When you wake up the day after Thanksgiving, the last thing you want to do is cook a big meal. Thankfully you have all those crazy-good leftovers just waiting to be repurposed into breakfast. Here are some of our favorite ways to cook Thanksgiving leftovers the morning after—we included some of your brilliant ideas in here too!
3 cups leftover stuffing
1 cup chopped turkey or ham (optional)
3/4 cup leftover greens or veggie sides (optional)
6 large eggs
¼ cup milk or cream
¼ tsp salt
Freshly cracked pepper
1. Preheat the oven to 375℉.
2. Scoop some stuffing, turkey or ham, and any other savory Thanksgiving veggie scraps (like leftover kale from salad if it’s not dressed) into muffin cups. Leave some room for the egg mixture to fill in any nooks and crannies in the cups.
Tip: Use the Silicone Baking Cups for easy cleanup.
3. In a medium bowl, beat the eggs with milk or cream, salt, and pepper. Divide the creamy-eggy mixture among the 12 muffin cups, filling each about half to three-quarters full. The stuffin’muffins will expand in the oven so don’t overfill.
4. Bake stuffin’ muffins for 25-30 minutes or until lightly golden brown and crisp on top. Allow the muffins to cool slightly then run a skinny spatula around the edges to loosen and remove.
¼ cup milk or cream
1 cup leftover turkey
2 cups leftover brussel sprouts, roasted sweet potatoes, or other veggie sides
Salt and pepper
2 Tbsp olive oil
1. Preheat oven to 350℉.
2. Sauté leftover veggies like Brussels sprouts, roasted sweet potatoes, or any others you want to throw in the frittata, with some olive oil in an oven-safe pan. Heat up for a few minutes then fold the leftover turkey pieces in the pan.
3. Use a fork to mix eggs and milk (or cream) in a measuring cup. Season this creamy eggy mixture with salt and pepper.
4. Pour egg mixture into pan so the mixture fills the pan evenly in between the sauteed veggies and turkey.
If you have any fresh herbs (like rosemary, sage, or thyme) chop them and sprinkle on top of the frittata right before popping it into the oven.
5. Bake for 25-35 minutes or until eggs are cooked all the way through. Enjoy!
More Ideas for Thanksgiving Leftovers from the OXO Community!
When we asked for your favorite Thanksgiving leftover ideas on Facebook, here’s what you said!
“Strip the meat from the bones, and make turkey chowder, soup, pot pie, and Turkey/walnut cracker spread. We’re all about the leftovers!” —Teresa
“I make a turkey pot pie and use the dressing/stuffing as the top instead of a traditional dough crust. Totally Thanksgiving leftovers. Yummy. I’m hungry just thinking about it.” —Angela
“We slice up the leftover turkey, Freeze it in small plastic bags for sandwiches, just general use and a la King. The carcass and big bones are put in 8 quart pot with a lot of veggies and simmered for soup. We freeze in one quart containers. Soup and sandwiches for a long time.” —Lynn
“I do toasted turkey sandwiches for lunch or supper. Good sturdy bread, turkey pieces, mayo, and either cranberry jelly, sweet relish, or a mild green chile jelly, toasted in butter in the skillet. It’s a once-a-year thing.” —Sara