Two days after Thanksgiving, and your fridge is still stuffed with stuffing. And turkey. And mashed potatoes. You already made perfectly loaded turkey sandwiches yesterday, so now you need new ideas to put those leftovers to good use.
This question has come up time and time again on the Hotline—turkey pho and turkey jambalaya are always hits—and our community has a host of other good ideas that will make you thankful for your leftovers.
The Pros Propose
Mollie Katzen says: "Leftovers need a good sauce or broth. Plan on having some mushroom gravy, homemade aioli, vinaigrette, or turkey (or vegetable) stock on hand, and your leftovers will become something you eagerly look forward to."
- If you haven't already tossed your turkey carcass, Michael Ruhlman likes to use it to make stock. Bonus: His turkey stock method has you make it in the oven—no hovering over the stove required.
Nancy Harmon Jenkins suggests making a pasta sauce with leftover vegetables (one at a time, not all together): "Sauté some Italian sausage meat (hot or sweet, your choice), diced pancetta, or bacon in olive oil with a clove of chopped garlic and a chopped onion. When the onion is soft, stir in leftover puréed squash and if you want to make it more saucy, add a ladleful of pasta cooking water or ditto of cream. Bring to a simmer and serve over hot rigatoni with a scattering of grated cheese and toasted breadcrumbs. You could do the same thing with Brussels sprouts or broccoli, chopped rather than puréed."
Amanda Hesser recommends making a frittata with leftover vegetables (mixing in different types is okay here, and even encouraged!).
More: Leftover vegetables are also great in a soup—no recipe required.
Lorigoldsby makes turkey tortilla soup with fire-roasted tomatoes and dill, and turkey pastilla with phyllo dough, currants, and almonds.
- Whip up turkey empanadas with scraps of leftover pastry crust and diced turkey, as vrunka does.
SeaJambon uses leftover turkey as a pulled pork substitute. Shred it like you would the pork, slather with your favorite BBQ sauce, and put it on buns.
- If you want to save some turkey straight-up, AntoniaJames recommends freezing it along with some stock or gravy to help the meat hold up better through the freezing process.
Niknud’s family uses up leftovers in a breakfast dish: “Mix leftover mashed potatoes with leftover stuffing and some cubed turkey. Fry in obscene amounts of butter ’til it gets all crispy and delicious. Then make a hole in the center and fry yourself an egg in there. Top with hot sauce! If you really want to go all in, throw some shredded cheese on top and just wallow in post-Thanksgiving indulgence. A Bloody Mary helps it go down.” Twist our arms.
Helen’s All Night Diner makes a rustic potato and leek soup from the rest of the mashed potatoes and whipping cream.
Boulangere makes soup too. Her favorite starts with rich vegetable-y turkey soup made with stock from the turkey carcass, and then she gently drops a scoop of re-warmed mashed potatoes in the center of each bowl.
- Multiple members like to make potato cakes or croquettes. Try Merrill Stubbs' recipe for Mashed Potato Cakes and add in whatever leftover vegetable you have on hand.
Melissav likes to make MrsWheelbarrow's Leftover Mashed Potato Flatbread.
Lastnightsdinner loves to make tuna polpette with leftover mashed potatoes. She adds two cans of good quality canned tuna, drained, to about 1 1/2 cups of mashed potatoes, then a beaten egg, some lemon zest, and a bit of flour if the mixture is too wet. Roll the mixture into balls, fry in olive oil until crisp and golden brown, and serve them with a simple tomato sauce, a sprinkling of chopped fresh parsley, and additional grated lemon zest.
More: Have additional roasted vegetables to use up? We've got more ideas for you.
Gingerroot uses leftover cranberry relish in a raw kale salad with fresh orange juice, ricotta salata, and toasted sliced almonds.
Suzanne Dossous-Verdier tops Belgian waffles with leftover cranberry sauce and a little whipped cream.
Tell us: What are your favorite ways to enjoy your Thanksgiving leftovers?
First photo by Ashley Rodrigeuz, second and fourth photos by Alpha Smoot, and third photo by Alexandra Stafford