47 Chefs Share Their Favorite Ways To Use Thanksgiving Leftovers

We’re less than a week away from the most food-filled holiday of the year and as we prepare to spend Thanksgiving with our family and friends, we should also start thinking about what to do with our leftovers.

From creative turkey ramen to turkey stuffing strada and pumpkin pie milkshakes, there are plenty of ways to repurpose those Thanksgiving leftovers so that it doesn’t feel like you’re having the same meal over and over again.

Here are tips from 47 chefs on creative ways to use Thanksgiving leftovers:

“We were just talking about what we can do with all the leftovers every year! If you have a lot of leftover cranberry sauce, blend it with some Greek yogurt (I like Fage) and ice for a unique smoothie. You can add a little orange juice or apple cider for extra flavor and a lighter texture. Another fun idea is a Pumpkin Pie Milkshake — blend a slice of leftover pumpkin pie with ice cream and milk for a decadent milkshake. Sprinkle with your holiday spices!” – Jeffry Chen, Executive Chef at San Laurel by José Andrés Group in Los Angeles, California

“My first choice for leftovers would be turkey in mole poblano and really great in enchiladas. Make a cranberry salsita to go with it using leftover cranberry sauce, minced red onions, cilantro, Serrano peppers, and lime juice. Between that and a bit of grated cotija cheese, you have something quick, easy and delicious!” – Scott Linquist, executive chef and co-founder of COYO Taco

“Thanksgiving leftovers offer endless possibilities for culinary creativity. One of the best ways to repurpose roasted vegetables is by blending them into a frittata for a quick, flavorful meal. Leftover turkey can be transformed into a hearty sandwich with a twist of gourmet mustard or aioli. Mashed potatoes are another versatile option, perfect for creating crispy potato croquettes. The key to utilizing leftovers effectively is to think beyond experiment with new flavor combinations and textures to keep meals exciting.” – Christopher Robert, executive chef of Queen Miami Beach, Miami Beach, Florida

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“Because I’m from Barcelona, I like to do turkey croquetas or turkey canelón pasta with bechamel. One time we even crumbled stuffing on top of the pasta, and it was very delicious. My kids and I also really enjoy turkey sandwiches with avocado, tomato, caramelized onions and mayo on toasted bread.” – Oscar Amador, chef of Anima by EDO and EDO in Las Vegas, Nevada

“What’s better than a leftover Thanksgiving dinner brunch sandwich! I like a Croque Madame. Take your leftover gravy, add a little heavy cream or whole milk, some parmesan and/or gruyere to make bechamel sauce. Build your sandwich on white bread bottom to top: Slice of bread, mashed potatoes, turkey, cranberry sauce, Slice of ham, Dijonaise, Slice of bread. Grill on each side. Smother in your gruyere gravy sauce, top with an over-easy fried egg.” – Tony Reed, Sr. Director of Innovations and Partnerships at Spiceology in Spokane, Washington

“Turkey stuffing strada is a fantastic way to use your turkey day leftovers for brunch. In this variation, you can repurpose your flavorful stuffing instead of the traditional bread. Pan fry breakfast sausage of your choice and set aside.Layer a baking dish with your leftover stuffing, roughly chopped turkey, and breakfast sausage. Whisk 6 large eggs with 1/2 cup of cream/milk and pinch of salt and pepper. Add egg mixture to the baking dish. Optional cover with shredded cheese. Bake at 350 for 30-40 minutes until eggs are cooked through. I love the comfort and ease of this strada! There’s virtually no prep involved and it’s a family style dish that’s easy to serve. This is a great dish that takes things easy after Thanksgiving and doesn’t waste leftovers!” – Tian Yip, executive chef of Altair at Arlo Midtown in New York City, New York

“At my house, our day after Thanksgiving feast is a green chili turkey chili. It’s a great way to transform Thanksgiving flavors into a completely different dish than what was served the day before. I make it with roasted jalapenos and poblano peppers, white beans, Thanksgiving turkey, cheddar cheese, sour cream and chives. Hearty, delicious and a solid comfort meal.” – Christopher Aguirre, executive chef at Loews Miami Beach Hotel in South Beach, Florida

“An easy way to utilize your leftover turkey is by making turkey and dumplings in a slow cooker. Start with any leftover gravy as the base for the broth – this will be a great flavor driver! Shred the turkey, then add any leftover veggies and pre-made biscuit dough for the dumplings. If you’d like a little crunch, pop your leftover stuffing or dressing in the oven until crispy, then use it as a garnish on top.” – Jaime Cubias, executive chef of Pom Court at Hotel Granada in Atlanta, Georgia

“As a Brit living in the U.S., I was amazed by the sheer amount of food consumed on Thanksgiving — and equally stunned by how much is left over. But leftovers are a chance to get creative. With extra Thanksgiving potatoes, I love making Bubble & Squeak, a classic British dish of mashed potatoes and cabbage. The two are seasoned, mashed together, and fried until golden -— much like a latke. The name actually comes from the bubbling and squeaking sounds they make in the pan. It’s perfect for the morning after Thanksgiving, served with eggs and proper banger sausages.” – Michael Johnson, chef/owner of Moreish in Beacon, New York

“With the gravy leftovers, my family loves to make gravy bread which is essentially just white bread soaked in gravy.” – Patrick Munster, executive chef at Don’s Prime in Fontainebleau Las Vegas in Las Vegas, Nevada

“My favorite way to use Thanksgiving leftovers is making a frittata. Scramble some eggs and throw in whatever leftovers you’d like. I usually use stuffing, turkey and any leftover vegetables I have on hand. Bake and enjoy it for breakfast the next morning.” – Elisha Ben-Haim, chef at Superba Food + Bread in Los Angeles, California

“After Thanksgiving, you can use leftover turkey and gravy to make Turkey Croquettes! Take pulled turkey, mix with gravy, frozen english peas and flour, then scoop it into balls, freeze them, bread them and pan fry. Dip in leftover cranberry sauce for a little extra zing! You can also make one of my favorite recipes from the vault, Turkey Bolognese. Saute diced garlic, celery, onions and carrots, add pulled leftover turkey, stock, canned tomatoes and a little mascarpone, then cook it down until it’s hot and ready to go. Add your cooked pasta of choice and enjoy!” – CJ Jacobson, chef partner of Aba Miami in Miami, Florida

“Make Thanksgiving smashed dumplings by blitzing turkey with leftover veggies and adding an egg to bind. Spread onto a wonton skin and pan saute it in a skillet, flip over to and cook until crispy, top with cranberry chutney! Can use stuffing as a smashed double carb.” – Sophina Uong, chef/owner of Mister Mao in New Orleans, Louisiana

“One of my favorite ways to use Thanksgiving leftovers is to turn it into shepherd’s pie. Layer turkey, roasted veggies, and green bean casserole, add gravy to keep it moist, then top with stuffing, mashed potatoes, and a sprinkle of cheese for a golden crust. It’s comforting, delicious, and will feed you for the entire week.” – Aidan Owens, culinary director of Herb & Wood in San Diego, California

“A savory bread pudding is one of my favorite ways to use Thanksgiving leftovers. Combine cubed bread with turkey, vegetables, and a touch of gravy, then add eggs and milk to bind it all. Bake until golden and custardy, and top with a fried egg for a delicious breakfast the next day.” – Tara Monsod, executive chef at ANIMAE and Le Coq in San Diego, California

“As a kid, I skipped the traditional turkey sandwich and tossed my leftover Thanksgiving turkey into take-out fried rice. That moment always feels so nostalgic, and it was when I first realized how much I was drawn to Asian flavors.” – Dan Jacobs, chef and owner of Dandan in Milwaukee, Wisconsin

“I am of Italian descent, and I very rarely have enough poultry bones in my day-to-day life to make a good stock from scratch, so the holidays are an ideal opportunity for me. Then I’ll use it to make a turkey pastina aka “Italian penicillin.” Eat some now, and freeze some for the next winter chill.” – Michael Camerino, culinary director of Batch Hospitality Group in South Florida

“One of my favorite ways to repurpose Thanksgiving leftovers is with what I call the ‘Day-After Quiche’—or pie, as I’m a big fan of what eggs can bring to the table,” says Michael Vignola, Culinary Director of Catch Hospitality Group. “Start by creating a unique crust: take some cold leftover stuffing and crumble it by hand with two eggs until it reaches a paste-like consistency. Lightly spray and flour a pie pan, then press the stuffing mixture into a thin layer to form the base. Par-bake the crust in the oven until it sets. For the filling, I like to combine pulled turkey with a hint of cayenne for a little kick, along with a neutral cheese like white cheddar. Finish baking it all together, and you’ve got yourself a savory quiche that’s perfect even for breakfast the next day!” – Michael Vignola, culinary director of Catch Hospitality Group, New York, NY

“One of the things I love about leftovers is that if used properly, we reduce food waste. I have always tried to find creative ways to ‘use everything’ in my kitchen. After making stuffing, turkey, casseroles, etc – we all have some leftover veggies like celery, onion, carrots – and certainly cooked green beans and/or brussel sprouts. One super fun use of leftover veggie ‘scraps’ I love to make for clients or at home for my family is a twist on Okonomiyaki. You can coarsely chop leftover brussels & green beans, add shredded raw onion, carrots, garlic and leftover herbs like sage and parsley – mix them up with some eggs and a bit of flour – top with a dollop of cranberry sauce that I would reheat with a splash of apple cider and you have an amazing, healthy, veggie-filled lunch that also will taste indulgent but leave you feeling light after what we all know is a heavy eating day the day before! I love to save the bones of the turkey to make a delicious bone broth. Another idea is to take the leftover stuffing and soften with an egg – push into the sides of a pie dish and par-cook. Shred turkey with any leftover sweet potatoes, and cranberry sauce (bind with a gravy-egg custard) to make a pie filling. Bake for a yummy all-in-one lunch or dinner for the crowd that doesn’t leave! The last thing (for now – ideas keep flowing!) is a simple dessert – saute apples with some orange zest and leftover cranberries, fill puff pastry pockets and bake for simple but super delicious hand pies.” – Kristin O’Connor, celebrity private chef and founder of Super Dirt Foods

“My favorite thing to make with Thanksgiving leftovers is arancini (rice balls). Take your leftover gravy and add chicken stock, and use that to cook your risotto rice. Then fold in leftover chopped turkey. While that’s cooking, place your stuffing on a sheet pan and dry it out in the oven, once it’s crispy, place in a food processor to make stuffing bread crumbs to coat the balls of the risotto mixture and pan fry. Serve the balls with a cranberry aioli using your leftover cranberry sauce and mayo. This uses so many of the items that are usually left over in one fell swoop and while the arancini balls have the flavors of Thanksgiving it feels like a brand new meal!” – Alex Trim, private chef in Naples, Florida

“I recommend using leftover turkey, vegetables and herbs to create sandwiches and soups. Reimagine green bean casserole as a quiche, and use mashed sweet potatoes for pancakes or vegan wraps. Leftover rolls can become bread pudding or croutons, while stuffing can fill peppers. Cranberries make a great yogurt or oatmeal topping. With pie, make a pie milkshake or crumble it over some ice cream. Use leftover wine in risotto or as a reduction. Create soup or breakfast hash with ham or prime rib. Blend roasted vegetables into a soup or frittata. Turn fresh herbs into infused oils or butter, or add them to salads and dressings. These are just a few ideas to give your leftovers a delicious second life.” – Lester Dean, executive chef at Margaritaville Beach Resort Nassau in Nassau, Bahamas

“During the holiday season, we tend to go ‘over the top’ to wow our family and friends and show off our culinary skills. This often results in leftovers, which are always welcome, as everyone loves to indulge in the flavors of the seasons. A few ways my family and I like to use Thanksgiving leftovers in post-holiday meals include the following. For breakfast, I like to use leftover turkey, prime rib or ham to create a breakfast skillet or breakfast egg sandwich for my family. For lunch or a grab-and-go snack, I like to use leftover rolls to make holiday sliders. For dinner, we always love using leftovers to make hearty soups, casseroles or pot pies, as these hit the spot during the colder weather season. For dessert, you can always cut up your pumpkin pie and cookies and add them to a bread pudding for all to enjoy. Creating soups and pasta is another great way to use up some of the savory stocks and vegetable items that are typically left over after preparing Thanksgiving dinner. Homemade pumpkin stuffed ravioli is a hit in our home.” – Omar Arambula, executive chef of BRIO Italian Grille & BRAVO! Italian Kitchen’s

“I like to get creative with Thanksgiving leftovers, so Thanksgiving Nachos have become a staple for us the next day. Layering flavors from the Thanksgiving feast, we start with a base of corn tortilla chips in a 13×9 cake or casserole dish, then add shredded turkey, a bit of stuffing, and small dollops of cranberry sauce throughout. For the cheese, sharp white cheddar works well for a rich, savory melt. We finish with a few spoonfuls of gravy and fresh herbs to taste. Repeat these layers twice. Bake at 350°F until the cheese is melted throughout and the chips have a bit of color. This twist on traditional leftovers brings everyone together to share beyond Thanksgiving Day. And for those shopping Black Friday deals, it also makes an excellent lunch!” – Laurent Tourondel, Chef Proprietor of L’Amico, Skirt Steak, SECOND and Back Bar in NoMad, New York City

“I’m a huge cranberry sauce fan. I like to make more than I need so I have it to use for leftovers and other recipes throughout the week. One recipe I like to do is make cranberry pancakes the morning after Thanksgiving. Take your favorite pancake batter recipe and start cooking on a medium high temp flattop or large pan. As the pancakes start to cook around the edges, add your cranberry sauce onto each pancake, wait 30-60 seconds, then flip and finish cooking the other side. This recipe works best with a tighter cranberry sauce as opposed to a loose sauce.” – Jake Schneider, owner and executive chef of Schneider Deli in Chicago, Illinois

“The key is respect for ingredients and the creativity to make something new, yet familiar. Turn leftover turkey into a turkey noodle ramen, combining it with dashi and fresh herbs. Or take your leftover mashed potatoes, add a touch of wasabi, and shape them into small cakes, pan-fried until crispy. Leftovers are just the beginning of your next culinary adventure.” – Iron Chef Morimoto, chef/owner of Morimoto Restaurants

“Blend leftover sweet potatoes, stuffing, and elements of the green bean casserole to create savory pancakes or fritters, perfect for a post-holiday brunch.” – Evan Wargo, executive chef of Patina 250 in Buffalo, New York

“I may be biased, but my family’s Thanksgiving food is some of the best. Why not combine stellar leftovers – we have so many! – into a next-level Thanksgiving sandwich? You get all the best flavors of Thanksgiving in every bite.” – Marcus Beato, executive chef of Urban Wren in Greenville, South Carolina

“When it comes to Thanksgiving leftovers, my first choice is going to be none other than a Turkey Pizza. Use the gravy as the sauce base, top with a cheddar/mozz blend and then layer in some pulled turkey, chopped up green bean casserole and finish it off with cranberry sauce. It might even taste better than your Thanksgiving dinner! Another idea is to use the stuffing to basically make a “scallion cake” smash and pan fry and drizzle with. You could also make a Turkey empanada filled with some leftover turkey and stuffing paired with a cranberry aioli. For something on the sweeter side, you can’t go wrong with a Pumpkin Pie Milkshake. Blend together vanilla ice cream, pumpkin pie and dessert is served.” – Michael Schwartz, chef/owner of The Genuine Hospitality Group in Miami, Florida

“I made a Thanksgiving-inspired ‘shepherd’s pie’ using leftovers: turkey mixed with gravy as the base, topped with diced green beans and carrots, then roasted garlic mashed potatoes, and finished with a drizzle of star anise and clove-spiced cranberry sauce. To avoid having too many leftovers, it’s helpful to learn proper portion sizes and add just 10% extra to your amounts. That way, you’ll still have enough to enjoy over the next few days without worrying about food going bad from over-preparing.” – Brock Anderson, executive chef of Sea Crest Beach Resort, Cape Cod, Massachusetts

“If you want to get creative with Thanksgiving leftovers, I recommend using stuffing as bread for a leftovers sandwich. Make a loaf of stuffing, chill it, cut it into slices, bread it, grill it with some butter, and then you’ll have two slices of stuffing-turned-bread for an amazing sandwich. Fill the sandwich with whatever leftovers you want — I recommend cranberry sauce, mayonnaise, some gravy and turkey. I also enjoy using everything up for a leftover turkey soup. First, make a nice bone broth with the turkey carcass and mirepoix of onions, celery and carrots. Then to that strained broth, add leftover turkey, heavy cream and gravy, letting it simmer and reduce a bit to create a hearty, stick-to-your ribs soup.” – Rich Parente, chef and owner of Clock Tower Grill in Brewster, New York

“There is a perfect way to use Thanksgiving leftovers ..it’s called HACHIS PARMENTIER, which is also known as the poor French people’s shepherd’s pie! It’s made by chopping up leftover turkey, mixing it in a bowl with gravy and laying it at the bottom of an oven dish. Top it with mashed potatoes and leftover bread smashed into crumbs. Stick it in the oven for 15 minutes and enjoy a perfect dinner PART 2 ! Another tip: After a day of eating, the go-to ” aftermath” way is a warm salad ! Sautée your leftover chopped turkey, add cherry tomatoes to the pan, along with corn and fresh cranberries. Mix with fresh arugula, pour your warm mix on top , add lemon, olive oil and enjoy a light bite!” – Olivia Ostrow, executive chef at Ostrow Brasserie in Miami, Florida

“Make yourself a wonderful mix of the pulled turkey meat, fortify and enrich the flavors with some leftover gravy or pan jus, add some of that herbed brioche stuffing, more herbs, brighten it up with some orange zest.. I can keep going and it’s only going to get better. Now wrap all this with plastic or foil and refrigerate this “roulade” overnight and then make yourself a beautiful wellington by wrapping this beauty in puff pastry dough as artistically as you would. Then, brush some egg wash, top with a generous sprinkle of sea salt and into the oven she goes.Serve it up with that Orange Ginger Cranberry Relish and Turkey Gravy. Voila…. might even taste better than your favorite holiday meal.” – Pawan Pinisetti, executive chef of Hotel Greystone and Sérêvène by Chef Pawan Pinisetti in Miami Beach, Florida

“Something that I learned from my grandmother was to always save the turkey bones, and from my mother, to always save every bit of the gravy. My grandmother would take the bones home with her every year for stock, then soup, and as young children, my mom would heat up the gravy and serve it over white bread for us at lunch. It’s the little nuances that always stick! I am a Wonder Bread, turkey, iceberg lettuce, and mayo individual for days and days after Thanksgiving, but for a simple, delicious, and sustaining hot meal, I like to do the following: I first pick some of the dark turkey meat (everyone always goes for the white meat on Thanksgiving, so I never lose with the leftovers!) with some of the green bean casserole that is lightly chopped and gently heat it in some of the stock that I made as I was cleaning up Thursday afternoon. I then add some of the gravy once the turkey and green beans are hot. As the gravy is heating, I take a thick slice of sourdough and fry it in a cast iron pan with a few smashed garlic cloves. Once toasty and golden brown, I place the bread on a plate. After confirming that the turkey, green beans, and gravy are heated correctly, I add freshly ground black pepper and a dash of sherry vinegar and hot sauce. The mixture then gets carefully spooned over the bread. Bonus points if I have some leftover chopped soft herbs and/or some of the fried onions from the original Thanksgiving meal to go on top!” – Trevor Kunk, chef and director of culinary at Shy Bird in Boston, Massachusetts

“I have two favorite dishes to make with Thanksgiving leftovers that are always a crowd pleasure – Turkey Benedicts and Thanksgiving Burritos. For the Turkey Benedict you can use dinner rolls or you can use that as the base in lieu of traditional English muffins. I like to smear some cranberry sauce on top of the bread, followed by slices of turkey, a perfect poached egg, topped with a lemony hollandaise. And for he burrito gently warm a large size flour tortilla, just enough so it’s pliable. Feel free to add anything you want inside. Personally, I enjoy cranberry sauce, stuffing, mashed potatoes, chopped turkey, and giblet gravy. Roll it up and place the folded side on a hot pan to seal the burrito. It may sound a bit messy, but it is delicious and will be a hit.” – Jae Lee, executive chef of The Joule in Dallas, Texas

“My favorite way to repurpose Thanksgiving leftovers is making sandwiches the next day with my mom—piling on turkey, stuffing, cranberry sauce, mayo, and maybe some mashed potatoes between slices of butter-toasted bread. It’s like reliving the feast in sandwich form! I’ve also gotten creative with dishes like turkey enchiladas and stuffing waffles, which are fun twists. To reduce waste, I like to plan portions carefully, freeze leftovers early, and make stock for soup with any scraps. One of my most memorable Thanksgiving was the year we made everything from scratch, from the bread for the stuffing to churning our own butter—it made the leftovers feel even more special. The best part, though, was having friends and family over the next day to share in the leftovers. It turned into a whole second celebration! Another fun way to spread the love is getting cute takeout containers so guests can take food home at the end of the meal—it adds a little charm and helps lighten the leftover load” – Anna Altieri, executive culinary director of Superfrico in Las Vegas, Nevada

“When we think of Thanksgiving leftovers, turkey and gravy often take center stage. While reheating these dishes is always a delicious option, I’ve always loved transforming these holiday staples into a seasonal arepa filling. Making leftover turkey and gravy Thanksgiving arepas has become one of my favorite untraditional traditions.” – Juan Hely Perez Moreno, executive chef of RT60 Rooftop Bar & Lounge at Hard Rock Hotel New York

“Since turkey is naturally a very dry dish, leftover turkey is best reused in dishes such as a comforting turkey noodle soup, turkey chili, or especially a hearty turkey pot pie.” – Chef Doug Brixton, chef of The Golden Swan in New York City, New York

“Some of the best meals I’ve had come from leftovers—especially around the holidays. In my family, one of the most important meals is the breakfast after Thanksgiving dinner. Nothing hits the spot better after a night of beers than Tacos Ahogados. This take on flautas consists of crispy fried tacos filled with leftover turkey and mashed potatoes from last night’s dinner. They’re served in a warm, flavorful broth made from turkey, mirepoix, and a variety of aromatics, and then topped with thinly sliced cabbage, citrus crema, salsa verde, and avocado. It’s the ultimate comfort food. To me, this dish embodies thanksgiving leftovers.” – Javi Ayala, executive chef of Pilot Project Brewing in Chicago & Milwaukee

“Thanksgiving leftovers can easily be given new life and transformed into dishes that are Italian-inspired. Shred turkey and add it as a topping to create a rustic Pizza di Tacchino (turkey) that can be paired with mozzarella, herbs, and a drizzle of olive oil for a unique twist. You can also repurpose stuffing as a savory filling in calzones or stuffed breads, while mashed potatoes make a perfect base for pillowy gnocchi. Cranberry sauce works as a delightful spread on a bruschetta, or even as a tangy pizza topping alongside some creamy cheese. Lastly, any roasted veggies can find new life in a classic, versatile Italian pizza.” – Andrea Casarin, co-founder of Pochino Italy in Kennesaw, Georgia

“Turkey Enchiladas are an easy, go-to of mine to use up leftover turkey. I roll the turkey in tortillas and smother them in a homemade tomatillo salsa. Another favorite of mine to make is Flautas (AKA Taquitos), dressed with fresh guacamole and sour cream.” – Oscar Diaz, executive chef of Little Bull and Aaktun in Durham, North Carolina

Leftovers are a second chance to be creative, the ingredients are waiting to become something unexpected and delicious. Personally I love turkey ramen made with fresh ginger, garlic, onion, kombu, herbs, and leftover veggies.” – Cedric Vongerichten, chef/co-owner of Wayan NYC and Ma•dé in New York City, New York

“Thanksgiving is my favorite holiday! I dislike any food waste—it is my goal to make use of every ingredient, and I’m always looking for new ways to do so. For example, I like to use carrot peels and onion peels for stocks or soups. I also use leftover turkey meat and other ingredients for breakfast the next day. I chop the turkey into small pieces, and combine it with chopped onion, diced bell peppers, thyme, oregano, and garlic, and sauté over medium heat until crispy. I serve that with sunny-side up eggs and chopped parsley. It’s a great way to start the next day!” – Rudi Sodamin, the Head of Princess Culinary Arts for Princess Cruises

“With Thanksgiving leftovers, I’ll make a stuffing waffle. Mix together leftover stuffing with some mashed potatoes and Parmesan cheese and ladle a portion of that in a preheated waffle iron and let it get brown and crispy. I personally like a more savory breakfast, so I will usually do this topped with some leftover gravy with turkey meat folded into it, too, and then add a sunny egg. It makes a great Black Friday brunch meal.” – Cody Cheetham, executive chef of Sunday Vinyl and Tavernetta in Denver, Colorado

“One of my favorite desserts as a kid was the pumpkin pie flavored ice cream at Baskin Robbins 31 Flavors. And turns out, it’s pretty easy to replicate in your own kitchen! We make a lot of ice cream at home and toward the end of churning a batch of vanilla ice cream, I’ll pop in a few smaller pieces of leftover pumpkin pie for flavor and texture! You can also take store bought ice cream, soften it up a bit and fold in pieces of pie for a riff on a blizzard or concrete. Easy breezy and delicious.” – Steven Satterfield, chef/owner, Miller Union n Atlanta, Georgia

“All the vegetables from your Thanksgiving meal have so many purposes and after a big formal meal, I like to have grazing options the next day. For leftover carrots or roasted root veggies, turn them into hummus or chop up and fold in labneh or goat cheese to make dip. You can also chop up the veggies and add to store bough hummus… drizzle with some nice EVOO and/or pomegranate molasses and garnish w/fresh herbs and you’re good to go.” – Cheetie Kumar, chef/owner Ajja in Raleigh, North Carolina

“My favorite thing to do is turn it into meatballs. You can use your favorite meatball recipe, but substitute meat with chopped leftover turkey. Form a turkey ball (made up of shredded leftover turkey, breadcrumbs, egg, and seasonings), and then cook it in a red sauce of your choice. By introducing the sauce, the turkey stays moist—another great thing. If you like pizza, make a turkey pizza. You shred leftover cold turkey and use it as a topping for your pizza. Do NOT reheat the cold turkey. You cook the pizza 70%, then spread the shredded pieces of cold turkey over the pizza. Top it with cheese, and flavor it with parsley, oregano, or your preferred seasonings. Could you place it back in the oven for a few minutes to let the cheese melt? Then you can get a delicious turkey pizza.” – Dino Redzic, chef/owner at Butcher Bros Steakhouse

“Making waffles out of the leftover stuffing is my go-to day after Thanksgiving breakfast. Mix leftover stuffing with the slightest amount of soft butter and scallions. Press the mixture into a waffle iron and cook until toasted and crispy. The iron creates the most decadent, savory waffle. I top my stuffing waffle with bacon and a sunny side up egg, because who’s really counting calories the day after Thanksgiving? Another favorite Thanksgiving leftover concoction if my special turkey fried rice. I live in Miami so “lechon” (roasted Cuban style pork) is always a must for my family Thanksgiving dinner. Stir-fry leftover pork, turkey and vegetables with jasmine rice – preferably a day old. Add sesame oil, soy, sambal (for heat), scallions, and a couple of fried eggs for the most sumptuous holiday fried rice. Pro tip…add a little bit of cranberry sauce into the fried rice while cooking it to balance the salty flavors and add intrigue to the overall flavor profile.” – Ricardo Jarquin, executive chef at Loews Coral Gables Hotel in Coral Gables, Florida