15 Quick & Cozy Thanksgiving Leftover Recipes You’ll Crave All Week

Let’s be honest: the best part of Thanksgiving might actually be the leftovers. There’s something magical about transforming turkey, stuffing, and cranberry sauce into brand-new meals that feel fresh, fun, and borderline genius. These recipes are fast, cozy, and wildly satisfying—like a warm hug in casserole form.

We’re talking crispy waffles out of stuffing, creamy pot pies you can eat with a spoon, ramen that tastes like a hug in a bowl, and a pie milkshake that absolutely slaps. Each recipe is simple, flexible, and ready in under an hour (many way faster). Grab a fork. Leftovers are about to get upgraded.

1. Day-After Turkey Pot Pie With Cheddar Biscuit Top

This is comfort in a skillet. Rich, creamy turkey and veggies under a golden, cheesy biscuit lid—no one will suspect this started as leftovers. Perfect for that chilly post-feast day when you just want cozy spoonfuls and a nap after.

Ingredients:

• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 2 cups leftover turkey, shredded
• 1 cup leftover green beans or mixed vegetables, chopped
• 1/2 cup leftover gravy (plus more to taste)
• 1 1/2 cups low-sodium chicken or turkey stock
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream or milk
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Salt and black pepper, to taste
• 1 cup all-purpose flour (for biscuits)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 tablespoons cold butter, cubed
• 1/2 cup shredded sharp cheddar
• 1/2 cup buttermilk (plus more as needed)

Instructions:

1. Preheat oven to 400°F (205°C). In a large oven-safe skillet, melt butter over medium heat. Sauté onion, carrots, and celery until softened, 6–8 minutes.
2. Sprinkle flour over veggies and stir 1 minute. Whisk in stock and gravy, simmering until thickened, 3–4 minutes. Stir in cream, thyme, turkey, and green beans. Season with salt and pepper.
3. In a bowl, whisk flour, baking powder, baking soda, and salt. Cut in cold butter until pea-sized. Fold in cheddar and buttermilk to form a sticky dough.
4. Drop biscuit dough in mounds over the filling. Bake 18–22 minutes until biscuits are puffed and golden and filling bubbles.
5. Rest 5 minutes before serving so the sauce settles.

Serve with a squeeze of lemon or a dash of hot sauce to brighten. No buttermilk? Mix milk with a splash of vinegar. Add leftover corn or peas for extra color. Pro tip: Toss in a spoonful of cranberry sauce at the end for a tart pop—it works!

2. Stuffing Waffles With Maple Chili Butter

Crispy outside, soft and savory inside—stuffing waffles are a leftover miracle. They’re fast, fun, and positively addictive. Top with a fried egg for brunch, or go all in with turkey and gravy for dinner.

Ingredients:

• 3 cups leftover stuffing
• 2 eggs, lightly beaten
• 1/4 cup turkey or chicken stock (as needed)
• 2 tablespoons melted butter
• Nonstick spray
• 2 tablespoons softened butter (for topping)
• 1 tablespoon pure maple syrup
• 1/4 teaspoon red chili flakes or hot sauce
• Optional: fried eggs, leftover turkey, gravy for serving

Instructions:

1. Preheat waffle iron and spray with nonstick spray. In a bowl, mix stuffing, eggs, and melted butter. Add stock a tablespoon at a time until mixture holds together without crumbling.
2. Pack mixture into waffle iron and cook until deeply browned and crisp, 5–7 minutes.
3. Stir softened butter with maple and chili flakes. Spread on hot waffles.

Great with gravy, a dollop of cranberry sauce, or even hot honey. If your stuffing is very herby, add a squeeze of lemon for balance. Pro tip: Don’t rush the waffle—let it crisp fully for those crunchy edges.

3. Creamy Turkey Orzo Soup With Lemon And Dill

This soup tastes like a fresh restart after a big meal—bright, cozy, and light but filling. Orzo keeps it silky, and lemon makes the whole pot sing. It’s ready in under 30, which is exactly what we need.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 carrots, sliced
• 2 ribs celery, sliced
• 2 cloves garlic, minced
• 6 cups turkey or chicken stock
• 1 cup orzo
• 2 cups leftover turkey, chopped
• 1/2 cup leftover peas or green beans, chopped
• 1/3 cup heavy cream or half-and-half
• Zest and juice of 1 lemon
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
• Salt and black pepper, to taste

Instructions:

1. In a pot, heat oil over medium. Sauté onion, carrots, and celery 5–6 minutes. Add garlic; cook 30 seconds.
2. Pour in stock and bring to a simmer. Add orzo and cook per package minus 1 minute.
3. Stir in turkey and veggies; simmer 2 minutes. Add cream, lemon zest and juice, and dill. Season to taste.

Serve with buttered toast or leftover dinner rolls. For extra richness, add a spoonful of leftover gravy. No orzo? Use rice or small pasta shapes; just adjust cooking time.

4. Cranberry-Turkey Grilled Cheese With Brie And Sage

Imagine a melty grilled cheese that’s a little fancy but totally easy. Brie gets gooey, cranberry adds tang, and the turkey makes it a legit meal. It’s the sandwich you make when you need a win.

Ingredients:

• 4 slices sturdy sourdough or country bread
• 2 tablespoons softened butter
• 6 ounces brie, sliced
• 1 cup leftover turkey, thinly sliced
• 2–3 tablespoons cranberry sauce
• 4–6 fresh sage leaves (or a pinch dried)
• Freshly ground black pepper

Instructions:

1. Butter one side of each slice of bread. Heat a skillet over medium.
2. Assemble sandwiches with brie, turkey, cranberry, sage, and pepper between bread (buttered sides out).
3. Griddle 3–4 minutes per side until bread is golden and cheese is melty. Lower heat if browning too quickly.

Great with a side of arugula salad or chips. Swap brie for sharp cheddar or fontina. Add a smear of Dijon for a little zip—trust me, it’s perfect.

5. Mashed Potato Gnocchi With Brown Butter And Crispy Sage

Got a mountain of mashed potatoes? Turn them into pillowy gnocchi in under an hour. Brown butter and sage make it restaurant-level delicious without the stress.

Ingredients:

• 2 cups cold leftover mashed potatoes
• 1 egg, lightly beaten
• 1/2–1 cup all-purpose flour (as needed)
• 1/2 teaspoon kosher salt
• 1/4 cup grated Parmesan, plus more for serving
• 4 tablespoons unsalted butter
• 8–10 fresh sage leaves
• Black pepper and lemon zest, to finish

Instructions:

1. Mix mashed potatoes with egg, salt, and Parmesan. Add flour gradually until a soft, slightly tacky dough forms.
2. Divide into ropes on a floured surface; cut into 1-inch pieces. Optional: roll on a fork for ridges.
3. Boil salted water. Cook gnocchi in batches until they float, 1–2 minutes. Transfer to a skillet.
4. In the skillet, melt butter until golden and nutty. Add sage; crisp briefly. Toss gnocchi in brown butter.

Finish with pepper, lemon zest, and extra Parmesan. If your mash was garlicky or cheesy, reduce added salt. Toss in peas or shredded turkey for a full meal.

6. Leftover Turkey Ramen With Miso Gravy Broth

Slurpable, savory, and surprisingly quick. The secret is whisking a spoonful of leftover gravy into miso broth for instant depth. Top with whatever veg you’ve got and call it a cozy night.

Ingredients:

• 4 cups turkey or chicken stock
• 2 tablespoons white or yellow miso paste
• 1/4 cup leftover gravy
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 packs ramen noodles (discard seasoning)
• 1 1/2 cups leftover turkey, shredded
• 1 cup leftover greens (spinach, green beans, kale), chopped
• 2 soft-boiled eggs (optional)
• Sliced scallions and chili oil, for topping

Instructions:

1. Warm stock in a pot. Whisk in miso, gravy, soy sauce, and sesame oil until smooth. Simmer 5 minutes.
2. Add turkey and greens to heat through. Boil ramen in the broth per package directions.
3. Ladle into bowls. Top with eggs, scallions, and chili oil.

Use mushrooms or corn if you’ve got them. If the broth is too rich, add a splash of water and a squeeze of lime. It’s a fantastic clean-out-the-fridge soup.

7. Sweet Potato And Sausage Breakfast Hash With Runny Eggs

This is the kind of breakfast that turns leftovers into a weekend ritual. Sweet potatoes get crispy, sausage brings spice, and eggs tie it all together. It’s brunch without the waitlist.

Ingredients:

• 2 tablespoons olive oil
• 2 cups leftover roasted sweet potatoes, cubed
• 8 ounces cooked breakfast sausage or crumbled leftover stuffing
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 eggs
• Fresh parsley or chives, chopped
• Hot sauce, to serve

Instructions:

1. Heat oil in a large skillet over medium-high. Add sweet potatoes; cook until crisp on edges, 5–7 minutes.
2. Stir in sausage (or stuffing), onion, and pepper. Cook until onion softens, 4–5 minutes. Season with paprika, salt, and pepper.
3. Make 4 wells and crack in eggs. Cover and cook until whites set but yolks are runny, 3–5 minutes.

Finish with herbs and hot sauce. Add leftover Brussels sprouts or kale if you like. For crispy bits, don’t stir too often—let the potatoes sit and brown.

8. Turkey Tikka Flatbreads With Cucumber Raita

Raid the spice drawer and turn turkey into a punchy weeknight feast. Tikka spices bring warmth, and cool raita balances things out. It’s fast, colorful, and feels like a whole new meal.

Ingredients:

• 2 cups leftover turkey, cubed
• 1/2 cup plain Greek yogurt
• 1 tablespoon tikka masala paste or 2 teaspoons garam masala + 1 teaspoon paprika
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt, to taste
• 4 naan or flatbreads
• 1 tablespoon olive oil
• 1/2 red onion, thinly sliced
• 1/2 cup chopped cilantro
• 1/2 cup leftover roasted veggies, chopped (optional)

Raita:

• 1/2 cup Greek yogurt
• 1/2 cup cucumber, grated and squeezed dry
• 1 tablespoon lemon juice
• Pinch cumin and salt

Instructions:

1. Toss turkey with yogurt, tikka paste or spices, ginger, garlic, lemon, and salt. Let sit 10 minutes.
2. Heat oil in a skillet. Sear turkey mixture until warmed and lightly charred, 3–4 minutes.
3. Warm naan. Mix raita ingredients. Pile turkey on flatbreads, add onion, cilantro, and veggies. Drizzle with raita.

Finish with a squeeze of lemon and chili flakes. Swap turkey for roasted cauliflower to go veg. These are great for a build-your-own bar with extra toppings.

9. Green Bean Casserole Fried Rice

Yes, we’re doing it. Classic fried rice technique meets the cozy vibes of green bean casserole. It’s garlicky, savory, and wildly satisfying—and on the table in 15.

Ingredients:

• 2 tablespoons neutral oil
• 2 cups day-old rice
• 1 cup leftover green bean casserole, chopped
• 1 cup leftover turkey, chopped (optional)
• 2 cloves garlic, minced
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 scallions, sliced
• Crispy fried onions, for topping
• Black pepper or chili flakes, to taste

Instructions:

1. Heat oil in a large skillet or wok over high heat. Add rice; stir-fry until hot and lightly crisped, 3–4 minutes.
2. Push rice aside. Add a bit more oil and scramble eggs. Toss eggs into rice with garlic.
3. Add green bean casserole and turkey; stir until combined and heated through.
4. Season with soy sauce, sesame oil, and pepper. Top with scallions and crispy onions.

Add peas or corn for color. If your rice clumps, break it up with wet hands before cooking. A squeeze of lime or rice vinegar at the end wakes it up.

10. Leftover Turkey Enchiladas With Pumpkin Mole

These enchiladas are smoky, saucy, and just a little bit fancy thanks to a quick pumpkin mole. They’re equally great for a crowd or meal prep. Expect zero leftovers of your leftovers.

Ingredients:

• 2 cups leftover turkey, shredded
• 8–10 corn tortillas
• 1 cup shredded Monterey Jack or Oaxaca cheese
• 1/2 red onion, sliced
• Fresh cilantro, for garnish

Pumpkin Mole Sauce:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 cup pumpkin puree (or mashed sweet potato)
• 1 1/2 cups chicken/turkey stock
• 1 tablespoon almond butter or peanut butter
• 1 teaspoon cocoa powder
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Make sauce: sauté onion and garlic in oil until soft. Stir in chili powder, cumin, and cinnamon 30 seconds.
2. Add pumpkin, stock, nut butter, and cocoa. Simmer 8–10 minutes; blend if you want silky. Season to taste.
3. Warm tortillas to soften. Dip each in sauce, fill with turkey and a bit of cheese, roll, and nestle in a baking dish.
4. Pour remaining sauce over top, sprinkle with cheese, and bake 18–22 minutes until bubbly.

Top with cilantro, sliced radishes, and a squeeze of lime. Add black beans or corn to the filling. For heat, toss in chipotle peppers.

11. Stuffing-Crusted Turkey Meatballs In Cranberry BBQ Glaze

Party food alert. These meatballs are juicy, herby, and dunked in a sweet-tangy glaze that disappears fast. Perfect for game day, or pile them over mashed potatoes for dinner.

Ingredients:

• 1 pound ground turkey
• 1 cup leftover stuffing, crumbled fine
• 1 egg
• 1/4 cup grated onion
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Cranberry BBQ Glaze:

• 1/2 cup cranberry sauce
• 1/2 cup BBQ sauce
• 1 tablespoon apple cider vinegar
• Pinch red pepper flakes

Instructions:

1. Mix turkey, stuffing, egg, onion, Worcestershire, Dijon, salt, and pepper. Form 1 1/2-inch balls.
2. Heat oil in a skillet over medium. Brown meatballs on all sides, 6–8 minutes total. Transfer to a 350°F (175°C) oven to finish, 8–10 minutes, or simmer covered in a splash of stock.
3. Heat glaze ingredients in a saucepan until smooth. Toss meatballs in glaze.

Garnish with chopped parsley and serve with toothpicks. Add a little orange zest to the glaze for brightness. Leftovers make killer sliders.

12. Savory Turkey And Brie Hand Pies With Thyme Honey

Hand pies are portable happiness. Buttery pastry wrapped around turkey and gooey brie with a whisper of sweetness on top. Bake them now, freeze for later, and feel very accomplished.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup leftover turkey, chopped
• 4 ounces brie, cut into small pieces
• 2 tablespoons cranberry sauce
• 1 teaspoon chopped fresh thyme
• 1 egg, beaten (egg wash)
• Flaky salt, for topping

Thyme Honey:

• 2 tablespoons honey
• 1/2 teaspoon fresh thyme leaves
• Tiny pinch salt

Instructions:

1. Preheat oven to 400°F (205°C). Cut puff pastry into 6 rectangles.
2. Fill each with turkey, brie, a dot of cranberry, and thyme. Fold and crimp edges with a fork.
3. Brush with egg wash, sprinkle flaky salt, and cut a small vent.
4. Bake 16–20 minutes until puffed and deep golden. Mix thyme honey and drizzle over warm pies.

Serve with a simple salad. Swap brie for cheddar or goat cheese. Freeze unbaked pies on a tray, then bag—bake from frozen, adding 5–7 minutes.

13. Leftover Mashed Potato Cheddar Pancakes With Chive Sour Cream

These crispy-edged potato pancakes are dangerously snackable. They’re cheesy, golden, and come together in minutes. Breakfast, lunch, or late-night bite—no wrong answers here.

Ingredients:

• 2 cups leftover mashed potatoes
• 1 egg
• 1/2 cup shredded cheddar
• 1/4 cup flour (more if mash is very creamy)
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons oil or butter, for frying
• 1/2 cup sour cream
• 2 tablespoons chopped chives
• Optional: chopped bacon or turkey

Instructions:

1. Mix potatoes, egg, cheddar, flour, garlic powder, salt, and pepper. Fold in bacon or turkey if using.
2. Heat oil/butter in a nonstick skillet over medium. Scoop 1/4-cup mounds; flatten gently.
3. Cook 3–4 minutes per side until crisp and golden. Mix sour cream with chives and a pinch of salt.

Serve hot with chive sour cream and applesauce if you’re feeling classic. Add a pinch of smoked paprika for depth. Keep pancakes warm in a low oven as you cook.

14. Turkey Cobb Salad With Herby Buttermilk Ranch

When your body asks for vegetables but your heart still wants Thanksgiving flavors, this salad is the answer. It’s crunchy, colorful, and hearty enough to count as dinner. The homemade ranch is everything.

Ingredients:

• 6 cups mixed greens (romaine, butter lettuce, arugula)
• 2 cups leftover turkey, diced
• 1 cup roasted Brussels sprouts, halved
• 1 avocado, sliced
• 2 hard-boiled eggs, quartered
• 1/2 cup cherry tomatoes, halved
• 1/3 cup crumbled blue cheese or feta
• 1/4 cup crispy bacon or fried onions (optional)

Herby Buttermilk Ranch:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/3–1/2 cup buttermilk (to thin)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• 1/2 teaspoon dried dill
• Salt and pepper, to taste

Instructions:

1. Whisk ranch ingredients until smooth, thinning with buttermilk to your preferred consistency.
2. Arrange greens on a large platter. Top with turkey, Brussels, avocado, eggs, tomatoes, cheese, and bacon.
3. Drizzle with ranch and crack on black pepper.

Swap in roasted sweet potatoes or corn as you like. Add toasted nuts for crunch. If you’re packing lunch, keep the dressing separate until you’re ready to eat.

15. Pumpkin Pie Milkshake With Gingersnap Crumble

This might be the most fun way to finish off that last slice. It’s creamy, spiced, and just indulgent enough to feel celebratory. Dessert you can drink? Absolutely.

Ingredients:

• 1 generous slice leftover pumpkin pie (crust and all)
• 2 cups vanilla ice cream
• 1/2 cup milk (more to thin)
• 1/2 teaspoon vanilla extract
• Pinch cinnamon or pumpkin spice
• Whipped cream, for topping
• 4–5 gingersnap cookies, crushed
• Optional: splash of bourbon or rum (adults only)

Instructions:

1. Blend pumpkin pie, ice cream, milk, vanilla, and spice until smooth. Add more milk if needed.
2. Pour into chilled glasses. Top with whipped cream and gingersnap crumble.
3. Add a drizzle of caramel if you’re feeling extra.

Swap vanilla ice cream for cinnamon or pecan. Use apple pie for a twist. For a lighter version, use frozen yogurt and extra milk.

Leftover Storage Tips

• Most cooked leftovers keep 3–4 days in the fridge; freeze after that window.
• Reheat gently with a splash of stock or water to keep things moist.
• Label and date—you’ll thank yourself next week.

Ready to fall in love with leftovers? Pick one recipe, raid the fridge, and go for it. These quick and cozy ideas will carry you through the week with zero food boredom—seriously, you might start cooking more on Thanksgiving just to have extras. Happy remixing!