Nobody likes food waste, so I’m sharing the best ways to repurpose Thanksgiving leftovers in today’s post. Whether you have roasted vegetables, pumpkin puree, cranberry sauce, or a combination of all of the above, read on for the smartest ways to clean out your post-holiday fridge.
Tips for Repurposing Thanksgiving Leftovers:
Hosting Thanksgiving usually means leftovers. Here are some ways you can repurpose common Thanksgiving ingredients after the big day:
- Use leftover veggies, rice, and turkey to make grain bowls with tahini sauce
- Sauté leftovers with Mexican spices and use for taco or burrito filling
- Turn leftovers into custom pizza toppings
- Puree roasted squash or sweet potatoes to thicken curry
- Try leftover pumpkin, sweet potato, or fruit in overnight oats
- Mix leftover mashed sweet potato or squash into pancake or waffle batter
- Use pumpkin puree or mashed sweet potato to bind homemade energy bars
13 Recipes That Use Thanksgiving Leftovers
From leftover cranberry sauce to the whole squash you used as a centerpiece, these are the best recipes that utilize Thanksgiving leftovers. Ready to make something delicious and clean out the fridge?
If You Have Leftover Roasted Vegetables, Make:
Combine roasted sweet potatoes (or any roasted vegetable, really) with baked tofu, farro, pecans, and dried cherries to make plant-based Harvest Bowls, which are pretty much fall in a bowl. If you have leftover turkey, feel free to swap it in for the tofu in this recipe.
If you have leftover roasted root vegetables (root veggies include carrots, beets, potatoes, parsnips, sweet potatoes, and more), heat them up with Mexican spices and spoon them into tortillas. Tacos with Sunflower Seed Queso make a delicious dinner any night of the week.
Roasted Brussels sprouts and dried cranberries make a flavorful topping combination for this fall-inspired Goat Cheese Pizza. Nuts on top add just the right crunchy texture.
Blend starchy vegetables like winter squash and sweet potatoes to make curry thicker and more flavorful. The lentils in this recipe add plenty of plant-based protein, but you could also stir in some leftover turkey if you have it.
If You Have Leftover Pumpkin Puree, Make:
When it’s Thanksgiving but you’re in the mood for tropical, taste the best of both worlds with this recipe for Pumpkin Coconut Cream Overnight Oats. Each jar uses half of a can of pumpkin puree, and you can scale the recipe up or down to use up whatever you have.
If you’d rather have something warm and hearty, try incorporating pumpkin puree into your next pancake or waffle batter. Top either with yogurt, leftover fruit, and a drizzle of pure maple.
A lassi is a creamy yogurt drink that originated in India. If you try it, blend in a little leftover pumpkin puree for a seasonal twist.
If You Have Leftover Mashed Potatoes or Sweet Potatoes, Make:
Mashed potatoes take the place of traditional grains in these plant-based Barbeque Lentil Bowls. I use broccoli in this recipe, but you can also sub in any leftover veggies that you have in the fridge.
If you have mashed sweet potatoes, try repurposing them into homemade energy bars with pecans and pumpkin seeds. They work with pumpkin puree, too.
If You Have Leftover Cranberry Sauce, Make:
Have extra cranberry sauce? Try mixing it with tahini and drizzling over a Fall-Inspired Chickpea Scramble with socca flatbread.
If You Have Whole Squashes or Pumpkins, Make:
Slice and roast acorn squash and toss it with barley for a hearty salad that qualifies as comfort food.
Stuff your leftover kabocha squashes with black beans and jackfruit to make a fiber-packed vegan bowl with BBQ-inspired flavors.
Have you ever roasted pie pumpkins? Do it, and then top sliced squash with tahini sauce, nuts, and pomegranate for a simple yet delicious side.
Bookmark it for next year on Pinterest:
How do you use Thanksgiving leftovers?
Leave a reply below or tag me (@GratefulGrazer) on Instagram to let me know.