Last Updated on November 28, 2025 by Brian Kachejian
The day after Thanksgiving is often just as anticipated as the holiday itself. The pressure of hosting is gone, the fridge is stocked, and you have pounds of delicious food ready to be reimagined. However, after the second or third round of reheating a plate in the microwave, “turkey fatigue” can set in quickly. The challenge isn’t just eating the food; it is transforming it into something that feels like an entirely new meal rather than a sad replay of Thursday’s dinner.
To help you clear out the refrigerator without getting bored, we have curated a list of the ten best ways to repurpose that bird. We aren’t just talking about cold sandwiches; these ideas utilize your leftover mashed potatoes, stuffing, and cranberry sauce to create dishes that rival the main event.
Here is the countdown of the top 10 best things to do with leftover turkey meat.
10. Turkey and Cranberry Quesadillas
If you want a complete departure from the traditional Thanksgiving flavor profile, turn to Tex-Mex. Turkey quesadillas are incredibly fast and offer a satisfying crunch that contrasts with the soft textures of the holiday meal. To make them, place a flour tortilla in a dry skillet over medium heat and sprinkle it with Monterey Jack or Brie cheese. Layer on shredded turkey and a thin spread of cranberry sauce, then top with another tortilla. Cook until the cheese melts and the tortilla is golden brown, about three minutes per side. The tartness of the cranberry sauce mimics a sweet salsa or chutney, cutting through the richness of the cheese. Serve these with a side of sour cream or leftover gravy for dipping. It is a perfect light lunch that uses up multiple leftovers at once without feeling heavy.
9. Creamy Turkey Wild Rice Soup
After days of heavy eating, a lighter, broth-based soup is often exactly what your body craves. This dish is excellent because it utilizes the drier parts of the turkey breast that might not be as appealing on a sandwich. Start by sautéing onions, carrots, and celery in butter until soft. Add a cup of wild rice, your shredded turkey, and enough chicken or turkey broth to cover everything by an inch. Simmer this mixture for about 45 minutes until the rice is tender. To finish, stir in a splash of heavy cream and a handful of fresh parsley. The earthy flavor of the wild rice pairs perfectly with the poultry, and the broth helps rehydrate the meat, making it tender and juicy again. It freezes beautifully, so you can save a batch for a cold winter night next month.
8. The “Thanksgiving” Pizza
This idea sounds unusual, but it is a fun, crowd-pleasing way to use up small amounts of several different sides. Use a store-bought pizza dough or a pre-made crust as your base. Instead of tomato sauce, spread a thin layer of leftover gravy or mashed potatoes across the dough. Top this “sauce” with shredded turkey, dollops of stuffing, and generous handfuls of mozzarella and cheddar cheese. Bake at 425°F (220°C) for about 12-15 minutes until the crust is crispy and the cheese is bubbling. After you pull it out of the oven, drizzle warmed cranberry sauce over the top for a sweet and savory finish. It turns the formal holiday dinner into a casual Friday night finger food.
7. Turkey Tetrazzini
Turkey Tetrazzini is the ultimate comfort food casserole and a fantastic way to stretch a small amount of meat to feed a crowd. It is essentially a pasta bake featuring spaghetti or egg noodles tossed in a rich, creamy mushroom sauce. Start by cooking mushrooms and onions in butter, then whisk in flour, broth, and cream to make a thick white sauce. Toss cooked pasta and chopped turkey into this sauce, transfer it to a baking dish, and top it with breadcrumbs and Parmesan cheese. Bake it at 375°F (190°C) until it is golden and bubbly. The creamy sauce completely transforms the texture of the leftover meat, and the addition of mushrooms adds a savory depth that feels distinct from traditional Thanksgiving seasoning.
6. Stuffing Waffles
If you have never put leftover stuffing in a waffle iron, you are missing out on one of the greatest culinary hacks of the holiday season. The waffle iron increases the surface area of the stuffing, creating maximum crispy edges while keeping the inside soft and savory. Simply grease your waffle iron generously and pack it with cold leftover stuffing. Cook on high heat until the waffle is dark golden brown and crispy, usually about 5 to 7 minutes. You can serve these as a savory breakfast topped with a fried egg, or use them as the “bread” for an open-faced turkey sandwich topped with hot gravy. It completely reinvents the texture of soggy stuffing.
5. Turkey Pot Pie
Pot pie is a classic for a reason: it is warm, filling, and hides a multitude of leftovers. You can use a store-bought pie crust or even leftover biscuits for the topping. For the filling, sauté onions and garlic, then mix in chopped turkey and any leftover vegetables like carrots, peas, or corn. Stir in gravy or a simple cream sauce to bind it all together. Pour the filling into a deep pie dish and drape your crust over the top, cutting a few slits for steam to escape. Bake at 400°F (200°C) for 30 minutes until the crust is flaky and golden. This dish is particularly good because the steam from the gravy permeates the meat, ensuring every bite is moist and flavorful.
4. Turkey Enchiladas
Moving back to spicy flavors, enchiladas are a fantastic way to mask the “leftover” taste of turkey entirely. Mix shredded turkey with a can of black beans, corn, and a little taco seasoning. Roll this mixture into flour or corn tortillas and place them seam-side down in a baking dish. Drown the rolled tortillas in a large can of red or green enchilada sauce and top generously with Mexican-blend cheese. Bake until the cheese is melted and bubbling. The strong spices of the enchilada sauce, cumin, chili powder, and garlic, overpower the sage and thyme of the original roast turkey, making your palate think you are eating an entirely fresh meal.
3. Turkey Shepherd’s Pie
This is widely considered the single best way to use up leftover mashed potatoes. Traditional shepherd’s pie uses lamb, but the turkey version is lighter and just as delicious. Sauté chopped turkey with frozen peas, carrots, and corn in a skillet, adding enough gravy to create a thick, stew-like consistency. Transfer this mixture to a casserole dish and spread your leftover mashed potatoes over the top like frosting. If you want extra texture, sprinkle cheddar cheese or paprika on the potatoes. Bake at 375°F (190°C) for 25 minutes. The potatoes form a golden crust that protects the meat and gravy below, keeping everything hot and savory.
2. Homemade Turkey Stock (Liquid Gold)
While this isn’t a “meal” on its own, it is the number two item because it extracts value from the one part of the turkey most people throw away: the carcass. Do not trash the bones! Place the picked-over turkey carcass in a large stockpot and cover it with water. Add rough chunks of onion, carrots, celery, and a bay leaf. Simmer this on low heat for 4 to 6 hours. The result is a rich, gelatinous bone broth that is far superior to anything you can buy in a carton. Strain it and freeze it in quart-sized bags. You can use this “liquid gold” as the base for soups, risottos, and sauces for months to come. It honors the bird by ensuring absolutely nothing goes to waste.
1. The Ultimate “Moistmaker” Sandwich
At number one, we have the undisputed king of leftovers, popularized by the TV show Friends. This isn’t just a sandwich; it is a feat of engineering. You need three slices of bread. The top and bottom slices are standard toasted bread with mayonnaise, turkey, and cranberry sauce. The secret lies in the middle slice. Take a piece of bread and soak it briefly in warm leftover gravy. Place this gravy-soaked slice in the center of the sandwich between layers of turkey, stuffing, and mashed potatoes. The “moistmaker” middle layer hydrates the sandwich from the inside out, delivering the flavor of a full roast dinner in every single bite. It is messy, indulgent, and the absolute best way to eat leftovers.
