The big feast is over.
And now your fridge is stuffed with leftovers.
Having leftovers is a big part of the Thanksgiving meal that people enjoy as much as the meal.
What’s great about leftovers is you can turn them into many meals over the next few days. The options are many. You can turn those leftovers into soups, sandwiches and salads.
An all-time favorite is making pot pie. Turkey leftovers, vegetables like carrots, peas and green beans fit the pot pie recipe bill.
More:Thanksgiving turkey leftovers: How to store, recipes for new dishes
More:Turkey Day redux: 2 recipes to the rescue
But first, a few words about storing and using those leftovers in a timely way.
The U.S. Department of Agriculture (USDA) recommends using leftovers that have been stored properly after the meal (in the refrigerator) within three to four days or freezing them.
More:Thanksgiving leftovers recipe: Pumpkin Curry Soup
What to know:
- Turkey meat should be picked from the carcass after the meal. Don't store the whole turkey in the refrigerator with the meat still on it.
- When using leftover turkey in recipes, keep in mind that it just needs to be reheated because it's already cooked.
- It's best to use frozen leftovers within a few months, but the USDA says leftovers frozen under 0 degrees are safe indefinitely, but the quality may suffer.
- Leftover turkey will keep three to four days in the refrigerator and up to four months in the freezer. Pick all the turkey meat from the carcass. Store it in containers or sealable plastic bags. Slice or cube the turkey and store in portion sizes you think you will use. Two cups of turkey meat fit nicely in a quart-size bag, which you can press flat and stack easily in the freezer.
- If you plan on making turkey stock — and please do so — store the turkey carcass and bones in a plastic bag.
- Reheat all leftovers to 165 degrees in the oven, microwave, or stovetop.
- Cooked mashed potatoes or sweet potatoes freeze well in an airtight container but leave about half-inch of headspace at the top. They'll keep for 10-12 months. Reheat the potatoes with 1-2 tablespoons of milk, cream, or water to prevent sticking.
- Cranberries will keep in the refrigerator for up to two weeks or frozen for up to one year.
- Stuffing and gravy keep two days in the refrigerator. Stuffing can be frozen for one month, gravy up to six months.
- Side dishes and casseroles will keep three to four days in the refrigerator.
- Cooked mashed potatoes or sweet potatoes keep three to four days in the refrigerator. These also freeze well in airtight containers for 10 to 12 months, but leave about a half-inch of space at the top. Reheat over low-medium heat in a saucepan with 1 to 2 tablespoons milk or water, stirring to prevent sticking.
- Store cranberry sauce in an airtight container in the refrigerator for up to one week. Fresh, whole cranberries will keep in the refrigerator for up to two weeks and in the freezer for up to one year.
Baked Turkey Sandwiches with Cranberry and Provolone
Makes: 12 / Preparation time: 25 minutes / Total time: 1 hour, 10 minutes
Here’s a way to make turkey sandwiches for a crowd. These also make great use of leftover rolls and cranberry sauce.
12 soft white dinner rolls or slider buns
6 tablespoons Dijon mustard, divided
3/4 cup cranberry sauce
12 slices (about 1/4-inch-thick) leftover turkey
12 thin slices provolone
Pepper to taste
4 tablespoons unsalted butter
2 tablespoons finely chopped onion
1 tablespoon poppy seeds
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
Preheat the oven to 350 degrees.
Slice rolls in half horizontally. Spread 4 tablespoons Dijon on cut sides of roll tops and bottoms. Place a dollop of cranberry sauce on the top inside roll. Arrange roll bottoms, cut side up and side by side, in 13-by-9-inch baking dish. Place turkey slices on the roll bottom. Fold the cheese slice in thirds and place over turkey. Season with pepper and cap with roll tops.
Combine butter, onion and poppy seeds in bowl. Microwave until butter is melted and onion is softened about 1 minute. Whisk Worcestershire, garlic powder and remaining 2 tablespoons mustard into butter mixture until combined. Generously brush tops and edges of sandwiches with all of butter mixture. Spoon any remaining solids over sandwiches.
Cover dish with aluminum foil and let sit for 10 minutes to allow sandwiches to absorb sauce. Bake for 20 minutes. Uncover and continue to bake until cheese is melted around the edges and tops are slightly firm, 7 to 9 minutes. Let cool for 10 minutes. Serve.
Cook’s note: Sandwiches can be brushed with sauce, covered and refrigerated up to 1 day in advance. Bring to room temperature before cooking.
Adapted from Cook’s Country magazine.
Tested by Susan Selasky for the Free Press Test Kitchen.
Kid Rock's Mom's Chicken (or Turkey) Pot Pie
Serves: 12 / Prep time: 30 minutes / Total time: 1 hour
2 packages ( 10 ounces each) Pepperidge Farm Puff Pastry Shells
2 cups diced (½-inch) carrots
1 ½ cups diced (½-inch) celery
¾ teaspoon kosher salt
1 ¼ cups diced (½-inch) onions
¾ cup frozen peas
9 tablespoons butter
¾ cup plus 2 tablespoons all-purpose flour
½ teaspoon ground white pepper
¼ cup plus 2 tablespoons Better Than Bouillon chicken base
4 cups diced or shredded rotisserie chicken (or leftover turkey)
Milk, optional
Preheat the oven to 425 degrees. Set the pastry shells on a baking sheet and bake according to package directions. Set aside to cool, then remove the tops.
Meanwhile, in a medium saucepan, combine the carrots, celery, salt and 1 ½ cups water. Bring to a boil over medium-high heat and cook until just tender, about 5 minutes. Add the onion and boil 5 more minutes. Add the peas to warm them through. Drain the vegetables and run them under cold water to stop the cooking. Set aside.
In a Dutch oven, melt the butter over low heat. Whisk in the flour and white pepper and cook, whisking constantly, until the mixture has thickened, about 1 minute. Place the chicken base in a measuring cup and stir in 3 cups water. Add the chicken base mixture to the pot and cook, stirring until thick.
Add the vegetables and chicken to the sauce and cook until heated through. If the sauce is too thick, stir in a bit of milk.
To serve, divide the chicken mixture among the pastry shells and top with the pastry lids. Spoon additional chicken mixture on top, if desired, and some around the base. If you still have leftover chicken mixture, serve it the next day over mashed potatoes.)
From "The Happy Cookbook" by Steve and Kathy Doocy (William Morrow, $29.99).
Tested by Susan Selasky for the Free Press Test Kitchen.
Turkey pot pie soup
Makes: 8 one-cup servings / Preparation time: 15 minutes / Total time: 1 hour
1 tablespoon unsalted butter
1 tablespoon olive oil
3 carrots, peeled, diced
1 small onion, peeled, diced
2 tablespoons all-purpose flour
6 cups fat-free, less-sodium chicken or turkey broth
1 cup low-fat milk
1 medium to large russet potato, peeled, diced small
2 cups shredded, cubed or bits and pieces of cooked turkey
1 teaspoon poultry seasoning
1/2 packet (0.87-ounce) turkey gravy mix
1 cup frozen peas
Salt and pepper to taste
Pastry crisps (see directions)
French-fried onions
In a soup pot, heat the butter and olive oil over medium heat. Add the carrots and onion and sauté about 5 minutes. Sprinkle with flour. Stir in the broth and milk and heat to just a boil. Stir in the potato, leftover turkey, poultry seasoning, and turkey gravy mix. Reduce heat, cover slightly and simmer for about 30 minutes.
While the soup simmers, if desired, make pastry crisps for serving by cutting ready-to-roll refrigerated pie crust into wedges. Place on a foil or parchment-lined baking sheet. Bake at 350 degrees until browned, about 12-15 minutes. Remove from oven and cool.
To finish the soup, stir in the peas and simmer for another 5 minutes. Season with salt and pepper. Serve topped with french-fried onions and pastry crisps, if desired.
From and tested by Susan Selasky for the Free Press Test Kitchen.
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