Food & Drink

After investing hours in the kitchen or splurging on Thanksgiving essentials, you may realize you’ve got a refrigerator brimming with leftovers. If you’re staring at that extra culinary bounty and wondering how to creatively use it, you’re not alone.

Don’t toss it out and avoid the monotony of eating the same Thanksgiving meal ad nauseam. There are numerous inventive ways to transform those additional dishes into new delights.

We consulted with ten visionary chefs who generously shared their most imaginative recipes for reimagining leftover turkey, cranberry sauce, mashed potatoes, and other beloved holiday ingredients into irresistible culinary creations.

Below are 12 innovative recipe ideas that will help you get the most out of your Thanksgiving leftovers:

What better way to embrace leftover turkey than by crafting a scrumptious homemade birria? Soak the turkey in delectable spices to create a rich leftover consommé, then serve it in lively turkey tacos topped with a delightful salsa made from your leftover cranberry sauce.

Ingredients (Serves 8):

• 1 large turkey carcass plus skin and any vegetables or herbs stuffed in the cavity (meat removed and reserved)
• 3 large chiles guajillos (0.6 oz/18 grams), stemmed and seeded
• 2 large chiles pasillas (0.4 oz/12 grams), stemmed and seeded
• 4 chiles de árbol, stemmed (and seeded for mild)
• 1/2 medium white or yellow onion
• 8 garlic cloves, peeled
• 2 tablespoons plus 1 ½ teaspoons Diamond Crystal kosher salt (1.1 oz/30 grams), plus more to taste
• 1 tablespoon black peppercorns
• 3 dried or fresh avocado or bay leaves
• 2 whole cloves
• 1 small stick canela or cassia cinnamon
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole coriander seeds
• 1 1/2 teaspoons dried marjoram or Mexican oregano
• 1 teaspoon dried ginger
• 1 cup leftover cranberry sauce
• 1/4 chopped white onion
• 1 to 3 chopped jalapeños
• 1 garlic clove, finely grated
• 1 teaspoon orange zest (optional)
• 1 to 2 tablespoons orange juice (optional)
• For serving: chopped onion, cilantro, lime wedges, warm corn tortillas

Instructions:

1. Combine the turkey carcass, skin, any leftover stuffing, along with chiles, onion, garlic, and salt in a large stock pot with water. Bring it to a boil over high heat while simultaneously toasting the spices. In a separate skillet, toast peppercorns, avocado leaves, cloves, canela, cumin, and coriander, swirling until fragrant, about one minute. Add marjoram, toast until aromatic, then transfer everything to the stock pot. Reduce to a low boil and cook uncovered until flavorful and the bones detach easily.
2. Strain the stock through a fine-mesh sieve into a bowl, reserving the stock and chiles. For a richer flavor, you can choose to keep some vegetables or herbs for the broth. Puree chiles and vegetables with four cups of stock in a blender until smooth. Return to the pot, stir, and bring to a gentle simmer.
3. Shred or chop the leftover turkey, adding it to the simmering stock. Cook for about 20 minutes, stirring occasionally, until the flavors meld beautifully and the meat is tender. Adjust the seasoning with salt if necessary.
4. In a separate bowl, mix together cranberry sauce, onion, jalapeño, garlic, orange zest, and orange juice. Blend well and adjust flavors with salt or lime juice as desired.
5. Serve the turkey mixture in shallow bowls, ladling the consommé over the top. Garnish with chopped onion and cilantro. Provide lime wedges, cranberry salsa, and warm tortillas for an authentic taco experience.

Kung’s preferred method of using leftover turkey meat and bones is to prepare a comforting congee, perfect for warming up the day after Thanksgiving; top it with vibrant garnishes, such as scallions, eggs, and pickled vegetables to create a delightful meal.

Ingredients (Serves 6-8):

• Reserved skin and bones from 1 turkey or 2 chicken carcasses
• Kosher salt
• 2 cups long-grain white rice (such as jasmine), washed
• 1 (3-inch) piece fresh ginger, peeled and thinly sliced
• 3 cups shredded cooked turkey or chicken (about 1 pound)
• 3 teaspoons glutinous rice flour (optional)
• Optional toppings: scallions, eggs, pickled bamboo shoots, kimchi, chili oil, and more

Instructions:

1. In a large pot, combine carcasses and water, bringing it to a boil over high heat. Reduce heat to a simmer for about an hour, ensuring that the broth develops a mild turkey flavor.
2. Add salt and adjust to your taste. Once seasoned, strain the broth, returning it to the pot with 18 cups; save excess broth for later use.
3. Introduce rice and ginger to the broth, bringing it back to a boil. Add the shredded meat and reduce heat to maintain a brisk simmer. If using glutinous rice flour for a creamier texture, mix with cold water and stir into the pot, simmering for about an hour while ensuring nothing sticks to the bottom.
4. Once done, serve the congee in bowls, adding any desired toppings.

Thanksgiving Leftover Shepherd’s Pie Recipe by Chef Kieron Hales, executive chef at Cornman Farms

For a hearty and comforting dish, utilize your leftover mashed potatoes, gravy, stuffing, turkey, and vegetables with this delicious shepherd’s pie.

Materials Needed:

• 9×13-Inch Baking Dish
• 8×8 inch baking dish for extra

Ingredients:

• 1⁄3 cup pomace oil
• 1 red onion, roughly diced
• 2 sticks of celery, roughly diced
• 1 small leek, diced
• 4 cloves of garlic, pureed
• 1 tsp kosher salt
• 1 cup cooked carrots, roughly diced
• 1 cup cooked brussels sprouts, roughly diced
• 2 cups of gravy
• 1 cup of stock of your choice
• 1 cup heavy whipping cream
• 1 cup cooked dark meat turkey, roughly chopped
• 1 cup cooked white meat turkey, roughly chopped
• 1⁄4 cup of sherry
• 4 1⁄2 cups of mashed potatoes
• 5 1⁄2 cups of stuffing, roughly chopped

Instructions:

Step 1:

• In a heavy-bottomed pan, heat oil over medium heat.
• Add onion, celery, and leeks; sauté until tender, around 10-15 minutes.
• While that cooks, pulse roughly chopped stuffing in a blender until it reaches a breadcrumb-like consistency, and set aside.

Step 2:

• Puree garlic with salt, adding to the pan to cook for five minutes.
• Incorporate blended stuffing, diced vegetables, gravy, and stock, bringing it to a simmer for about 10 minutes.
• Add cream, stirring for another 10 minutes.
• Finally, combine all chopped turkey and sherry, simmering until flavors meld and season to taste.
• Transfer mixture to a baking dish and refrigerate for 20 minutes.

Step 3:

• Blend remaining stuffing with mashed potatoes and season.
• Spread a layer of the mashed potato mixture over the turkey filling.
• Bake in the oven at 375°F for about 40 minutes or until crispy on top.
• Let sit for 10 minutes before serving and savouring!

If you opt to deep-fry your turkey this season, remember to follow safety tips from the U.S. Fire Administration to safeguard your home and guests against potential fire hazards.

Pecan Pie Milkshake w/ Chocolate Gooey Brownie Ice Cream by Chef Tyler Malek, pastry chef and founder of Salt & Straw Ice Cream

If that leftover pie isn’t satisfying your cravings anymore, transform it into a decadent milkshake using Salt & Straw’s rich chocolate gooey brownie ice cream for a dessert that’s bound to impress.

Ingredients:

• 1 pint of Salt & Straw’s Chocolate Gooey Brownie ice cream
• 1 slice of leftover pecan pie
• Splash of milk

Instructions:

• In a blender, combine three scoops of Chocolate Gooey Brownie ice cream.
• Add a splash of milk and your slice of leftover pecan pie. Blend until smooth to create a luscious shake.
• Pour the mixture into a milkshake glass and, if desired, top with an additional slice of pecan pie.

Chef’s passion for pasta inspired a recipe that utilizes leftover squash, stuffing, and pantry staples to deliciously repurpose holiday ingredients.

Ingredients:

• 1 lb pasta, preferably shells or ziti
• Roughly 1 cup squash
• 1/2 c leftover stuffing
• 4 tbsp EVOO
• 1 clove garlic, minced
• 1/4 cup Italian parsley, chopped
• Sea salt in pasta water and to finish to taste
• 1 tsp coarse ground black pepper
• 1/3 c pecorino Romano cheese, grated.

Instructions:

1. Spread leftover stuffing on a sheet pan and dry at 250°F until crisp.
2. Blend puréed squash with a tablespoon of olive oil until smooth.
3. Boil water for the pasta.
4. In a saucepan, warm two tablespoons of EVOO; add garlic and sauté. Mix in pureed squash, black pepper, half of the parsley, and a pinch of sea salt, simmering until harmonious.
5. Drain cooked pasta and combine with the squash sauce, the dried stuffing, remaining parsley, and another two tablespoons of EVOO, finishing with pecorino Romano cheese.

Turkey and Stuffing Fried Rice by Chef Angelo Sosa, executive chef at Tía Carmen and Kembara (coming soon)

“This is something I love to make with Thanksgiving leftovers – a fabulous way to use up leftover turkey and stuffing, turning it into flavorful fried rice with distinct Asian flair,” Sosa explains.

Ingredients (Serves 4 people):

• 1.5 quarts leftover turkey meat
• ¼ cup grapeseed oil
• 1 Tbsp ginger, chopped
• 1 Tbsp garlic, chopped
• ¼ cup onion, diced
• 1 piece dried chili (Chile de Arbol)
• 1 whole egg
• 1.5 quarts cooked white rice
• ½ tsp white pepper
• ½ tsp kosher salt
• ½ cup carrots, diced
• ½ cup celery, diced
• 1 cup stuffing
• 3 Tbsp fish sauce (optional)
• 2 Tbsp sage, chopped

Instructions:

1. Chop turkey meat into uniform pieces, then set aside.
2. Heat oil in a wok or pan; combine garlic, ginger, and onions, cooking over high heat. Season with salt.
3. Add a dried chili for heat, cracking an egg into the mix. Stir until the egg cooks through.
4. Incorporate rice, mixing until it achieves the sought-after wok hei flavor. Adjust with white pepper and salt.
5. Add celery and carrots, tossing them into the mixture.
6. Finally, add turkey and stuffing, stirring thoroughly. Drizzle with soy sauce and fish sauce if desired, adjusting to taste.
7. Remove from heat, fold in chopped sage, and serve hot.

Sage Puppies by Chef Bob Bennett, head chef at Zingerman’s Roadhouse

“My love for fried dough, particularly hush puppies, is undeniable,” Chef Bennett reveals. “This rendition favors quality organic cornmeal and delightful pecans.”

Ingredients:

• 1 qt cornbread stuffing
• 8 oz bacon, rendered and chopped
• 8 oz scallions, chopped
• 1 tbsp baking powder
• 1 cup johny cake meal
• 1 cup yellow cornmeal
• 2 eggs
• 2 cups buttermilk
• Vegetable oil for frying

Instructions:

1. Grind stuffing in a food processor until finely blended.
2. Mix ground stuffing with remaining ingredients.
3. Heat vegetable oil in a frying pan to 325 degrees.
4. Scoop 1 oz portions and drop into the hot oil, frying until cooked through.

Thanksgiving Jeon Waffles by Chef Sungchul Shim, chef/owner of Kochi, Mari, Don Don, Mari Ne

“This is excellent for breakfast or brunch the day after Thanksgiving,” Chef Shim shares. “I typically serve it with sunny-side-up eggs.”

Ingredients:

• Vegetable Oil for the waffle iron
• ½ cup all-purpose flour
• 1 tablespoon potato starch
• ½ teaspoon kosher salt
• a pinch of ground black pepper
• ¾ cup turkey stock 
• 2 large eggs, beaten
• 2 green onions, sliced
• ½ cup diced Turkey 
• ¼ cup leftover stuffing
• ¼ cup leftover mashed potato
• Cranberry sauce for garnish

Instructions:

1. Preheat the waffle iron and coat with vegetable oil.
2. Mix flour, starch, salt, black pepper, and stock in a bowl, folding in green onions, turkey, stuffing, and mashed potatoes.
3. Scoop batter into the waffle iron and cook until golden and crispy.
4. Top with cranberry sauce as a finishing touch.

Turkey Soup with Dumplings by Chef Franklin Becker, chef and owner/partner of Point Seven

Chef Franklin Becker enjoys crafting a rich soup that incorporates various leftovers from his Thanksgiving feast, including meat, bones, and stuffing for a nourishing bowl.

For the broth:

• 1 cup ghee
• 2 medium-sized onions, chopped
• 4 celery spears, cut
• 2 carrots, chopped
• 1 leftover turkey carcass, with reserved meat
• 2 Knorr bouillon cubes
• 8 quarts water
• 1 bunch of sage stems, reserved
• 1 bunch of parsley stems, reserved
• 1 tbsp black pepper
• Salt to taste

For the soup:

• 1 medium onion, diced small
• 2 celery stalks, diced small
• 1 carrot, diced small
• 1 tbsp sage, chopped
• 1 tbsp parsley, chopped

Instructions:

1. Melt ghee in a large stockpot.
2. Cook vegetables in the melted ghee until softened.
3. Add turkey carcass and bouillon cubes, ensuring the broth develops flavor.
4. Incorporate water, stems, and pepper, boiling before reducing to simmer for two hours.
5. Remove carcass and strain broth, discarding solids.
6. Stir in diced vegetables and turkey meat, setting aside for later.

For the bread dumplings:

• 2 lbs. leftover stuffing
• 1 cup milk
• 1 tsp salt
• 1 egg, beaten

Instructions:

1. Blend leftover stuffing with milk and egg.
2. Shape into rolls, wrapping tightly in plastic.
3. Poach dumplings in broth until set, approximately 25 minutes.
4. Cool dumplings, slicing them into rounds when ready to serve.

For the finished soup:

• Pour hot soup over bread dumplings and enjoy.
• Garnish with parsley and sage chiffonade for added flair.

Cranberry Sangria Shortcakes by Chef J. Jackson

Chef Jackson advises serving the cranberries warm, beginning with ice-cold cream and a chilled bowl for the ultimate whipped topping.

Ingredients:

• 3-4 leftover buttermilk biscuits
• 1 1/2 cup leftover cranberry sauce (homemade recommended)
• 1/2 cup sangria
• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1 tablespoon spiced rum
• Tastic sweet, for garnish (optional)*

Instructions:

1. Create cranberry compote by heating cranberries and sangria in a saucepan until thickened; let cool slightly.
2. Whip cold cream with rum until fluffy, avoiding over-whipping.
3. Assemble by slicing biscuits, layering compote on the bottom, and topping with whipped cream. Garnish with Tastic sweet if desired.

Chef Jackson considers a 13×9 casserole a versatile blank canvas, encouraging you to customize your fillings and flavors freely.

Ingredients:

• 12 split rolls (Hawaiian recommended)
• Leftover collards
• Leftover turkey
• Your favorite shredded or sliced cheese (Muenster suggested)
• 1/2 stick butter
• 1 tbsp garlic puree or minced
• 2 tbsp chopped shallots
• 1 tbsp finely chopped parsley

Instructions:

1. Preheat the oven to 350°F.
2. Melt butter with shallots, garlic, and parsley over low heat.
3. Arrange the bottom halves of rolls in a 13×9 baking pan, Optional to butter them.
4. Add layers of collards, turkey, and cheese, and place the top halves on.
5. Cover with foil and bake until cheese melts, around 15 minutes.
6. Serve immediately and enjoy!

Collard Green and Black-Eyed Pea Soup by Chef J. Jackson

To reduce cleanup, Chef Jackson recommends using a rimmed baking sheet lined with foil. This will ensure easy cleanup and protect your sheets from spills.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 1 large carrot, sliced
• 1 stalk celery, sliced
• 5 cloves garlic (4 sliced and 1 whole), divided
• 1 sprig fresh thyme
• 1⁄4 teaspoon crushed red pepper, or to taste
• 4 cups reduced-sodium chicken broth
• 1 15-ounce can diced tomatoes
• 5 cups chopped collard greens, or kale leaves (1 bunch), tough stems removed
• 1 15-ounce can black-eyed peas, rinsed
• 6 slices baguette, preferably whole-grain, cut on the diagonal
• 6 tablespoons shredded Gruyère or Swiss cheese
• 2 slices cooked bacon, finely chopped

Instructions:

1. In a Dutch oven, heat oil over medium heat. Add onions, carrots, and celery, cooking until tender.
2. Stir in sliced garlic, thyme, and crushed pepper until fragrant; increase heat and add broth, tomatoes, and greens, returning to a simmer.
3. Discard the thyme sprig once the greens are tender, stir in black-eyed peas, and remove from heat.
4. Preheat broiler and toast baguette slices until lightly browned. Rub with the remaining garlic clove, then top with cheese and broil until melted.
5. Serve soup topped with cheese toasts and sprinkle with bacon for a delightful finish.

How can I repurpose my Thanksgiving turkey⁤ in new dishes?

Here​ are some delicious recipes to utilize your Thanksgiving leftovers, featuring creative and comforting dishes⁤ from various⁤ chefs:

### **Waffle Turkey Hash by Chef Shim**

**This dish is fantastic for breakfast or brunch, especially the day after Thanksgiving.**

**Ingredients:**

– Vegetable Oil for⁢ the waffle ​iron

– 1 cup all-purpose flour

– 1 ⁤tablespoon‍ potato starch

– 1 teaspoon kosher salt

– A​ pinch⁢ of ground‍ black pepper

– 1 cup turkey⁤ stock

– 2 large eggs, beaten

– 2 green onions, sliced

– ‍1 cup⁢ diced turkey

– 1 ​cup leftover stuffing

– ⁣1 cup leftover mashed potatoes

– Cranberry sauce‍ for ⁢garnish

**Instructions:**

1. Preheat the waffle⁣ iron and coat with ‍vegetable oil.

2. In⁤ a bowl, mix flour, potato starch, salt, black pepper, and turkey stock. Gently fold ‌in⁣ green onions,⁤ turkey,‌ stuffing, and mashed⁤ potatoes.

3. Scoop the batter ​into⁤ the waffle iron‍ and ⁢cook until golden and crispy.

4. ‌Serve topped with cranberry sauce.

—

### **Turkey ⁣Soup with Dumplings ​by Chef ‍Franklin Becker**

**A rich ⁣soup incorporating‍ various leftovers from Thanksgiving.**

**For the ⁢broth:**

– 1 cup ghee

– 2 medium-sized⁣ onions, chopped

– 4 ​celery spears, ‌cut

– 2 carrots, chopped

– ⁤1 leftover turkey carcass, with reserved⁤ meat

– 2 Knorr bouillon cubes

– ‍8 quarts water

– 1 bunch ⁤sage stems

– 1 bunch‍ parsley stems

– ⁣1 tablespoon black pepper

– Salt to taste

**For the soup:**

– 1 medium onion, diced‌ small

– 2 celery stalks, diced ⁢small

– 1 carrot, diced small

– 1 tablespoon sage, chopped

– 1⁣ tablespoon parsley,‍ chopped

**For ⁣the bread dumplings:**

– 2 ⁢lbs. leftover stuffing

– ‍1 ⁢cup​ milk

-‍ 1 teaspoon salt

– 1 egg, beaten

**Instructions:**

1. Melt‍ ghee ‍in⁢ a large stockpot​ and cook vegetables until softened.

2. Add the turkey carcass and bouillon, ⁢then add water, sage stems, parsley stems, and black pepper. ⁤Boil, then reduce to simmer for 2 hours.

3. ⁢Remove⁣ carcass and strain the broth. Stir in diced vegetables and reserved turkey meat.

4. For the dumplings, blend‌ leftover⁢ stuffing with milk and ‍egg, shape into rolls, and poach in the broth until set.

5. Serve ⁣the soup over the‍ dumplings,⁤ garnished with parsley and sage.

—

### **Cranberry Sangria Shortcakes by Chef J. Jackson**

**A delightful dessert using‍ cranberries and biscuits.**

**Ingredients:**

-⁢ 3-4 leftover buttermilk biscuits

-⁣ 1 1/2 ⁢cups leftover ⁣cranberry sauce ​(homemade recommended)

– 1/2 cup sangria

– 1 cup heavy cream

– 3 tablespoons powdered​ sugar

-⁤ 1 ‌tablespoon spiced rum

– ‌Tastic sweet, ​for⁢ garnish⁤ (optional)

**Instructions:**

1. ​Heat cranberries‍ and sangria in a⁢ saucepan to create ⁢a‍ compote; ‍let cool slightly.

2. Whip cold cream with spiced rum until ⁢fluffy.

3. To assemble, ​slice biscuits, layer compote on the bottom, and top with whipped cream.⁣ Garnish ​if desired.

—

### **Collard Green and Turkey Sliders by Chef J. Jackson**

**A versatile ⁤dish that allows for easy‌ customization.**

**Ingredients:**

– 12 split rolls (Hawaiian recommended)

– Leftover collards

– Leftover turkey

– Your favorite shredded or ⁢sliced cheese (Muenster suggested)

– 1/2 ⁢stick butter

– ‌1 tablespoon garlic puree‍ or minced

– 2 tablespoons chopped shallots

– ‌1 tablespoon finely chopped parsley

**Instructions:**

1. Preheat the oven ‍to 350°F.

2. Melt butter ⁤with shallots, garlic, and parsley over low heat.

3. Arrange the bottom halves of​ the rolls ⁤in a baking‍ pan‍ (optional to butter them).

4. Layer with collards, turkey, and cheese; place the top halves on.

5. Cover with foil ​and bake until cheese melts, approximately‍ 15 minutes.

6. Serve immediately and enjoy!

—

These recipes are perfect ‌for enjoying your Thanksgiving⁣ leftovers in a fun and tasty way!