Whether you bought more canned pumpkin than you need, or you can’t stuff one more bag of cranberries in your freezer or you simply can’t face a next-day, stuffing-white-meat-cranberry sauce sandwich, we just might have you covered. Check out some of our favorite Recipe Finder ways to repurpose the foodstuffs of the season:

(Jim Thresher for The Washington Post)

You might want to set aside a separate, non-snacking container of white and/or dark meat so you can make some of these dishes.

Turkey Tortilla Soup. A bit different because it’s creamy, and calls for Hatch brand enchilada sauces.

Couscous-Turkey Salad. Another Cooking for One option from Food editor Joe Yonan.

Fruity-Nutty Wild Rice and Turkey Salad. Lots of texture and protein goodness.

Greek Salad Pitas With Feta Spread and Turkey. Mint perks up the mix.

Man Crepes. Thin slices of roast turkey and a little cheese are tucked inside these warm, eggy envelopes (pictured above).

Turkey Sandwiches With Smoked Gouda, Pickled Red Onion and Cherries. I’d never even suggest something as pedestrian as filling between slices of bread. But this is no mere sandwich.

Hot Chicken Dip. A good snack for TV football watching. Swap out 3 cups of one cooked bird flesh for another.


(Mette Randem for The Washington Post)

Cranberry Oat Bars. A filling snack; the zing of fresh berries keeps these from being overly sweet.

Cranberry Salsa. From Patrick O’Connell; lots of ways to use it, but we end up spooning it out of the jar.

Cranberry-Pistachio Chutney. Beautiful colors, suitable for gift-giving, great with a cheese board.

Fall Fruit Sauce. No matter what the name says, this is good through the cold months. A treat with breakfast pancakes and sausage.

Venison Carpaccio. Stunningly simple yet elegant (pictured above).


Take a tip from the world of shepherd’s pie: Build your own savory pie with roasted vegetables or a mixture of meat and vegetables below, then top with a layer of leftover mashed/smashed/pureed potatoes. Sprinkle with Parmigiano-Reggiano cheese to promote a browned, crunchy surface. Or stir the potatoes into vegetable broth to make a soup or sauce.

Twice-Baked Potatoes (appetizer/hors d’oeuvres). Substitute your leftovers for the commercial product in this recipe.


The option below calls for shaping a stuffing mixture into balls for soup, but that got us thinking: Why not a quick-deep fry? Serve as appetizers or snacks with a green curry aioli.

Turkey Soup With Stuffing Dumplings. A 2011 winner via Domenica Marchetti’s Family Dish series of blogposts on All We Can Eat.

(Michael Temchine for The Washington Post)

Leftover dinner rolls can be used for your favorite slider recipes, or you can give them the french toast treatment.

Savory Bread Pudding With Mushrooms. This could work with sliced leftover rolls as well.

Bessie’s Crab Pudding. A nice change from days of turkey; it can be assembled hours in advance (pictured above).


Cabbage Rolls With Chestnuts. A meatless main course from Turkey.

Chestnut-Chorizo Soup. Just sounds good, doesn’t it?

White Cheddar and Sun-Dried Tomato Biscotti. This calls for a cup of walnuts spiced in a savory way (Worcestershire sauce, cayenne pepper, chili powder, garlic salt).

(Linda Davidson/The Washington Post)

Think savory.

Creamy Pumpkin Grits With Brown Butter. Herby and rich-tasting, from humble ingredients. Pureed sweet potatoes can be used instead.

Pasta With Creamy Pumpkin Sauce. A healthful recipe with only 6 grams of fat. Kids really like it (pictured above).

Squash and Corn Enchiladas. Pecans are the unexpected ingredient. Corn, spinach and salsa verde = sweet plus heat.