Our typical Thanksgiving leftovers include things like turkey breast, cranberry sauce, mac and cheese, mashed potatoes, and green-bean casserole.

For the first recipe, I gathered them all up to make a sandwich using a recipe from The New York Times. I also grabbed thick sandwich bread and turkey gravy.

I began by mixing the mayonnaise and cranberry sauce to create a cranberry mayo. Then, I combined chopped turkey and gravy to make another sauce.

Since we didn’t have leftover stuffing, I made a box of stuffing, pressed it into a square pan, and refrigerated it until it hardened.

Once it was solid, I fried each side in a bit of oil. This step took the longest and required some advanced prep.

The recipe called for stacking layers of cranberry mayonnaise, gravy, mac and cheese, stuffing, green-bean casserole, mashed potatoes, and the turkey between two slices of bread.

I knew it would be a messy disaster before I even put the two pieces of bread together.

Overall, the sandwich was messy and difficult to eat. When I tried to take a bite out of it, all of the ingredients slid out onto the plate.

I ended up eating everything with a knife and fork, which made me wonder why I went through the hassle of stacking it all into a sandwich.

I can’t say I’d make this again.

The easiest dish to make was the turkey salad, which was similar to chicken versions I’ve made in the past. I used a recipe from the cooking blog Ahead of Thyme.

The ingredients are simple: celery, green onion, paprika, mayo, Dijon mustard, salt, pepper, and finely chopped leftover turkey.

I don’t like the crunch of celery or onion, so for this turkey salad, I made a few adjustments.

Instead of adding diced celery, green onions, and salt, I just used celery salt to flavor the salad without adding a harsh crunch.

My turkey-salad sandwich tasted great. It had plenty of flavor from the mustard, paprika, and celery salt.

Overall, I thought it was simple to prepare, and as an added bonus, it required ingredients I already had in my pantry and refrigerator.

I’d make this turkey salad again if I had leftovers on hand.

I’m a fan of hearty fall meals, so I was happy to find a recipe for leftover turkey soup on the cooking blog Mel’s Kitchen Cafe.

Out of the three recipes, the soup had the longest ingredient list, including long-grain wild rice, chicken broth, and diced carrots, celery, and onions.

I love a soup dish that starts with cooking aromatics like carrots, celery, and onions. It took me a bit of time to dice them all, but I knew my hard work would pay off.

Simmering the chopped vegetables in a bit of butter immediately set the tone for the savory soup I was about to enjoy.

After sautéeing the chopped vegetables, I added chicken broth and a box of long-grain wild rice to the pot. Then, I let it simmer until the grains were cooked through.

I also added the half-and-half the recipe called for, though I think you could forgo it to make a lighter soup.

Once I added the half-and-half, the soup was creamy and ready to serve.

I thought the finished dish was so delicious, hearty, and savory. I loved the flavor of the vegetables and turkey. My family returned for seconds, so we hardly had any leftovers the following day.

I wouldn’t mind cooking turkey breast again just to make the soup.

Of all three recipes, the one I’d be most likely to make again is the creamy, delicious turkey-and-rice soup.

Making this recipe was an amazing way to turn leftover turkey from Thanksgiving into a whole new meal that’s warm and filling. Honestly, I’d cook another bird just so I had an excuse to make this soup again.

This story was originally published on November 23, 2023, and most recently updated on November 26, 2025.