Thanksgiving Leftovers! and what to do with them….

Katelynn Ward

Many people absolutely love a wonderful Thanksgiving dinner. There is more food than you know what to do with! What do you do with all of your delicious leftovers?


  1. Thanksgiving Themed Lasagna


Ingredients Amount
Leftover Stuffing 3 cups
whole berry cranberry sauce (divided) 1 can (14 oz)
cooked turkey breast (divided) 1 ¼ lbs
mashed potatoes (cooked) 3 cups
sharp white cheddar cheese (shredded & divided) 6 oz
turkey gravy Cooks choice


  • Preheat oven to 400°F. Lightly grease an 8-inch square glass baking dish with cooking spray.
  • Spread half of the stuffing in an even layer in the bottom of the prepared baking dish. Spread half of the cranberry sauce in an even layer over stuffing. Layer half of turkey slices on top of cranberry sauce, then spread half of the mashed potatoes on top of turkey slices. Sprinkle half of the shredded cheese on top of potatoes. Repeat layers once. Bake in a preheated oven until lasagna is warmed through, about 20 minutes. Increase heat to broil, and broil until cheese is golden, about 2 minutes.
  • Remove from oven, and let stand 5 minutes before cutting into 9 squares. Spoon gravy over each square to serve.


  1. Cranberry Sauce into a Crisp


Ingredients Amount
Granny Smith Apples 3
Leftover Cranberry Sauce 1 ¼ cups
Flour (all purpose) ⅓ cup
sugar 2 tablespoons
Light brown sugar ½ cup
Ground cinnamon ½ teaspoon
Old Fashioned Oats (uncooked) ¾ cup
Butter (cold & unsalted) 4 tablespoons
Ice cream or whipped cream Bakers’ liking!


  • Preheat the oven to 350ºF. Grease an 8×8-inch baking dish with unsalted butter.
  • Core and slice the apples into 1/4-inch thick slices. In a large bowl, toss together the apples with the leftover cranberry sauce. Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
  • In a small bowl, whisk together the flour, sugar, brown sugar, cinnamon and oats until combined. Cube the butter then add it to the bowl, working it into the oat mixture with your fingers until it’s well incorporated. Sprinkle the oat mixture evenly over the fruit. Place the dish on a baking sheet and bake the crisp for 32 to 35 minutes, until the oats are toasted and the fruit is bubbling. Remove the crisp from the oven and allow it to cool for 5 minutes so the juices thicken slightly.
  • Serve the crisp warm topped with a scoop of ice cream or a dollop of whipped cream.


  1. Pull-Apart Thanksgiving Bread


Ingredients Amount
Stuffing (broken or clumpy) 1 ½ cups
Turkey (chopped) 1 cup
Parmesan Cheese (finely grated) ¾ cup
Fontina Cheese (shredded) 1 cup
Parsley (chopped) 2 tablespoons
Classic Pizza Crust (refrigerated) 2 cans (13.8 oz each)


  • Heat oven to 350 degree F. Line a 9×5-inch loaf pan with parchment paper leaving a two inch overhang on two sides.
  • In a large bowl, mix together the stuffing, chopped turkey, Parmesan cheese and parsley. Set aside to prepare dough.
  • Unroll 1 can of dough on a lightly floured work surface. Using a rolling pin, roll and press dough to form a 16×12-inch rectangle. With a pizza cutter or a knife, cut the dough crosswise into 4 rows to make 4 (12×4-inch) rectangles.
  • Sprinkle rectangles with 2 tablespoons of Fontina cheese and then layer with 3-4 tablespoons of stuffing and an additional 2 tablespoons of Fontina cheese on top of stuffing. Place another dough rectangle on top and repeat layering with the stuffing, cheese and the remaining 2 rectangles. With a sharp knife, cut the stack crosswise into 5 (4×2 1/2-inch) stacks. Gently and carefully place small stacks, cut side down, in a loaf pan.
  • Repeat with remaining can of dough, stuffing mixture and Fontina cheese.
  • Bake for 50 to 55 minutes or until the top is a deep golden brown. (Tent with foil if the top starts to brown too quickly.) Remove finished pull apart from the oven and transfer to a cooling rack to cool for 10 minutes. Run the knife along the exposed side of the pan to loosen pull apart, using the overhang to lift the pull apart out of the pan. Serve immediately with gravy.
  • Optional: Garnish top with additional finely grated Parmesan, parsley and red pepper flakes.