'Twas the day after Thanksgiving, and stacked in the fridge, towers of leftovers are in need of a smidge of inspiration and technique to bring flavors new life, combining turkey and sides into one delicious bite.
From the obvious leftover turkey sandwiches to turkey stew or pot pie, there's no shortage of recipes to utilize the surplus from a Thanksgiving dinner.
Below, see some chef-approved recipes and tips for making use of Turkey Day leftovers, whether you prefer something cozy and classic or something unique and inventive.
Chef, restaurateur and "Top Chef" host Kristen Kish told "Good Morning America" that "either a sandwich or a casserole" is "hands down" her go-to dish of choice for repurposing any leftovers.
"All the savory foods are meant to work together. I know so many people have done leftover sandwiches before, but let's turn it into a casserole," the Midwest native said. "You re-bake all that stuff in different layers and then smother it in gravy, maybe an extra pat of butter over the top -- it's delicious."
Check out the recipes below to get some inspiration for any next use meals.
Former "Top Chef" contestant and restaurateur Leah Cohen previously shared a "no brainer" idea with "GMA" for her leftover shepherd's pie that utilizes the potatoes, turkey, stuffing and more.
Ingredients
6 cups leftover stuffing
2 cups leftover shredded turkey (white and dark meat both work fine)
1 cup sausage and mushroom side dish
2 cups mashed potatoes
2 cups gravy or turkey stock
1 cup shredded cheddar cheese
4 tablespoons flour
3 tablespoons butter
1/2 cup scallions (just the green parts, sliced thinly)
Salt and pepper, to taste
Directions
1. Heat oven to 350 F. Lightly coat the inside of a casserole pan or aluminum pan with nonstick spray and work the stuffing into the pan, forming a crust covering the bottom and sides of the dish.
2. Bake the crust for 5 minutes.
3. While the crust is baking, in a saucepan, melt the butter and then add the flour to make a roux. Cook for 3 minutes to a golden blond.
4. Slowly whisk in the stock or gravy and bring to a boil.
5. Add the turkey and the sausage and mushroom side dish. Season with salt and pepper. Stir to blend.
6. Once the mixture thickens, add half the scallions. Stir. Remove from heat.
7. Remove pan from oven. Pour the turkey mix into the crust.
8. Top with the mashed potatoes and then top with the cheese.
9. Return the pan to the oven and bake at 350 F for approximately 20 minutes, until the cheese melts. If you like your cheese browned, put it under the broiler for the last three minutes, but be careful not to burn it.
10. Allow the pie to cool for 10 minutes before cutting into it. Garnish with the remaining sliced scallions.
Chef George Duran has three great recipes to jazz up any remaining dishes, including these turkey tacos.
Ingredients
3/4 cups leftover turkey, pulled
Leftover mashed potatoes
Leftover stuffing
Gravy
Cranberry sauce
4 corn or flour tortillas
1 cup grated Tex-Mex cheese mix
Directions
Pre-heat all of your leftover ingredients, except the cranberry sauce, and set them aside.
Preheat a nonstick griddle or saute pan on medium heat and then disperse cheese throughout evenly. Once the cheese is melted and bubbling, add your corn or flour tortillas. Allow cheese to crisp on the tortillas.
Build your tacos with the leftover ingredients as you prefer and top with cranberry sauce.
Serve with a small bowl of warm gravy to dip in. Makes 4 tacos.
Duran also previously shared this soup that takes advantage of any leftover stuffing, plus turkey and mirepoix.
Ingredients
2 cups leftover stuffing
2 eggs, beaten
1/2 cup matzo meal or breadcrumbs
2 tablespoons butter
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
3 cubes Dorot Gardens Frozen Garlic
3 cubes Dorot Gardens Frozen Basil
3 cubes Dorot Gardens Frozen Cilantro
5 cups chicken stock
1 cup leftover cooked turkey, chopped
Salt and pepper
Directions
Mix stuffing with beaten eggs and matzo meal until combined. Use wet hands to form golf ball-sized balls and refrigerate covered for about an hour.
In the meantime, saute onions, celery and carrots with butter in a large sauce pan for 2-3 minutes until softened. Add frozen garlic, basil and cilantro, and cook until dissolved. Pour in chicken stock and bring to a simmer.
Gently add stuffing balls to soup and simmer gently for 20-30 minutes until fully cooked. Add chopped turkey and season with salt and pepper to taste.
Serves 4-6.
Duran's sweet spin on leftover pie, which can be made with any variety you've got, is a great way to give new life to the dessert.
Ingredients
1 large slice leftover pie of your choice
3 eggs
2/3 cup milk, plus more if needed
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup flour
1/2 cup sugar, plus more for topping
1 teaspoon baking powder
1/4 teaspoon salt
4-5 apples, peeled and cored and sliced very thinly
Directions
Pre-heat your oven to 350 F and line a loaf pan with parchment paper to help you remove the cake easily.
Place all of the ingredients except the apples in a blender and blend until smooth. It should be a like a thin batter consistency. Add more milk if needed.
Place sliced apples in a bowl and pour batter on top. Gently mix the batter without breaking the slices of apple and then carefully arrange them in the loaf pan.
Sprinkle with sugar on top and bake for 50-60 minutes or until golden brown. Allow to cool for 10-15 minutes before removing from pan and slicing.
Serve with ice cream or whipped cream, if desired.
This recipe from chef Jesse Schenker is a perfect spin on leftovers that's perfect for the colder days of soup season.
Ingredients
2 cups shredded turkey breast
1 cup shredded turkey leg
2 cups gravy
1 cup stuffing
1 cup shredded kale
2 cups parmesan
1 1/2 quart chicken stock
2 cloves minced garlic
1 large carrot, diced
1/2 large onion, diced
2 celery stalks, diced
4 strips of bacon, diced
1 tablespoon of thyme leaves
1 bunch parsley, chopped
Salt and pepper to taste
2 tablespoon olive oil
Directions
Render bacon in large stock pot, then add garlic, carrot, celery and onion. Cook for 3-5 minutes on low heat.
Next, add kale, stuffing, and all of the turkey, and cook for an additional 3 minutes.
Add thyme, chicken stock, and gravy, and season with salt and pepper.
Simmer on low for 15-20 minutes and add parmesan, the parsley and cook for an additional 5 minutes.
Taste and season again with salt and pepper. Turn off heat, add olive oil and serve.
This recipe from Disney Parks is a great way to amp up leftover stuffing.
Serves 4
Ingredients
Leftover cranberry sauce or make it fresh with the recipe below (If making fresh, you will need 12 ounces cranberries, 1 cup sugar, 1 cup water, and the zest of 1 orange)
Waffles
4 1/2 cups leftover stuffing, crumbled
2 eggs, beaten
1/4 to 1/2 cup heavy cream
Vegetable oil, for brushing waffle iron
To serve
1 pound warmed leftover turkey, sliced
2 cups warmed leftover mashed potatoes
2 cups warmed leftover gravy
Directions
For the cranberry sauce, if making fresh: Stir together cranberries, sugar, water and orange zest in a saucepan over low heat. Cook, stirring occasionally, about 10 minutes, until sugar dissolves and cranberries are soft. Increase heat to medium and cook about 12 minutes, or until cranberries burst. Cool to room temperature before serving.
For the waffles: Preheat waffle maker to medium-high. Combine stuffing, eggs and 1/4 cup cream. If mixture is too dry and not spreadable in the waffle maker pockets, add more cream as needed, until mixture is just wet enough to spread.
Generously brush top, bottom and all pockets of waffle maker with oil.
Evenly and firmly pack each pocket of the waffle maker full with stuffing mixture. (Note: If using a mini waffle maker this will make 12 to 14 mini waffles. A larger waffle maker (6 to 8 inches in diameter) will yield six to eight waffles).
Close and cook about 7 to 8 minutes, until golden, and the waffles easily lift out of waffle maker.
Place two mini waffles or one large waffle on each plate.
Top each with turkey, mashed potatoes, gravy and cranberry sauce.
