What to Make with Thanksgiving Leftovers

Now that Thanksgiving's come and gone, the best part is just beginning. LEFTOVERS. I've got 12 of my favorite recipes here to make with Thanksgiving leftovers — from turkey and potatoes, to squash and greens. We've even got a reinvention for your cranberry relish.

Because, confession, I'm the QUEEN of repurposing leftovers.

In fact, I created a whole meal planning approach around leveraging leftovers (and built my online meal planning program – Cook the Seasons — on it as well!). If you're curious, sign up for my free online class How to Plan, Prep, and Cook Easy Weeknight Meals. It's where I spill all the goods!

OK … Now on to the leftovers!


Butternut Squash and Black Bean Tostadas

Make these with any leftover roasted squash … or any roasted root veggie, for that matter. They come together quickly with beans from the pantry and just a few other ingredients.

Butternut Squash and Black Bean Tostadas



Orecchiette With Broccoli, Kale and Sausage

Make this pasta with any leftover greens and/or broccoli, cauliflower or even squash.



Crispy Mashed Potato Cakes

The name pretty much says it all. Make these crispy little cakes from leftover mashed potatoes or sweet potatoes … then top them with sautéed greens, shredded meat, or — my fave — a fried egg.



Nourishing Quick Pozole

Take a break from turkey noodle (yawn). This pozole packs the punch, has a hit of welcome freshness from the cabbage and radishes, and comes together in minutes. Just sub in shredded turkey for the pork, and feel free to use turkey stock in lieu of chicken stock.




Turkey and Squash Enchilada Bake

Take this as a blank canvas for basically any meat, greens, and squash leftovers you have. Sub in shredded turkey for the pork, use any extra sautéed greens in lieu of the Swiss chard, and any squash you have (or use canned pumpkin or squash). It's delicious on its own for lunch or dinner with a dab of sour cream. Or serve it for breakfast topped with a fried egg.



Winter Squash Muffins

We designed these muffins to be made with leftovers of our Glazed Acorn Squash Moons, but you can use any leftover roasted squash you have on hand (add a tablespoon of maple syrup to the wet ingredients if your squash is on the savory side). Leftovers from Thanksgiving dinner can turn into breakfast the next day!



Yucatan-Style Chicken Tortilla Soup

This southeast Mexican spin on tortilla soup is warm and comforting with a brothy consistency and bright citrusy notes that hint at warm, sunny days. Using leftover shredded chicken makes it a slam-dunk.



Kale and Feta Tartines

These open-faced sandwiches always wow. Use whatever leftover greens you have on hand in place of the kale.



Pumpkin Spice Oatmeal With Toasted Pecans

If you're still craving pumpkin pie, but feel the need to lay off the actual pie … this is your answer. It's like a little slice — in healthy form, no less! — in your morning oatmeal bowl. You can use canned pumpkin … or leftovers of any sweet squash dish.



Plum (Or Cranberry) Parfaits With Bulgur and Yogurt

These little parfaits are both beautiful AND healthy. You can easily sub in leftover cranberry sauce for the plum compote. Just skip the second paragraph of the recipe. The bulgur — which cooks in just 10 minutes — lends a cake-like quality.



Peanut-Sweet Potato Soup

This is one of my all-time favorite creamy soups. And it's a fave with kids. Use any leftover sweet potato you have here in place of the raw potato, and decrease the final cooking time to 10-15 minutes.



Asian Turkey Salad

I ALWAYS work this salad into my post-Thanksgiving mix. It feels so good to eat something light and crunchy after the heavy feast and rich foods.

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


Arugula Pesto

Arugula has a spicy bite, and makes a delicious pesto. Whether you’re getting wild rocket from the farmers’ market or a bag of pre-washed arugula from the grocery store, this pesto is a quick and tasty one to whip up on the fly.

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Watermelon and Arugula Salad with Feta

We love how the peppery greens, briny olives, toasted nuts and creamy cheese contrast with the sweet melon. To make these even easier, as leftover grilled melon sits in the fridge, it releases delicious juice that provides the “dressing” to lightly coat the greens. This is great with our Grilled Garlic Bread.

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Squash & Cheddar Tacos

Aside from being a simple, tasty lunch or dinner, these little tacos are pretty little things too. Also feel free to tuck any other leftovers in there you like.

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