3 Easy Thanksgiving Leftover Lunch Ideas

 

Turn your Thanksgiving extras into delicious, kid-friendly meals with these easy next-day recipes. A little creativity goes a long way, and you’ll snag a well-deserved break from meal planning for the rest of the week. Just be sure to store leftovers in airtight containers so everything stays fresh and ready to remix.

 

TURKEY SALAD SANDWICH

A simple, classic twist that puts leftover turkey to good use. Think of it like a cozy version of chicken salad, full of crunchy apples, fresh celery, and a creamy yogurt dressing. It also gives those extra dinner rolls a second life.

Packed in the Trailblazer Sandwich Box
Makes 3–4 sandwiches

Ingredients:

• 2 cups shredded turkey
• 1 celery rib, chopped
• ½ cup chopped apple
• ¼ cup minced red onion (optional)
• ½ cup raisins
• ⅓ cup Greek yogurt
• ⅓ cup mayonnaise
• Juice from half a lemon
• Salt, to taste

Directions:

1. In a small bowl, whisk together the yogurt, mayonnaise, and lemon juice.
2. In a medium bowl, combine the turkey with the dressing. Fold in the remaining ingredients and season with salt. Store the prepared salad in glass containers for up to 4 days.
3. Add to a dinner roll or bagel.

 

STUFFING WAFFLES 

Crispy outside, soft inside. These savory waffles are a fun way to turn leftover stuffing into a brunch-worthy treat. Serve with fried eggs, drizzle with gravy or maple syrup, or create an open-faced sandwich with the rest of your holiday sides.

Packed in the Rover Lunch Box
Makes 2 waffles

 

Ingredients:

• 1 cup leftover stuffing
• 1 egg
• 2–4 tablespoons chicken broth

Directions:

1. Preheat your waffle maker and lightly grease it with cooking spray.
2. In a large bowl, mix the stuffing with the egg. Add 2 tablespoons of broth and stir. Add more broth as needed until the mixture is moist and scoopable.
3. Spoon the mixture into the waffle maker and spread evenly.
4. Cook 4–7 minutes, or until golden brown and crisp.

 

MASHED POTATO PIZZAS

A cozy comfort-food mashup that swaps pizza sauce for mashed potatoes. These mini white pizzas come together quickly and make an easy, kid-approved leftover lunch.

Packed in the Launch Lunch Box.

 

Ingredients:

• English muffins
• Leftover mashed potatoes, warmed
• Sour cream
• Shredded mozzarella
• Olive oil

Topping options:

• Diced ham
• Sweet corn

Directions:

1. Brush each English muffin with olive oil.
2. Stir a spoonful of sour cream into the warmed mashed potatoes (about ¼ cup of potatoes per serving).
3. Spread the mashed potatoes onto each muffin half.
4. Add mozzarella and any optional toppings.
5. Bake in a toaster oven or regular oven at 375° for about 10 minutes, or until the cheese is melted and the edges are crisp.