After the Thanksgiving feast winds down, that glorious mountain of leftovers awaits—but who says turkey sandwiches are your only option? We’ve gathered 20 creative, delicious recipes to transform your extra turkey, stuffing, and sides into exciting new meals. From cozy casseroles to quick skillet dinners, these ideas will make you look forward to post-holiday cooking. Dive in and give those leftovers a delicious second act!
Thanksgiving Leftover Turkey Pot Pie
Picture this: you’ve got that mountain of leftover Thanksgiving turkey staring back at you from the fridge. Perfect timing to transform those remains into the coziest, most comforting pot pie you’ll ever make.
Ingredients
- About 3 cups of shredded leftover turkey
- A couple of cups of frozen mixed veggies (peas, carrots, corn)
- 1 chopped yellow onion
- 2 minced garlic cloves
- A splash of olive oil
- 4 tablespoons of butter
- 1/3 cup of all-purpose flour
- 2 cups of chicken broth
- 1/2 cup of heavy cream
- A pinch of dried thyme
- Salt and black pepper to season
- 1 package of store-bought pie crust (2 crusts)
- 1 egg for egg wash
Instructions
- Preheat your oven to 375°F.
- Heat a splash of olive oil in a large oven-safe skillet over medium heat.
- Sauté the chopped yellow onion until it turns soft and translucent, about 5 minutes.
- Add the minced garlic cloves and cook for 1 more minute until fragrant.
- Stir in 4 tablespoons of butter until melted.
- Sprinkle 1/3 cup of all-purpose flour over the mixture and cook for 2 minutes, stirring constantly to form a roux.
- Slowly pour in 2 cups of chicken broth while whisking to avoid lumps.
- Add 1/2 cup of heavy cream, a pinch of dried thyme, and season with salt and black pepper.
- Bring the sauce to a simmer and cook until it thickens, about 3-5 minutes.
- Fold in about 3 cups of shredded leftover turkey and a couple of cups of frozen mixed veggies until well combined.
- Remove the skillet from heat and let the filling cool slightly.
- Roll out one store-bought pie crust and place it over the filling in the skillet.
- Roll out the second pie crust and cut it into 1-inch strips.
- Create a lattice pattern on top by weaving the strips over the first crust.
- Trim any excess crust hanging over the edges of the skillet.
- Whisk 1 egg with a tablespoon of water to make an egg wash.
- Brush the egg wash evenly over the pie crust.
- Cut a few small slits in the top crust to allow steam to escape.
- Bake the pot pie at 375°F for 30-35 minutes, until the crust is golden brown and the filling is bubbly.
- Let the pot pie rest for 10 minutes before serving to allow the filling to set.
Velvety creamy filling hugs every bite of tender turkey and veggies, all tucked under that flaky, golden crust. Serve it straight from the skillet for that rustic family-style vibe, or pair it with a crisp green salad to cut through the richness.
Cranberry Sauce Pancakes
Tired of that leftover cranberry sauce sitting in your fridge after Thanksgiving? You’re about to turn it into the coziest breakfast ever. These cranberry sauce pancakes are fluffy, tangy, and so easy to whip up.
Ingredients
– 1 cup of all-purpose flour
– 2 tablespoons of sugar
– 1 teaspoon of baking powder
– A pinch of salt
– 1 cup of milk
– 1 large egg
– 2 tablespoons of melted butter
– ½ cup of your favorite cranberry sauce
– A splash of vanilla extract
– A little extra butter for the pan
Instructions
1. In a large bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, and a pinch of salt until everything is evenly combined.
2. In a separate bowl, beat 1 large egg lightly with a fork.
3. Pour 1 cup of milk, 2 tablespoons of melted butter, and a splash of vanilla extract into the egg, and whisk until smooth.
4. Tip: For extra fluffy pancakes, let the wet mixture sit for a minute before mixing with the dry ingredients.
5. Pour the wet ingredients into the dry flour mixture, and gently stir until just combined—don’t overmix; a few lumps are totally fine.
6. Fold in ½ cup of cranberry sauce gently, leaving some streaks for a marbled effect.
7. Heat a non-stick skillet or griddle over medium heat (about 350°F if using an electric griddle).
8. Add a small pat of butter to the pan and swirl to coat the surface.
9. Pour about ¼ cup of batter onto the hot skillet for each pancake.
10. Tip: Wait until you see bubbles forming on the surface and the edges look set before flipping—this usually takes about 2-3 minutes.
11. Flip each pancake carefully with a spatula and cook for another 1-2 minutes until golden brown on the other side.
12. Tip: Keep finished pancakes warm in a single layer on a baking sheet in a 200°F oven while you cook the rest.
13. Repeat with the remaining batter, adding more butter to the pan as needed.
14. Stack those golden pancakes high and dig in.
Zesty and tender, these pancakes have a lovely tang from the cranberry sauce and a soft, fluffy crumb. Serve them with an extra dollop of cranberry sauce on top or a drizzle of maple syrup for the perfect sweet-tart balance.
Stuffing Waffles with Gravy
So you’ve got leftover stuffing and you’re wondering what magic to work with it? Stuffing waffles are your answer—they turn that holiday favorite into a crispy, golden breakfast game-changer that’s perfect for dipping in rich gravy.
Ingredients
– About 3 cups of leftover stuffing (the kind you’d make with bread cubes, celery, onions, and herbs)
– 2 large eggs
– A splash of milk (around ¼ cup)
– 2 tablespoons of melted butter
– 1 cup of prepared turkey or chicken gravy (store-bought or homemade)
– Cooking spray or extra butter for greasing
Instructions
1. Preheat your waffle iron to medium-high heat (about 375°F) and lightly coat it with cooking spray or butter to prevent sticking.
2. In a medium bowl, whisk together the 2 eggs and ¼ cup of milk until fully combined.
3. Stir in the 3 cups of leftover stuffing and 2 tablespoons of melted butter until the mixture holds together when pressed.
4. Spoon about ½ cup of the stuffing mixture onto the center of the preheated waffle iron.
5. Close the lid and cook for 4–5 minutes, or until the waffle is deeply golden brown and releases easily from the iron.
6. While the first waffle cooks, warm the 1 cup of gravy in a small saucepan over low heat, stirring occasionally.
7. Repeat steps 4–5 with the remaining stuffing mixture to make additional waffles.
8. Serve the hot stuffing waffles immediately, topped with the warm gravy.
Out of the waffle iron, these come out with crispy edges and a soft, savory center that soaks up the gravy beautifully. Try stacking them with a fried egg on top for the ultimate brunch plate, or crumble them over a salad for a fun twist—leftovers never had it so good.
Leftover Mashed Potato Croquettes
Haven’t we all stared at that container of leftover mashed potatoes wondering what magic we could work? You’re about to turn those humble spuds into something seriously crave-worthy. These crispy croquettes are the perfect way to give yesterday’s dinner a delicious second life.
Ingredients
– About 2 cups of your leftover mashed potatoes
– A good handful of shredded cheddar cheese (around ¾ cup)
– A couple of tablespoons of finely chopped chives
– A big pinch of salt and a few cracks of black pepper
– 1 large egg, beaten
– A splash of milk (about 2 tablespoons)
– About 1 cup of plain breadcrumbs for coating
– Enough vegetable oil to fill your skillet about ½ inch deep
Instructions
1. In a large mixing bowl, combine your leftover mashed potatoes, shredded cheddar cheese, and chopped chives.
2. Season the mixture with a big pinch of salt and several cracks of fresh black pepper, then mix everything together until well combined.
3. Tip: If your mashed potatoes are particularly stiff, let them sit at room temperature for 15 minutes to make mixing easier.
4. In a shallow bowl, whisk together the beaten egg and splash of milk until smooth.
5. Place the breadcrumbs in a separate shallow bowl or plate.
6. Using your hands, scoop about 2 tablespoons of the potato mixture and roll it into a small log shape about 2 inches long.
7. Dip each croquette first into the egg mixture, making sure it’s fully coated.
8. Immediately roll the egg-coated croquette in the breadcrumbs, pressing gently to ensure an even coating.
9. Tip: Use one hand for wet ingredients and one for dry to avoid breadcrumb clumps on your fingers.
10. Place the breaded croquettes on a baking sheet and refrigerate for at least 20 minutes to help them hold their shape during frying.
11. Pour vegetable oil into a large skillet until it’s about ½ inch deep and heat over medium heat to 350°F.
12. Carefully place 4-5 croquettes in the hot oil, being careful not to overcrowd the pan.
13. Fry for 2-3 minutes per side until golden brown and crispy, turning once with tongs.
14. Tip: Maintain the oil temperature around 350°F – if it’s too hot, the outside will burn before the inside heats through.
15. Remove the cooked croquettes with a slotted spoon and drain on a paper towel-lined plate.
16. Repeat with the remaining croquettes, allowing the oil to return to temperature between batches.
Just imagine biting through that golden, crunchy exterior to reveal the creamy, cheesy potato center. They’re fantastic dipped in ranch dressing or served alongside a simple green salad for a complete meal. Honestly, you might start making extra mashed potatoes just to have an excuse to make these tomorrow.
Sweet Potato Pancakes with Cinnamon Butter
Tired of the same old breakfast routine? These sweet potato pancakes are about to become your new weekend favorite. You get fluffy, spiced pancakes with the most incredible cinnamon butter melting right on top.
Ingredients
For the pancakes: about 1 cup of mashed sweet potato (from one medium baked and peeled sweet potato), 1 cup of all-purpose flour, 2 tablespoons of brown sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, a pinch of salt, 1 cup of buttermilk, 1 large egg, 2 tablespoons of melted butter, and a splash of vanilla extract.
For the cinnamon butter: 4 tablespoons of softened butter, 2 tablespoons of powdered sugar, and 1 teaspoon of cinnamon.
Instructions
1. Preheat your griddle or large non-stick skillet to 375°F.
2. Whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
3. In a separate bowl, mix the mashed sweet potato, buttermilk, egg, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—a few lumps are totally fine for fluffier pancakes.
5. Let the batter rest for 5 minutes while your griddle heats up fully.
6. Scoop ¼ cup of batter onto the hot griddle for each pancake.
7. Cook for 2–3 minutes until you see bubbles forming on the surface and the edges look set.
8. Flip the pancakes and cook for another 1–2 minutes until golden brown on both sides.
9. While pancakes cook, beat the softened butter, powdered sugar, and cinnamon together in a small bowl until creamy.
10. Serve pancakes immediately with a generous dollop of cinnamon butter on top.
Unbelievably fluffy and warmly spiced, these pancakes have a subtle sweetness that pairs perfectly with the rich cinnamon butter. Try stacking them high with extra butter melting between layers, or add a drizzle of maple syrup for that classic breakfast vibe.
Green Bean Casserole Soup
Remember that classic green bean casserole everyone fights over at Thanksgiving? Well, we turned it into a cozy, spoonable soup that’s perfect for chilly nights. You get all those familiar flavors—creamy, savory, and a little crunchy—but in a bowl you can curl up with on the couch.
Ingredients
– A couple tablespoons of olive oil
– One big yellow onion, chopped
– A couple cloves of garlic, minced
– About a pound of fresh green beans, trimmed and cut into 1-inch pieces
– 4 cups of chicken or vegetable broth
– 1 cup of heavy cream
– A cup of shredded cheddar cheese
– A cup of crispy fried onions (the kind from a can)
– Salt and black pepper to your liking
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until it’s soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
4. Tip: If the garlic starts browning too fast, reduce the heat to avoid bitterness.
5. Add the green beans and broth, then bring everything to a boil.
6. Reduce the heat to low, cover the pot, and let it simmer for 15–20 minutes until the green beans are tender.
7. Use an immersion blender to purée about half the soup, leaving some chunks for texture.
8. Tip: For a smoother soup, blend it all; for more bite, blend less.
9. Stir in the heavy cream and shredded cheddar until the cheese melts and the soup is creamy.
10. Season with salt and black pepper, starting with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust if needed.
11. Ladle the soup into bowls and top generously with the crispy fried onions right before serving.
12. Tip: Add the fried onions just before eating so they stay crunchy and don’t get soggy.
Ultra-comforting and rich, this soup is velvety with pops of tender green beans and a salty crunch from the onions. Try serving it with a side of crusty bread for dipping, or sprinkle extra cheese on top for a gooey finish—it’s like holiday comfort in every spoonful.
Pumpkin Pie Smoothie Bowl
Very few things capture that cozy fall feeling quite like pumpkin pie, but who says you need to turn on the oven? You can whip up all those warm, spiced flavors in a refreshing smoothie bowl that’s perfect for a quick breakfast or a healthy treat.
Ingredients
– 1 cup of canned pumpkin puree (not pumpkin pie filling!)
– 1 frozen banana
– A big splash of milk (about 1/2 cup)
– A couple of tablespoons of maple syrup
– A generous sprinkle of pumpkin pie spice (about 1 tsp)
– A handful of ice cubes
– Your favorite toppings like granola or extra banana slices
Instructions
1. Add 1 cup of canned pumpkin puree to your blender.
2. Peel 1 frozen banana and add it to the blender for natural sweetness and creamy texture.
3. Pour in a 1/2 cup splash of your preferred milk.
4. Measure and add 2 tablespoons of maple syrup.
5. Sprinkle in 1 teaspoon of pumpkin pie spice.
6. Toss in a handful of ice cubes.
7. Blend everything on high speed for about 45-60 seconds, or until the mixture is completely smooth and has a thick, spoonable consistency.
8. Pour the smoothie mixture into a bowl.
9. Top with your favorite crunchy granola and a few extra banana slices for garnish.
Hearty and satisfying, this bowl has the creamy, spiced flavor of pumpkin pie but with a refreshing chill. The texture is thick enough to eat with a spoon, making it feel like a real treat. For a fun twist, try drizzling with a little extra maple syrup or sprinkling with chopped pecans for that classic pie-crust crunch.
Stuffing-Stuffed Mushrooms
Diving into holiday appetizers just got more exciting with these stuffing-stuffed mushrooms. They’re like Thanksgiving in a bite-sized package, perfect for when you want all the cozy flavors without the full feast. You’ll love how the savory stuffing pairs with those tender mushroom caps.
Ingredients
– About 20 medium cremini mushrooms
– 2 cups of your favorite prepared stuffing
– A couple tablespoons of olive oil
– A splash of vegetable broth
– A handful of grated Parmesan cheese
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently twist the stems out of all the mushroom caps and set the caps aside. (Tip: Save those stems for adding to soups or sauces later!)
3. Brush the outside of each mushroom cap lightly with olive oil using a pastry brush.
4. Place the mushroom caps hollow-side-up on your prepared baking sheet.
5. Spoon about 1 tablespoon of prepared stuffing into each mushroom cavity, pressing it down gently.
6. Drizzle a tiny splash of vegetable broth over the top of each stuffed mushroom to keep them moist.
7. Sprinkle the grated Parmesan cheese evenly over all the mushrooms.
8. Add a pinch of salt and a few cracks of black pepper over the tops.
9. Bake for 18-20 minutes until the mushrooms are tender and the cheese is golden brown. (Tip: The mushrooms should release some liquid and shrink slightly when perfectly cooked.)
10. Let them rest for 5 minutes before serving so they firm up. (Tip: This resting time makes them much easier to pick up without falling apart.)
Zesty and savory, these little bites deliver that perfect contrast between the earthy mushroom and the herby stuffing. The Parmesan forms a crispy golden crust that gives way to the soft interior. Try serving them alongside a cranberry dipping sauce for an extra festive touch, or pile them high on a platter for your next game day gathering.
Leftover Turkey Shepherd’s Pie
Ever find yourself staring at that mountain of leftover turkey after the holidays? You’re not alone. This shepherd’s pie is the perfect cozy solution—it turns those extras into a comforting, family-friendly dinner that feels brand new.
Ingredients
– About 3 cups of shredded leftover turkey
– A couple of tablespoons of olive oil
– One large onion, chopped
– Two carrots, diced
– A couple of cloves of garlic, minced
– A splash of Worcestershire sauce
– A cup of frozen peas
– 2 cups of turkey or chicken broth
– 2 tablespoons of all-purpose flour
– 3 large potatoes, peeled and cubed
– A quarter cup of milk
– 2 tablespoons of butter
– A sprinkle of salt and black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the peeled, cubed potatoes in a pot, cover with cold water, and add a pinch of salt.
3. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until they’re fork-tender.
4. While the potatoes cook, heat a couple of tablespoons of olive oil in a large oven-safe skillet over medium heat.
5. Add the chopped onion and diced carrots, and sauté for 5–7 minutes until the onions are translucent and the carrots start to soften.
6. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
7. Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
8. Gradually pour in 2 cups of turkey or chicken broth, stirring continuously to avoid lumps.
9. Add a splash of Worcestershire sauce, a sprinkle of salt, and black pepper, then bring the mixture to a simmer.
10. Stir in the 3 cups of shredded leftover turkey and 1 cup of frozen peas, and cook for 3–5 minutes until heated through and the sauce has thickened.
11. Drain the cooked potatoes thoroughly and return them to the pot.
12. Add 2 tablespoons of butter and a quarter cup of milk to the potatoes, then mash until smooth and creamy.
13. Spread the mashed potatoes evenly over the turkey mixture in the skillet, using a fork to create peaks that will brown nicely.
14. Bake in the preheated oven for 20–25 minutes until the filling is bubbly and the potato topping is golden brown.
15. Let the shepherd’s pie rest for 5–10 minutes before serving to allow the flavors to meld and make slicing easier.
The result is a hearty, savory pie with a creamy potato topping that crisps up beautifully in the oven. Serve it with a simple green salad to balance the richness, or scoop it straight from the skillet for a no-fuss family meal.
Cranberry Sauce Muffins
Ever find yourself with leftover cranberry sauce after the holidays and wonder what to do with it? You’re about to turn that tangy, sweet condiment into the most delicious breakfast treat. These muffins come together so easily and make your kitchen smell absolutely incredible.
Ingredients
- 2 cups of all-purpose flour
- 3/4 cup of granulated sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup of your leftover cranberry sauce
- 2 large eggs
- 1/2 cup of milk
- 1/3 cup of vegetable oil
- 1 teaspoon of vanilla extract
- A sprinkle of orange zest if you have it
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper liners or grease it well.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl until everything is evenly combined.
- In a separate medium bowl, beat the eggs lightly with a fork or whisk.
- Add the milk, vegetable oil, and vanilla extract to the beaten eggs, stirring until the mixture looks smooth and uniform.
- Tip: If your cranberry sauce is very chunky, give it a quick mash with a fork to break up larger pieces for better distribution in the batter.
- Pour the wet ingredients into the dry ingredients and stir gently—just until the flour disappears; overmixing makes tough muffins.
- Fold in the cranberry sauce and orange zest (if using) until you see pretty red swirls throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Tip: Rotate the muffin tin halfway through baking for even browning if your oven has hot spots.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Tip: For extra sweetness, you can brush the warm muffin tops with a simple glaze made from powdered sugar and a splash of orange juice.
You’ll love how these muffins turn out—moist and tender with bursts of tart cranberry in every bite. They’re fantastic warm with a pat of butter, or try them crumbled over vanilla ice cream for a quick dessert. Your leftover cranberry sauce just found its perfect second act!
Turkey and Gravy Poutine
Ever have one of those days where you’re craving something indulgent and comforting? Picture this: crispy fries smothered in rich gravy, topped with savory turkey and melty cheese curds. It’s the ultimate cozy meal that feels like a warm hug on a plate.
Ingredients
– 1 pound of frozen french fries
– 2 cups of shredded cooked turkey
– 1 cup of cheese curds
– 2 cups of turkey or chicken gravy (store-bought is fine!)
– A splash of Worcestershire sauce
– A couple of tablespoons of chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and spread the frozen french fries in a single layer on a baking sheet.
2. Bake the fries for 20-25 minutes, flipping them halfway through, until they’re golden brown and crispy.
3. While the fries bake, pour the gravy into a small saucepan and warm it over medium heat.
4. Stir a splash of Worcestershire sauce into the gravy to deepen the flavor.
5. Keep the gravy warm on low heat, stirring occasionally to prevent a skin from forming.
6. Once the fries are done, transfer them to a serving dish or individual plates.
7. Sprinkle the shredded turkey evenly over the hot fries.
8. Scatter the cheese curds over the turkey so they’ll start to melt slightly.
9. Pour the warm gravy generously over everything, covering the fries, turkey, and cheese curds.
10. Garnish with a couple of tablespoons of chopped fresh parsley for a fresh, colorful finish.
What makes this poutine so irresistible is how the crispy fries hold up under that rich gravy, while the cheese curds get delightfully gooey. Try serving it with a side of pickles or coleslaw to cut through the richness—it’s perfect for game day or a lazy weekend dinner.
Sweet Potato and Marshmallow Bread Pudding
A cozy fall dessert that’ll have you sneaking seconds before the table is even cleared. Imagine sweet potatoes and gooey marshmallows baked into a rich, custardy bread pudding—it’s like Thanksgiving dessert and breakfast casserole had the most delicious baby. You’re going to love how simple this is to throw together.
Ingredients
– 4 cups of cubed day-old bread (about half a loaf)
– 2 cups of mashed sweet potatoes (from about 2 medium ones, baked and peeled)
– 1 cup of mini marshmallows
– 3 large eggs
– 1 ½ cups of whole milk
– ½ cup of heavy cream
– ½ cup of brown sugar
– 2 teaspoons of vanilla extract
– 1 teaspoon of cinnamon
– A pinch of salt
– A pat of butter for greasing
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13-inch baking dish thoroughly with butter to prevent sticking.
3. Spread the cubed bread evenly in the prepared baking dish.
4. In a large bowl, whisk the eggs until they’re fully blended and pale yellow.
5. Add the milk, cream, brown sugar, vanilla, cinnamon, and salt to the eggs, and whisk until the sugar dissolves and everything is smooth.
6. Stir in the mashed sweet potatoes until the mixture is uniform with no lumps.
7. Pour the sweet potato custard over the bread cubes, making sure all the bread is soaked.
8. Let the mixture sit for 15 minutes so the bread absorbs the custard—this prevents a dry pudding.
9. Sprinkle the mini marshmallows evenly over the top.
10. Bake for 45–50 minutes, until the top is golden brown, the marshmallows are toasted, and a knife inserted in the center comes out clean.
11. Let it cool for 10 minutes before serving to allow the custard to set.
For the ultimate comfort food experience, serve it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream. The texture is wonderfully creamy inside with those crispy, toasted marshmallow bits on top—it’s a hug in a baking dish.
Leftover Ham and Cheese Sliders
Zipping through your fridge after the holidays? You’ve probably got that leftover ham staring back at you. These sliders transform those bits into the most crave-worthy little sandwiches that disappear in minutes.
Ingredients
- 12 Hawaiian sweet rolls
- about 2 cups of chopped leftover ham
- 6 slices of Swiss cheese
- 1/2 cup (1 stick) of salted butter
- a tablespoon of Dijon mustard
- a teaspoon of Worcestershire sauce
- a tablespoon of finely chopped onion
- a teaspoon of poppy seeds
Instructions
- Preheat your oven to 350°F.
- Slice the entire package of Hawaiian rolls in half horizontally, keeping them connected.
- Place the bottom half of the rolls in a 9×13 inch baking dish.
- Layer the chopped ham evenly over the bottom rolls.
- Place the Swiss cheese slices over the ham, tearing them if needed to cover completely.
- Tip: Press down lightly on the layers so your sliders hold together better when baked.
- Place the top half of the rolls over the cheese.
- Melt the butter in a small saucepan over medium heat.
- Whisk in the Dijon mustard, Worcestershire sauce, and chopped onion until smooth.
- Brush this butter mixture generously over the top of the rolls, making sure it soaks into the seams.
- Sprinkle the poppy seeds evenly over the top.
- Cover the baking dish tightly with aluminum foil.
- Tip: The foil trap keeps the rolls moist while the filling heats through perfectly.
- Bake for 15 minutes covered.
- Remove the foil and bake for another 5-7 minutes until the tops are golden and the cheese is visibly melted.
- Tip: Let them rest for 2-3 minutes before slicing—this prevents the cheese from oozing out everywhere.
- Use a sharp knife to slice along the roll seams into individual sliders.
These come out with the perfect soft-yet-crispy texture that makes them irresistible. The sweet rolls balance the salty ham and tangy Swiss cheese beautifully. Try serving them with a simple pickle spear or dunked in extra Dijon for an extra kick.
Turkey Noodle Soup with Leftover Herbs
Vividly cozy and perfect for using up those holiday leftovers, this turkey noodle soup comes together in no time. You’ll love how those lingering herbs from your Thanksgiving turkey add incredible depth to every spoonful. It’s the ultimate comfort food that makes your kitchen smell absolutely amazing.
Ingredients
– About 2 cups of shredded leftover turkey
– A couple of carrots, chopped
– 1 onion, diced
– 2 celery stalks, sliced
– 4 cups of chicken broth
– 2 cups of wide egg noodles
– A splash of olive oil
– That handful of leftover herbs from your turkey (sage, thyme, rosemary)
– A pinch of salt and black pepper
Instructions
1. Heat a splash of olive oil in a large pot over medium heat until it shimmers.
2. Add your diced onion and cook for about 5 minutes until it turns translucent and fragrant.
3. Toss in the chopped carrots and sliced celery, stirring everything together.
4. Cook the vegetables for another 7-8 minutes until they start to soften but still have some crunch.
5. Pour in all 4 cups of chicken broth and bring it to a gentle boil.
6. Once boiling, reduce the heat to maintain a steady simmer.
7. Add your 2 cups of wide egg noodles directly to the simmering broth.
8. Cook the noodles for exactly 8 minutes, stirring occasionally to prevent sticking.
9. While the noodles cook, finely chop your leftover herbs – this releases their essential oils for maximum flavor.
10. Stir in the 2 cups of shredded turkey and chopped herbs.
11. Let everything heat through for about 3-4 minutes until the turkey is warmed.
12. Season with a pinch of salt and black pepper, then give it one final stir.
13. Remove from heat and let it sit for 2 minutes to allow the flavors to meld.
You’ll notice the broth becomes wonderfully rich from the turkey and herbs, while the noodles stay perfectly tender. The carrots add just the right amount of sweetness against the savory background. Try topping it with some crispy fried sage leaves for an extra special touch that makes it feel restaurant-worthy.
Stuffing and Turkey Stuffed Peppers
Wondering what to do with all that leftover Thanksgiving turkey and stuffing? These stuffed peppers are your perfect solution! They transform holiday leftovers into a whole new meal that’s cozy, satisfying, and ridiculously easy to pull together.
Ingredients
– 4 large bell peppers (any color you like)
– 2 cups of leftover cooked turkey, shredded
– 2 cups of prepared stuffing
– 1 cup of shredded cheddar cheese
– 1/2 cup of chicken broth
– A couple of tablespoons of olive oil
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Carefully slice each bell pepper in half lengthwise and remove all the seeds and white membranes inside. (Tip: Choose peppers with flat bottoms so they sit steadily in your baking dish.)
3. Brush the outside of each pepper half lightly with olive oil and arrange them cut-side up in a 9×13 inch baking dish.
4. In a large mixing bowl, combine the shredded turkey, prepared stuffing, and 1/2 cup of the shredded cheddar cheese.
5. Pour the 1/2 cup of chicken broth over the turkey and stuffing mixture and stir until everything is evenly moistened.
6. Generously spoon the turkey and stuffing mixture into each pepper half, packing it down gently.
7. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of each stuffed pepper.
8. Carefully pour about 1/4 cup of water into the bottom of the baking dish, around (not over) the peppers. (Tip: The steam from the water helps cook the peppers through without drying them out.)
9. Cover the baking dish tightly with aluminum foil.
10. Bake at 375°F for 25 minutes.
11. Remove the foil and continue baking for another 15-20 minutes, until the peppers are tender when pierced with a fork and the cheese on top is bubbly and lightly golden. (Tip: For extra browning on the cheese, switch your oven to broil for the final 1-2 minutes, but watch it closely!)
12. Let the peppers rest in the baking dish for about 5 minutes before serving.
The baked peppers become wonderfully tender, creating a sweet vessel for the savory, herby filling. The melted cheese forms a deliciously gooey top layer that ties everything together. Serve them right out of the baking dish for a comforting weeknight dinner, or drizzle with a little gravy for the ultimate leftover upgrade.
Pumpkin Spice French Toast
Zesty pumpkin spice meets cozy French toast in this perfect fall breakfast. You’re going to love how the warm spices mingle with that classic French toast custard. It’s like autumn decided to hug your morning.
Ingredients
– A couple of thick slices of brioche or challah bread
– 2 large eggs
– About 1/2 cup of whole milk
– A generous 1/4 cup of pumpkin puree
– 2 tablespoons of brown sugar
– 1 teaspoon of pumpkin pie spice
– A good pinch of salt
– A splash of vanilla extract
– A pat of butter for the pan
– Maple syrup for serving
Instructions
1. In a shallow bowl, whisk together the 2 eggs until they’re completely smooth and uniform in color.
2. Pour in the 1/2 cup of whole milk and whisk again until everything is well combined.
3. Add the 1/4 cup of pumpkin puree, making sure to break up any clumps as you whisk it in.
4. Sprinkle in the 2 tablespoons of brown sugar, 1 teaspoon of pumpkin pie spice, and pinch of salt.
5. Finish with a splash of vanilla extract and whisk until the custard is perfectly smooth and speckled with spice.
6. Tip: Let your bread slices soak for about 2-3 minutes per side—they should feel heavy but not falling apart.
7. Heat a non-stick skillet or griddle over medium heat and melt a pat of butter until it’s bubbling but not burning.
8. Tip: Test if your pan is ready by flicking a drop of water—it should sizzle immediately.
9. Place the soaked bread slices in the hot pan and cook for 3-4 minutes until the bottom is golden brown with crisp edges.
10. Carefully flip each slice using a spatula and cook for another 3-4 minutes until the second side is equally golden.
11. Tip: Don’t press down on the French toast while cooking—this squeezes out the custard and makes it less fluffy.
12. Transfer the finished French toast to a plate and repeat with any remaining bread slices.
13. Serve immediately with warm maple syrup drizzled over the top.
Ultimate fall comfort in every bite—the pumpkin gives it this lovely moist texture while the spices create that warm, aromatic flavor. Try serving it with a dollop of whipped cream and extra pumpkin pie spice sprinkled on top for that coffee shop vibe right at home. The edges get delightfully crisp while the center stays soft and custardy.
Leftover Turkey and Cranberry Salad Wrap
Facing that post-Thanksgiving fridge full of leftovers? You’ve got the perfect opportunity to transform that turkey into something fresh and delicious. This wrap combines all those holiday flavors in a quick, satisfying lunch that feels completely new.
Ingredients
– About 2 cups of shredded leftover turkey
– A couple of large flour tortillas
– 1/2 cup of cranberry sauce
– 1/4 cup of mayonnaise
– A big handful of chopped celery
– A couple of tablespoons of chopped red onion
– A good pinch of salt and black pepper
– A handful of fresh spinach leaves
Instructions
1. Grab a medium mixing bowl and add your 2 cups of shredded turkey.
2. Spoon in 1/2 cup of cranberry sauce and 1/4 cup of mayonnaise.
3. Add the chopped celery, red onion, salt, and black pepper to the bowl.
4. Mix everything together until the turkey is evenly coated with the dressing.
5. Lay a large flour tortilla flat on your cutting board or plate.
6. Arrange a handful of fresh spinach leaves in the center of the tortilla, leaving about 2 inches empty around the edges.
7. Spoon the turkey salad mixture evenly over the spinach leaves.
8. Fold the bottom edge of the tortilla up over the filling, then fold in the sides.
9. Roll the wrap tightly away from you, applying gentle pressure to keep everything compact.
10. Cut the wrap in half diagonally with a sharp knife for easier eating.
You’ll love how the creamy turkey salad contrasts with the fresh spinach and soft tortilla. The sweet-tart cranberry sauce really brightens up each bite. These wraps travel beautifully for picnics or make a great next-day lunch when wrapped tightly in parchment paper.
Summary
Creative Thanksgiving leftovers can be just as exciting as the main feast! We hope these 20 delicious recipes inspire you to transform your leftovers into new family favorites. Give them a try, leave a comment with your top picks, and don’t forget to share this article on Pinterest to help other home cooks make the most of their holiday bounty!
