Last Update: November 17, 2023
Picture this: The feasts are over, the work week is about to begin, and the fridge is still packed with Thanksgiving leftovers. You’re facing a fate of sad turkey sandwiches and dried-out stuffing, eating the same meal again… and again… and again…
But not this year! Hang onto those Thanksgiving leftovers — even half-used cans of pumpkin purée and cranberry sauce — and we’ll show you how to turn them into four new, delicious recipes worthy of a holiday all their own. We promise they’ll leave you saying “Thanksgiving who?”
We worked with Aubrey Devin, endlessly talented recipe developer, photographer, and food stylist, to craft four recipes that give new life to Thanksgiving leftovers. (It helps that they’re her favorite foods.)
Get the recipes:
Other than a handful of fresh and frozen ingredients, your pantry is probably set with everything you need to upcycle leftover Thanksgiving foods. Here’s a checklist that covers what you’ll need for all four dishes.
1 lb leftover turkey, bone-in and dark meat preferred
2 cups leftover stuffing (Need a recipe idea? Try this plant-based recipe or this gluten-free one.)
⅔ cup Thrive Market Organic Pumpkin
¼ cup Thrive Market Organic Whole Berry Cranberry Sauce
Thrive Market Organic Bay Leaves
Thrive Market Organic Paprika
Thrive Market Organic Ground Cumin
Thrive Market Mediterranean Sea Salt, Fine Ground
Thrive Market Organic Whole Black Peppercorns
Thrive Market Avocado Oil
Thrive Market Avocado Oil Spray
Thrive Market Organic Olive Oil
Thrive Market Organic Red Wine Vinegar or Organic Apple Cider Vinegar
Thrive Market Organic Turkey Bone Broth
1 10-oz pouch Thrive Market Organic Garbanzo Beans
Thrive Market Organic Creamy Tahini
Thrive Market Organic Robust Maple Syrup or Organic Date Syrup
Thrive Market Organic Stone Ground Mustard or Organic Dijon Mustard
Thrive Market Organic Pistachios, Organic Walnuts, or Organic Raw Almonds
1 large orange
1 small shallot
2 cups arugula or Tuscan kale
1 head radicchio
1 small fennel bulb
3 tablespoons dill
¼ cup mint
1 small yellow or white onion
1 head garlic
4 oz crumbled feta or grated/shaved parmesan
Thrive Market Organic Breakfast Chicken Sausage
Cooked food can sit for up to two hours at room temperature, or one hour if the air temperature is above 90° F.
There’s no need to wait for leftovers to cool to room temperature before storing. To maintain freshness, divide cooked food into smaller portions in shallow containers, and get your feast to the fridge or freezer.
Check on it occasionally (an appliance thermometer makes it easy) to make sure food is being stored at the proper temperature.
Make sure not to crowd food too tightly in the fridge (or freezer) so you’re leaving room for the cold air to do its job and keep the food safe.
Leftover cooked food will last for three to four days in the fridge or roughly two to six months in the freezer. If you end up freezing leftovers and see freezer burn when you defrost your food, taste might be affected but safety is not — freezer burn just means your packaging might not have been air-tight enough.
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