8 Great Ways to Use Up Thanksgiving Leftovers

Thanksgiving is officially over, but chance are your fridge is still full of remnants from yesterday’s meal.

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I’m not a fan of eating the same meal over and over, so I always re-purpose my leftovers into new creations. Here are eight of my favorite ways to re-imagine Thanksgiving leftovers!

CranberryBBQPizza

Leftover Turkey and Cranberry Sauce Pizza

TurkeyBanhMi

Turkey Banh Mi

TurkeyChorizoHash

Turkey Chorizo Hash

TurkeyPanini

Chipotle Ranch Turkey Paninis

TurkeyEnchiladas

Turkey Enchiladas with Sweet Potato Chipotle Sauce

TurkeyCranchiladas

Turkey Cranchiladas

Southwest Turkey Sandwiches

Southwest Turkey Sandwiches

MashedPotatoWaffles

Mashed Potato Waffles

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Instant Pot Mashed Potatoes

It’s officially November which means my Facebook feed is all “hey! let’s do Christmas!” Don’t get me wrong, I love Christmas and I totally have Christmas prep going here (like, the fill-it-yourself advent calendar I bought about a month ago and have been obsessing over what to put in it), but I also don’t want to brush other holidays under the rug. We did Halloween big (as it should be!) and now I’m thinking about Thanksgiving.

One of the hardest things about coordinating a Thanksgiving dinner is getting everything on the table at the same time. Either space in the oven/on the stove top is at a premium or there are just too many balls in the air to keep track of it all. Using other kitchen appliances other than the stove can help things go more smoothly. I’ve always been a big fan of the slow cooker, but this year I’m excited to throw the instant pot in the mix.

These mashed potatoes are basic, but they’re hands-off and perfect for your Thanksgiving meal. I used my stand mixer to make things go super fast but if you don’t have one (or it’s tied up with other Thanksgiving prep!) a hand mixer would work just fine too.

IPMashedPotatoes

Instant Pot Mashed Potatoes
(adapted from The Baker Upstairs)
Serves 4-6

2 lbs. potatoes
1 cup chicken stock
2 Tbsp. butter
1/3 cup milk
1/4 cup sour cream
Salt and pepper, to taste

Wash the potatoes. Peel, if desired, and quarter.

Add the rack to the instant pot, then the potatoes. Pour the chicken stock over the potatoes.

Using the manual setting, set to cook for 8 minutes and then quick release the pressure.

Drain the liquid and add the hot potatoes to the bowl of a stand mixer. Add remaining ingredients and mix until you reach the desired consistency.

Fresh Corn Salsa (13)