11 Thanksgiving Leftover Recipes That Are Better Than the Big Dinner

The day after Thanksgiving, the fridge is packed with containers and nobody wants the same plate again. But those leftovers are pure gold. With a few easy tricks, turkey, mashed potatoes and cranberry sauce turn into brand new meals that might just beat the big dinner. Here are the Thanksgiving leftover recipes we look forward to all year..

Thanksgiving Leftover Recipes Start With the Ultimate Turkey Sandwich

Ask anyone their favorite Thanksgiving leftover recipes and the turkey sandwich wins every time. Some people say it is better than the dinner itself. Pile turkey, a spoon of stuffing and a swipe of cranberry sauce on soft bread, then add a drizzle of warm gravy if you are brave. Be honest: A) do you eat it cold or B) hot and pressed?

You will need: 2 slices soft bread, 4 oz sliced leftover turkey, 2 tbsp cranberry sauce, 1/2 cup leftover stuffing, 1 tbsp mayo, lettuce, salt and pepper

How to make it: Spread mayo on one slice of bread and cranberry sauce on the other. Layer the turkey, warm stuffing and lettuce. Season with salt and pepper. Close the sandwich, press gently and cut in half.

Turkey Soup Tops Our Thanksgiving Leftover Recipes

After all the rich food, a big pot of turkey soup feels like a reset. Simmer the carcass for a homemade broth, or use boxed broth to save time. Add vegetables, leftover turkey and noodles or rice. It is light, warming and stretches your leftovers into many more meals.

You will need: 4 cups leftover turkey, 8 cups turkey or chicken broth, 1 onion, 3 carrots, 3 celery stalks, 2 garlic cloves, 1 tsp thyme, 2 cups egg noodles, salt and pepper

How to make it: Cook the onion, carrots, celery and garlic in a pot for 6 minutes. Add the broth and thyme and simmer 15 minutes. Add the noodles and cook 8 minutes. Stir in the turkey, heat through and season.

Turkey Pot Pies, the Coziest Thanksgiving Leftover Recipes

Pot pie is the coziest way to use up turkey and leftover veggies. A creamy filling under a golden flaky crust makes it feel like a whole new dinner. Make small ones in ramekins so everyone gets their own. Who in your family always grabs the most crust?

You will need: 3 cups chopped turkey, 2 cups mixed vegetables, 4 tbsp butter, 1/3 cup flour, 2 cups broth, 1/2 cup milk, 1 tsp thyme, salt and pepper, 1 sheet pie crust or puff pastry, 1 egg

How to make it: Heat the oven to 400F. Melt butter, stir in flour, then whisk in broth and milk until thick. Add turkey, vegetables and thyme. Fill ramekins. Top with pastry, cut a vent and brush with egg. Bake 25 minutes until golden.

Mashed Potato Pancakes

Cold mashed potatoes become crispy golden cakes in a hot pan. Add an egg, some cheese and green onions and you have a side or a breakfast everyone will fight over. They are crunchy outside and creamy inside. Quick poll: top them with A) sour cream, B) gravy, or C) a fried egg?

You will need: 3 cups cold mashed potatoes, 1 egg, 1/2 cup flour, 1/2 cup shredded cheddar, 2 green onions, salt and pepper, oil for frying

How to make it: Mix potatoes, egg, flour, cheese, green onions, salt and pepper. Shape into patties. Heat a thin layer of oil in a skillet. Fry 3 to 4 minutes per side until golden. Drain on paper towels and serve warm.

Turkey and Cranberry Quesadillas

Sweet, tangy and cheesy all in one bite. Leftover turkey and cranberry sauce get tucked into a tortilla with melty cheese and crisped in a pan. It is a fun twist the kids love, and it takes 10 minutes. Serve with a little sour cream for dipping.

You will need: 4 flour tortillas, 2 cups shredded turkey, 1/2 cup cranberry sauce, 1 1/2 cups shredded Monterey Jack, 1 tbsp butter

How to make it: Spread cranberry sauce on half of each tortilla. Add turkey and cheese and fold. Melt butter in a skillet. Cook each quesadilla 2 to 3 minutes per side until golden and the cheese melts. Cut into wedges.

Leftover Turkey Enchiladas

Turkey enchiladas are a delicious way to change the flavor after a big holiday. Shredded turkey gets rolled in tortillas, covered with sauce and cheese, and baked until bubbly. Spice levels are up to you. Have you ever turned holiday leftovers into Mexican food?

You will need: 3 cups shredded turkey, 1 can (15 oz) enchilada sauce, 1 cup sour cream, 2 cups shredded cheese, 8 small tortillas, 1 can green chiles, cilantro

How to make it: Heat the oven to 375F. Mix turkey, sour cream, chiles and 1 cup cheese. Fill and roll the tortillas. Place in a dish over a little sauce. Pour the rest of the sauce on top and add the remaining cheese. Bake 20 minutes.

Turkey Fried Rice

Leftover turkey and day old rice were made for each other. This fried rice comes together in 15 minutes with peas, carrots and a couple of eggs. It feels light after a heavy holiday and uses up bits from every container in the fridge. Quick and easy wins.

You will need: 3 cups cold cooked rice, 2 cups diced turkey, 2 eggs, 1 cup peas and carrots, 3 green onions, 3 tbsp soy sauce, 1 tsp sesame oil, 2 tbsp oil

How to make it: Heat oil in a skillet and scramble the eggs. Set aside. Stir fry the peas and carrots 2 minutes. Add the rice and turkey and cook until hot. Stir in soy sauce, sesame oil, eggs and green onions.

Turkey Harvest Salad

When you need a break from heavy food, this salad hits the spot. Greens, sliced turkey, toasted nuts and a little dried cranberry make it feel festive. A simple maple Dijon dressing ties it all together. It is the perfect lunch on Black Friday.

You will need: 6 cups mixed greens, 2 cups sliced turkey, 1/2 cup dried cranberries, 1/2 cup toasted pecans, 1 apple sliced, 1/4 cup feta, dressing: 3 tbsp olive oil, 1 tbsp maple syrup, 1 tbsp Dijon, 1 tbsp vinegar

How to make it: Whisk the dressing ingredients. Arrange the greens on a platter. Top with turkey, apple, cranberries, pecans and feta. Drizzle with dressing just before serving.

Breakfast Hash, Thanksgiving Leftover Recipes for the Morning After

This is how you start the morning after. Leftover potatoes, turkey and stuffing get crisped in a skillet, then eggs are cracked right on top. It is hearty, cheap and uses up everything. Quick poll: A) runny yolks or B) cooked through?

You will need: 2 cups diced cooked potatoes, 1 1/2 cups chopped turkey, 1 cup leftover stuffing, 1 onion, 1 bell pepper, 4 eggs, 2 tbsp butter, salt and pepper

How to make it: Melt butter in a cast iron skillet. Cook onion and pepper 4 minutes. Add potatoes and turkey and press down to crisp, 8 minutes. Crumble in stuffing. Make 4 wells, crack in the eggs, cover and cook 5 minutes.

Cranberry Sauce Breakfast Parfaits

Do not throw away that cranberry sauce. Layer it with Greek yogurt and crunchy granola for a pretty breakfast or snack. The tart cranberries balance the creamy yogurt perfectly. It is a fresh and bright way to end the leftover marathon.

You will need: 2 cups Greek yogurt, 1 cup leftover cranberry sauce, 1 cup granola, 1 tbsp honey, orange zest

How to make it: Stir the honey into the yogurt. In glasses or jars, layer yogurt, cranberry sauce and granola. Repeat the layers. Finish with orange zest and serve right away.

Pressed Turkey and Cheese Panini

A hot pressed sandwich turns leftovers into something special. Turkey, Swiss cheese and a swipe of cranberry mustard get toasted until crispy and melty. Use a panini press or a heavy pan on top. Pair it with a bowl of the turkey soup for a perfect lunch.

You will need: 4 slices sourdough, 6 oz sliced turkey, 4 slices Swiss cheese, 2 tbsp cranberry sauce, 1 tbsp Dijon, 2 tbsp butter

How to make it: Mix cranberry sauce and Dijon. Spread on the bread. Layer turkey and cheese. Butter the outsides. Cook in a hot pan with a heavy pan on top, 3 minutes per side, until golden and the cheese melts.