Some of America’s Best Chefs Share What to Do With Your Thanksgiving Leftovers

As we have all come to learn after the many years of eating Thanksgiving leftovers, there is only so many turkey sandwiches one can eat without going mad. So, we have turned to some of the country’s best chefs to see what they do with their Thanksgiving leftovers.

Jenn Louis, of Portland’s Lincoln Restaurant and Sunshine Tavern, makes a Thanksgiving Bahn mi. While Matt Jennings, Of Boston’s Townsman, throws all of his leftovers into a frittata and makes a sweet potato and ham hash for the perfect day-after-Thanksgiving breakfast. Thomas Chen, of New York City’s Tuome, makes Asian-American fusion Thanksgiving dumplings and turkey stuffed mashed potato balls. Whether you are craving tacos or a Texas hot brown, these chefs have you covered with recipes to utilize your leftovers while satisfying every one of your cravings.

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Post-Thanksgiving turkey sandwiches are tasty…for all of a day and a half. But shouldn’t there be a more interesting way to utilize the last bites of turkey, the dregs of green bean casserole and mashed potato remnants a week after the feast is over? It turns out there is, which is why some of the nation’s best chefs have come up with innovative ways for you to maximize your Thanksgiving leftovers—from Panko-crusted, turkey-stuffed mashed potato balls, to pancakes made from the last pieces of sweet potato pie. Tuck in.

Photo Credit: Ford Fry

Jenn Louis, of Portland’s Lincoln Restaurant and Sunshine Tavern

Thanksgiving Bánh Mì

Louis has added a homestyle twist on the traditional Vietnamese Bánh mì sandwich. “It has all the bright components of a traditional bahn mi like cilantro, quick pickled carrots and daikon, and cucumbers,” she says. “I make a sweet/hot mayonnaise with leftover cranberry sauce and sambal chili. Then, I make easy turkey croquettes to add to the sandwich with leftover mashed potatoes, chopped leftover turkey, ginger, scallions and a bit of cayenne pepper, rolled in panko and fried. The sandwich is like a Bánh Mì meets falafel, meets Thanksgiving dinner. It’s amazing.”

Matt Jennings, of Boston’s Townsman

Turkey Day Frittata

This one might be the easiest of them all. Matt Jennings suggests studding a traditional, egg-based Italian frittata “with all the leftovers from the fridge” from Turkey Day. So whether that means drizzling chunks of stuffing, the last bits of biscuits or slices of honey ham, this industrious recipe yields a delicious next-day breakfast.

Leftover Sweet Potato & Tasso Ham Hash

Jennings also has the perfect solution for people searching for the perfect intersection of sweet and savory: a hash. Take those leftover sweet potatoes and toss it with stray pieces of ham to make a low-maintenance meal.

Creamed Onion Grilled Cheese

How does grilled cheese fit into Thanksgiving? Jennings suggests using leftover creamed onions to make a delectable grilled cheese. The bread and cheese selections will vary, but Jennings’ choice is thick cut bread, with Taleggio cheese. Hell, may as well add all the cheese you have. Err on the side of too much cheese.

Turkey Drumstick Poutine with Leftover Gravy

This one is so brilliant, we can’t believe it’s not available everywhere. Jennings takes Canada’s great export, poutine, and puts a Thanksgiving twist on it. Ladle extra gravy over French fries, cheese curds and shredded turkey for a sensational poutine—exactly what you’d eat to assuage that post-Thanksgiving hangover. Trust us.

More ideas here.