Creative and Easy Ways to Use Thanksgiving Leftovers for Quick Weeknight Meals You’ll Crave

Leftovers shouldn’t feel like homework. They should feel like a head start. These weeknight-friendly recipes take what’s already in your fridge—turkey, stuffing, cranberry sauce, the works—and flip them into brand-new dinners that cook fast and taste like you planned it this way all along.

I’m talking crispy, melty, saucy, and comforting meals that won’t keep you in the kitchen for hours. The best part? Nobody will guess they’re leftovers. Let’s raid that fridge and get cooking.

1. Leftover Turkey Pot Pie Skillet With Cheddar Biscuit Topping

This cozy one-pan wonder is comfort food nirvana. It’s creamy, herby, and loaded with tender turkey and veggies—then finished with fluffy cheddar biscuits that bake right on top. Perfect for a chilly weeknight when you want a hug in dinner form.

Ingredients:

• 3 tbsp unsalted butter
• 1 small onion, diced
• 2 medium carrots, diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 2 cups leftover turkey, shredded
• 1 cup leftover green beans or peas (or frozen peas)
• 3 tbsp all-purpose flour
• 2 cups low-sodium chicken or turkey broth
• 1/2 cup milk or half-and-half
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 1 tbsp chopped parsley (optional)
• 1 cup shredded sharp cheddar cheese, divided
• 1 cup self-rising flour
• 1/2 cup buttermilk (plus more as needed)
• 2 tbsp cold unsalted butter, grated

Instructions:

1. Preheat the oven to 425°F. In a large oven-safe skillet, melt 3 tbsp butter over medium heat. Add onion, carrots, and celery. Cook until softened, 5–7 minutes.
2. Sprinkle in 3 tbsp flour and cook, stirring, for 1 minute to form a roux. Slowly whisk in broth, then milk. Simmer 3–4 minutes until thick and creamy.
3. Stir in turkey, green beans/peas, thyme, garlic powder, and half the cheddar. Season with salt and pepper. Remove from heat.
4. Make the biscuit topping: In a bowl, combine self-rising flour and grated cold butter. Toss to coat, then stir in buttermilk until a slightly sticky dough forms. Fold in remaining cheddar.
5. Scoop dollops of biscuit dough over the skillet filling (no need to cover completely). Bake 15–18 minutes, until biscuits are puffed and golden and filling bubbles.
6. Rest 5 minutes. Sprinkle parsley if you like and dig in.

Serve with a bright side salad or leftover cranberry sauce for a sweet-tart pop. No buttermilk? Mix milk with a squeeze of lemon juice and let it sit 5 minutes. Swap cheddar for gruyère if you’re feeling fancy—trust me, it slaps.

2. Cranberry-Glazed Turkey Meatball Banh Mi Bowls

Take the spirit of banh mi—crunchy pickles, herbs, spicy mayo—and skip the bread. These bowls are fast, colorful, and just a little bit addictive. The cranberry glaze turns leftover turkey into glossy, sticky meatballs in under 20 minutes.

Ingredients:

• 2 cups leftover turkey, finely chopped
• 1/2 cup panko breadcrumbs
• 1 egg
• 2 tbsp finely chopped scallions
• 1 tsp grated ginger
• 1 tsp soy sauce
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 1 tbsp neutral oil (for skillet)
• 1/2 cup leftover cranberry sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional)
• 3 cups cooked rice or quinoa
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup quick-pickled onions (or plain sliced red onion)
• 1/2 cup fresh cilantro leaves
• 1/4 cup mayo mixed with 1 tsp sriracha (spicy mayo)
• Lime wedges, for serving

Instructions:

1. In a bowl, combine chopped turkey, panko, egg, scallions, ginger, soy sauce, garlic powder, and a pinch of salt and pepper. Mix until it holds together. Form 1-inch meatballs; if too crumbly, add 1 tbsp mayo or a splash of milk.
2. Heat oil in a nonstick skillet over medium. Add meatballs and cook, turning, until browned on most sides, 5–7 minutes.
3. Whisk cranberry sauce, hoisin, rice vinegar, and sriracha. Pour into skillet and simmer 2–3 minutes, shaking pan, until meatballs are glossy and coated.
4. Build bowls: Rice or quinoa on bottom, then carrots, cucumber, onions, and meatballs. Drizzle with spicy mayo, scatter cilantro, and squeeze lime over top.

Swap rice for shredded lettuce to go low-carb, or add sliced jalapeños for extra heat. No time to pickle onions? Toss sliced red onion with a pinch of salt and a splash of vinegar—instant brightness. It’s sweet, spicy, crunchy… seriously, this one’s a keeper.

3. Stuffing Waffle BLTs With Maple-Dijon Drizzle

Yes, we’re turning leftover stuffing into crispy, golden waffles. They’re sturdy enough to sandwich bacon, lettuce, and tomato, and they taste like a diner met a holiday dinner. Brunch, lunch, or breakfast-for-dinner—this one wins every time.

Ingredients:

• 4 cups leftover stuffing
• 2 eggs, beaten
• 1/2 cup turkey or chicken broth (plus more as needed)
• 1/2 cup shredded mozzarella or provolone
• Nonstick spray or melted butter (for waffle iron)
• 8 slices thick-cut bacon
• 2 tomatoes, sliced
• 2 cups romaine or butter lettuce
• 1/3 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp pure maple syrup
• Black pepper, to taste

Instructions:

1. Heat waffle iron to medium-high. In a bowl, mix stuffing, eggs, broth, and cheese until it’s moist and holds together—add more broth 1 tbsp at a time if crumbly.
2. Grease the waffle iron well. Press in a thick layer of stuffing mixture (about 1 cup per waffle, depending on size). Close and cook 5–7 minutes until deeply golden and crisp. Keep warm in a 250°F oven while you make more.
3. Cook bacon until crisp; drain on paper towels.
4. Stir together mayo, Dijon, and maple syrup. Season with black pepper.
5. Assemble sandwiches: stuffing waffle, drizzle of maple-Dijon, lettuce, tomato, bacon, more drizzle, then top with another waffle.

Add sliced leftover turkey or a fried egg if you’re extra hungry. No waffle iron? Press the mixture into a hot, well-oiled skillet and cook like hash until crisp on both sides. The sweet-savory sauce ties everything together—don’t skip it.

4. Creamy Pumpkin-Sage Turkey Pasta With Browned Butter Breadcrumbs

That can of leftover pumpkin puree is begging to be sauce. This silky pasta is weeknight-fast but tastes like a restaurant dish. The browned butter breadcrumbs on top? Crunch city, and they make it feel special.

Ingredients:

• 12 oz short pasta (rigatoni, penne, or shells)
• 2 tbsp unsalted butter
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1 cup pumpkin puree (not pie filling)
• 1 cup half-and-half or evaporated milk
• 1/2 cup grated Parmesan, plus more for serving
• 1 tsp chopped fresh sage (or 1/2 tsp dried)
• 1/8 tsp nutmeg
• 2 cups leftover turkey, shredded
• 1/2 cup reserved pasta water (as needed)
• Salt and black pepper, to taste
• Red pepper flakes (optional)
• Handful of baby spinach (optional)

Instructions:

1. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
2. Meanwhile, melt butter in a small skillet over medium heat. Add panko and cook, stirring, until golden and nutty, 3–4 minutes. Season with a pinch of salt; set aside.
3. In a large skillet, heat olive oil over medium. Add shallot and cook 2 minutes. Stir in garlic and cook 30 seconds.
4. Add pumpkin, half-and-half, Parmesan, sage, and nutmeg. Stir until smooth and warm, 2–3 minutes. If thick, splash in pasta water.
5. Fold in turkey and spinach (if using). Add cooked pasta and toss until coated. Season generously with salt, pepper, and red pepper flakes if you like heat.
6. Top bowls with browned butter breadcrumbs and extra Parmesan.

Finish with a squeeze of lemon for brightness. Swap turkey for roasted veggies if you’re meatless tonight. This sauce also loves a splash of white wine—cook it off after the shallot for a little chef’s kiss moment.

5. Sweet Potato and Black Bean Turkey Enchiladas With Cranberry Salsa

Tex-Mex meets Thanksgiving in a pan of bubbling, cheesy enchiladas. Roasted sweet potatoes blend with black beans and turkey for a hearty filling, and the cranberry salsa brings a tart, jammy punch that wakes everything up. Weeknight gold when you want big flavor fast.

Ingredients:

• 2 cups cooked sweet potatoes, diced (leftover roasted or microwaved)
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups leftover turkey, shredded
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 8–10 small flour or corn tortillas
• 2 cups red enchilada sauce (store-bought or homemade)
• 2 cups shredded Monterey Jack or pepper jack cheese
• 1 tbsp olive oil (for the pan)
• For cranberry salsa: 3/4 cup leftover cranberry sauce, 1/4 cup finely diced red onion, 1 jalapeño (seeded, minced), 2 tbsp lime juice, 2 tbsp chopped cilantro, pinch of salt

Instructions:

1. Heat oven to 375°F. Oil a 9×13-inch baking dish. Stir together sweet potatoes, black beans, turkey, cumin, chili powder, smoked paprika, and salt/pepper.
2. Warm tortillas so they’re pliable (microwave covered with a damp paper towel for 30–45 seconds). Spread 1/2 cup enchilada sauce in the baking dish.
3. Fill each tortilla with a scoop of the mixture and a little cheese. Roll snugly and place seam-side down in the dish.
4. Pour remaining sauce over the top and sprinkle with remaining cheese. Bake 18–22 minutes until bubbly and lightly golden.
5. Mix cranberry salsa ingredients in a small bowl. Spoon over enchiladas just before serving.

Add avocado slices, sour cream, or hot sauce at the table. If you prefer green enchilada sauce, it’s awesome here—swap the spices for a pinch of coriander. Bonus: These freeze like a dream. Assemble, skip baking, wrap well, and bake from frozen covered until hot.

Leftover Pro Tips

• Moisture is magic: If your turkey’s a bit dry, add a splash of broth or a pat of butter when reheating.
• Texture matters: Crisp something in every dish—breadcrumbs, waffle edges, pickled onions—so leftovers feel fresh.
• Brighten it up: A squeeze of lemon or a dash of vinegar cuts richness and makes flavors pop.

There you go—five easy, creative ways to turn Thanksgiving leftovers into dinners you’ll actually look forward to. Pick one tonight, riff as needed, and let your fridge do the heavy lifting. Your future self (and your taste buds) will thank you.