Beyond the turkey sandwich. New recipes for Thanksgiving leftovers!

After you’ve had your fill of turkey sandwiches, there are still plenty of options for all those Thanksgiving leftovers! Extra crudite makes for excellent salad fixins’. Leftover stuffed mushrooms could be whipped into a saucy accompaniment for steak! The possibilities are endless! Check out these delicious recipes below using your holiday leftovers and let nothing go to waste!

Thanksgiving Pizza


Um, YUM. Anything tastes good when it’s made into a pizza.


  • 1 pound pizza dough
  • All-purpose flour, for dusting
  • 1 teaspoon cornmeal
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 3/4 cup mashed potatoes
  • 1/2 cup shredded cheddar cheese
  • 2 teaspoons whole milk
  • 1 cup prepared stuffing
  • 1 roasted turkey or chicken thigh, with skin
  • 1/4 cup chunky cranberry sauce
  • 1/4 cup gravy


Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F. Stretch the pizza dough into a 12-inch round on a floured surface. Dust a pizza peel or upside-down baking sheet with 1/2 teaspoon cornmeal and put the dough on top. Brush with the olive oil and sprinkle with the sugar and the remaining 1/2 teaspoon cornmeal. Slide onto the hot pizza stone or baking sheet and bake until golden on the bottom, 5 to 7 minutes.

Meanwhile, mix the mashed potatoes with 1/4 cup cheese and the milk in a bowl; set aside. Roll tablespoonfuls of the stuffing into 1-inch balls to look like meatballs. Shred the turkey meat and julienne the skin.

Slide the crust back onto the peel. Spread the cheddar mashed potatoes over the crust, then top with the shredded turkey. Spoon the cranberry sauce over the pizza and drizzle with the gravy. Arrange the stuffing balls on top and sprinkle with the remaining 1/4 cup cheese and the turkey skin.

Return the pizza to the oven and bake until golden brown, 8 to 10 more minutes.

Southwestern Turkey Soup


Looking to spice up your leftovers? This soup will warm your heart!


  • 1 1/2 cups shredded cooked turkey
  • 4 cups vegetable broth
  • 1 (28 ounce) can whole peeled tomatoes
  • 1 (4 ounce) can chopped green chile peppers
  • 2 roma (plum) tomatoes, chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon lime juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1 avocado – peeled, pitted and diced
  • 1/2 teaspoon dried cilantro
  • 1 cup shredded Monterey Jack cheese


  1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
  2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
Potato Pancakes

Do you have a ton of leftover mashed potatoes? No one can resist potato pancakes which make for a delicious side dish to any dinner (or breakfast!).



  • 2 cups mashed potatoes
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/4 cup shredded Cheddar cheese
  • 1 tablespoon butter


  1. In a medium bowl, mix together potatoes, beaten egg, salt, and cheese.
  2. Melt butter on a large griddle at medium heat.
  3. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.
Vegetable Frittata

It’s pretty rare that the vegetable dishes are the first to go, so try out this delicious recipe using your veggie leftovers—great for breakfast, lunch or dinner!

Bread Made with Broccoli against a White Background


  • 8 eggs
  • 1 cup milk
  • Chopped parsley (optional)
  • Two cups leftover vegetables (such as broccoli or cauliflower)
  • ½ cup of bread cubes (stuffing or heavier bread works best)
  • 1 cup grated cheddar cheese
  • 2 tbs. olive oil
  • Salt and pepper to taste


  1. Beat  eggs, milk, chopped parsley, and salt and pepper in bowl.
  2.  Add 1/2 cup stuffing bread cubes and 2 cups leftover cooked vegetables (such as broccoli or cauliflower).
  3. Heat 2 tablespoons olive oil in an ovenproof 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook 2 minutes.
  4. Reduce the heat to medium-low, top with grated cheddar and cook 10 minutes. Broil 3 minutes, then slice and serve.

Do you have a favorite Thanksgiving leftovers recipe? Let’s hear about it!

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