The best part of Thanksgiving is not the dinner — it is the three days after, when the fridge is full and nobody has to cook from scratch. These recipes go way beyond reheating the same plate, turning turkey, stuffing, and sides into genuinely new meals.
Below are six ideas with real amounts and methods, from turkey pot pie to mashed potato pancakes, plus the food-safety rules that keep the whole week safe. Cook once, eat well for days — and use up every last bit before it goes to waste.
Photo: Carving the Thanksgiving turkey via Wikimedia Commons
Table of Contents
- Turkey Pot Pie
- The Upgraded Leftover Sandwich
- Turkey Quesadillas
- Turkey Noodle Soup
- Thanksgiving Breakfast Hash
- Mashed Potato Pancakes
1. Turkey Pot Pie
Melt 1/3 cup of butter in a Dutch oven, whisk in 1/3 cup of flour, and cook 2 minutes. Whisk in 1 3/4 cups of turkey or chicken broth and 2/3 cup of milk, simmering until thick, about 5 minutes. Stir in 3 cups of diced leftover turkey, 2 cups of leftover roasted vegetables (or frozen peas and carrots), and 1 cup of leftover gravy if you have it.
Pour into a deep 9-inch pie plate lined with one crust, top with the second crust, crimp, and cut vents. Bake at 425°F for 30 to 35 minutes until deep golden and bubbling. Cool 15 minutes before slicing so the filling sets. This one reheats beautifully for lunches all week.
Photo: Turkey pot pie via Wikimedia Commons
2. The Upgraded Leftover Sandwich
Layer sliced turkey, cranberry sauce, and Swiss or white cheddar on sturdy sourdough or ciabatta — soft sandwich bread collapses under this much filling. Butter the outside of the bread generously. For the famous “Moist Maker” trick, soak a third slice of bread in warm gravy and tuck it in the middle.
Grill in a skillet over medium heat 3 to 4 minutes per side, pressing gently, until golden and the cheese melts. Let it rest 2 minutes before cutting so the layers settle. Day-two turkey is drier than day-one, so do not skip the gravy or an extra smear of mayo.
Photo: Turkey sandwich via Wikimedia Commons
3. Turkey Quesadillas
Spread 2 tablespoons of cranberry sauce over one large flour tortilla, then layer 1 cup of shredded turkey and 3/4 cup of shredded mozzarella or Monterey Jack. Top with a second tortilla. The sweet-tart cranberry against the melty cheese is the whole reason this works.
Cook in a dry skillet over medium heat 3 minutes per side until golden and the cheese melts. Cut into wedges and serve with sour cream for dipping. These take under 10 minutes and kids devour them — make a stack and keep them warm in a 200°F oven.
Photo: Quesadillas via Wikimedia Commons
4. Turkey Noodle Soup
Simmer the turkey carcass with 10 cups of water, 1 quartered onion, 2 carrots, and 2 celery ribs for 2 to 3 hours to make a rich stock; strain and skim. If the stock tastes weak, simmer it 30 minutes more to concentrate it before continuing. Bring 8 cups of the stock to a boil with 2 diced carrots and 2 diced celery ribs, and cook 10 minutes until just tender.
Add 8 ounces of egg noodles and cook 6 to 8 minutes, then stir in 3 cups of shredded leftover turkey and heat 3 minutes more. Season with salt, pepper, and fresh parsley. The carcass stock is the difference between good soup and great soup — do not throw that bird away.
Photo: Turkey soup via Wikimedia Commons
5. Thanksgiving Breakfast Hash
Dice 2 cups of leftover roasted potatoes (or sweet potatoes) and crisp them in a cast-iron skillet with 2 tablespoons of butter over medium-high heat, about 8 minutes, pressing them into an even layer. Sweet potato leftovers caramelize beautifully here and need no extra seasoning. Add 1 1/2 cups of diced leftover turkey, 1 diced bell pepper, and 1/2 diced onion, and cook 5 minutes more until everything is browned at the edges.
Make 4 wells in the hash and crack an egg into each. Cover and cook 4 to 5 minutes until the whites set but the yolks are still runny. Finish with hot sauce and chopped scallions. Leftover gravy drizzled over the top is not traditional, but it is correct.
Photo: Breakfast hash with eggs via Wikimedia Commons
6. Mashed Potato Pancakes
Stir 2 cups of cold leftover mashed potatoes with 1 beaten egg, 1/4 cup of flour, 2 sliced green onions, and salt and pepper. The mixture should hold together when scooped; add flour a tablespoon at a time if it is too loose. Cold potatoes work far better than warm — the starch firms up in the fridge.
Form into 8 patties and fry in 1/4 inch of hot oil over medium heat, 3 to 4 minutes per side, until deep golden and crisp. Drain on a rack and serve with sour cream, applesauce, or leftover gravy. They reheat in a 400°F oven in 10 minutes and stay crisp.
Photo: Potato pancakes via Wikimedia Commons
Frequently Asked Questions
How long are the leftovers good for?
Three to 4 days in the fridge at 40°F or below; freeze anything you cannot finish by day 3 for up to 4 months.
What temperature should I reheat leftovers to?
Reheat all leftovers to 165°F throughout, and bring sauces, soups, and gravy to a full rolling boil.
Can I freeze leftover turkey?
Yes — portion it into zip-top bags with the air pressed out and freeze up to 4 months; thaw overnight in the fridge.
What is the Moist Maker sandwich?
A Friends-inspired trick: soak a third slice of bread in warm gravy and layer it in the middle of your turkey sandwich for extra moisture.
Are leftovers safe past 4 days if they smell fine?
No — harmful bacteria do not always change the smell or taste, so follow the 3-to-4-day rule and freeze the rest.
Final Thoughts
The smartest Thanksgiving cooking happens twice: once on the holiday, and again in the days after, when leftovers become pot pies, pancakes, and milkshakes. Store them safely, reheat them hot, and enjoy the easiest cooking week of the year.
Sources
- The Food Bank Dayton — Repurposing Thanksgiving Day Leftovers
- Natasha’s Kitchen — Thanksgiving Leftover Recipes
- Kamado Joe — Turkey Divan
- Food52 — Creative Thanksgiving Leftover Recipes
Gallery
Photo: Thanksgiving dinner spread via Wikimedia Commons
Photo: Holiday leftovers via Wikimedia Commons
No comments:
Post a Comment