10 Easy Thanksgiving Leftover Recipes You Can Make in Under 20 Minutes—you’ll Crave These

You’ve got a fridge full of Thanksgiving magic, but let’s be honest—nobody wants day-three dry turkey. These quick, craveable recipes flip your leftovers into new dishes you’ll actually want to eat. We’re talking bold flavors, minimal fuss, and everything ready in under 20 minutes. Grab that container of stuffing and let’s cook smarter, not harder.

1. Crispy Turkey Cranberry Quesadillas With Herby Dip

Sweet, salty, cheesy—this is your “wow, I didn’t know leftovers could do that” moment. These quesadillas use turkey and cranberry sauce to create a melty, crispy masterpiece that somehow tastes like comfort food and bistro fare at the same time. Perfect for lunch, a quick dinner, or a snack while decorating the tree.

Ingredients:

• 2 large flour tortillas
• 1 cup shredded leftover turkey
• 1/3 cup cranberry sauce (whole berry or jellied)
• 1 cup shredded sharp cheddar or Monterey Jack
• 1 tablespoon butter or neutral oil
• 2 tablespoons chopped fresh herbs (parsley or cilantro)
• 1/3 cup sour cream or Greek yogurt
• 1 teaspoon Dijon mustard
• Pinch of salt and black pepper

Instructions:

1. Make the dip: In a small bowl, mix sour cream, Dijon, herbs, a pinch of salt, and pepper. Set aside.
2. Assemble quesadillas: Spread cranberry sauce over one tortilla. Top with cheese, then turkey. Cover with the second tortilla.
3. Crisp it up: Heat butter in a skillet over medium. Cook quesadilla 3–4 minutes per side until golden and the cheese melts.
4. Slice and serve with the herby dip.

Pro tip: Add a few thin slices of red onion or pickled jalapeños for heat. No cheddar? Use brie for deluxe vibes—seriously, it slaps.

2. Stuffing Waffles With Runny Eggs And Hot Honey

Yes, your stuffing is about to become a crunchy, savory waffle that begs for a runny egg on top. It’s the ultimate weekend brunch hack that takes leftovers straight into “I’d pay for this at a café” territory. The hot honey ties everything together with a sweet-heat finish.

Ingredients:

• 3 cups leftover stuffing
• 2 eggs (for binding the waffle)
• 2 tablespoons milk or broth
• Butter or nonstick spray for the waffle iron
• 2 eggs (for topping)
• 1 tablespoon oil or butter (for frying eggs)
• 2 tablespoons hot honey (or honey + pinch of chili flakes)
• Fresh chives or parsley for garnish

Instructions:

1. Preheat waffle iron and grease it well.
2. Mix stuffing, 2 eggs, and milk until it holds together. Press into the waffle iron and cook 5–7 minutes, until deeply golden and crisp.
3. Fry or poach the remaining eggs to your preferred doneness.
4. Plate waffles, top with eggs, drizzle with hot honey, and sprinkle with herbs.

Variation: Add shredded turkey or a spoon of mashed potatoes to the batter for extra richness. Serve with a side of leftover gravy for dipping—no one will complain.

3. Creamy Turkey Orzo Soup In A Flash

Soup without the simmer marathon. This quick orzo pot uses turkey and a splash of cream for a cozy bowl that revives even the driest leftovers. It’s silky, savory, and soul-warming—perfect for a cold night when you want dinner ASAP.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chopped leftover turkey
• 4 cups chicken or turkey broth
• 3/4 cup orzo
• 1/2 cup frozen peas or leftover green beans, chopped
• 1/3 cup heavy cream or half-and-half
• 1 teaspoon lemon zest + 1 tablespoon lemon juice
• Salt and black pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Sauté onion in olive oil over medium heat for 2–3 minutes. Add garlic and cook 30 seconds.
2. Pour in broth and bring to a boil. Add orzo and cook 7–8 minutes until tender.
3. Stir in turkey, peas/green beans, cream, lemon zest and juice. Simmer 1–2 minutes. Season to taste.
4. Garnish with dill or parsley and serve hot.

Make it lighter: Swap cream for extra broth and a pat of butter. Add a handful of spinach at the end for a green boost.

4. Mashed Potato Gnocchi Skillet With Brown Butter Sage

If you’ve got mashed potatoes, you’re halfway to pillowy gnocchi. This shortcut skillet gets golden edges and a nutty brown butter sauce in minutes. It tastes like a trattoria special, minus the labor.

Ingredients:

• 2 cups cold mashed potatoes
• 3/4–1 cup all-purpose flour (as needed)
• 1 egg
• 1/2 teaspoon salt
• 3 tablespoons butter
• 8–10 fresh sage leaves (or 1/2 teaspoon dried sage)
• 2 tablespoons grated Parmesan, plus more to serve
• Black pepper and red pepper flakes (optional)

Instructions:

1. Make quick gnocchi dough: Mix mashed potatoes, egg, salt, and 3/4 cup flour until it forms a soft dough. Add a bit more flour if sticky.
2. Shape: Roll into ropes and cut bite-size pieces. No need to boil—this is the skillet hack.
3. Brown: Melt butter in a large nonstick skillet over medium heat. Add sage. Once butter foams, add gnocchi pieces in a single layer; cook 3–4 minutes per side until golden.
4. Toss with Parmesan, pepper, and chili flakes. Serve immediately.

Shortcut: If you want the classic texture, boil gnocchi 1–2 minutes until they float before the skillet step. Add leftover shredded turkey for a heartier plate.

5. Day-After Turkey Bahn Mi Lettuce Cups

All the crunchy, tangy joy of a banh mi—without baking bread or leaving the house. Crisp lettuce, zippy pickled veg, and savory turkey make this a surprisingly light leftover fix. It’s bright, fast, and sneaky-refreshing after a heavy holiday.

Ingredients:

• 2 cups shredded leftover turkey
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1 tablespoon lime juice
• 1 small carrot, julienned
• 1/2 small cucumber, thinly sliced
• 1/4 small red onion, thinly sliced
• 2 tablespoons rice vinegar
• 1 teaspoon sugar + pinch of salt
• 1 small jalapeño, thinly sliced (optional)
• Butter lettuce leaves (8–10 leaves)
• 2 tablespoons mayonnaise + 1 teaspoon sriracha (mixed)
• Fresh cilantro and mint for garnish

Instructions:

1. Quick-pickle: Toss carrot, cucumber, onion, and jalapeño with rice vinegar, sugar, and salt. Set aside 10 minutes.
2. Dress the turkey: Mix soy sauce, sesame oil, honey, and lime. Toss with turkey.
3. Assemble: Spread sriracha mayo on lettuce leaves. Add turkey, pickled veggies, and herbs.

Serving idea: Pile everything on toasted baguette for a more classic sandwich. Add a smear of pâté if you want to go full banh mi energy.

6. Gravy-Smothered Turkey Poutine Fries

Crispy fries, melty cheese, hot gravy—this is the indulgent snack your leftovers were destined for. It’s a fast way to revive gravy and make turkey the hero again. Movie night, game day, or “I just need comfort food now” approved.

Ingredients:

• 1 bag frozen French fries (or leftover roasted potatoes, chopped)
• 1–1.5 cups leftover turkey gravy
• 1.5 cups shredded leftover turkey
• 1 cup cheese curds or shredded mozzarella
• Black pepper and chopped chives for garnish
• Optional: splash of broth or water to loosen gravy

Instructions:

1. Cook fries according to package until super crisp.
2. Warm gravy in a small saucepan; thin with a splash of broth if thick. Stir in turkey to heat through.
3. Pile fries in a shallow dish, scatter cheese curds, and ladle over hot turkey gravy so the cheese gets melty.
4. Finish with black pepper and chives.

Upgrade: Add a few spoonfuls of cranberry sauce for a sweet contrast or drizzle with hot sauce. If you’ve got leftover green beans, chop and throw them on for crunch.

7. Sweet Potato Pie Pancakes With Maple Cinnamon Butter

When sweet potato casserole meets pancakes, brunch wins. These are tender, lightly sweet, and perfect for that last scoop of casserole no one wanted to finish. The maple-cinnamon butter seals the deal.

Ingredients:

• 1 cup leftover sweet potato casserole (minimize marshmallow chunks if possible)
• 1 cup milk (plus more as needed)
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• Pinch of salt
• Butter or oil for the pan
• 2 tablespoons softened butter + 1 tablespoon maple syrup + pinch cinnamon (for topping)

Instructions:

1. Make batter: Whisk sweet potato casserole with milk and egg. Fold in flour, baking powder, baking soda, cinnamon, and salt. Add a splash more milk if too thick.
2. Cook: Heat a lightly greased skillet over medium. Pour 1/4-cup scoops of batter and cook 2–3 minutes per side until golden.
3. Mix topping: Stir softened butter with maple syrup and cinnamon. Spread over hot pancakes.

Variation: Add chopped pecans or chocolate chips to the batter. Serve with crispy bacon or leftover ham for a sweet-salty combo that hits every note.

8. Cranberry Brie Turkey Sliders With Garlic Butter Tops

Party food in 15 minutes? Absolutely. These buttery, gooey sliders make the best use of turkey and cranberry—plus brie for that luxe pull. Great for game day, family hangouts, or just a very snacky dinner.

Ingredients:

• 1 package slider buns (12 rolls)
• 1.5 cups shredded leftover turkey
• 1/2 cup cranberry sauce
• 6–8 ounces brie, sliced (rind on is fine)
• 3 tablespoons butter, melted
• 1 small garlic clove, grated
• 1 teaspoon Dijon mustard
• Pinch of salt and black pepper
• Fresh thyme leaves (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Slice slider buns horizontally, keeping tops attached.
2. Layer turkey, cranberry, and brie over the bottoms. Replace tops.
3. Mix melted butter with garlic, Dijon, salt, pepper, and thyme. Brush over buns.
4. Bake 10 minutes until cheese melts and tops are golden.

Tip: Add a thin layer of leftover stuffing for extra flavor. Serve with a green salad or, let’s be real, more sliders.

9. Leftover Veggie Fried Rice With Toasty Sesame And Egg

This is the cleanup crew for your fridge. Any roasted veggies, a little turkey, and day-old rice become a fast, savory stir-fry with a glossy soy-sesame finish. It’s satisfying, flexible, and weeknight-friendly.

Ingredients:

• 2 cups cold cooked rice (white or brown)
• 1.5 cups chopped leftover roasted vegetables (Brussels, carrots, green beans, etc.)
• 1 cup shredded leftover turkey (optional)
• 2 eggs, beaten
• 2 tablespoons neutral oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce or hoisin (optional)
• 1 teaspoon sesame oil
• 2 green onions, sliced
• 1 teaspoon grated ginger (optional)
• Chili crisp or sriracha, to taste
• Sesame seeds for garnish

Instructions:

1. Heat 1 tablespoon oil in a large skillet over medium-high. Scramble eggs until just set; remove.
2. Add remaining oil. Stir-fry rice, breaking up clumps, for 2–3 minutes until steaming and a little toasty.
3. Stir in veggies, turkey, soy sauce, and oyster/hoisin. Cook 2–3 minutes.
4. Finish with sesame oil, green onions, and eggs. Top with chili crisp and sesame seeds.

Make it plant-based: Skip the turkey and egg; add edamame or tofu. A squeeze of lime at the end makes flavors pop.

10. Pumpkin Pie Yogurt Parfaits With Crunchy Nut Crumble

Dessert for breakfast? Yes, but make it balanced. Layer pumpkin pie with tangy yogurt and a quick nutty crumble, and you’ve got a not-too-sweet, five-minute treat that rescues the last two slices from pie purgatory. It’s creamy, crunchy, and wildly satisfying.

Ingredients:

• 2 slices leftover pumpkin pie (filling and crust)
• 1.5 cups Greek yogurt (vanilla or plain)
• 1 tablespoon maple syrup (optional, for plain yogurt)
• 1/2 cup mixed nuts or granola
• 1 tablespoon butter
• 1 tablespoon brown sugar
• Pinch of cinnamon and salt

Instructions:

1. Make quick crumble: Melt butter in a small skillet. Add nuts, brown sugar, cinnamon, and a pinch of salt. Toast 2–3 minutes until fragrant. Cool slightly.
2. Sweeten yogurt if needed with maple syrup.
3. Assemble: In glasses, layer crumbled pumpkin pie, yogurt, and nut crumble. Repeat layers.

Swap it: Use apple pie instead of pumpkin, or add a drizzle of caramel. A handful of fresh berries keeps things bright and cuts richness.

Final Tips For Leftover Greatness

These recipes are built for speed, so keep your pans hot, flavors bold, and textures contrasty—crispy meets creamy is the dream. Mix and match leftovers based on what you’ve got: turkey becomes chicken, sweet potato becomes butternut, and gravy becomes sauce. Most of all, have fun with it. Your leftovers are basically ingredients with a head start.

Ready to rescue your fridge and treat yourself? Pick one of these, set a 20-minute timer, and dig in. Trust me—you’ll start looking forward to leftovers every year.