Easy Thanksgiving Leftover Recipes That Turn Yesterday’s Dinner Into Something New—and Irresistible

Leftovers don’t have to mean a sad reheat. With a few smart twists, those containers in your fridge become brand-new meals that feel exciting again. We’re talking crispy, creamy, saucy, and cozy—without a ton of work. Ready to transform turkey and sides into dishes you’ll crave? Let’s raid the fridge like pros.

1. Day-After Turkey Crunch Wrap With Cranberry-Jalapeño Drizzle

This is the craveable, handheld meal you’ll want for brunch, lunch, or an on-the-go dinner. It’s everything great about Thanksgiving—savory turkey, creamy potatoes, tangy cranberry—wrapped up and griddled until the outside is golden and crunchy. The sweet-heat drizzle makes it feel restaurant-level fancy, with zero fuss.

Ingredients:

• 2 cups cooked turkey, shredded or chopped
• 1 cup mashed potatoes (cold is fine)
• 1/2 cup stuffing, crumbled
• 1/2 cup cheddar or pepper jack, shredded
• 4 large flour tortillas (10-inch burrito size)
• 1 cup shredded lettuce or cabbage
• 1/4 cup cranberry sauce
• 1 small jalapeño, minced (seeded for less heat)
• 2 tablespoons lime juice
• 2 tablespoons sour cream or Greek yogurt
• 2 tablespoons mayonnaise (optional for extra creaminess)
• 2 tablespoons butter or neutral oil for griddling
• Salt and black pepper, to taste

Instructions:

1. Make the drizzle: In a small bowl, mix cranberry sauce, jalapeño, lime juice, and sour cream (plus mayo if using). Season with a pinch of salt. It should be pourable—loosen with a splash of water if needed.
2. Warm the fillings: Briefly microwave the turkey, mashed potatoes, and stuffing just to take the chill off. This helps them melt together inside the wrap.
3. Assemble: Lay a tortilla flat. Spread a thin layer of mashed potatoes in the center (about 6-inch circle). Pile on turkey, stuffing, cheese, and handful of shredded lettuce. Drizzle 1–2 tablespoons cranberry-jalapeño sauce. Season with salt and pepper.
4. Fold: Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly like a burrito.
5. Crisp: Heat a large skillet over medium heat. Add butter or oil. Place wraps seam-side down and cook 2–3 minutes per side until golden and crunchy, pressing gently with a spatula.
6. Serve: Slice in half and drizzle with extra sauce. Add a squeeze of lime if you like brightness.

Serve with a simple green salad or a cup of leftover gravy for dipping (seriously, dunking is elite). Swap cheese for Swiss or provolone, add cooked bacon if you have it, or toss in leftover green beans for crunch. No jalapeño? Use hot sauce. Want it lighter? Go heavy on the lettuce and skip the mayo.

2. Creamy Turkey Orzo Skillet With Garlicky Greens

This one-pan wonder is cozy without being heavy. Orzo simmers in stock until creamy (like a lazy risotto), then in comes the turkey and a handful of bright, garlicky greens. It feels like a reset for your taste buds but still uses what you’ve got on hand.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme or Italian seasoning
• 1 cup orzo
• 2 1/2 cups chicken or turkey stock
• 1/4 cup white wine (optional; sub more stock)
• 2 cups cooked turkey, shredded
• 2 cups chopped greens (kale, spinach, or leftover roasted Brussels sprouts)
• 1/2 cup grated Parmesan, plus more for serving
• 1/3 cup cream or half-and-half (optional for extra richness)
• 1 lemon (zest and 1 tablespoon juice)
• Salt and black pepper, to taste
• Red pepper flakes, to taste

Instructions:

1. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and thyme for 30 seconds until fragrant.
2. Toast the orzo: Add orzo to the skillet and stir for 1 minute to coat and lightly toast.
3. Simmer: Pour in wine (if using) and cook until absorbed. Add stock, bring to a simmer, then reduce heat to medium-low. Cook 8–10 minutes, stirring occasionally, until the orzo is al dente and creamy. Add a splash more stock if it gets too thick.
4. Add turkey and greens: Stir in turkey and greens. Cook 2–3 minutes until the greens wilt and the turkey warms through.
5. Finish: Stir in Parmesan, cream (if using), lemon zest, and lemon juice. Season generously with salt, pepper, and red pepper flakes.

Top with extra Parm and a drizzle of good olive oil. If you have leftover roasted veggies, chop and toss them in. For dairy-free, skip the cream and use a knob of vegan butter for silkiness. Want it extra cozy? Serve with warm rolls for scooping.

3. Loaded Stuffing Waffles With Maple-Gravy Butter

Yes, we’re putting stuffing in the waffle iron—and you should too. These waffles are crispy outside, tender inside, and they’re a genius vehicle for eggs, turkey, and, frankly, everything. The maple-gravy butter is the sweet-salty topper that ties it all together.

Ingredients:

• 3 cups leftover stuffing, crumbled
• 2 large eggs, beaten
• 1/3 cup chicken or turkey stock (plus more as needed)
• 1/2 cup shredded turkey (optional)
• 1/2 cup shredded sharp cheddar (optional)
• 2 tablespoons chopped fresh parsley or chives
• Nonstick spray or melted butter for waffle iron
• 2 tablespoons butter, softened
• 2 tablespoons warm gravy
• 1 tablespoon pure maple syrup
• Salt and black pepper, to taste

Instructions:

1. Heat the iron: Preheat your waffle maker to medium-high. Grease well with nonstick spray or melted butter.
2. Mix batter: In a bowl, combine stuffing, eggs, and stock. The mixture should be moist and hold together when pressed—add a splash more stock if crumbly. Fold in turkey, cheddar, and herbs. Season with salt and pepper.
3. Make waffles: Pack the mixture firmly into the waffle iron (don’t overfill). Close and cook 4–6 minutes until deeply golden and crisp. Resist opening too early—crispness needs time.
4. Make maple-gravy butter: In a small bowl, stir together butter, warm gravy, and maple syrup until smooth.

Serve with fried or poached eggs, sliced turkey, and extra gravy for drizzling. No waffle iron? Pan-fry as patties until crispy on both sides. Add-ons are fun: diced jalapeño, leftover corn, or a sprinkle of everything bagel seasoning takes it next-level.

4. Cranberry-Orange Turkey Salad Lettuce Cups

Need something fresh after the feast? This turkey salad is bright, crunchy, and lightly creamy—basically the antidote to heavy leftovers. The hint of orange and tart cranberry keeps every bite lively, and serving it in lettuce cups makes it feel light but satisfying.

Ingredients:

• 3 cups cooked turkey, chopped
• 1/3 cup celery, finely diced
• 1/3 cup red onion, finely diced
• 1/2 cup dried cranberries or chopped leftover cranberry sauce (well-drained if saucy)
• Zest of 1 orange, plus 2 tablespoons orange juice
• 1/3 cup mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh dill or parsley
• 1/2 cup toasted pecans or walnuts, chopped
• Salt and black pepper, to taste
• 1 head butter lettuce or romaine hearts, leaves separated
• Optional: 1 small apple, diced

Instructions:

1. Make the dressing: In a bowl, whisk mayonnaise, Greek yogurt, Dijon, orange zest, and orange juice. Season with salt and pepper.
2. Toss: Add turkey, celery, red onion, cranberries (or bits of cranberry sauce), herbs, nuts, and apple if using. Fold gently to coat.
3. Chill: Refrigerate 15–20 minutes if you can—flavors meld and the salad firms up.
4. Serve: Spoon into lettuce cups and grind fresh pepper over the top.

Great on toasted sourdough or stuffed into croissants if you’re not in a lettuce mood. Swap nuts for pumpkin seeds for a nut-free crunch. Add a handful of chopped pickles for briny vibes, or toss in leftover roasted carrots for color.

5. Savory Sweet Potato Shepherd’s Pie With Herby Biscuit Topping

This cozy bake is a crowd-pleaser and a brilliant way to use multiple leftovers at once. You’ll layer a savory turkey-and-veggie filling under a fluffy, buttery biscuit top made from your mashed sweet potatoes. It’s a little nostalgic, a lot delicious, and perfect for feeding a group.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced (or 1 1/2 cups leftover roasted veggies, chopped)
• 2 cloves garlic, minced
• 2 cups cooked turkey, shredded or diced
• 1 cup peas or green beans (frozen or leftover)
• 1 cup gravy (plus extra for serving)
• 1/2 cup chicken or turkey stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 2 cups mashed sweet potatoes (or regular mashed potatoes)
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 4 tablespoons cold butter, cubed
• 1/2 cup buttermilk (plus more as needed)
• 2 tablespoons chopped chives or parsley
• Optional: 1/2 cup shredded cheddar for the biscuit topping

Instructions:

1. Preheat: Heat the oven to 400°F (200°C). Grease a 9×13-inch baking dish or a large oven-safe skillet.
2. Make the filling: Heat butter and olive oil in a large skillet over medium heat. Sauté onion and carrots for 5–6 minutes until softened. Stir in garlic for 30 seconds.
3. Combine: Add turkey, peas/green beans, gravy, stock, Worcestershire, and thyme. Simmer 3–4 minutes until saucy but not soupy. Season with salt and pepper. Transfer to the baking dish if needed.
4. Make the biscuit dough: In a bowl, whisk flour, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or fingers until pea-sized crumbs form. Stir in mashed sweet potatoes, buttermilk, and herbs just until a soft dough forms. Fold in cheddar if using. Add a splash more buttermilk if dry.
5. Top and bake: Drop spoonfuls of dough evenly over the filling (rustic is perfect). Bake 18–22 minutes until the topping is puffed and golden and the filling bubbles at the edges.
6. Rest and serve: Let stand 5–10 minutes. Serve with warm gravy on the side.

Shortcut: Use pre-made biscuit dough or leftover dinner rolls torn and buttered on top. Add chopped leftover ham for smoky depth. For a lighter topping, skip the biscuit and spread a layer of mashed potatoes, then rake with a fork and bake until browned.

Leftover Magic: Quick Tips

– Keep leftovers safe: Store within 2 hours of cooking and use within 3–4 days. Reheat to at least 165°F.

– Wake up flavors: A hit of acid—lemon juice, vinegar, or pickled onions—brings tired leftovers back to life.

– Texture matters: Add crunch (toasted nuts, fresh greens, crispy edges) to balance soft holiday sides.

Make It Yours

Your fridge is the menu. Swap turkey for rotisserie chicken, ham, or roasted veggies; use whatever cheese you’ve got; and don’t be afraid to mash traditions together. The goal is delicious, not rule-following—trust me, your taste buds will thank you.

So go ahead: fire up the skillet, plug in the waffle iron, and turn that fridge haul into meals you’ll actually look forward to. Those leftovers? They just became the best part of Thanksgiving.