25 Thanksgiving Leftover Recipes to Make After Dinner

Thanksgiving dinner is one of the most delicious meals of the year, but what happens when the celebration ends and your refrigerator is filled with leftover turkey, mashed potatoes, stuffing, cranberry sauce, and roasted vegetables? Instead of eating the same plate of food for several days, turn those holiday favorites into exciting new meals your family will love.

These 25 Thanksgiving leftover recipes to make after dinner will help you transform extra turkey into comforting casseroles, hearty sandwiches, creamy soups, flavorful pot pies, and quick skillet meals. You’ll also discover creative ways to use leftover mashed potatoes, stuffing, cranberry sauce, and roasted vegetables.

Whether you’re preparing a quick lunch the day after Thanksgiving or planning easy dinners for the weekend, these recipes make holiday leftovers delicious, practical, and budget-friendly.

1. Classic Thanksgiving Leftover Turkey Sandwich

A Thanksgiving leftover turkey sandwich is a simple way to enjoy holiday flavors without preparing another complicated meal. Tender turkey, cranberry sauce, stuffing, and gravy come together between slices of toasted bread for a satisfying lunch.

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 2

Ingredients

• 4 slices sourdough or sandwich bread
• 1 1/2 cups cooked turkey, sliced or shredded
• 1/2 cup leftover stuffing
• 1/4 cup cranberry sauce
• 2 tablespoons mayonnaise
• 2 slices provolone or Swiss cheese, optional
• 2 tablespoons warm gravy
• Butter for toasting

Instructions

1. Spread mayonnaise on one side of each bread slice.
2. Warm the turkey and stuffing separately until steaming hot.
3. Butter the outside of the bread slices.
4. Layer the turkey, stuffing, cranberry sauce, and cheese on two slices of bread.
5. Drizzle a little warm gravy over the filling, if desired.
6. Close the sandwiches and toast them in a skillet over medium heat until golden and crisp.
7. Flip carefully and cook until the cheese melts and the filling is hot.
8. Cut in half and serve immediately.

Serving tip: Add a thin layer of Dijon mustard for a tangy flavor that balances the richness of the turkey and stuffing.

2. Creamy Leftover Turkey Casserole

This creamy turkey casserole turns leftover roasted turkey into a comforting family dinner. A creamy sauce, tender vegetables, and a crunchy topping make it a delicious alternative to reheating the original Thanksgiving meal.

Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 50 minutes
Servings: 6

Ingredients

• 3 cups cooked turkey, diced
• 3 cups cooked pasta
• 1 can condensed cream of chicken soup, about 10.5 ounces
• 1 cup milk
• 1 cup frozen peas and carrots, thawed
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 cup crushed buttery crackers
• 2 tablespoons melted butter

Instructions

1. Preheat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
2. In a large bowl, combine the turkey, cooked pasta, cream of chicken soup, milk, peas and carrots, garlic powder, and black pepper.
3. Stir in half of the cheddar cheese.
4. Transfer the mixture to the prepared baking dish and spread evenly.
5. Sprinkle the remaining cheese over the top.
6. Mix the crushed crackers with melted butter and scatter over the cheese.
7. Bake for 30–35 minutes, until bubbling around the edges and hot throughout.
8. Let the casserole rest for 5 minutes before serving.

Serving tip: Use leftover roasted broccoli or green beans instead of peas and carrots. If your original Thanksgiving dishes were already heavily seasoned, taste the filling before adding salt.

3. Thanksgiving Leftover Turkey Pot Pie

Turkey pot pie is one of the best ways to use leftover turkey and vegetables. The creamy filling is topped with a golden pastry crust, creating a cozy dinner that’s perfect for a chilly November evening.

Prep time: 20 minutes
Cook time: 35–45 minutes
Total time: 1 hour 5 minutes
Servings: 6

Ingredients

• 3 cups cooked turkey, chopped
• 2 cups leftover cooked vegetables or mixed vegetables
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 2 cups chicken or turkey broth
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste
• 1 refrigerated pie crust
• 1 egg, beaten, optional for brushing

Instructions

1. Preheat the oven to 400°F.
2. Melt the butter in a saucepan over medium heat.
3. Whisk in the flour and cook for about 1 minute.
4. Slowly whisk in the broth and milk, stirring until the sauce thickens.
5. Add the thyme, pepper, turkey, and vegetables. Stir gently and remove from the heat.
6. Transfer the filling to a deep pie dish or oven-safe casserole dish.
7. Cover with the pie crust, trimming the excess dough and sealing the edges.
8. Cut a few small slits in the crust to allow steam to escape.
9. Brush with beaten egg if desired.
10. Bake for 35–45 minutes, until the crust is golden and the filling bubbles.
11. Rest for 10–15 minutes before serving.

Serving tip: If using vegetables already coated in gravy or sauce, reduce the broth slightly to prevent a watery filling.

4. Leftover Turkey and Stuffing Muffins

These individual turkey and stuffing muffins are a clever way to repurpose leftover stuffing. Each portion has a crisp outside and a soft center, with turkey and cheese adding extra flavor.

Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 35 minutes
Servings: 6 muffins

Ingredients

• 3 cups leftover stuffing
• 1 cup cooked turkey, finely chopped
• 2 large eggs
• 1/2 cup shredded cheddar cheese
• 2–4 tablespoons turkey broth, as needed
• 1/4 teaspoon black pepper
• Cooking spray or butter for the muffin pan

Instructions

1. Preheat the oven to 375°F and grease six large muffin cups.
2. Place the stuffing in a bowl and break up any large clumps.
3. Add the chopped turkey, eggs, cheddar cheese, and black pepper.
4. Mix until the ingredients hold together. Add a little broth if the stuffing is dry.
5. Divide the mixture among the muffin cups, pressing it down lightly.
6. Bake for 20–25 minutes, until the tops are golden and the centers are hot.
7. Allow the muffins to rest for 5 minutes before removing them from the pan.
8. Serve warm with leftover gravy.

Serving tip: These muffins work well as a side dish or a quick lunch. Make sure the centers reach 165°F when reheating leftovers.

5. Creamy Turkey Noodle Soup

Turkey noodle soup is a comforting way to use leftover turkey while creating a completely different meal. Tender noodles, vegetables, herbs, and a savory broth make this recipe ideal for the day after Thanksgiving.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6

Ingredients

• 3 cups cooked turkey, shredded
• 8 ounces egg noodles
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 6 cups turkey or chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream, optional
• Salt to taste

Instructions

1. Heat olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5–7 minutes until beginning to soften.
3. Pour in the broth and add thyme, parsley, and black pepper.
4. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Add the egg noodles and cook according to the package directions.
6. Stir in the shredded turkey and simmer until it is steaming hot.
7. Add the cream if you prefer a richer soup.
8. Taste and adjust the seasoning before serving.

Serving tip: For the best noodle texture, store leftover soup with the noodles separate when possible. They can absorb broth during refrigeration.

6. Leftover Mashed Potato Cakes

Turn leftover mashed potatoes into golden potato cakes with crisp edges and soft centers. They make an excellent breakfast, lunch, or side dish and require only a handful of everyday ingredients.

Prep time: 10 minutes
Cook time: 12–16 minutes
Total time: 26 minutes
Servings: 8 cakes

Ingredients

• 2 cups leftover mashed potatoes
• 1 large egg
• 1/2 cup shredded cheddar cheese
• 1/4 cup all-purpose flour
• 2 tablespoons chopped green onions
• 1/4 teaspoon black pepper
• 2 tablespoons oil or butter for frying

Instructions

1. Combine the mashed potatoes, egg, cheddar, flour, green onions, and black pepper in a bowl.
2. Mix until the ingredients form a thick, workable mixture.
3. Divide into eight portions and shape each into a small patty.
4. Heat oil or butter in a skillet over medium heat.
5. Place the patties in the skillet without overcrowding.
6. Cook for 3–4 minutes on each side, until golden brown and heated through.
7. Transfer to a paper towel-lined plate.
8. Serve warm with sour cream or leftover gravy.

Serving tip: If your mashed potatoes are already very soft, add flour one tablespoon at a time until the mixture holds its shape.

7. Turkey Cranberry Quesadillas

Turkey cranberry quesadillas combine savory turkey, melted cheese, and sweet-tart cranberry sauce in a crisp tortilla. This quick recipe is ideal for a casual lunch when you want something different from a traditional turkey sandwich.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4 quesadillas

Ingredients

• 4 medium flour tortillas
• 2 cups cooked turkey, shredded
• 1 cup shredded Monterey Jack or mozzarella cheese
• 1/3 cup cranberry sauce
• 1/4 cup thinly sliced red onion, optional
• 1 tablespoon butter or oil

Instructions

1. Spread a thin layer of cranberry sauce over half of each tortilla.
2. Add the shredded turkey, cheese, and optional red onion.
3. Fold each tortilla in half.
4. Heat butter or oil in a skillet over medium heat.
5. Cook each quesadilla for 2–3 minutes per side until golden and crisp.
6. Make sure the filling is steaming hot and the cheese has melted.
7. Let rest briefly, then cut into wedges.
8. Serve with a green salad or a dollop of sour cream.

Serving tip: Use a little cranberry sauce rather than too much, so the tortilla stays crisp.

8. Thanksgiving Leftover Shepherd’s Pie

This comforting shepherd’s-pie-inspired casserole layers leftover turkey and vegetables under creamy mashed potatoes. It is a practical way to combine several Thanksgiving side dishes into one satisfying meal.

Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 50 minutes
Servings: 6

Ingredients

• 3 cups cooked turkey, diced
• 2 cups leftover vegetables
• 1 cup turkey gravy
• 1/2 cup chicken or turkey broth, if needed
• 3 cups leftover mashed potatoes
• 1/2 cup shredded cheddar cheese, optional
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F and lightly grease a baking dish.
2. Mix the turkey, vegetables, gravy, thyme, and black pepper in a large bowl.
3. Add broth if the filling seems too thick or dry.
4. Spread the turkey mixture evenly in the baking dish.
5. Spoon the mashed potatoes over the filling and spread them to the edges.
6. Sprinkle with cheddar cheese if desired.
7. Bake for 30–35 minutes, until the filling bubbles and the top is lightly golden.
8. Let stand for 5–10 minutes before serving.

Serving tip: Use a fork to create ridges in the mashed potatoes before baking. The ridges brown nicely and add texture.

9. Turkey Alfredo Pasta

Turkey Alfredo pasta is a rich, creamy dinner that transforms leftover turkey into a restaurant-style meal. Tender pasta, Parmesan cheese, and a smooth garlic cream sauce make this dish especially satisfying.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4

Ingredients

• 12 ounces fettuccine or penne
• 2 cups cooked turkey, sliced
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1/2 teaspoon black pepper
• 1/4 teaspoon Italian seasoning
• Salt to taste
• 1/2 cup reserved pasta water, as needed
• Chopped parsley for garnish

Instructions

1. Cook the pasta in salted water according to the package directions. Reserve 1/2 cup pasta water before draining.
2. Melt the butter in a large skillet over medium-low heat.
3. Add the garlic and cook for about 30 seconds, taking care not to brown it.
4. Pour in the cream and simmer gently for 3–4 minutes.
5. Stir in the Parmesan cheese, black pepper, and Italian seasoning.
6. Add the cooked pasta and toss to coat.
7. Stir in the turkey and heat until steaming hot.
8. Add a little reserved pasta water if the sauce is too thick.
9. Garnish with parsley and serve immediately.

Serving tip: Add leftover roasted broccoli or spinach for extra vegetables. Avoid boiling the sauce vigorously after adding Parmesan, as it can become grainy.

10. Leftover Turkey Fried Rice

Turkey fried rice is a quick skillet meal that uses cooked turkey and leftover rice to create a flavorful dinner in minutes. Vegetables, soy sauce, and scrambled eggs give the dish a delicious savory finish.

Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Servings: 4

Ingredients

• 3 cups cooked, chilled rice
• 2 cups cooked turkey, diced
• 2 large eggs
• 1 cup frozen peas and carrots
• 3 green onions, sliced
• 2 tablespoons neutral cooking oil
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil, optional
• 1 garlic clove, minced
• Black pepper to taste

Instructions

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
2. Add the beaten eggs and scramble until cooked. Transfer to a plate.
3. Add the remaining oil, garlic, peas, and carrots. Stir-fry for 2–3 minutes.
4. Add the cooked rice and break up any clumps.
5. Stir-fry for 3–4 minutes until the rice is hot.
6. Add the turkey and soy sauce.
7. Return the scrambled eggs to the pan and toss everything together.
8. Drizzle with sesame oil, if using, and finish with green onions.
9. Serve immediately.

Serving tip: Use rice that was cooled and refrigerated promptly. Reheat rice only once and make sure it is steaming hot throughout.

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11. Turkey and Cranberry Flatbread Pizza

This flatbread pizza is a creative way to use turkey and cranberry sauce in a fun, shareable meal. Melted cheese, red onion, and fresh greens add color and texture.

Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 22 minutes
Servings: 2–4

Ingredients

• 2 flatbreads or naan breads
• 1 1/2 cups cooked turkey, shredded
• 1/3 cup cranberry sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled goat cheese, optional
• 1 teaspoon olive oil
• A handful of arugula or baby spinach

Instructions

1. Preheat the oven to 400°F.
2. Place the flatbreads on a baking sheet.
3. Spread a thin layer of cranberry sauce over each flatbread.
4. Add the turkey, mozzarella, red onion, and optional goat cheese.
5. Drizzle lightly with olive oil.
6. Bake for 10–12 minutes, until the cheese melts and the edges become crisp.
7. Add arugula or spinach after baking.
8. Cut into slices and serve warm.

Serving tip: For a sweeter flavor, use a small amount of cranberry sauce; for a more savory version, spread a thin layer of garlic cream cheese underneath.

12. Leftover Turkey Enchiladas

Turkey enchiladas give Thanksgiving leftovers a flavorful Mexican-inspired twist. Shredded turkey, cheese, tortillas, and enchilada sauce bake together into a bubbling casserole that is easy to serve for dinner.

Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 45 minutes
Servings: 6

Ingredients

• 3 cups cooked turkey, shredded
• 8 medium flour or corn tortillas
• 2 cups enchilada sauce
• 1 1/2 cups shredded Monterey Jack or cheddar cheese
• 1/2 cup black beans, drained and rinsed, optional
• 1/4 cup diced onion
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Chopped cilantro for garnish

Instructions

1. Preheat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
2. Mix the turkey with the black beans, onion, cumin, garlic powder, and 1/2 cup enchilada sauce.
3. Spread a thin layer of sauce across the bottom of the baking dish.
4. Divide the turkey mixture among the tortillas and sprinkle a little cheese into each.
5. Roll the tortillas tightly and arrange them seam-side down in the dish.
6. Pour the remaining sauce over the enchiladas.
7. Sprinkle the remaining cheese over the top.
8. Bake for 25–30 minutes, until bubbling and hot throughout.
9. Garnish with cilantro and serve.

Serving tip: Serve with sour cream, sliced avocado, or a simple cabbage salad. Choose mild enchilada sauce if cooking for children.

13. Turkey and Wild Rice Soup

Turkey and wild rice soup is hearty, warming, and perfect for using leftover turkey. Wild rice, carrots, celery, and herbs create a satisfying meal with plenty of texture.

Prep time: 15 minutes
Cook time: 40–50 minutes
Total time: About 1 hour
Servings: 6

Ingredients

• 2 cups cooked turkey, shredded
• 3/4 cup wild rice blend
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken or turkey broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream, optional
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5 minutes.
3. Stir in the wild rice blend and thyme.
4. Add the broth and bring to a boil.
5. Reduce the heat, cover partially, and simmer according to the rice package directions, usually 35–45 minutes.
6. Stir in the cooked turkey and simmer until steaming hot.
7. Add cream if you prefer a richer soup.
8. Taste and adjust the seasoning before serving.

Serving tip: If the soup thickens after refrigeration, add broth while reheating. Wild rice absorbs liquid as it sits.

14. Leftover Stuffing Waffles

Stuffing waffles are a fun way to give leftover stuffing a crispy makeover. A waffle iron turns soft stuffing into golden, crunchy squares that pair beautifully with turkey and gravy.

Prep time: 10 minutes
Cook time: 10–15 minutes
Total time: 25 minutes
Servings: 4 waffles

Ingredients

• 3 cups leftover stuffing
• 1 large egg
• 2–4 tablespoons turkey broth, if needed
• Cooking spray or melted butter
• Warm gravy for serving
• Chopped parsley, optional

Instructions

1. Preheat a waffle iron according to the manufacturer’s directions.
2. Place the stuffing in a bowl and break it into smaller pieces.
3. Mix in the egg. Add broth a little at a time if the mixture is too dry to hold together.
4. Lightly grease the waffle iron.
5. Spoon the stuffing mixture onto the hot waffle iron and spread it into an even layer.
6. Close the lid and cook for 5–8 minutes, or until the waffle is crisp and holds together.
7. Carefully remove and repeat with the remaining mixture.
8. Serve with hot gravy and chopped parsley.

Serving tip: Top each waffle with warmed turkey and a spoonful of gravy to make a complete meal.

15. Turkey Mac and Cheese

Turkey mac and cheese combines creamy pasta, sharp cheddar, and tender turkey in a comforting dish that’s especially popular with families. It is a great way to stretch a smaller amount of leftover meat into several servings.

Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 45 minutes
Servings: 6

Ingredients

• 12 ounces elbow macaroni
• 2 cups cooked turkey, diced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 cup breadcrumbs, optional
• 1 tablespoon melted butter for the topping

Instructions

1. Preheat the oven to 375°F and lightly grease a baking dish.
2. Cook the macaroni according to the package directions until just tender. Drain.
3. Melt the butter in a saucepan over medium heat.
4. Whisk in the flour and cook for 1 minute.
5. Gradually whisk in the milk and cook until the sauce thickens.
6. Reduce the heat and stir in the cheddar, garlic powder, and black pepper.
7. Add the cooked macaroni and turkey, mixing until evenly coated.
8. Transfer to the baking dish.
9. If desired, combine the breadcrumbs with melted butter and sprinkle over the top.
10. Bake for 20–25 minutes, until hot and lightly golden.

Serving tip: Add peas, broccoli, or roasted cauliflower to make the casserole more colorful and balanced.

16. Turkey Stuffed Bell Peppers

Stuffed bell peppers are an easy way to combine leftover turkey, rice, and vegetables into a fresh meal. The peppers become tender in the oven while the filling stays savory and satisfying.

Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 55 minutes
Servings: 4

Ingredients

• 4 large bell peppers
• 2 cups cooked turkey, chopped
• 1 cup cooked rice
• 1 cup tomato sauce
• 1/2 cup diced onion
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Place the peppers upright in a baking dish.
4. Heat olive oil in a skillet and cook the onion for 3–4 minutes.
5. Stir in the turkey, rice, tomato sauce, Italian seasoning, garlic powder, salt, and pepper.
6. Fill each pepper with the turkey mixture.
7. Cover the dish with foil and bake for 25 minutes.
8. Remove the foil and sprinkle cheese over each pepper.
9. Bake for another 10–15 minutes, until the peppers are tender and the filling is hot.
10. Rest for a few minutes before serving.

Serving tip: Use leftover brown rice or quinoa if available. Choose peppers of similar size so they cook evenly.

17. Leftover Mashed Potato Soup

Turn extra mashed potatoes into a creamy, comforting soup that takes very little effort. Cheddar cheese, broth, and green onions create a warm bowl that works well for lunch or a light dinner.

Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 30 minutes
Servings: 4

Ingredients

• 2 cups leftover mashed potatoes
• 3 cups chicken or vegetable broth
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 2 tablespoons butter
• 2 green onions, sliced
• 1/4 teaspoon black pepper
• Salt to taste
• 2 tablespoons sour cream, optional

Instructions

1. Melt the butter in a saucepan over medium-low heat.
2. Add the broth and whisk in the mashed potatoes until mostly smooth.
3. Stir in the milk and heat gently for 8–10 minutes, whisking occasionally.
4. Add the cheddar and black pepper.
5. Continue stirring until the cheese melts and the soup is hot.
6. If the soup is too thick, add more broth a little at a time.
7. Taste and adjust the seasoning.
8. Serve topped with green onions and sour cream, if desired.

Serving tip: Mashed potatoes may already contain butter, cream, or seasoning, so adjust the milk, cheese, and salt to taste.

18. Turkey and Spinach Stuffed Shells

Stuffed pasta shells filled with turkey, spinach, and ricotta make a comforting dinner that feels completely different from Thanksgiving leftovers. A layer of tomato sauce keeps the shells moist while mozzarella creates a golden topping.

Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: 55 minutes
Servings: 6

Ingredients

• 18 jumbo pasta shells
• 2 cups cooked turkey, finely chopped
• 1 cup ricotta cheese
• 1 cup chopped cooked spinach, squeezed dry
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 large egg
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package directions until just tender. Drain and cool slightly.
3. Mix the turkey, ricotta, spinach, half the mozzarella, Parmesan, egg, Italian seasoning, and pepper.
4. Spread 1 cup of marinara sauce over the bottom of a baking dish.
5. Fill each shell with the turkey and ricotta mixture.
6. Arrange the shells in the dish and spoon the remaining sauce around and over them.
7. Sprinkle the remaining mozzarella on top.
8. Cover with foil and bake for 20 minutes.
9. Remove the foil and bake for another 10–15 minutes, until bubbling and hot.
10. Rest for 5 minutes before serving.

Serving tip: This recipe is a good choice when you have a modest amount of turkey left and want to stretch it into a family-sized meal.

19. Turkey Cobb Salad

After several rich holiday meals, a turkey Cobb salad offers a fresher way to enjoy leftovers. Crisp lettuce, turkey, eggs, avocado, tomatoes, and a tangy dressing create a colorful lunch.

Prep time: 15 minutes
Cook time: 0 minutes, assuming cooked ingredients
Total time: 15 minutes
Servings: 4

Ingredients

• 6 cups chopped romaine lettuce
• 2 cups cooked turkey, sliced
• 2 hard-boiled eggs, peeled and chopped
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese or feta
• 1/2 cup cooked bacon pieces, optional

For the dressing

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions

1. Arrange the chopped lettuce on a large serving platter.
2. Place the turkey, eggs, avocado, tomatoes, cheese, and optional bacon in separate rows over the lettuce.
3. Whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
4. Drizzle the dressing over the salad just before serving.
5. Toss gently at the table or serve the dressing on the side.

Serving tip: Add leftover roasted sweet potatoes or green beans for extra flavor and texture. Keep the salad refrigerated until serving.

20. Turkey and Broccoli Rice Casserole

This family-friendly casserole combines leftover turkey with rice, broccoli, and a creamy cheese sauce. It is a practical one-dish dinner that makes use of both leftover meat and vegetables.

Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 50 minutes
Servings: 6

Ingredients

• 3 cups cooked turkey, diced
• 3 cups cooked rice
• 2 cups cooked broccoli florets
• 1 can condensed cream of mushroom or chicken soup, about 10.5 ounces
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 cup breadcrumbs, optional
• 1 tablespoon melted butter

Instructions

1. Preheat the oven to 375°F and grease a 9-by-13-inch baking dish.
2. Combine the turkey, rice, broccoli, soup, milk, garlic powder, black pepper, and 1 cup of cheddar cheese.
3. Spread the mixture evenly in the prepared dish.
4. Sprinkle the remaining cheese over the top.
5. If using breadcrumbs, toss them with melted butter and sprinkle over the cheese.
6. Bake for 30–35 minutes, until bubbling and hot throughout.
7. Let stand for 5 minutes before serving.

Serving tip: If the rice mixture seems dry, add a few tablespoons of broth before baking. Use cooked rice that has been cooled and refrigerated safely.

21. Turkey Breakfast Burritos

Turkey breakfast burritos turn leftover turkey into a hearty morning meal. Scrambled eggs, cheese, potatoes, and turkey are wrapped in warm tortillas for a filling breakfast that can also be frozen for later.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4 burritos

Ingredients

• 4 large flour tortillas
• 1 1/2 cups cooked turkey, diced
• 4 large eggs
• 1 cup cooked diced potatoes
• 1 cup shredded cheddar cheese
• 2 tablespoons milk
• 1 tablespoon butter or oil
• 1/4 teaspoon black pepper
• Salt to taste
• Salsa for serving

Instructions

1. Whisk the eggs with milk, pepper, and a small pinch of salt.
2. Heat butter or oil in a skillet over medium-low heat.
3. Scramble the eggs gently until just set.
4. Add the cooked potatoes and turkey to the skillet and stir until steaming hot.
5. Warm the tortillas briefly so they are easier to fold.
6. Divide the egg mixture among the tortillas.
7. Sprinkle with shredded cheddar cheese.
8. Fold in the sides and roll each tortilla into a burrito.
9. Serve immediately with salsa.

Serving tip: To freeze burritos, cool the filling safely, assemble and wrap each burrito tightly, then freeze promptly. Reheat until the center reaches 165°F.

22. Cranberry Turkey Meatballs

Cranberry turkey meatballs are a fun way to turn leftover turkey into a party-style appetizer or a meal served over rice. The tangy cranberry glaze gives the meatballs a festive flavor.

Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 40 minutes
Servings: 4–6

Ingredients

• 2 cups finely chopped cooked turkey
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup finely diced onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley
• 1 tablespoon olive oil

For the cranberry glaze

• 1/2 cup cranberry sauce
• 2 tablespoons orange juice
• 1 teaspoon Dijon mustard
• 1 tablespoon water, if needed

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Combine the turkey, breadcrumbs, egg, onion, garlic powder, pepper, and parsley.
3. Shape the mixture into small meatballs, pressing gently so they hold together.
4. Arrange on the baking sheet and brush lightly with olive oil.
5. Bake for 15–20 minutes, until firm and hot throughout.
6. Meanwhile, combine the cranberry sauce, orange juice, and Dijon mustard in a small saucepan.
7. Heat gently until smooth, adding water if the glaze is too thick.
8. Toss the cooked meatballs in the warm glaze and serve.

Serving tip: Because cooked turkey is already firm, chop it very finely and avoid overmixing. Serve the meatballs with toothpicks for an easy holiday appetizer.

23. Turkey and Vegetable Skillet

A turkey and vegetable skillet is a quick, flexible meal for using whatever roasted vegetables remain after Thanksgiving. A little broth and seasoning bring the ingredients together without requiring a long cooking time.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4

Ingredients

• 3 cups cooked turkey, chopped
• 3 cups leftover roasted vegetables
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 cup turkey or chicken broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley
• 1/4 cup grated Parmesan cheese, optional

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and cook for about 30 seconds.
3. Add the roasted vegetables and thyme. Cook for 3–4 minutes.
4. Stir in the turkey and broth.
5. Cover and heat for several minutes until the turkey is steaming hot.
6. Remove the lid and cook briefly to reduce excess liquid.
7. Add black pepper and parsley.
8. Sprinkle with Parmesan if desired and serve immediately.

Serving tip: If your vegetables are already soft, add them near the end so they don’t become mushy.

24. Leftover Turkey Nachos

Turkey nachos are a fun, shareable dinner that uses leftover turkey in a completely different way. Crispy tortilla chips, melted cheese, black beans, and salsa create an easy meal for a relaxed evening after Thanksgiving.

Prep time: 10 minutes
Cook time: 8–12 minutes
Total time: 22 minutes
Servings: 4–6

Ingredients

• 1 large bag tortilla chips
• 2 cups cooked turkey, shredded
• 1 1/2 cups shredded cheddar or Monterey Jack cheese
• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/2 cup salsa
• 1 jalapeño, sliced, optional
• 1 avocado, diced
• Sour cream and chopped cilantro for serving

Instructions

1. Preheat the oven to 400°F.
2. Spread the tortilla chips in a single layer on a large baking sheet.
3. Scatter the turkey, black beans, corn, and shredded cheese over the chips.
4. Add jalapeño slices if desired.
5. Bake for 8–12 minutes, until the cheese melts and the turkey is hot.
6. Remove from the oven and spoon salsa over the top.
7. Add avocado, sour cream, and cilantro just before serving.
8. Serve immediately while the chips are crisp.

Serving tip: Add wet toppings after baking so the tortilla chips stay crunchy. Use only enough toppings to avoid making the chips soggy.

25. Thanksgiving Leftover Breakfast Hash

This breakfast hash combines leftover roasted potatoes, turkey, and vegetables in one skillet. Topped with eggs, it becomes a hearty breakfast or brunch that uses up several leftovers at once.

Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 30 minutes
Servings: 4

Ingredients

• 2 cups leftover roasted potatoes, diced
• 1 1/2 cups cooked turkey, chopped
• 1 cup leftover roasted vegetables, chopped
• 1/2 small onion, diced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 4 large eggs
• Salt to taste
• Chopped parsley for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook for 3–4 minutes until softened.
3. Add the roasted potatoes and smoked paprika.
4. Cook for 5–7 minutes, stirring occasionally, until the potatoes begin to crisp.
5. Add the turkey and roasted vegetables. Stir until everything is steaming hot.
6. Make four small wells in the hash and crack an egg into each well.
7. Cover the skillet and cook until the egg whites are set and the eggs reach your preferred doneness.
8. If needed, cook longer to ensure the eggs are safely cooked.
9. Garnish with parsley and serve immediately.

Serving tip: For a faster version, fry or scramble the eggs separately and serve them over the hot hash.

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How to Choose the Best Thanksgiving Leftover Recipes

The best recipe depends on which leftovers you have available. Use this quick guide to decide what to make first.

Leftover ingredient	Best recipes to try
Roast turkey	Turkey pot pie, turkey soup, turkey Alfredo pasta
Mashed potatoes	Potato cakes, mashed potato soup, shepherd’s pie
Stuffing	Stuffing waffles, stuffing muffins
Cranberry sauce	Turkey sandwiches, cranberry quesadillas, flatbread pizza
Roasted vegetables	Turkey skillet, pot pie, shepherd’s pie
Cooked rice	Turkey fried rice, broccoli rice casserole, stuffed peppers
Gravy	Turkey sandwiches, shepherd’s pie, stuffing waffles
Turkey and cheese	Quesadillas, mac and cheese, enchiladas
Roasted potatoes	Breakfast hash, turkey skillet
Small amounts of mixed leftovers	Casseroles, soups, and breakfast hash

Tips for Storing Thanksgiving Leftovers Safely

Using leftovers creatively is important, but storing and reheating them safely matters just as much.

1. Refrigerate leftovers promptly

Refrigerate perishable foods within two hours of cooking or serving. Divide large quantities into shallow containers so they cool faster. If the room temperature is above 90°F, refrigerate food within one hour.

2. Use refrigerated leftovers within 3–4 days

Cooked turkey, casseroles, gravy, stuffing, and most other cooked leftovers should generally be used within 3–4 days when refrigerated at 40°F or below. Freeze portions you won’t use within that period.

3. Reheat food to 165°F

Reheat leftovers to an internal temperature of 165°F. Stir soups, sauces, and casseroles during reheating where practical to help eliminate cold spots. Bring gravy and other sauces to a rolling boil when reheating.

4. Freeze meals in individual portions

Divide turkey soup, casserole, and cooked turkey into meal-sized containers. Label each container with the name and date so you can easily identify what to use first.

5. Avoid reheating the same food repeatedly

Take out only the portion you need and reheat it thoroughly. Repeated cooling and reheating can affect both food quality and safety.

6. Don’t rely on smell alone

Food can be unsafe even when it looks and smells normal. Follow storage time and temperature guidance, and discard food that has been left out too long.

Frequently Asked Questions

1. What can I make with leftover Thanksgiving turkey?

You can make turkey sandwiches, pot pie, soup, casseroles, pasta, quesadillas, enchiladas, fried rice, salads, and breakfast burritos. Turkey is versatile and works well in recipes that call for cooked chicken.

2. How long are Thanksgiving leftovers good for?

Most cooked Thanksgiving leftovers can be refrigerated for 3–4 days at 40°F or below. Freeze portions you won’t use in that time. When in doubt about how long food has been stored or whether it stayed cold, discard it.

3. Can I freeze leftover turkey?

Yes. Freeze cooked turkey in airtight containers or freezer bags, ideally in meal-sized portions. Remove excess air, label the package with the date, and thaw frozen turkey in the refrigerator before using it in recipes.

4. What can I do with leftover mashed potatoes?

Leftover mashed potatoes can become crispy potato cakes, creamy potato soup, a shepherd’s-pie topping, or a filling for potato croquettes. You can also add them to other dishes to make them thicker and more satisfying.

5. What can I make with leftover stuffing?

Stuffing can be turned into crispy waffles, individual stuffing muffins, or a topping for a turkey casserole. You can also serve warmed stuffing alongside turkey and gravy in a new combination.

6. How do I keep leftover turkey from drying out?

Add a little broth or gravy before reheating turkey. Cover it to retain moisture, and heat it only until it reaches 165°F. Shredded turkey in soups, casseroles, and sauces is often less likely to taste dry than turkey reheated on its own.

7. Can I use leftover turkey instead of chicken in recipes?

Yes. Cooked turkey works well in most recipes that call for cooked chicken, including Alfredo pasta, enchiladas, fried rice, casseroles, soups, and stuffed peppers. Adjust seasonings to complement the flavor of your leftover turkey.

8. What is the easiest dinner to make after Thanksgiving?

A turkey sandwich, turkey fried rice, turkey quesadilla, or turkey and vegetable skillet can be ready in about 15–25 minutes. These are useful choices when you want a quick meal without extensive preparation.

9. Can I make Thanksgiving leftover recipes ahead of time?

Yes. Many pot pies, casseroles, soups, and stuffed peppers can be prepared ahead and refrigerated or frozen. Cool and store ingredients safely, and reheat cooked leftovers to 165°F before serving.

10. What should I do with a small amount of leftover turkey?

Add small amounts of turkey to fried rice, pasta, soup, breakfast hash, salads, or quesadillas. Combining turkey with grains, vegetables, and sauce can stretch a modest amount into a satisfying meal.

Final Thoughts

These 25 Thanksgiving leftover recipes to make after dinner prove that holiday leftovers can be just as exciting as the original feast. From crispy stuffing waffles and creamy turkey pot pie to cranberry quesadillas, hearty casseroles, and fresh salads, there are plenty of ways to give every ingredient a delicious second life.

Start by separating your leftovers into containers, refrigerating them promptly, and choosing a few recipes for the next several days. With a little planning, you can save money, reduce food waste, and enjoy a variety of comforting meals long after Thanksgiving dinner is over.

Save these recipes for later so you’ll have plenty of ideas ready when your refrigerator is full of Thanksgiving favorites!