creamy potatoes. The crispy potato topping gives way to a rich, moist filling that tastes even better than the original feast. Serve it straight from the dish with a simple green salad for a complete, satisfying meal that makes leftovers the main event.
Cranberry Turkey Sandwich with Brie
Savor the perfect post-holiday lunch with this cranberry turkey sandwich. It combines leftover roasted turkey, creamy brie, and tangy cranberry sauce on crusty bread for a satisfying meal that feels special but comes together quickly.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 slices of crusty sourdough bread
– About 2 cups of shredded leftover roasted turkey
– 4 ounces of brie cheese, sliced
– A generous 1/2 cup of whole-berry cranberry sauce
– A couple of big handfuls of fresh arugula
– A good glug of olive oil (about 2 tablespoons)
– A splash of balsamic vinegar (about 1 tablespoon)
Instructions
1. Preheat a panini press or a large skillet over medium heat (about 350°F for a press).
2. Brush one side of each bread slice lightly with the olive oil.
3. Place two slices, oiled-side down, on your work surface.
4. Evenly divide the shredded turkey and pile it onto the two bottom bread slices.
5. Layer the sliced brie cheese on top of the turkey.
6. Spoon the cranberry sauce over the brie, spreading it gently to cover.
7. In a small bowl, toss the arugula with the balsamic vinegar.
8. Top the cranberry layer with the dressed arugula.
9. Place the remaining bread slices on top, oiled-side facing up.
10. Carefully transfer one sandwich to the preheated press or skillet.
11. If using a press, close the lid and cook for 4-5 minutes until the bread is golden and crisp and the cheese is visibly melted.
12. If using a skillet, cook for 3-4 minutes per side, pressing down gently with a spatula, until golden and the cheese melts.
13. Repeat with the second sandwich.
14. Let the sandwiches rest for 1 minute before slicing diagonally.
Enjoy the warm, gooey brie melting into the savory turkey and sweet-tart cranberry. The peppery arugula adds a fresh crunch that cuts through the richness perfectly. Try serving it with a crisp dill pickle or a side of sweet potato fries for a complete, comforting meal.
Stuffed Acorn Squash with Thanksgiving Leftovers
Venture beyond the usual turkey sandwiches with this clever way to repurpose Thanksgiving leftovers. It transforms your extra stuffing, gravy, and cranberry sauce into a cozy, satisfying meal that feels brand new. You’ll love how the roasted squash adds a sweet, earthy base for all those familiar flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 medium acorn squashes, halved and seeded
– A couple of cups of leftover stuffing
– About a cup of leftover turkey, shredded
– A splash of leftover gravy (around 1/2 cup)
– A generous spoonful of leftover cranberry sauce
– 2 tablespoons of olive oil
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 400°F.
2. Brush the cut sides of the squash halves with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. Roast for 25 minutes until the flesh is just tender when pierced with a fork.
5. Remove the squash from the oven and carefully flip them over so the cut sides face up.
6. In a bowl, mix the leftover stuffing, shredded turkey, and a splash of gravy until well combined.
7. Divide the stuffing mixture evenly among the four squash halves, packing it in lightly.
8. Drizzle the remaining 1 tablespoon of olive oil over the stuffed squash.
9. Return the baking sheet to the oven and bake for another 20 minutes at 400°F until the stuffing is hot and the squash edges are golden brown.
10. Warm the remaining gravy in a small saucepan over low heat for 3-4 minutes, stirring occasionally.
11. Remove the stuffed squash from the oven and let them rest for 5 minutes before serving.
12. Top each stuffed squash half with a spoonful of warmed gravy and a dollop of cranberry sauce.
Warm and comforting, the roasted squash becomes tender and slightly caramelized, contrasting beautifully with the savory, herbaceous stuffing. The cranberry sauce adds a bright, tangy pop that cuts through the richness. For a fun twist, crumble some crispy fried onions or toasted pecans on top just before serving for extra crunch.
Savory Turkey and Sweet Potato Soup
Hearty and wholesome, this savory turkey and sweet potato soup is perfect for chilly evenings. It combines lean protein with sweet vegetables for a balanced meal. You’ll love how the flavors meld together in one pot.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 pound of ground turkey
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 2 medium sweet potatoes, peeled and cubed
– 4 cups of chicken broth
– 1 teaspoon of dried thyme
– A splash of apple cider vinegar
– A couple of handfuls of fresh spinach
– Salt and pepper
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound of ground turkey to the pot, breaking it up with a spoon, and cook until browned, 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in 1 chopped onion and 2 minced garlic cloves, cooking until softened, about 3 minutes.
4. Add 2 cubed sweet potatoes, 4 cups of chicken broth, and 1 teaspoon of dried thyme to the pot, bringing to a boil.
5. Reduce heat to medium-low, cover, and simmer until sweet potatoes are tender when pierced with a fork, 15-20 minutes. Tip: Check tenderness at 15 minutes to avoid overcooking.
6. Stir in a splash of apple cider vinegar and a couple of handfuls of fresh spinach, cooking just until spinach wilts, 1-2 minutes.
7. Season with salt and pepper, adjusting to your preference. Tip: Add pepper at the end to preserve its flavor.
Perfectly creamy from the sweet potatoes, this soup has a subtle tang from the vinegar. Serve it with crusty bread for dipping, or top with a dollop of Greek yogurt for extra richness.
Leftover Turkey Pot Pie
Just when you think holiday leftovers are done, this pot pie transforms them into a cozy new meal. It’s the ultimate comfort food that’s both thrifty and delicious, perfect for a chilly evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups of shredded leftover turkey
– A couple of carrots, chopped into small pieces
– A couple of celery stalks, diced
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 3 tablespoons of butter
– 3 tablespoons of all-purpose flour
– 2 cups of chicken broth
– A splash of heavy cream (about 1/4 cup)
– A pinch of dried thyme
– A pinch of salt and black pepper
– 1 package of store-bought pie crust (2 crusts)
– 1 egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 375°F.
2. In a large skillet, melt the butter over medium heat.
3. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until softened.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
6. Gradually pour in the chicken broth while stirring to avoid lumps.
7. Bring the mixture to a simmer and cook for 3-5 minutes until thickened.
8. Add the shredded turkey, heavy cream, dried thyme, salt, and pepper, and stir to combine. Remove from heat.
9. Roll out one pie crust and press it into a 9-inch pie dish.
10. Pour the turkey filling into the crust-lined dish.
11. Roll out the second pie crust and place it over the filling, crimping the edges to seal.
12. Cut a few slits in the top crust to allow steam to escape.
13. Brush the top crust with the beaten egg for a golden finish.
14. Bake in the preheated oven for 35-40 minutes, until the crust is golden brown and the filling is bubbling.
15. Let the pot pie cool for 10 minutes before serving.
After baking, the flaky crust gives way to a creamy, savory filling packed with tender turkey and vegetables. A drizzle of hot sauce or a side of cranberry sauce can add a fun twist to this classic dish.
Cranberry Sauce and Brie Bites
Bite-sized appetizers that balance sweet and savory in every mouthful. These cranberry sauce and brie bites come together quickly for any gathering. They’re the perfect make-ahead party snack.
Serving: 24 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of sheets of frozen puff pastry, thawed
– A block of brie cheese (about 8 oz)
– About a cup of whole-berry cranberry sauce
– A splash of water for sealing
– A sprinkle of fresh thyme leaves
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheets on a lightly floured surface.
3. Use a 2-inch round cutter to cut 24 circles from the pastry.
4. Place half of the pastry circles on the prepared baking sheet.
5. Cut the brie into 24 small cubes, about ½-inch each.
6. Place one brie cube in the center of each pastry circle on the baking sheet.
7. Spoon about 1 teaspoon of cranberry sauce over each brie cube.
8. Brush the edges of the pastry circles with a little water using your finger.
9. Top each with a remaining pastry circle and press the edges firmly to seal.
10. Use a fork to crimp the edges all around for a tight seal.
11. Bake in the preheated oven for 12-15 minutes, until golden brown and puffed.
12. Remove from the oven and let cool on the baking sheet for 5 minutes.
13. Sprinkle with fresh thyme leaves while still warm.
14. Transfer to a serving platter.
Vibrant and gooey, these bites offer a crisp pastry shell that gives way to melted brie and tangy cranberry. Serve them warm for the best texture, or make them ahead and reheat briefly before guests arrive. They pair wonderfully with a drizzle of honey or a side of toasted nuts for extra crunch.
Thanksgiving Leftover Quesadillas
Breathe a sigh of relief—those Thanksgiving leftovers just got a delicious second act. This quick-fix quesadilla turns your fridge odds and ends into a crispy, melty meal in minutes. It’s the ultimate no-fuss solution.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– A couple of large flour tortillas
– About a cup of shredded leftover turkey
– A half cup of mashed potatoes
– A quarter cup of cranberry sauce
– A handful of shredded cheddar cheese
– A tablespoon of butter
– A splash of olive oil
Instructions
1. Lay one flour tortilla flat on a clean surface.
2. Spread the half cup of mashed potatoes evenly over one half of the tortilla.
3. Top the potatoes with the cup of shredded turkey.
4. Dollop the quarter cup of cranberry sauce over the turkey.
5. Sprinkle the handful of shredded cheddar cheese over everything.
6. Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing down gently.
7. Heat a large skillet over medium heat for 1 minute.
8. Melt the tablespoon of butter with the splash of olive oil in the skillet, swirling to coat the bottom.
9. Carefully place the folded quesadilla in the skillet.
10. Cook for 3–4 minutes until the bottom is golden brown and crispy.
11. Flip the quesadilla using a spatula.
12. Cook for another 3–4 minutes until the second side is golden brown and the cheese is fully melted.
13. Transfer the quesadilla to a cutting board and let it rest for 1 minute to set the filling.
14. Slice the quesadilla into wedges with a sharp knife.
15. Serve immediately while hot.
Savor the contrast of the crispy tortilla against the creamy, savory filling, with the cranberry sauce adding a sweet-tart punch. For a fun twist, drizzle with leftover gravy or serve with a side of reheated stuffing for a full Thanksgiving encore.
Mashed Potato Waffles with Cranberry Sauce
Zesty leftover mashed potatoes get a crispy second life in this clever waffle recipe. Top them with tangy cranberry sauce for a sweet-savory combo that’s perfect for brunch or a quick dinner. It’s a fun, no-fuss way to transform basics into something special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– About 3 cups of cold leftover mashed potatoes
– A couple of large eggs
– A heaping 1/2 cup of all-purpose flour
– A splash of milk, around 1/4 cup
– A good pinch of salt and black pepper
– 1 tablespoon of melted butter, plus extra for greasing
– 1 cup of whole-berry cranberry sauce from a can or jar
Instructions
1. Preheat your waffle iron to medium-high, around 375°F. Lightly brush the plates with melted butter to prevent sticking.
2. In a large bowl, whisk the eggs until smooth. Tip: Cold potatoes blend easier if you break them up with a fork first.
3. Add the mashed potatoes, flour, milk, salt, pepper, and 1 tablespoon of melted butter to the bowl.
4. Stir everything together until just combined; a few lumps are fine to keep the waffles tender.
5. Scoop about 1/2 cup of batter onto the center of the hot waffle iron. Close the lid and cook for 5–7 minutes, until golden brown and crisp.
6. Repeat with the remaining batter, greasing the iron lightly between batches if needed. Tip: Keep cooked waffles warm in a 200°F oven on a baking sheet.
7. While the waffles cook, heat the cranberry sauce in a small saucepan over low heat for 3–5 minutes, stirring occasionally, until warmed through. Tip: Add a squeeze of lemon juice to the sauce for extra brightness if you like.
8. Serve the waffles immediately, topped with the warm cranberry sauce.
Fluffy on the inside with a satisfying crunch outside, these waffles balance creamy potatoes with the tart pop of berries. For a savory twist, try them with a fried egg on top or a drizzle of hot sauce—leftovers never tasted so good.
Turkey and Cranberry Sauce Pizza
Yep, you read that right—turkey and cranberry sauce pizza. It’s the ultimate Thanksgiving leftovers hack, turning holiday flavors into a crispy, cheesy pie in minutes. No fancy skills needed, just grab your dough and go.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A 12-inch pizza dough (store-bought is fine!)
– A cup of shredded mozzarella cheese
– A cup of cooked turkey, shredded or chopped
– A half-cup of cranberry sauce (the jellied kind works best)
– A quarter-cup of cream cheese, softened
– A couple of tablespoons of olive oil
– A splash of balsamic glaze for drizzling (optional)
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to get it hot.
2. Roll out the pizza dough on a floured surface to a 12-inch circle, about 1/4-inch thick.
3. Brush the dough lightly with olive oil to prevent sogginess.
4. Spread the softened cream cheese evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle the shredded mozzarella cheese over the cream cheese layer.
6. Evenly distribute the cooked turkey on top of the cheese.
7. Dollop small spoonfuls of cranberry sauce over the turkey, spacing them out.
8. Season with a pinch of salt and black pepper.
9. Carefully transfer the pizza to the preheated stone or sheet using a peel or inverted baking tray.
10. Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly.
11. Remove from the oven and let it cool for 2-3 minutes to set.
12. Drizzle with balsamic glaze if using, then slice and serve immediately.
Mmm, this pizza delivers a perfect combo: a crispy crust with gooey cheese, savory turkey, and tangy cranberry bursts. The cream cheese base adds a creamy richness that balances the tartness. Try serving it with a simple arugula salad on the side for a fresh contrast, or slice it into squares for a fun party appetizer.
Stuffing Muffins with Sausage and Apple
These savory muffins transform classic stuffing into individual portions perfect for holiday meals or weeknight dinners. They combine hearty sausage, sweet apple, and aromatic herbs in a convenient grab-and-go format that’s crisp on the outside and tender inside.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of ground breakfast sausage
– 2 medium apples, peeled and diced
– 1 yellow onion, finely chopped
– 2 stalks of celery, chopped
– 4 cups of cubed day-old bread (about half a loaf)
– 2 cups of chicken broth
– 2 large eggs
– 1/4 cup of melted butter
– A couple of tablespoons of chopped fresh sage
– A splash of olive oil for the pan
– Salt and black pepper to season
Instructions
1. Preheat your oven to 375°F and grease a 12-cup muffin tin with olive oil.
2. Heat a large skillet over medium-high heat, then add the sausage and cook for 5-7 minutes until browned, breaking it into crumbles with a spatula.
3. Tip: Drain any excess fat from the sausage to keep the muffins from getting greasy.
4. Add the onion, celery, and apple to the skillet and sauté for 5 minutes until softened.
5. In a large bowl, combine the bread cubes, sausage mixture, sage, salt, and pepper, tossing gently to mix.
6. Whisk together the chicken broth, eggs, and melted butter in a separate bowl until smooth.
7. Pour the wet ingredients over the bread mixture and stir until everything is evenly moistened, letting it sit for 5 minutes to absorb.
8. Tip: Press the mixture firmly into the muffin cups with a spoon to help them hold their shape while baking.
9. Bake at 375°F for 20-25 minutes, until the tops are golden brown and a toothpick inserted comes out clean.
10. Tip: Let the muffins cool in the tin for 5 minutes before removing to prevent them from falling apart.
11. Use a knife to loosen the edges, then transfer the muffins to a wire rack to cool slightly.
Delightfully crisp on the outside with a moist, savory interior, these muffins offer a burst of sweet apple and savory sausage in every bite. Serve them warm alongside roasted turkey or as a standalone snack with a drizzle of gravy for extra richness.
Butternut Squash and Turkey Risotto
Hearty and comforting, this butternut squash and turkey risotto is a one-pot wonder perfect for chilly evenings. It combines creamy arborio rice with savory ground turkey and sweet roasted squash for a satisfying meal that comes together with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 1 pound ground turkey
– 1½ cups arborio rice
– 4 cups chicken broth, kept warm on the stove
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– ½ cup dry white wine
– ½ cup grated Parmesan cheese
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter
– A couple of fresh sage leaves, chopped
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until tender and lightly browned, stirring halfway through. Tip: Roasting concentrates the squash’s sweetness.
2. Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground turkey, breaking it up with a spoon, and cook for 5-7 minutes until no longer pink. Transfer to a plate.
3. In the same pot, melt the butter over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Add the arborio rice to the pot and toast for 2 minutes, stirring constantly, until the edges turn translucent. Tip: Toasting the rice helps it absorb liquid better for a creamier texture.
5. Pour in the white wine and cook, stirring, until it’s fully absorbed, about 2 minutes.
6. Begin adding the warm chicken broth, one ladleful (about ½ cup) at a time. Stir frequently and wait until each addition is mostly absorbed before adding the next. This process should take 20-25 minutes. Tip: Keep the broth warm to maintain a steady cooking temperature.
7. Once the rice is al dente and creamy, stir in the cooked turkey, roasted squash, chopped sage, and Parmesan cheese. Cook for 2 more minutes to heat through and combine.
8. Season with additional salt and pepper if needed, then remove from heat. The risotto should be thick and creamy but still loose enough to spread slightly on a plate. Serve it immediately for the best texture, topped with extra Parmesan and a crack of black pepper. It’s rich and savory with a hint of sweetness from the squash, making it a complete meal on its own or a standout side for a holiday spread.
Leftover Turkey and Spinach Frittata
Make the most of holiday leftovers with this simple, protein-packed frittata. It’s a quick, satisfying meal that transforms extra turkey into a delicious breakfast or brunch. You’ll have it on the table in under 30 minutes.Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 6 large eggs
– A splash of whole milk, about 2 tablespoons
– A couple of cups of chopped leftover cooked turkey
– A big handful of fresh spinach, roughly chopped
– Half a cup of shredded sharp cheddar cheese
– 1 tablespoon of olive oil
– A pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Crack the 6 large eggs into a medium bowl.
3. Add the splash of whole milk, a pinch of salt, and a few cracks of black pepper to the eggs.
4. Whisk the egg mixture vigorously until it’s completely smooth and slightly frothy, about 30 seconds. Tip: A good whisk here makes for a fluffier frittata.
5. Heat the 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat.
6. Add the couple of cups of chopped leftover turkey to the skillet. Cook, stirring occasionally, for 2-3 minutes until it’s warmed through.
7. Add the big handful of chopped fresh spinach to the skillet with the turkey. Cook for 1-2 minutes, just until the spinach wilts.
8. Pour the whisked egg mixture evenly over the turkey and spinach in the skillet. Tip: Don’t stir after pouring; let the eggs set from the bottom.
9. Sprinkle the half cup of shredded cheddar cheese evenly over the top of the eggs.
10. Let the frittata cook on the stovetop, undisturbed, for 3-4 minutes until the edges just start to set.
11. Transfer the skillet to the preheated oven. Bake for 8-10 minutes, or until the center is completely set and doesn’t jiggle when you gently shake the pan. Tip: Use an oven mitt to handle the hot skillet handle, as it will be very hot.
12. Carefully remove the skillet from the oven and let the frittata rest for 2 minutes before slicing.Zesty with pepper and rich from the cheddar, this frittata has a wonderfully fluffy texture with hearty bites of turkey. The spinach adds a fresh, earthy note that balances the dish perfectly. Serve it warm with a dollop of hot sauce or a side of fresh fruit for a complete meal.
Thanksgiving Leftover Egg Rolls
Kick those holiday leftovers out of the fridge and into something crispy. Thanksgiving leftover egg rolls transform your turkey, stuffing, and mashed potatoes into handheld delights that beat any boring sandwich. You’ll need just a few pantry staples to pull it off.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of cups of shredded leftover turkey
– About a cup of leftover stuffing
– A heaping half-cup of leftover mashed potatoes
– A splash of leftover gravy or cranberry sauce for dipping
– 8 egg roll wrappers
– A small bowl of water for sealing
– A couple of cups of vegetable oil for frying
Instructions
1. Lay one egg roll wrapper on a clean surface with a corner pointing toward you.
2. Place 2 tablespoons of shredded turkey in the center.
3. Top with 1 tablespoon of stuffing and 1 tablespoon of mashed potatoes.
4. Dip your finger in the water and moisten all four edges of the wrapper.
5. Fold the bottom corner over the filling, then fold in the left and right corners tightly.
6. Roll upward firmly to seal completely, pressing to ensure no air pockets remain.
7. Repeat steps 1-6 with the remaining wrappers and filling.
8. Heat vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer for accuracy.
9. Carefully add 2-3 egg rolls to the hot oil without overcrowding.
10. Fry for 3-4 minutes, turning occasionally with tongs, until golden brown and crispy.
11. Remove with tongs and drain on a wire rack set over a baking sheet.
12. Let cool for 2 minutes before serving.
Warm, crunchy wrappers give way to a savory, comforting filling that tastes like the holiday in every bite. Serve these immediately with your leftover gravy or cranberry sauce for dipping—they’re perfect as a game-day snack or a fun lunch the next day.
Conclusion
Now you have 25 creative ways to transform your Thanksgiving leftovers into delicious new meals. We hope these ideas inspire you to reduce waste and enjoy every last bite. Please try a recipe, leave a comment with your favorite, and share this roundup on Pinterest to help other home cooks!
