18 Delicious Thanksgiving Leftovers Recipes Creative

Kickstart your post-Thanksgiving culinary adventure with these 18 delicious leftovers recipes that promise to transform your fridge finds into mouthwatering meals. Whether you’re craving quick dinners, seasonal favorites, or comfort food that hugs you back, we’ve got creative solutions to keep your taste buds dancing. Dive in and discover how easy it is to give your Thanksgiving leftovers a delicious second act!

Turkey and Cranberry Sandwich

How many times have you found yourself staring into the fridge after Thanksgiving, wondering what to do with all that leftover turkey? I’ve been there more times than I can count, and that’s how my love affair with the Turkey and Cranberry Sandwich began. It’s the perfect way to give those leftovers a delicious second life.

Ingredients

• Turkey slices – 1 cup
• Cranberry sauce – ¼ cup
• Bread slices – 2
• Mayonnaise – 1 tbsp
• Lettuce leaves – 2

Instructions

1. Lay out two slices of bread on a clean surface.
2. Spread 1 tbsp of mayonnaise evenly on one side of each bread slice.
3. Place 1 cup of turkey slices on one bread slice, covering the mayonnaise.
4. Spread ¼ cup of cranberry sauce over the turkey slices.
5. Top with 2 lettuce leaves, then cover with the second bread slice, mayonnaise side down.
6. Press the sandwich gently together and cut in half for serving. Tip: For a warmer sandwich, lightly toast the bread before assembling.
7. Tip: If your cranberry sauce is too thick, warm it slightly to make spreading easier.
8. Tip: Add a slice of cheese for extra flavor, melting it on the turkey before adding the cranberry sauce.

My favorite thing about this sandwich is how the tart cranberry sauce cuts through the richness of the turkey and mayonnaise. Serve it with a side of sweet potato fries for a comforting meal that feels anything but leftover.

Thanksgiving Leftover Casserole

Believe it or not, the best part of Thanksgiving might just be the day after, when all those leftovers are waiting to be transformed into something new and exciting. I’ve made this casserole more times than I can count, and it’s always a hit—whether it’s for a lazy brunch or a cozy dinner.

Ingredients

• Turkey – 2 cups, shredded
• Stuffing – 2 cups
• Mashed potatoes – 2 cups
• Gravy – 1 cup
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Spread the shredded turkey evenly at the bottom of the dish. Tip: If your turkey is a bit dry, drizzle a little gravy over it before adding the next layer.
3. Layer the stuffing over the turkey, pressing down gently to compact it slightly.
4. Spread the mashed potatoes over the stuffing layer, smoothing the top with a spatula. Tip: For extra crispy edges, rough up the surface of the potatoes with a fork.
5. Pour the remaining gravy evenly over the mashed potatoes.
6. Sprinkle the shredded cheddar cheese on top. Tip: For a golden, bubbly cheese crust, place the dish under the broiler for the last 2-3 minutes of baking.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the edges are bubbling.

Creamy, cheesy, and packed with all the flavors of Thanksgiving, this casserole is comfort food at its finest. Serve it with a side of cranberry sauce for a sweet contrast, or top it with a fried egg for a hearty breakfast twist.

Stuffing Waffles with Gravy

Today, I stumbled upon a culinary experiment that turned my leftover stuffing into the star of breakfast—stuffing waffles with gravy. Trust me, if you’ve ever looked at your Thanksgiving leftovers and thought, ‘There’s got to be more,’ this recipe is your answer.

Ingredients

• Stuffing – 2 cups
• Eggs – 2
• Milk – 1/4 cup
• Flour – 1/2 cup
• Butter – 2 tbsp
• Chicken broth – 1 cup
• Flour – 2 tbsp
• Salt – 1/2 tsp
• Pepper – 1/4 tsp

Instructions

1. Preheat your waffle iron to medium-high heat, about 375°F, to ensure a crispy exterior.
2. In a large bowl, mix 2 cups of stuffing, 2 eggs, 1/4 cup milk, and 1/2 cup flour until well combined. Tip: If the mixture feels too dry, add a splash more milk to reach a scoopable consistency.
3. Grease the waffle iron with 1 tbsp of butter and scoop 1/2 cup of the mixture onto the iron. Close and cook for 5 minutes, or until golden and crispy.
4. While the waffles cook, melt 1 tbsp of butter in a saucepan over medium heat. Whisk in 2 tbsp of flour to create a roux, cooking for 1 minute until golden.
5. Gradually whisk in 1 cup of chicken broth, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer, stirring constantly, until the gravy thickens, about 3 minutes. Tip: For a smoother gravy, strain it before serving.
6. Serve the waffles hot, topped with the warm gravy. Tip: Add a fried egg on top for an extra protein boost.

You’ll love the crispy edges of the waffles paired with the creamy, savory gravy. It’s a delightful twist on breakfast that’s sure to impress, especially when served with a side of roasted vegetables for a complete meal.

Turkey Pot Pie

Fall has always been my favorite season for cooking, and nothing says comfort like a homemade Turkey Pot Pie. It’s the perfect way to use up leftover turkey, and the flaky crust is just irresistible. I remember my grandmother making this dish after Thanksgiving, and now I carry on the tradition with my own little twist.

Ingredients

• Flour – 2 cups
• Butter – 1 cup
• Turkey – 2 cups, cooked and diced
• Carrots – 1 cup, diced
• Peas – 1 cup
• Chicken broth – 2 cups
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix flour and butter until crumbly. Tip: Keep the butter cold for a flakier crust.
3. Add 4 tbsp of ice water, one at a time, until the dough comes together.
4. Roll out the dough on a floured surface to fit your pie dish.
5. In a skillet, combine turkey, carrots, peas, chicken broth, salt, and pepper. Cook over medium heat for 10 minutes. Tip: Don’t overcook the vegetables; they’ll soften more in the oven.
6. Pour the turkey mixture into the pie dish and cover with the rolled-out dough. Tip: Cut a few slits in the top to let steam escape.
7. Bake for 45 minutes, or until the crust is golden brown.

Coming out of the oven, the crust should be golden and flaky, with a savory filling that’s just thick enough. Serve it with a side of cranberry sauce for an extra festive touch.

Leftover Turkey Soup

Nothing says comfort like a bowl of homemade soup, especially when it’s made from leftover turkey. I remember the first time I whipped up this soup; it was the day after Thanksgiving, and I was determined not to let any of that delicious turkey go to waste. This recipe is my go-to for transforming leftovers into something new and exciting.

Ingredients

• Leftover turkey – 2 cups, shredded
• Chicken broth – 4 cups
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Onion – 1, medium, diced
• Garlic – 2 cloves, minced
• Thyme – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat a large pot over medium heat and add a tablespoon of olive oil.
2. Add the diced onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the minced garlic and thyme, cooking for another minute until fragrant.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce the heat to low and add the shredded turkey. Simmer for 20 minutes to allow the flavors to meld.
6. Season with salt and pepper, then taste and adjust the seasoning if necessary.
7. Tip: For a richer flavor, you can add a Parmesan rind to the soup while it simmers.
8. Tip: If you prefer a thicker soup, mash some of the cooked vegetables against the side of the pot before adding the turkey.
9. Tip: Leftover soup tastes even better the next day, as the flavors continue to develop.

Rich in flavor and hearty in texture, this leftover turkey soup is a comforting meal that feels like a hug in a bowl. Serve it with a slice of crusty bread for dipping, or add a handful of cooked noodles to make it even more filling.

Cranberry Sauce Muffins

Just when you thought cranberry sauce was only for Thanksgiving, here’s a way to enjoy it all year round. I stumbled upon this recipe one lazy Sunday when I had leftover cranberry sauce and a craving for something sweet yet tangy. These muffins are the perfect blend of both, and they’re incredibly easy to whip up.

Ingredients

• Flour – 2 cups
• Sugar – ¾ cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter, melted – ¼ cup
• Cranberry sauce – 1 cup

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, beat the egg, then mix in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins.
5. Gently fold in the cranberry sauce, leaving some streaks for a marbled effect. Tip: For extra tang, use homemade cranberry sauce.
6. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Fluffy with a slight crunch on top, these muffins offer a delightful contrast of textures. The cranberry sauce not only adds a burst of flavor but also keeps them moist. Serve them warm with a dollop of butter or alongside your morning coffee for a truly comforting treat.

Turkey and Stuffing Stuffed Peppers

Kicking off the holiday season early in my kitchen, I couldn’t resist putting a twist on the classic Thanksgiving leftovers. Imagine all the flavors of turkey and stuffing, but packed into a colorful bell pepper. It’s a dish that’s as fun to make as it is to eat, and trust me, it’s a game-changer for meal prep.

Ingredients

• Bell peppers – 4
• Cooked turkey – 2 cups, shredded
• Stuffing – 2 cups
• Chicken broth – 1/2 cup
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a bowl, mix the shredded turkey and stuffing together.
4. Fill each bell pepper with the turkey and stuffing mixture.
5. Place the stuffed peppers in a baking dish.
6. Pour the chicken broth around the peppers in the dish.
7. Dot the tops of the stuffed peppers with butter.
8. Cover the dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are slightly crispy.

Delightfully, these stuffed peppers offer a juicy crunch with every bite, contrasting beautifully with the savory, herby filling. Serve them with a drizzle of gravy or a side of cranberry sauce for an extra festive touch.

Sweet Potato Pancakes

Craving something sweet yet wholesome for breakfast? I stumbled upon this sweet potato pancake recipe during a cozy autumn morning when I was looking for a way to use up leftover sweet potatoes. It’s become a weekend staple in my house, and I love how the natural sweetness of the potatoes means I can go easy on the syrup.

Ingredients

• Sweet potato – 1 cup, mashed
• Flour – 1 cup
• Egg – 1
• Milk – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Cinnamon – ½ tsp
• Butter – 2 tbsp, melted

Instructions

1. In a large bowl, combine the mashed sweet potato, egg, and milk. Whisk until smooth.
2. Add the flour, baking powder, salt, and cinnamon to the wet ingredients. Mix until just combined; a few lumps are okay.
3. Heat a non-stick skillet over medium heat and brush with a little melted butter.
4. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes and cook for another 2 minutes until golden brown. Tip: Don’t press down on the pancakes; let them rise naturally for fluffiness.
6. Repeat with the remaining batter, adding more butter to the skillet as needed. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
7. Serve hot with a drizzle of maple syrup or a dollop of Greek yogurt. Tip: For an extra crunch, sprinkle with toasted pecans.

Rich in flavor and wonderfully fluffy, these sweet potato pancakes have a subtle earthiness that pairs beautifully with the warmth of cinnamon. Try stacking them high with a layer of spiced apple compote in between for an extra special treat.

Turkey Tetrazzini

Finally, a dish that brings comfort to my table every time I have leftover turkey. Turkey Tetrazzini is my go-to for a creamy, satisfying meal that feels both indulgent and homely. I remember the first time I made it; the aroma filled my kitchen, promising a delicious dinner ahead.

Ingredients

• Butter – 4 tbsp
• Flour – 1/4 cup
• Milk – 2 cups
• Chicken broth – 1 cup
• Cooked turkey – 2 cups, shredded
• Spaghetti – 8 oz, cooked
• Parmesan cheese – 1/2 cup, grated
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large saucepan, melt the butter over medium heat. Tip: Keep the heat medium to avoid browning the butter too quickly.
3. Whisk in the flour until smooth, cooking for 1 minute to remove the raw flour taste.
4. Gradually add the milk and chicken broth, whisking constantly to prevent lumps. Tip: Adding liquids slowly ensures a smoother sauce.
5. Bring the mixture to a simmer, stirring frequently until it thickens, about 5 minutes.
6. Remove from heat and stir in the turkey, spaghetti, half of the Parmesan cheese, salt, and pepper.
7. Transfer the mixture to a greased baking dish and sprinkle the remaining Parmesan on top. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes of baking.
8. Bake for 20-25 minutes, until bubbly and lightly golden on top.

Kindly savor the creamy texture and rich flavors of this Turkey Tetrazzini, where every forkful is a perfect blend of tender turkey and al dente spaghetti. Serve it straight from the oven with a side of crisp green salad for a delightful contrast.

Pumpkin Pie Smoothie

Many mornings, I find myself craving the cozy flavors of pumpkin pie but don’t have the time to bake one. That’s how this Pumpkin Pie Smoothie became my go-to breakfast—it’s quick, delicious, and satisfies that dessert-for-breakfast urge.

Ingredients

• Pumpkin puree – ½ cup
• Banana – 1, frozen
• Almond milk – 1 cup
• Maple syrup – 1 tbsp
• Pumpkin pie spice – ½ tsp
• Vanilla extract – ½ tsp

Instructions

1. Add ½ cup of pumpkin puree to your blender.
2. Peel and add 1 frozen banana to the blender for natural sweetness and creaminess.
3. Pour in 1 cup of almond milk as the liquid base for your smoothie.
4. Drizzle 1 tbsp of maple syrup for a touch of sweetness that complements the pumpkin.
5. Sprinkle in ½ tsp of pumpkin pie spice and ½ tsp of vanilla extract for that signature pie flavor.
6. Blend on high for 45 seconds, or until the mixture is completely smooth. Tip: If the smoothie is too thick, add more almond milk, 1 tbsp at a time, until you reach your desired consistency.
7. Pour the smoothie into a glass and enjoy immediately. Tip: For an extra treat, rim the glass with a mix of sugar and pumpkin pie spice before pouring.

This smoothie is luxuriously creamy with just the right amount of spice, making it feel like a dessert. Try serving it with a dollop of whipped cream and a sprinkle of cinnamon on top for an extra special touch.

Leftover Turkey Curry

Sometimes, the best meals come from the simplest ideas, like turning yesterday’s turkey into tonight’s dinner. I stumbled upon this leftover turkey curry recipe one chilly evening when the thought of another turkey sandwich just didn’t appeal to me.

Ingredients

• Leftover turkey – 2 cups, shredded
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Olive oil – 1 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Sprinkle curry powder over the onions and garlic, stirring for 1 minute to toast the spices. Tip: Toasting spices releases their flavors.
4. Pour in coconut milk, stirring to combine with the onion mixture. Bring to a simmer.
5. Add shredded turkey to the skillet, stirring to coat with the curry sauce. Simmer for 10 minutes. Tip: If the sauce thickens too much, add a splash of water.
6. Season with salt, stirring to distribute evenly.

Finally, this leftover turkey curry is a delightful mix of creamy and spicy, with the turkey absorbing all the rich flavors of the curry. Serve it over a bed of steamed rice or with naan bread for a comforting meal that feels anything but leftover.

Thanksgiving Leftover Pizza

Believe it or not, the best part of Thanksgiving might just be the day after, when all those leftovers are begging to be reinvented. That’s how this Thanksgiving Leftover Pizza came to life in my kitchen—a delicious mashup of holiday flavors on a crispy crust.

Ingredients

• Pizza dough – 1 lb
• Leftover turkey – 1 cup, shredded
• Leftover cranberry sauce – ½ cup
• Leftover stuffing – 1 cup
• Mozzarella cheese – 1 ½ cups, shredded
• Gravy – ¼ cup

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to your desired thickness, aiming for a 12-inch circle.
3. Spread the cranberry sauce evenly over the dough, leaving a small border for the crust.
4. Layer the shredded turkey and stuffing over the cranberry sauce.
5. Sprinkle the mozzarella cheese on top, ensuring even coverage.
6. Drizzle the gravy over the cheese for an extra flavor boost.
7. Transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
8. Let the pizza cool for 5 minutes before slicing to allow the toppings to set.

Mmm, the combination of sweet cranberry sauce with savory turkey and stuffing, all melted together with gooey cheese, is nothing short of magical. Serve it with a side of reheated mashed potatoes for the ultimate Thanksgiving leftover experience.

Turkey and Mashed Potato Croquettes

Just when you think Thanksgiving leftovers can’t get any better, these Turkey and Mashed Potato Croquettes come along to prove you wrong. I stumbled upon this recipe one lazy Sunday, looking for a way to repurpose the remnants of our feast without sacrificing flavor or fun.

Ingredients

• Cooked turkey – 2 cups, shredded
• Mashed potatoes – 2 cups
• Egg – 1
• Breadcrumbs – 1 cup
• Vegetable oil – for frying

Instructions

1. In a large bowl, combine the shredded turkey and mashed potatoes until evenly mixed.
2. Beat the egg in a small bowl and mix it into the turkey and potato mixture to bind everything together.
3. Shape the mixture into small logs or balls, about the size of your palm, for even cooking.
4. Roll each croquette in breadcrumbs, ensuring they’re fully coated for that perfect crunch.
5. Heat vegetable oil in a deep fryer or large pan to 375°F. A tip: if you don’t have a thermometer, a small piece of bread should turn golden in about 60 seconds when the oil is ready.
6. Fry the croquettes in batches, avoiding overcrowding, for 3-4 minutes or until golden brown. Another tip: let them drain on a wire rack instead of paper towels to keep them crispy all around.
7. Serve hot. A final tip: pair with cranberry sauce or gravy for dipping to elevate the flavors.

Crispy on the outside and tender on the inside, these croquettes are a delightful twist on leftovers. Try serving them atop a salad for a hearty lunch or as appetizers at your next gathering to impress your guests.

Cranberry and Turkey Quesadillas

My love for quesadillas knows no bounds, especially when I can sneak in some Thanksgiving leftovers. That’s how these Cranberry and Turkey Quesadillas came to be—a happy accident in my kitchen that’s now a post-holiday staple.

Ingredients

• Flour tortillas – 2
• Cooked turkey – 1 cup, shredded
• Cranberry sauce – ½ cup
• Cheese – 1 cup, shredded
• Butter – 1 tbsp

Instructions

1. Heat a large skillet over medium heat (350°F) and melt the butter, swirling to coat the pan evenly.
2. Place one flour tortilla in the skillet, then evenly spread the shredded turkey over it.
3. Dollop the cranberry sauce over the turkey, then sprinkle the shredded cheese on top. Tip: For even melting, cover the skillet with a lid for 30 seconds.
4. Top with the second tortilla and press down gently. Tip: Use a spatula to press the quesadilla together, ensuring the fillings stick.
5. Cook for 2-3 minutes on each side, or until golden brown and crispy. Tip: Flip carefully to keep the fillings inside.
6. Remove from the skillet and let it rest for a minute before slicing into wedges.

Perfectly crispy on the outside with a gooey, tangy-sweet filling, these quesadillas are a delightful twist on leftovers. Serve them with a side of sour cream or extra cranberry sauce for dipping, and watch them disappear.

Stuffing Meatballs

Zesty flavors and comforting textures come together in this unique twist on a classic dish. I stumbled upon the idea of stuffing meatballs during a hectic holiday prep, and now it’s a year-round favorite in my kitchen.

Ingredients

• Ground beef – 1 lb
• Breadcrumbs – 1 cup
• Egg – 1
• Salt – 1 tsp
• Pepper – ½ tsp
• Mozzarella cheese – ½ cup, cubed
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, salt, and pepper. Mix until just combined to keep the meatballs tender.
3. Take a small portion of the mixture, flatten it in your hand, place a cube of mozzarella in the center, and wrap the meat around it, forming a ball. Tip: Wet your hands slightly to prevent sticking.
4. Heat olive oil in a skillet over medium-high heat. Brown the meatballs on all sides, about 2 minutes per side, to lock in the juices.
5. Transfer the meatballs to the prepared baking sheet and bake for 15-20 minutes, or until the internal temperature reaches 160°F. Tip: Don’t overcrowd the skillet to ensure even browning.
6. Let the meatballs rest for 5 minutes before serving. Tip: This allows the juices to redistribute, making them even more flavorful.

Lusciously juicy with a surprise cheesy center, these stuffing meatballs are a hit at any gathering. Serve them over a bed of spaghetti or as a hearty appetizer with marinara sauce for dipping.

Turkey and Vegetable Stir Fry

Nothing beats the comfort of a quick and nutritious stir fry after a long day. I remember whipping up this Turkey and Vegetable Stir Fry on a busy weeknight, and it’s been a staple ever since. The combination of lean turkey and crisp veggies makes it a guilt-free pleasure that’s as easy to make as it is delicious.

Ingredients

• Turkey breast – 1 lb, sliced
• Broccoli – 2 cups, florets
• Carrots – 1 cup, sliced
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced turkey breast to the skillet, cooking until no longer pink, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Add minced garlic, stirring for 30 seconds until fragrant.
4. Toss in broccoli florets and sliced carrots, stirring frequently for 4 minutes until vegetables are crisp-tender. Tip: Keep the heat high to get a nice sear on the veggies.
5. Pour soy sauce over the mixture, stirring to coat evenly, and cook for another 2 minutes. Tip: For a thicker sauce, let it reduce for an additional minute.

What I love about this dish is the perfect balance of textures—the turkey is tender, the veggies have a satisfying crunch, and the soy sauce ties it all together with its savory depth. Try serving it over a bed of quinoa for an extra protein boost.

Pumpkin Pie Oatmeal

Very few things signal the arrival of fall to me quite like the scent of pumpkin pie spice wafting through my kitchen. This Pumpkin Pie Oatmeal is my cozy morning ritual, blending the comfort of a classic dessert with the wholesomeness of oats. It’s like having dessert for breakfast, but without the guilt!

Ingredients

• Rolled oats – 1 cup
• Pumpkin puree – ½ cup
• Milk – 2 cups
• Pumpkin pie spice – 1 tsp
• Maple syrup – 2 tbsp
• Salt – ¼ tsp

Instructions

1. In a medium saucepan, combine the rolled oats, milk, pumpkin puree, pumpkin pie spice, and salt.
2. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and simmer for 5 minutes, stirring frequently, until the oats are tender and the mixture has thickened.
4. Remove the saucepan from the heat and stir in the maple syrup. Tip: For a richer flavor, let the oatmeal sit for a couple of minutes before serving to allow the flavors to meld.
5. Serve warm. Tip: A dollop of whipped cream or a sprinkle of toasted pecans on top adds a delightful crunch and elevates the dish.
6. For an extra touch of sweetness, drizzle with a little more maple syrup just before serving. Tip: If the oatmeal thickens too much upon standing, a splash of warm milk can bring it back to the desired consistency.

Lusciously creamy with just the right amount of spice, this Pumpkin Pie Oatmeal is a hug in a bowl. The pumpkin puree gives it a velvety texture, while the maple syrup adds a subtle sweetness that’s not overpowering. Try serving it in small mason jars for a charming, on-the-go breakfast option.

Leftover Turkey Salad

Having just hosted a big family dinner, I found myself staring at a mountain of leftover turkey. Instead of letting it go to waste, I decided to whip up a refreshing Leftover Turkey Salad that’s perfect for summer lunches. It’s a simple, no-fuss recipe that transforms your leftovers into something new and exciting.

Ingredients

• Cooked turkey – 2 cups, shredded
• Celery – ½ cup, diced
• Red grapes – 1 cup, halved
• Mayonnaise – ½ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large mixing bowl, combine the shredded turkey, diced celery, and halved red grapes.
2. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth. Tip: Fresh lemon juice brightens the flavors better than bottled.
3. Pour the dressing over the turkey mixture and gently toss until everything is evenly coated. Tip: For best results, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Serve the salad on a bed of lettuce or between slices of your favorite bread for a delicious sandwich. Tip: Adding a handful of toasted walnuts can introduce a delightful crunch.

Kind of magical how this salad turns humble leftovers into a dish that’s both light and satisfying. The creamy dressing complements the sweetness of the grapes and the crunch of the celery perfectly. Try serving it in avocado halves for an extra dose of healthy fats and a stunning presentation.

Conclusion

Perfectly transforming your Thanksgiving leftovers into mouthwatering meals has never been easier with these 18 creative recipes. Whether you’re craving comfort food or something new, there’s a dish for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy cooking!

Bella Bacinos