Fun ways to use up Thanksgiving leftovers

After that third helping of turkey, you probably had to loosen your belt and promised yourself you'd start eating healthier once the New Year rolled in.

But let’s face it, that resolution never stood a chance.

Just like the rest of us, you woke up with one goal: diving into those delicious Thanksgiving leftovers.

Instead of tossing everything on a plate and microwaving it, there are far tastier ways to turn your leftovers into a gourmet meal.

We reached out to chefs across the country to find out how they use their Thanksgiving leftovers.

Victoria Blamey, Gotham Bar & Grill (NYC)

Turkey is undoubtedly the star of most Thanksgiving feasts. Whether you roasted it, deep fried it, or even created a turducken, you’ll typically have plenty left over the next day.

'I love to chop up leftover turkey, heat a cast-iron skillet with pork fat, and fry the turkey until it gets crispy, turning it into turkey crisps,' says Blamey, executive chef at Gotham Bar & Grill in New York. 'I pile the turkey crisps on toasted, buttered brioche or ciabatta, add a little Cholula or Tapatio hot sauce, and top it off with sauerkraut or avocado if you’re feeling fancy.'

And if you’re too sluggish after last night’s feast, Blamey suggests a simpler approach: 'Just fry the turkey in pork fat and serve it on bread with melted cheese. It’s the perfect breakfast.'

Matt Abdoo, Pig Beach (NYC)

Often overlooked and rarely the star of the show, a truly great stuffing is the unsung hero of many Thanksgiving feasts.

'My absolute favorite Thanksgiving dish is probably the stuffing!' Abdoo shares with Dinogo. 'I love it packed with herbs and sausage to give it an extra burst of flavor.'

'Take your leftover stuffing, mix it with some egg and a bit of chicken stock to help bind it. With this mixture, you can either fry small pancakes or, even better, use a waffle iron to create a crispy and satisfying base.'

And if you have more leftovers, Abdoo enjoys incorporating them into a brunch the next day as well.

'I like to cook breakfast sausage and add leftover turkey gravy to create a simple sausage gravy, which I then pour over the waffles, topped with either a fried egg or a scoop of tart cranberry sauce to balance everything out,' says Abdoo. 'I love this dish because it repurposes so many of my favorite Thanksgiving leftovers while still feeling fresh and new! It’s crunchy, rich, and with the cranberry sauce, it has a perfect acidic kick.'

Michael Lomonaco, Hudson Yards Grill and Porter House Bar & Grill (NYC)

'I love roasted turkey — it’s my once-a-year fix,' Lomonaco tells Dinogo. 'I can eat it for three days straight, whether in a salad, soup, or turkey hash.'

'I like to take leftover turkey along with other dinner sides like sweet potatoes, Brussels sprouts, and cranberries, then transform them into a Saturday brunch turkey hash: shredded or diced turkey sautéed in butter, add in some roasted sweet potatoes or regular potatoes, and cook until it gets crispy at the bottom. Pour in some heavy cream and top it with a poached or fried egg for the perfect brunch to fuel everyone up before touch football.'

Anya Fernald, Belcampo Meat Co. (Los Angeles, NYC)

Fernald enjoys finely chopping leftover turkey to create a Bolognese sauce, and then takes it a step further by turning it into a delicious lasagna.

'In Italy, cooked meats are a staple in Bolognese and ragu dishes,' Fernald shares with Dinogo. 'It’s not as common in the US, but it’s incredibly tasty.'

Fernald also enjoys mixing stuffing into scrambled eggs to create a savory frittata.

'I’m a huge fan of frittatas and Bolognese,' Fernald says. 'Both dishes are rich and hearty, which makes them perfect for the colder months.'

Melissa Perello, M. Georgina (Los Angeles)

Perello often finds herself with an abundance of leftover ingredients like vegetables, stuffing bread, and stock.

'I’ll whip up a leftover turkey panade, which is like a delicious casserole,' Perello shares. 'The best part is you can toss whatever leftovers you have into it. I make a rich, flavorful broth using the turkey bones and carcass, and if I’ve got extras, I’ll throw in mushrooms, celery, onions, and more.'

Perello then soaks leftover bread, torn into pieces, in the stock and adds whatever vegetables she has lying around, along with shredded turkey. She suggests adding butter and cheese, then baking it until the liquid is absorbed and it turns golden and crispy.

'It’s perfect for breakfast the next day, or as a hearty slice to pair with turkey and dumplings, turkey soup, or even just to snack on while standing in the kitchen,' Perello says. 'Isn’t that how all leftovers should be enjoyed?'

Greg Baxtrom, Olmsted and Maison Yaki (NYC)

To balance out all that turkey, you need some vegetables. One of the most popular veggie dishes on Thanksgiving tables is brussels sprouts.

'I love brussels sprouts that are roasted until they're deeply caramelized; it’s simple but it just feels like the perfect, easy classic Thanksgiving side,' Baxtrom tells Dinogo. 'For leftovers, I toss them in a pan with some rendered bacon, then just before serving, I shave a little winter truffle on top.'

Green bean casserole is another Thanksgiving staple, and growing up in the Midwest, Baxtrom remembers a version topped with creamy mushrooms and crispy fried onions.

'I’m actually drawing inspiration from that dish for a special menu I’m doing at the restaurant, focused on Thanksgiving leftovers. I’m turning my favorite casserole into a Green Bean Casserole Shakshuka, where I bake eggs right into the casserole and top it with croutons made from leftover buttery brioche,' says Baxtrom.

'We’d often end up with leftover pumpkins that were used as decorations, or some squash simply roasted on the table. This year, I’m making pumpkin and chestnut bread (perfect for when you have leftover roasted chestnuts from snacking), served with cinnamon butter. It’s also fantastic for thickening cranberry sauce into preserves, which can be used as a jam substitute. The tangy cranberries perfectly balance the rich, buttery bread,'” said the creator.