The big feast is over, and your fridge is packed to the gills. We've all been there—staring at containers of turkey, mashed potatoes, and cranberry sauce, wondering how we can possibly eat it all. But here's a secret: the leftovers are often the best part!
November is the king of comfort food, and that doesn't stop after the main event. Giving your leftovers a creative makeover is the best way to fight food waste, save money, and keep the delicious, cozy vibes going all week long. Forget boring turkey sandwiches (unless they're epic). Our editors have rounded up the 10 best, easiest, and most creative ways to transform those holiday extras into brand-new meals you'll actually be excited to eat.
Our Editors' Top 10 Picks for November Leftovers
We're starting with a full, detailed recipe for our absolute favorite—a creamy, comforting soup—followed by nine other brilliant ideas to inspire your post-holiday cooking.
1. Featured Recipe: Creamy Leftover Turkey & Wild Rice Soup
This soup is the ultimate "warm hug in a bowl." It’s rich, savory, and comes together in under an hour by using your already-cooked turkey. It’s the perfect, easy-to-make dinner for a chilly November evening.
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Prep time: 15 minutes
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Cook time: 40 minutes
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Total time: 55 minutes
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Yield: 6-8 servings
Ingredients
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2 tbsp Unsalted Butter (or Olive Oil)
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1 large Yellow Onion, diced
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2 large Carrots, diced
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3 Celery Stalks, diced
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2 cloves Garlic, minced
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1 tsp Dried Thyme
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1 tsp Dried Sage (or 1 tbsp fresh, chopped)
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6 cups Chicken or Turkey Broth (low-sodium)
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1 cup Uncooked Wild Rice Blend
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3 cups Cooked Leftover Turkey, shredded or cubed
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1 cup Heavy Cream (or half-and-half)
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Salt and Black Pepper, to taste
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Optional: 1 cup leftover roasted vegetables (like Brussels sprouts or parsnips), roughly chopped
Step-by-Step Instructions
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Sauté the Veggies: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery (this is your mirepoix). Sauté for 8-10 minutes, until the vegetables are soft and the onion is translucent.
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Bloom the Aromatics: Add the minced garlic, dried thyme, and dried sage. Stir constantly for about 1 minute until fragrant.
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Simmer the Soup: Pour in the chicken or turkey broth and the uncooked wild rice. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the rice is tender.
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Combine and Heat: Stir in the shredded leftover turkey and any optional roasted veggies. Let it simmer for another 5 minutes, just to heat the turkey through.
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Make it Creamy: Turn the heat to low and slowly stir in the heavy cream. Do not let the soup boil after adding the cream.
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Season and Serve: Taste the soup and season generously with salt and fresh-ground black pepper. Serve hot.
🍽️ Serving Suggestions
This soup is a meal in itself, but it's fantastic served with a piece of crusty bread for dipping or some leftover dinner rolls. A sprinkle of fresh parsley on top adds a nice touch of color.
💡 Helpful Cooking Tips
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Quick Tip: If you have leftover cooked rice, you can skip the 30-minute simmer. Simply add the cooked rice along with the turkey in Step 4 and heat through.
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Dairy-Free Version: To make this dairy-free, substitute the butter with olive oil and use 1 can (13.5 oz) of full-fat coconut milk instead of the heavy cream.
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Veggie Boost: This is a great way to use up all the leftovers. Throw in leftover green beans, corn, or roasted parsnips along with the turkey.
Nutritional Information (Approximate): Per serving (1 of 8): 310 calories, 15g fat, 22g carbohydrates, 23g protein, 3g fiber
2. Crispy Mashed Potato Pancakes
Don't let those mashed potatoes go to waste. Combine them with an egg, a little flour, and some chives or green onions. Form into patties and pan-fry in butter or oil until golden brown and crispy on both sides.
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Pro-Tip: Serve them like a pro with a dollop of sour cream or leftover cranberry sauce for a perfect sweet-and-savory breakfast.
3. Savory Stuffing Waffles with Gravy
This is a game-changer. Take your cold leftover stuffing, mix in an egg to bind it, and press it into a hot, greased waffle iron. Cook until crispy.
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Pro-Tip: Top your "stuffing waffle" with a fried egg and a generous pour of hot leftover gravy for the ultimate day-after brunch.
4. The Ultimate "Moist-Maker" Thanksgiving Sandwich
The iconic leftover sandwich! The secret is a third slice of bread in the middle, soaked in gravy (the "moist-maker"). Layer your bread with turkey, gravy, cranberry sauce, and stuffing.
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Pro-Tip: For a gourmet twist, use sturdy sourdough bread and add a layer of brie or provolone cheese. Grill it like a panini until the cheese is melted and gooey.
5. Leftover Turkey "Carnitas" Tacos
Give your turkey a completely new identity. Shred the meat and fry it in a hot skillet with a little oil and taco seasoning (cumin, chili powder, paprika) until the edges get brown and crispy.
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Pro-Tip: Serve in warm tortillas with a quick slaw and a dollop of chipotle-lime crema (sour cream, lime juice, and a pinch of chipotle powder).
6. All-in-One Thanksgiving Shepherd's Pie
This is the ultimate one-pan wonder. In a baking dish, layer your leftovers: start with a base of shredded turkey mixed with leftover gravy and veggies (like corn and green beans). Spread your leftover stuffing on top of that, and finish with a thick "crust" of leftover mashed potatoes.
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Pro-Tip: Brush the top potato layer with melted butter and bake at 375°F (190°C) for 25-30 minutes, or until it's bubbling and the top is golden brown.
7. Cranberry Sauce BBQ Pulled Turkey
That leftover cranberry sauce is the perfect base for a tangy BBQ sauce. In a saucepan, simmer 1 cup of cranberry sauce with 1/2 cup of ketchup, 2 tbsp of apple cider vinegar, and 1 tbsp of soy sauce. Add your shredded turkey and let it all heat through.
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Pro-Tip: Serve on soft potato buns for delicious, fast pulled-turkey sliders.
8. Easy Day-After Turkey & Veggie Frittata
A frittata is the best way to clean out the fridge. Whisk 8 eggs in a bowl and pour into an oven-safe skillet with a little melted butter. Dot the eggs with chopped turkey, leftover roasted veggies, and a crumble of any leftover cheese.
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Pro-Tip: Cook on the stovetop for 4-5 minutes until the edges are set, then finish in a 400°F (200°C) oven for 10-12 minutes until fluffy and cooked through.
9. Cheesy Fried Mashed Potato Balls (Croquettes)
This is comfort food at its finest. Roll your cold mashed potatoes into small balls. For an extra treat, press a small cube of cheddar or mozzarella cheese into the center of each one. Roll the balls in flour, then beaten egg, then breadcrumbs.
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Pro-Tip: Fry in 2-3 inches of vegetable oil until golden brown (or use an air fryer!). Serve with leftover gravy or ranch for dipping.
10. The 5-Minute Pumpkin Pie Milkshake
Have a lonely slice or two of pumpkin pie left? Don't just eat it cold. Throw a whole slice (crust and all) into a blender with two big scoops of vanilla ice cream and a splash of milk.
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Pro-Tip: Blend until smooth, pour into a tall glass, and top with whipped cream and a sprinkle of cinnamon. It's the most decadent and easiest dessert-from-a-dessert you'll ever make.
What's your favorite way to use up November leftovers? Let us know in the comments!
Would you like a full, step-by-step recipe for any of the other ideas on this list, like the Mashed Potato Pancakes or the Stuffing Waffles?