5 Ways to Turn Your Thanksgiving Leftovers into New Dishes
If your fridge is jammed with leftovers from the Thanksgiving feast, transform them into these innovative treats.
mashed potatoes
If You Have Mashed Potatoes...

Turn them into:

Smoky Black Bean and Potato Cakes

In a large bowl, combine 2 cups mashed potatoes, 1 cup canned black beans (rinsed and drained), 2 tablespoons flour, 2 finely chopped chipotle chiles in adobo sauce (plus 1 or 2 teaspoons adobo sauce, if you like things spicy), and 1 egg; season with salt and pepper. Form into 8 patties and dust each with flour, shaking off the excess. In a large skillet, fry cakes in 1/4 cup olive oil over medium heat, flipping once, until golden brown, 8 to 10 minutes.

Serves 4

Bowl of stuffing
If You Have Savory Stuffing...

Turn them into:

Swiss Chard and Stuffing Frittata

In a large ovenproof skillet, sauté 4 packed cups (about 1 bunch) chopped Swiss chard in 1 tablespoon olive oil over medium-high heat until just tender, 4 to 5 minutes. In a large bowl, combine chard with 3 cups stuffing and 3 eggs; season with salt and pepper. Heat 2 tablespoons olive oil in skillet over medium heat, add stuffing mixture, and spread out evenly. Cook, shaking the skillet from time to time to ensure frittata isn't sticking, until golden brown on the bottom, about 5 minutes, then place skillet in a 400° oven until frittata is firm, 10 minutes more. Loosen around the edges, then invert onto a plate. Serve with lemon wedges.

Serves 6

Tray of sliced turkey
If You Have Turkey...

Turn them into:

Jerk Turkey and Mango Tacos

Toss 3 cups shredded turkey with 1/4 cup Jamaican jerk marinade or jerk barbecue sauce and 2 tablespoons water. In a medium pot, warm the mixture over medium heat until it's heated through. Pile turkey onto 8 corn tortillas and top with diced mangoes and chopped cilantro.

Serves 4

Sweet potatoes
If You Have Sweet Potatoes...

Turn them into:

Sweet Potato Biscuits

Preheat oven to 425°. In a large bowl, combine 2 cups flour, 1 tablespoon baking powder, and 1/4 teaspoon salt, then cut in 6 tablespoons cold, diced butter until only pea-size lumps remain. In a second bowl, whisk together 3/4 cup mashed sweet potatoes, 1/4 cup buttermilk, and 2 tablespoons sugar. Add to flour mixture, and mix with your fingers until just combined. On a floured surface, gently press dough into a 3/4-inch-thick circle. Cut out 2 1/2-inch rounds, brush with melted butter, and bake on a greased baking sheet until golden brown on the bottom and puffed, about 20 minutes.

Makes 8 biscuits

If You Have Cranberry Sauce...

Turn them into:

Cranberry Pesto

In a food processor, pulse 1/2 cup cranberry sauce, 1/3 cup grated Parmesan, 1/3 cup toasted walnuts, 2 tablespoons olive oil, and 1 or 2 chopped cloves of garlic until just combined; season with salt and pepper. Use as a dip for chips; toss with hot rice, pasta, or roasted potatoes; or spread onto leftover turkey sandwiches.

Makes 1 cup

Note: Like conventional cranberry sauce, this pesto is best enjoyed in moderation.

Get Cooking: O's all-time favorite Thanksgiving menus