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The day after Thanksgiving, our fridge is packed. There is turkey, a little stuffing, a bowl of mashed potatoes and half a dish of cranberry sauce. Nobody wants to cook a whole new meal, but nobody wants the same plate again either.
Leftovers are a gift for busy parents. The turkey is already cooked, so most of the work is done. With a few pantry staples you can turn it into soup, casseroles, quesadillas and easy lunches the kids will eat.
Here are 15 easy Thanksgiving leftover recipes that use up turkey, stuffing, potatoes and more, so nothing goes to waste and dinner stays simple all weekend.
The Best Thanksgiving Leftover Recipes
This article is all about the best Thanksgiving leftover recipes.
1. Leftover Turkey Soup
What it is: A simple soup with carrots, celery, onion, garlic, rosemary and thyme simmered in chicken broth, then finished with chopped leftover turkey and orzo pasta.
It uses pantry staples and comes together in about 45 minutes, so it is an easy dinner the night after the big meal. Leftover chicken works too if the turkey is gone. Tip: Stir in the orzo with the turkey near the end and simmer just until the pasta is tender.
2. Turkey Pot Pie with Biscuits
What it is: Shredded leftover turkey, red potatoes, carrots and peas in a creamy sauce made with butter, flour, chicken stock and heavy cream, baked under homemade biscuits.
Kids love a golden biscuit on top, and the whole meal bakes in one 9×13 dish. It feels like a cozy Sunday supper made from what is already in the fridge. Tip: Keep the butter for the biscuits cold, cubed or shredded, so the biscuits bake up tender.
3. Thanksgiving Quesadilla
What it is: A flour tortilla layered with Monterey Jack, chopped turkey, stuffing, green bean casserole, creamed corn, mashed potatoes and sweet potatoes, cooked until crisp.
It takes about 10 minutes and lets everyone build their own with the leftovers they like best. A little cranberry sauce on the side makes a fun dip. Tip: Set all the fillings next to the stove before you start so you can assemble it quickly while the tortilla warms.
4. Leftover Turkey Pasta Bake
What it is: Rigatoni or penne baked with turkey in a creamy pesto sauce with mushrooms, garlic and plenty of melted mozzarella.
Cheesy pasta is an easy sell with kids, and the pesto makes the turkey taste brand new. It feeds about eight, so it works for a house full of guests. Tip: Cook the pasta 2 minutes less than the package says, since it keeps cooking in the oven.
5. Leftover Stuffing Muffins
What it is: Leftover stuffing and cubed turkey baked in a muffin tin with eggs, milk, parsley and cheddar until crispy on top.
These are handheld, so they make a quick breakfast or an after school snack. Kids can dip them in cranberry sauce or gravy. Tip: Grease the muffin tin well and fill each cup with egg just over half full to leave room for the muffins to rise.
6. Leftover Turkey Casserole
What it is: Chopped turkey, cornbread chunks, peas, carrots and green beans covered in a creamy gravy and mozzarella sauce and baked in a 9×13 pan.
It is ready in under 45 minutes and uses up leftover gravy and cornbread at the same time. The recipe makes about 10 servings, so there may be enough for lunch too. Tip: Bake it covered for 20 to 25 minutes, then uncover for the last 10 minutes.
7. Thanksgiving Leftovers Turkey Crescent Rolls
What it is: Refrigerated crescent dough rolled around shredded turkey, stuffing, mashed potatoes and cranberry sauce, brushed with butter and baked until golden.
They bake in about 15 minutes and little hands can help fill and roll them. Serve with warm gravy for dipping. Tip: Do not overstuff the triangles, or the dough will not roll up neatly.
8. Salsa Verde Turkey Enchiladas
What it is: Flour tortillas filled with turkey, cream cheese and cheddar, then baked in a creamy homemade salsa verde sauce with sour cream and cumin.
The creamy filling keeps leftover turkey moist, and the dish is easy to assemble ahead. It is a nice change from the usual holiday flavors. Tip: Spread one third of the sauce in the bottom of the greased pan before you add the rolled tortillas.
9. Loaded Turkey Panini
What it is: Thick bread layered with turkey, sage, cranberry sauce, goat cheese, bacon and Muenster, then grilled until golden and melted.
It takes about 10 minutes and turns a few slices of turkey into a hot lunch. Make one per person and let everyone pick their fillings. Tip: Out of cranberry sauce? The recipe says raspberry jam works too.
10. Turkey Tetrazzini
What it is: Spaghetti and cooked turkey tossed in a creamy cream cheese and Parmesan sauce, then baked in a casserole dish until the top turns golden.
There are no mushrooms and no canned soup, which makes it an easy pick for picky eaters. It also freezes well, so you can save a pan for a busy night. Tip: Cook the spaghetti just to al dente since it bakes again in the sauce.
11. Swiss, Turkey, and Cranberry Crostini
What it is: Toasted baguette slices topped with turkey and melted Swiss cheese, then finished with cranberry sauce, fresh rosemary and a drizzle of hot honey.
These make a fun snack board for the long weekend, and older kids can help top them. The recipe makes 24 pieces. Tip: Toast the baguette slices first, then add the turkey and cheese and toast again until melted.
12. Leftover Turkey Chili
What it is: Cooked turkey simmered with crushed tomatoes, carrots, bell peppers, beans, corn, chili powder, cumin and paprika.
Chili is a family favorite, and this one comes together in about 35 minutes in one pot. Serve it over rice to stretch it further. Tip: Leave out the red pepper flakes if your kids prefer it mild.
13. Pot Pie Soup With Turkey Leftovers
What it is: A creamy soup of carrots, celery, potatoes, mushrooms, corn and peas with shredded turkey, thickened with a cauliflower puree.
It tastes like pot pie but takes less work, and it is full of vegetables. The recipe makes about eight servings. Tip: Blend the cooked cauliflower with broth until smooth, then stir it in at the end to make the soup creamy.
14. Leftover Turkey Salad
What it is: Chopped turkey mixed with mayonnaise, Dijon, lemon juice, celery, red onion, dried cranberries and pecans.
It is ready in 15 minutes and needs no cooking, so it is perfect for packed lunches. The cranberries add a little sweetness kids enjoy. Tip: Serve it on lettuce or as a sandwich on sliced bread.
15. Sweet Potato and Turkey Enchilada Skillet
What it is: Shredded turkey, leftover mashed sweet potato and corn tortilla strips cooked in enchilada sauce and topped with melted Mexican cheese.
Everything cooks in one skillet in about 30 minutes, and it uses up leftover sweet potatoes too. Top with sour cream or Greek yogurt and green onions. Tip: Use 2 cups of store bought enchilada sauce if you do not want to make the homemade sauce.
Tips for Using Up Thanksgiving Leftovers
- Chill it fast. Get the turkey and sides into the fridge within two hours of dinner.
- Use it soon. Plan to eat leftovers within three to four days, or freeze them.
- Shred before storing. Pull the turkey off the bone while it is still warm so it is ready to use.
- Save the gravy. Leftover gravy adds flavor to casseroles, pot pies and shepherd style bakes.
- Freeze a pan. Casseroles like tetrazzini freeze well for an easy dinner in December.
Pin this post to your Thanksgiving board so you have these leftover ideas ready the day after the big meal.