8 Thanksgiving Leftover Recipes That Feel Like a New Dinner

Turkey pot pie skillet

4 to 6 servings

• 3 cups cooked turkey, chopped
• 2 cups frozen mixed vegetables
• 1 1/2 cups leftover gravy, thinned with a splash of broth
• 1 refrigerated pie crust or 1 sheet puff pastry

Stir the turkey, vegetables and gravy in an oven-safe skillet until hot. Top with the crust, cut a few vents and bake at 400°F for 20 to 25 minutes, until golden and bubbling.

Turkey noodle soup

6 servings

• 6 cups chicken or turkey broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cups cooked turkey, shredded
• 2 cups egg noodles
• Salt and pepper

Simmer the carrots and celery in the broth for 10 minutes, add the noodles and cook until tender, then stir in the turkey and heat until steaming hot.

Full recipe

Stuffing waffles

4 waffles

• 3 cups leftover stuffing
• 2 eggs, beaten
• Cooking spray
• Gravy or cranberry sauce, to serve

Stir the eggs into the stuffing, pack into a hot greased waffle iron and cook 5 to 7 minutes until crisp and golden. Serve with warm gravy.

The day-after sandwich

2 sandwiches

• 4 slices sturdy bread
• 1 cup sliced turkey
• 1/2 cup stuffing, warmed
• 2 tablespoons cranberry sauce
• 2 tablespoons mayonnaise
• Warm gravy, for dipping

Spread the mayonnaise on the bread, layer the turkey, stuffing and cranberry sauce, and toast in a skillet 2 to 3 minutes per side. Dip in warm gravy.

Full recipe

Turkey and cheddar quesadillas

4 quesadillas

• 4 large flour tortillas
• 2 cups cooked turkey, shredded
• 1 1/2 cups shredded cheddar
• 1/4 cup cranberry sauce or salsa

Fill half of each tortilla with turkey, cheese and a little cranberry sauce or salsa, fold over and cook in a skillet 2 to 3 minutes per side until the cheese melts.

Mashed potato cakes

8 cakes

• 2 cups cold mashed potatoes
• 1/4 cup all-purpose flour
• 1 egg
• 1/2 cup shredded cheddar
• 2 tablespoons oil or butter for frying

Mix everything except the oil, shape into 8 patties and pan-fry over medium heat for 3 to 4 minutes per side until golden and hot through.

Full recipe

Turkey and rice casserole

6 servings

• 3 cups cooked turkey, chopped
• 3 cups cooked rice
• 1 1/2 cups broth
• 2 cups frozen broccoli
• 1 1/2 cups shredded cheddar

Stir the turkey, rice, broth and broccoli in a 9x13-inch dish, top with the cheese, cover and bake at 375°F for 25 minutes, until hot through (165°F).

Full recipe

Leftover breakfast hash

4 servings

• 3 cups leftover roasted potatoes, sweet potatoes or stuffing
• 1 cup cooked turkey, chopped
• 1 tablespoon oil
• 4 eggs

Fry the potatoes and turkey in the oil over medium-high heat for 8 to 10 minutes until crisp. Make four wells, crack in the eggs, cover and cook until the whites are set.

Full recipe