www.bonappetit.com
Open in
urlscan Pro
151.101.0.239
Public Scan
Submitted URL: https://apple.news/ATVgtyWcYTwuqNVEYz12YiQ?articleList=ATVgtyWcYTwuqNVEYz12YiQ
Effective URL: https://www.bonappetit.com/gallery/thanksgiving-leftovers-recipes
Submission: On December 04 via api from US — Scanned from DE
Effective URL: https://www.bonappetit.com/gallery/thanksgiving-leftovers-recipes
Submission: On December 04 via api from US — Scanned from DE
Form analysis 2 forms found in the DOM
Name: search-form — GET /search
<form name="search-form" action="/search" method="GET" class="SearchForm-jQiHLx dwkAcG"><label class="SearchLabel-bjHtgZ kpghTX"><span class="TextFieldWrapper-Pzdqp dNBgpr text-field SearchInput-jCPwnN kBfasG" data-testid="TextFieldWrapper__q"><label
class="BaseWrap-sc-gjQpdd BaseText-ewhhUZ TextFieldLabel-klrYvg iUEiRd fdELQU jAjTLS text-field__label text-field__label--single-line" for="search-form-text-field-q" data-testid="TextFieldLabel__q">
<div class="TextFieldInputContainer-jcMPhb oFrOs"><input type="search" aria-describedby="" aria-invalid="false" id="search-form-text-field-q" name="q" placeholder="Search for "stir-fry"" aria-label="search"
class="BaseInput-fAzTdK TextFieldControlInput-eFUxkf eGzzTT bqoymx text-field__control text-field__control--input" data-testid="TextFieldInput__q" value=""></div>
</label></span><svg class="icon icon-search" focusable="false" viewBox="0 0 32 32" width="32" height="32" xmlns="http://www.w3.org/2000/svg" data-testid="iconSearch">
<title>Search</title>
<path d="M14.5 10a4.5 4.5 0 1 0 0 9 4.5 4.5 0 0 0 0-9zm5.249 8.335l4.458 4.458-1.414 1.414-4.458-4.458a6.5 6.5 0 1 1 1.414-1.414z" fill-rule="nonzero"></path>
</svg></label></form>Name: search-form — GET /search
<form name="search-form" action="/search" method="GET" class="SearchForm-jQiHLx dwkAcG"><label class="SearchLabel-bjHtgZ kpghTX"><span class="TextFieldWrapper-Pzdqp dNBgpr text-field SearchInput-jCPwnN kBfasG" data-testid="TextFieldWrapper__q"><label
class="BaseWrap-sc-gjQpdd BaseText-ewhhUZ TextFieldLabel-klrYvg iUEiRd fdELQU jAjTLS text-field__label text-field__label--single-line" for="search-form-text-field-q" data-testid="TextFieldLabel__q">
<div class="TextFieldInputContainer-jcMPhb oFrOs"><input type="search" aria-describedby="" aria-invalid="false" id="search-form-text-field-q" name="q" placeholder="Search for "stir-fry"" aria-label="search"
class="BaseInput-fAzTdK TextFieldControlInput-eFUxkf eGzzTT bqoymx text-field__control text-field__control--input" data-testid="TextFieldInput__q" value=""></div>
</label></span><svg class="icon icon-search" focusable="false" viewBox="0 0 32 32" width="32" height="32" xmlns="http://www.w3.org/2000/svg" data-testid="iconSearch">
<title>Search</title>
<path d="M14.5 10a4.5 4.5 0 1 0 0 9 4.5 4.5 0 0 0 0-9zm5.249 8.335l4.458 4.458-1.414 1.414-4.458-4.458a6.5 6.5 0 1 1 1.414-1.414z" fill-rule="nonzero"></path>
</svg></label></form>Text Content
Skip to main content * Newsletter Story Saved To revisit this article, select My Account, then View saved stories Close Alert Sign In SUBSCRIBE * RecipesChevron * IngredientsChevron * Cooking * Culture * Shopping * Restaurants * Videos * Podcast * Merch * Gift Guides * RecipesChevron * IngredientsChevron * Cooking * Culture * Shopping * MoreChevron Search Open Navigation Menu Menu Story Saved Find anything you save across the site in your account Close Alert SUBSCRIBE Search Get access to 50,000+ recipes for the holidays and beyond. UNLOCK RECIPES>> recipes 53 IDEAS FOR YOUR THANKSGIVING LEFTOVERS Your stuffing wants a glow-up. By Joe Sevier and The Bon Appétit Staff & Contributors November 15, 2023 * Facebook * X * Pinterest Photo by Chelsie Craig * Facebook * X * Pinterest To be honest, many of us look forward to Thanksgiving leftovers more than the holiday itself. The cozy weekend after Turkey Day is a chance to snack on all your favorites, and if you do it right, your Black Friday bites may outshine the original spread. So while you can certainly just heat up a rerun plate of roast turkey, stuffing, gravy, mashed potatoes, sweet potato casserole (and all your other Thanksgiving sides), we’re on Team Transformation. Try a few of these recipes for Thanksgiving leftovers and you’ll see why. This list isn’t just leftover turkey sandwiches—though we have a lot of ideas for those. Below you’ll find crispy potato croquettes, cranberry cocktails, great ways to use up leftover stuffing, and dinners that satisfy the urgent need for crunchy, fresh vegetables. * Elizabeth Cecil 1/53 WINTER PANZANELLA WITH STUFFING CROUTONS The best recipes for Thanksgiving leftovers consider how to get all the textures working again. Since stuffing gets soggy overnight in the fridge, you’ll bake torn pieces of the classic casserole to get crispy, savory croutons that can enhance any and all salads. View Recipe * Christopher Testani 2/53 MASHED POTATO CROQUETTES We thought mashed potatoes’ stock plummeted on day two—until we had these crispy, creamy croquettes. They’re proof that potatoes might be better the second time around. View Recipe WATCH Celebrity Chefs Upgraded Beverage Pairings for Thanksgiving * Alex Lau 3/53 SHEET-PAN PIZZA WITH BRUSSELS SPROUTS AND SALAMI It’s pizza night. But wait—don’t dial for delivery. Those leftover roasted brussels sprouts are ready-made for topping this simple baking-sheet pie. View Recipe * Elizabeth Cecil 4/53 CROQUE-MADAME WITH CRANBERRY-MUSTARD RELISH Because why not fuel up for a day of shopping with turkey for breakfast? Look at all that lacy, crispy cheese. View Recipe * Ted Cavanaugh 5/53 CREAMED GREENS TARTINE Wound up with a pile of leftover creamed kale or Swiss chard? Those greens can live on as a luxurious toast topper. View Recipe * Photo by Laura Murray 6/53 CORNBREAD STUFFING FRIED RICE This crispy, crunchy, can’t-stop-eating-it dish starts with cornbread dressing and finishes with a drizzle of homemade chili crisp. View Recipe * Michael Graydon + Nikole Herriott 7/53 GRAVY MAYO Cranberry sauce is great and all, but gravy mayonnaise is the ultimate leftovers sandwich condiment. View Recipe * Christopher Testani 8/53 STUFFING HASH Of all the many casseroles on your Thanksgiving table, stuffing is most ready to jump into breakfast—and improve your whole day. View Recipe * Photo by Alex Lau, food styling by Pearl Jones 9/53 OKONOMIYAKI-STYLE BRUSSELS SPROUTS You’ll skip the savory pancake batter here and simply dress leftover roasted brussels sprouts from your Thanksgiving feast with a sweet-acidic-salty-gingery sauce, a rich drizzle of mayo, and fluttery bonito flakes. View Recipe * Christopher Testani 10/53 CABBAGE AND TURKEY SALAD Did your best Thanksgiving meal ever leave you craving only crunchy vegetables and fragrant herbs? This recipe for leftover turkey revives the shredded meat with a spicy peanut dressing, fresh mint, and cilantro. View Recipe * Photo by Emma Fishman, Food Styling by D’mytrek Brown 11/53 SEEDY SWEET POTATO OATMEAL Add a scoop of mashed sweet potatoes (or squash) to your morning oats for a breakfast that’ll keep you going through a post–Turkey Day trot—or a gift-shopping marathon. View Recipe * Elizabeth Cecil 12/53 TURKEY CONGEE WITH CRISPY SHIITAKE MUSHROOMS A warming rice porridge topped with crispy mushrooms makes the most of your turkey carcass. Garnish with your favorite chili crisp and lots of fresh cilantro. View Recipe * Photo by Chelsie Craig, styling by Judy Mancini 13/53 EGGS BENEDICT FOR A CROWD If the whole family is staying for the weekend, a festive brunch is in order. Top slices of your holiday ham with luscious hollandaise and make-ahead poached eggs. View Recipe * Michael Graydon + Nikole Herriott 14/53 THANKSGIVING STOCK Make a huuuge batch of turkey stock after the turkey is carved. It freezes well and will enhance every soup recipe it touches. View Recipe * Elizabeth Cecil 15/53 MASHED POTATO SKORDALIA Turn your leftover mash into this riff on Greek skordalia to serve as a dip when folks get snacky, or thin out with lemon juice and olive oil to use as a sauce for fish. View Recipe * Photo by Chelsie Craig 16/53 CALZONES This easy calzone recipe can be used as a template—sub out the roasted broccoli for any roasted veggies that you have left over from Thanksgiving, then add in bits of meat or cheese from the charcuterie board and nubbins of turkey if you want. View Recipe * Photograph by Isa Zapata. Food Styling by Cyd McDowell. Prop Styling by Paige Hicks. 17/53 TURKEY ETCETRAZZINI This creamy, mushroom pasta dish will go further than your standard turkey tetrazzini, helping your leftover green beans and brussels sprouts shine alongside the shredded leftover meat. View Recipe * 18/53 CRANBERRY COBBLER Wound up with half a bag of cranberries without any home? Shake up this drink to ease the post-holiday cleanup. You could also sub in cooked cranberry sauce for a quicker cocktail. View Recipe * Photo by Alex Lau 19/53 THE COLLARD GREEN MELT If you made collard greens already, this take on a reuben from Turkey & the Wolf in New Orleans will be an easy assembly job. View Recipe * Photo by Chelsie Craig, Food Styling by Kate Buckens 20/53 HAM AND CHEESE FEUILLETÉ Dress up leftover ham in some puff pastry and invite whoever’s in town to come over for cocktails and fancy snacks. View Recipe * Lennart Weibull 21/53 TURKEY RAMEN Remember that turkey stock you (hopefully) made? Now all you need to do is add some leftover turkey, a jammy egg, some vegetables, noodles, and a little kimchi for kick. View Recipe * Photo by Laura Murray, food styling by Judy Mancini 22/53 BUTTERNUT SQUASH AND LEEK BREAD PUDDING Overestimated how much bread you’d need for Thanksgiving? That’s actually good news, because you can toss it with cooked squash, grated cheese, and an eggy custard to make this savory bread pudding. (Okay, yes, this is stuffing by a different name—but this one has cheese!) View Recipe * Photo by Michael Graydon + Nikole Herriott 23/53 SMOKY CARROT DIP Whiz up leftover cooked carrots with garlic, chickpeas, lemon juice, pepper, smoked paprika, chopped parsley, and toasted almonds, then set it out with crudités or pita chips. View Recipe * Elizabeth Cecil 24/53 SPICY CABBAGE SALAD WITH TURKEY AND PEANUTS Have a moment of quiet while massaging your cabbage, and reset after a big meal with a zesty, bright salad. View Recipe * Romulo Yanes 25/53 HAM-AND-CHEESE WAFFLES Ham and cheese meets waffles, and everyone wins. Note: The drizzle of maple syrup here shouldn’t be skipped. View Recipe * Photo by Chelsie Craig, styling by Molly Baz 26/53 USE-IT-UP FRITTATA Nearly any combo of roasted vegetables, cooked grains, and cheese (or no cheese) will do here. Delicata squash plus wild rice plus goat cheese? Mm-hmm. Crispy potatoes plus roasted brussels sprouts and stuffing bits and Parmesan? Yup. View Recipe * Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Beth Pakradooni 27/53 LEFTOVER-TURKEY MELTS This dinner-worthy leftover Thanksgiving turkey sandwich absolutely oozes with molten American cheese. View Recipe * Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng 28/53 BITTER GREENS WITH CRANBERRY DRESSING That last can of cranberry sauce gets a blast of fresh lemon on its way to becoming your new favorite salad dressing. View Recipe * Photo by Emma Fishman, food styling by D'mytrek Brown 29/53 TURKEY POZOLE VERDE A soup deserving of that precious turkey stock. Spiced with serrano chiles and brightened with tomatillos, this is the dinner equivalent of cozy slippers and a fuzzy throw blanket. View Recipe * Elizabeth Cecil 30/53 TURKEY SHAWARMA WITH CRUNCHY VEGETABLES You could fill a pita pocket with anything you want, but we’re partial to this take on shawarma. View Recipe * Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Gerri K. Williams 31/53 THANKSGIVING LEFTOVERS TURKEY CLUB Dig around your fridge for any unused salad greens and add them to this triple-decker post-Thanksgiving sandwich. View Recipe * Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness 32/53 CREAMY PUMPKIN PASTA If you’re not going to make another pumpkin pie this year, you should definitely use that lingering can of pumpkin purée for pasta night. View Recipe * Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Maya Rossi 33/53 LEFTOVER-TURKEY POT PIE Blanched green beans, mashed potatoes, roasted sweet potatoes, and brussels sprouts are all welcome in the filling of this next-day use-it-up pot pie. If you have leftover homemade pie dough, it’ll be excellent here, but a store-bought pie crust is more than fine. View Recipe * Matt Duckor 34/53 CRANBERRY MARGARITA For this Thanksgiving-in-a-glass cocktail, feel free to sub (thawed) frozen cranberries for fresh. View Recipe * Photo by Alex Lau, food styling by Sue Li 35/53 VEGETABLE AND GARLIC-RICOTTA TOASTS WITH HOT HONEY This recipe calls for roasted broccoli, but any roasted veg can be subbed in. Calling all brussels sprouts, mushrooms, and squash… View Recipe * Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio 36/53 MOUTHWATERING TURKEY WITH GLASS NOODLES A bright and spicy way to glam up that leftover turkey from San Francisco chef Brandon Jew. View Recipe * Photo by Alex Lau, Styling by Sue Li 37/53 SHRIMP SALAD WITH YOGURT Yesterday’s shrimp cocktail becomes today’s creamy, tangy shrimp salad. Serve with crackers as an appetizer, or pile into leftover Parker House rolls for shrimp salad sliders. View Recipe * Christopher Testani 38/53 TURKEY CLUB WITH FRIED STUFFING A triple-decker club? Great. One where the middle layer of “bread” is actually a crispy slice of fried stuffing? That’s the stuff we dream about. View Recipe * Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness 39/53 CRANBERRY-ORANGE CHUTNEY Spice up leftover cranberry sauce with cloves, cinnamon, and fresh orange juice, then serve with a wedge of Brie or Camembert cheese and olives. View Recipe * Photo by Chelsea Kyle, Food Styling by Jennifer Ophir 40/53 CROQUE MONSIEUR Like a hot ham and cheese sandwich, but slathered with cream sauce and baked until delightfully gooey. This one deserves the fancy mustard for dipping. View Recipe * 41/53 RAW AND ROASTED DINNER SALAD You’re ahead of the game if you have cooked squash already on hand here. Just warm it up to pair with crispy chickpeas, ribbons of cabbage, feta, pecans, and Asian pear or sweet-tart apple. View Recipe * Ted Cavanaugh 42/53 FRENCH TOAST TURKEY SANDWICH A big ol’ pile of leftovers on top of French toast is the ultimate comfort food take on a Monte Cristo. View Recipe * Photograph by Isa Zapata, Food styling by Micah Morton 43/53 TURKEY ENCHILADAS Skip the part where this recipe has you cooking chicken and sub in your turkey leftovers in these mole enchiladas. View Recipe * Gentl & Hyers 44/53 STUFFING FRIED RICE Sometimes your heart wants you to double up on carbs. Listen to it. You can prep some extra vegetables on Thanksgiving if you think of it and make this even easier. View Recipe * Chelsie Craig 45/53 SAUSAGE, SQUASH, AND CORNBREAD GRATIN You don’t have to quit the casseroles just because Thanksgiving’s over. Extra cornbread becomes the delightfully crunchy topping on this gratin. Got already cooked squash? Use it here too. View Recipe * Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness 46/53 STUFFING-CRUSTED FISH Hoping to empty the pantry a bit? Take that extra box of stuffing mix and use it as a crunchy, buttery crust for fillets of halibut or sea bass. View Recipe * Peden & Munk 47/53 BUTTERNUT SQUASH BRUSCHETTA Farmer’s cheese or ricotta makes a creamy bed for leftover squash dressed with agrodolce and pomegranate seeds. View Recipe * Photo by Heidi's Bridge, Styled by Monica Pierini 48/53 BA'S BEST BREAD PUDDING Don’t dump that bread basket—transform whatever rolls are left into this cinnamon-scented bread pudding. View Recipe * Christopher Testani 49/53 TURKEY POSOLE This warming, slightly spicy soup only gets better as it sits in the fridge, so it’s worthwhile to make a big pot. View Recipe * Alex Lau 50/53 REAL PUMPKIN SPICE LATTE Here’s the way to use real squash in that seasonal latte. Very strong coffee here is fine if you don’t have an espresso machine. (Though today might be the day to get a deal on an espresso machine.) View Recipe * 51/53 DEVILED HAM Turn extra ham from your Thanksgiving dinner into a spread that’s great on buttery crackers. Add cayenne to spice it up as much as you prefer. View Recipe * Jake Stangel 52/53 PULL-APART CHEESY GARLIC LOAF Fromage fort is a classic way to use up leftover bits of cheese from last night’s cheese plate, but if you’re looking for something warm, this steamy, garlicky loaf has your number. View Recipe * Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks 53/53 ULTRA FLUFFY PUMPKIN PANCAKES These pancakes call for pumpkin purée, but you could rejigger them to use mashed squash or sweet potato if you still have Thanksgiving leftovers. Just watch the add-ins if your extras were sweetened and spiced. View Recipe This is the end of your free articles from Bon Appétit and Epicurious. GET DIGITAL ACCESS. If you're already a subscriber sign in. Explore Bon AppétitThanksgivingBlack Friday Read More * recipes 67 Thanksgiving Recipes We Turn to Year After Year By Joe Sevier and Editors of Bon Appétit * recipes 85 Thanksgiving Recipes You Can Make Ahead By Bon Appétit * How Much Turkey Do You Need Per Person This Thanksgiving? By Alma Avalle * cooking 97 Thanksgiving Side Dishes That’ll Outshine the Turkey By Joe Sevier and The Bon Appétit Staff & Contributors Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust. * Facebook * X * Pinterest * Instagram * YouTube More from Bon Appétit * Masthead * Newsletter Signup * Bon Appétit Media Kit * Find Us on the Epicurious App * Stream Bon Appétit * Basically * Healthyish * Archive Contact * Subscription FAQs * Careers * RSS Feeds * Accessibility Help * Condé Nast Store * Manage Preferences © 2023 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices Food Innovation Group WE CARE ABOUT YOUR PRIVACY We and our 143 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by clicking below or at any time in the privacy policy page. These choices will be signaled to our partners and will not affect browsing data.More Information WE AND OUR PARTNERS PROCESS DATA TO PROVIDE: Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development. List of Partners (vendors) I Accept Show Purposes