Creative Ways to Use Your Thanksgiving Leftovers

Blog | November 22nd, 2022

Some long for there to be leftovers after Thanksgiving while to others they seem as if they continue to multiply! If you are the latter, what do you do with your leftovers? Here are some ideas that just might have you unexpectedly thirsty for more!

Pumpkin Pie Truffles

Pumpkin pie is a must-have during the holidays but more often than not, it is the last to be consumed. Create another tradition with your pumpkin pie living on to prove that there are ways to make it delicious!


One pumpkin pie…leftover version

3/4 cup finely ground gingersnap cookies

ground cinnamon

2 cups white chocolate chips, melted

2 Tablespoons gingersnap crumbs, cinnamon, finely chopped pecans etc, optional


-Scoop pumpkin and crust from leftover pies with a small round scoop and roll into balls.

-Transfer to a foil-lined baking sheet and place in freezer, chilling until firm. (about 2 hours).

-When you are ready to dip the truffles, melt 2 cups of white chocolate chips in the microwave in 30-second increments or until melted.

-Carefully dip one ball at a time into the chocolate, turning quickly to coat then sit each on a lined baking sheet until set.

-Sprinkle with gingersnap crumbs, cinnamon, or finely chopped nuts while the chocolate is still wet or sticky.

-Place the baking sheet in the refrigerator and chill until the chocolate coating is set.

Rollover After Thanksgiving

This is a task easier said than done after eating until you are about to pop! Strangely, tomorrow comes and more room and cravings suddenly appear! My son, an extremely picky eater, concocted an after-Thanksgiving treasure that not only depleted Thanksgiving leftovers but also filled up a teenager!


Thanksgiving leftovers


-Slice open a roll and warm slightly in the microwave.

-Add a layer of turkey, a layer of warm dressing, casserole of choice, and top it with cranberry sauce.

-Sounds crazy but everyone loved it and in no time at all, there were no more leftovers…left over!

Thanksgiving Nachos

After holiday meals, the taste of Mexican food seems to call loudly! Now, you can have the fiesta taste at home while consuming your leftovers and saving a bundle on dining out!


1 large bag organic tortilla chips

2 cups shredded cheddar cheese

1 lb chopped turkey

1 1/2 tablespoons McCormick original taco seasoning

1 (16 oz) can refried beans

1 cup cranberry sauce

2 tablespoons cilantro

2 tablespoons lime juice

2 jalapeno peppers, seeded and sliced

1 green onion, sliced

Sour cream

Salt to taste


-Heat oven to 425°.

-Lightly grease a 13-by-9-inch baking pan.

-Place a layer of tortilla chips in the bottom of the pan.

-Sprinkle with 1 cup cheese.

-Top with more tortilla chips.

-Lightly toss turkey with taco seasoning.

-Sprinkle half of the turkey over the cheese.

-Top evenly with refried beans.

-Top with remaining turkey.

-Sprinkle with the remaining cup of cheese.

-Bake 5 to 10 minutes until cheese is melted and ingredients are warmed through.

-Meanwhile, make the cranberry-jalapeno salsa:

-In a small bowl, combine leftover cranberry sauce, cilantro and lime juice.

-Seed and finely dice a jalapeno pepper, then stir into salsa. Add salt to taste.

-Top nachos with sliced green onion.

-Serve with salsa and sour cream

Leftover Mashed Potato Pancakes

These tasty morsels will go well as a side for turkey soup or with a sandwich and well, just about anything!


3 cups chilled leftover mashed potatoes

2/3 cup shredded cheddar cheese

2 Tablespoons chopped scallions, green and white parts

1 egg, lightly beaten

3 Tablespoons all-purpose flour

1/2 cup all-purpose flour

Vegetable oil, for pan-frying

Sour cream, for serving


-In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 Tablespoons of flour until combined.

-Divide the mixture into 12 portions.

-Roll each portion into a small ball then flatten it into a pancake about a 1/2-inch-thick.

-Place the remaining ½ cup of flour in a shallow dish and carefully dredge each pancake in the flour.

-Add 3 to 4 tablespoons of vegetable oil to thoroughly coat the bottom of a large frying pan.

-Over medium heat, fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes.

-Add more oil to the pan as needed between batches.

-Be sure to not overcrowd the pan or flip the pancakes too soon or they won't develop a crisp crust.

-Transfer the pancakes to a paper towel-lined plate and sprinkle them with salt.

-Serve topped with sour cream and garnished with additional chopped scallions.

Gluten-Free Cranberry Sauce Pancakes

Use your leftover homemade cranberry sauce to repurpose as a topping for these delicious gluten-free pancakes!


11/2 cups brown rice flour

1 teaspoon baking powder

¼ teaspoon salt

¼ teaspoon ground cinnamon

1 cup almond milk

2 eggs, lightly beaten

1/3 cup homemade cranberry sauce

Maple Syrup, optional


-Mix the wet ingredients in a bowl.

-Mix then add the dry ingredients to the wet.

-Add a little more almond milk or cranberry sauce if the batter is too thick.

-Heat a skillet over medium heat with enough oil to lightly coat the bottom.

-Scoop 1/8 to 1/4 cup of pancake batter and pour into skillet.

-Allow pancakes to cook until sides become firm and small bubbles form in the batter.

-Flip and cook for an additional 30 seconds to 1 minute or until cooked through.

-Serve with cranberry sauce and/or maple syrup on top. 

Leftover Thanksgiving Muffins

This is an easy way to enjoy the feel of Thanksgiving again and is perfectly appropriate for breakfast, lunch, dinner, or a snack!


3 1/2  cups leftover dressing or stuffing

1  cup cubed leftover cooked turkey

6  large eggs

2  tablespoons milk

1 tablespoon chopped fresh parsley

1/4  teaspoon salt

Freshly cracked pepper, to taste

1/2 cup shredded medium cheddar cheese

Leftover cranberry sauce or gravy, if desired


-Preheat the oven to 375°.

-Generously and thoroughly grease a standard muffin tin with butter.

-Loosely divide the stuffing and turkey between all 12 muffin cups.

-In a medium bowl, whisk together the eggs, milk, salt, pepper and parsley.

-Divide the egg mixture among the cups, filling each just over half full to give room for the muffins to expand as they bake. -Sprinkle with the cheese.

-Bake for 25-30 minutes or until golden brown and crispy on the top.

-Allow the muffins to cool slightly, then run a knife around the edges to loosen and remove from the pan.

-Serve warm or store in the fridge in an airtight container for up to 3 days, reheating in the oven or microwave.