In the age-old dilemma of what to do with more holiday food than you can eat in one sitting — somewhere between the rounds of refrigerator Tetris and the games of container Guess Who — lies the welcome challenge of Thanksgiving leftovers.

Sure, you can parcel them out to friends and neighbors in need. You can make a turkey-cranberry-stuffing sandwich, and mashed potato pancakes. But there’s a world of leftover repurposing out there, so to expand your horizons, we’ve scoured the Recipe Finder for some of our favorite ways to dispatch those Thanksgiving leftovers.


(Deb Lindsey For The Washington Post/For The Washington Post)

Turkey Stroganoff on Toast, pictured above. A quick solution amped up with Spanish smoked paprika and whole-grain mustard.

Curried Couscous With Turkey, Chickpeas and Golden Raisins. Inspired by the 1970s classic curried chicken salad, but minus the mayonnaise.

The Turlafel. The falafel-type patties get a hit of spice; this also uses leftover cranberry sauce. A fun one from D.C. chef Alex McCoy.

Melange of Refrigerator Stir-Fry. A quick sauce brings together leftover meat and veggies.

Turkey, Caramelized Onion and Apple Pizza. Another good reason to keep pizza dough stashed away in the freezer.

Turkey Salad With Cranberry Vinaigrette. Something lighter to ease your way out of heavy eating; the vinaigrette is versatile enough for other winter salads.

Mashed potatoes and other vegetables

(Dixie D. Vereen/For The Washington Post)

Cabbage Shepherd’s Pie. With leftover mashed potatoes in hand, you’re already halfway there to a satisfying shepherd’s pie.

Lentil Shepherd’s Pie, pictured above. A meatless option filled with earthy lentils and mushrooms and cooked with a good dose of red wine.

Kale and Potato Mash With Romesco Sauce. Use this recipe as a guide, adding boiled or sauteed kale to your leftover mashed potatoes and topping with plenty of the sauce.

Roasted Vegetable Hash and Eggs. For breakfast, brunch or anytime.

Roasted Vegetable and Farro Salad. Add a cooked grain like farro to stretch out your leftover veggies; here, a za’atar-spiced vinaigrette, figs and almonds lend the flavors of the Middle East.

Cranberry sauce

(Dixie D. Vereen/For The Washington Post)

Gooey Chicken, Brie and Cranberry Pies. Replace the chicken with leftover cooked turkey, of course.

Fresh Fall Rolls With Cranberry Dipping Sauce. A seasonal take on Vietnamese summer rolls.

Golden Sweet Potato Mold With Cranberry-Grand Marnier Drizzle. This also uses leftover sweet potatoes.

Aunt Catherine’s Buckwheat-Gingersnap Waffles, pictured above. Top these not-too-sweet waffles with leftover cranberry sauce.

Cranberry-Gingersnap Ice Cream Pie. You might not want to think about more pie, but you could freeze leftover cranberry sauce and keep this in mind for the coming weeks.