You crushed Thanksgiving. Now your fridge looks like a Tetris game of containers, foil, and “mystery gravy.” Good news: you’re sitting on a flavor jackpot. With a slow cooker and 10 minutes of effort, you can transform yesterday’s turkey, stuffing, and sides into a brand-new meal people actually want to eat.
Think rich soups, creamy pot pies, and melty sandwiches without babysitting the stove. If you want fewer dishes, zero waste, and maximum comfort, this is how you win the leftovers game.
What Makes This Special
This is not a sad reheat situation. It’s a strategic remix that respects your time and keeps everything moist, flavorful, and effortless.
The crockpot does the heavy lifting—blending flavors slowly so even dried-out turkey turns tender again. Plus, you can plug it in, walk away, and pretend you’re the kind of person who meal-preps on purpose.
We’re giving you a flexible base recipe with three directions: a creamy Turkey Potato Chowder, a Stuffing-&-Gravy Pot Pie, and a Turkey Cranberry Pulled Sliders mix. Use what you have, skip what you don’t.
Your leftovers, your rules.
Shopping List – Ingredients
- Leftovers: 3–4 cups cooked turkey (shredded or diced), 2–3 cups mashed potatoes or roasted potatoes, 2–3 cups stuffing, 1–2 cups cooked vegetables (green beans, carrots, corn, Brussels), 1–2 cups gravy, 1/2–1 cup cranberry sauce.
- Pantry basics: Chicken or turkey broth (4–6 cups), milk or cream (1–2 cups), butter (2–4 tablespoons), olive oil (optional), flour or cornstarch (for thickening), salt, black pepper.
- Aromatics: 1 onion (diced), 2 celery stalks (diced), 2–3 garlic cloves (minced), fresh or dried thyme, rosemary, bay leaf.
- Add-ons for variety: Frozen mixed veggies, a can of cream of mushroom or chicken soup, a splash of white wine, shredded cheese (cheddar, mozzarella, or gruyère), hot sauce, Dijon mustard.
- For the pot pie version: Puff pastry or biscuit dough, egg for egg wash (optional).
- For sliders: Slider buns or rolls, a little BBQ sauce or chipotle mayo (optional), pickles (optional).
The Method – Instructions
- Prep the base aromatics. In a skillet, sauté onion, celery, and garlic with butter until soft and fragrant (5–7 minutes). If you’re anti-skillet today, you can skip and toss them in raw; the slow cooker will soften them, but sautéing adds depth.
- Choose your path. Decide if you’re making:
- Creamy Turkey Potato Chowder
- Stuffing-&-Gravy Pot Pie
- Turkey Cranberry Pulled Sliders
- For Creamy Turkey Potato Chowder: Add to crockpot: 3–4 cups turkey, 2–3 cups mashed or roasted potatoes, 1–2 cups mixed veggies, sautéed aromatics, 4 cups broth, 1 bay leaf, 1 teaspoon thyme, salt and pepper. Cook on LOW 4–6 hours or HIGH 2–3.
- Finish the chowder. Stir in 1 cup milk or cream.
If too thin, whisk 1 tablespoon cornstarch into 2 tablespoons cold milk and stir in; cook 15–20 minutes more. If too thick, add broth. Optional: melt in 1 cup shredded cheese because you’re human.
- For Stuffing-&-Gravy Pot Pie: Add to crockpot: 2–3 cups turkey, 2 cups cooked veggies, 1–2 cups gravy, 1–2 cups broth, sautéed aromatics, 1 teaspoon rosemary, pepper.
Cook on LOW 3–4 hours or HIGH 1.5–2.
- Top and bake (hybrid method). Transfer the filling to a baking dish, top with stuffing mixed with a little melted butter, or lay puff pastry/biscuit dough on top. Bake at 400°F until golden and bubbling (15–25 minutes). Short on time?
Toast stuffing separately and sprinkle over bowls.
- For Turkey Cranberry Pulled Sliders: Add to crockpot: 3–4 cups shredded turkey, 1/2–1 cup cranberry sauce, 1/2–1 cup gravy or 1 cup broth, 1 teaspoon Dijon, a dash of hot sauce, sautéed aromatics, pinch of thyme. Cook on LOW 3–4 hours or HIGH 1.5–2 until saucy and shreddable.
- Assemble sliders. Pile turkey on warm rolls, add pickles or a swipe of chipotle mayo. Optional: top with a little shredded cheese and broil 2 minutes.
Sweet-savory-hearty happiness.
- Taste and adjust. Add salt, pepper, and acidity (a squeeze of lemon or splash of vinegar) to brighten. If flavors feel flat, it usually needs salt or acid—don’t be shy.
- Serve smart. Garnish with parsley, chives, or a crack of black pepper. If serving a crowd, keep on WARM and set out bowls, rolls, and toppings.
You, my friend, are now “the organized one.”
Keeping It Fresh
Leftovers of leftovers? Absolutely. Store finished dishes in airtight containers for 3–4 days.
If you used seafood sides (rare but possible), aim for 2 days. Reheat gently on the stove or in the microwave with a splash of broth to maintain creaminess.
Freezer-friendly picks: the chowder (without dairy added—stir cream in after thawing), the pot pie filling, and the pulled turkey. Freeze up to 2–3 months.
Label it like a pro so “mystery container roulette” doesn’t make a comeback.
Why This is Good for You
- Protein and fiber: Turkey plus veggies keeps you full without the post-feast crash.
- Budget win: You already paid for this meal. Now you’re squeezing every drop of value from it—Chef CFO vibes.
- Less food waste: Using the slow cooker lets you revive dry turkey and uneven sides into something cohesive and comforting.
- Lower effort, higher reward: Minimal active cooking means more time for, I don’t know, naps and football?
What Not to Do
- Don’t toss everything in without tasting. Gravy and stuffing are salty; broth might not be needed or should be reduced. Taste first.
- Don’t overcook dairy. Add milk/cream near the end to avoid curdling.
Easy fix, big payoff.
- Don’t ignore texture. If it’s too thick, add broth. Too thin? Use a cornstarch slurry or mash a few potatoes into it.
- Don’t forget food safety. Only use leftovers that were refrigerated within 2 hours of serving and reheated to steaming hot.
FYI, sketchy leftovers don’t “cook out” in a crockpot.
- Don’t let herbs bully the dish. Dried rosemary and thyme are potent. Start small; you can always add more.
Different Ways to Make This
- Southwest spin: Add black beans, corn, cumin, chili powder, and a splash of lime to the chowder. Top with avocado and crushed tortilla chips.
- Mushroom umami boost: Stir in sautéed mushrooms and a splash of soy or Worcestershire to deepen savory notes.
- Lemon-herb brightness: Fresh parsley, dill, and lemon zest can wake up heavy flavors—especially great if your Thanksgiving leaned rich.
- Lightened-up version: Use more broth, skip cream, and blend a cup of the soup to thicken naturally.
Your macro-tracking app will be proud, IMO.
- Spicy comfort: Add a spoon of harissa or a pinch of red pepper flakes to the pot pie filling for a subtle kick.
FAQ
Can I use rotisserie chicken instead of turkey?
Yes. Same quantities, same method. It’s not Thanksgiving, but it’s still delicious and borderline too easy.
What if my stuffing is super dry?
Crumble it and mix with a little melted butter and broth before using as a topping.
It’ll crisp on top while staying tender underneath—best of both worlds.
How do I thicken the pot pie filling without flour?
Use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), add, and cook 10–15 minutes. Alternatively, mash some potatoes directly into the mixture for a gluten-free thickener.
Is it safe to reheat leftovers in a slow cooker from cold?
Reheat on HIGH until steaming throughout or warm on the stove first, then transfer to LOW to hold. The key is getting out of the “danger zone” quickly.
Can I make this dairy-free?
Yes.
Use broth and a can of coconut milk for creaminess in the chowder, or thicken with pureed potatoes. Skip cheese or use a dairy-free alternative.
What if I don’t have gravy?
Use extra broth and a teaspoon of Dijon plus a splash of soy or Worcestershire for depth. A little butter doesn’t hurt, either.
How do I avoid bland results?
Salt, acid, and heat.
Taste as you go, add lemon or vinegar to brighten, and finish with cracked pepper or a hit of hot sauce.
The Bottom Line
Thanksgiving leftovers shouldn’t feel like punishment. With a crockpot, a handful of pantry staples, and a little strategy, you’ll turn random containers into soul-warming meals that taste intentional, not improvised. Whether you ladle up chowder, spoon into pot pie, or stack juicy sliders, you’re upgrading comfort food while saving time and money.
That’s the holiday encore everyone actually wants. Now go claim your fridge back, hero.
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