12 Smart Ways to Use Leftovers From Your Christmas Dinner

Big holiday meals are great…until you’re staring at a fridge full of half pans and random containers. Instead of nibbling on the same plate three days in a row, you can turn those leftovers into totally new meals that actually sound good again.

Here are easy, realistic ways to use what you already cooked so it doesn’t end up in the trash.

Turn turkey into a simple soup

Shred leftover turkey and toss it in a pot with chicken broth, carrots, celery, onion, and whatever pasta or rice you have. Add a bay leaf, a little garlic, and some salt and pepper, and let it simmer until the vegetables are soft.

You can keep it basic or make it creamy with a splash of milk at the end. It freezes well in individual containers, so one leftover turkey breast can turn into several quick lunches on busy days.

Make ham and potato breakfast hash

Chop leftover ham, roasted potatoes (or mashed spooned in little chunks), onions, and any stray veggies you have. Cook everything in a skillet with a little butter or oil until the potatoes get crispy and the ham browns.

If you want to stretch it, crack a few eggs on top, cover the pan, and let them cook until set. It feels like a big diner breakfast, but you’re really just using up what you already paid for.

Turn mashed potatoes into crispy patties

Cold mashed potatoes are honestly not that appealing on their own, but they make great potato cakes. Mix them with an egg, a little flour, shredded cheese, and green onions if you have them. Form the mixture into patties and pan-fry until golden on both sides.

Serve them with sour cream, leftover gravy, or even a fried egg on top. They reheat better than plain mashed potatoes and feel like a whole new side.

Use rolls as sliders or breakfast sandwiches

Leftover rolls can dry out fast if you ignore them. Slice them, toast lightly, and use them for mini sandwiches with leftover turkey, ham, or both. Add cheese and a bit of cranberry sauce or mustard and pop them in the oven until warmed through.

You can also make breakfast sandwiches with scrambled eggs and cheese. Wrap them individually and freeze; then reheat in the oven or air fryer for easy mornings.

Turn stuffing into a savory waffle or bake

Stuffing reheated straight from the pan can taste heavy, but it’s great crisped up. Mix leftover stuffing with an egg or two and press it into a hot, greased waffle iron until it gets crispy. Top with turkey and a drizzle of gravy.

Or spread stuffing in a baking dish, crack eggs on top, and bake until the whites are set. It becomes a hearty breakfast bake that uses up a big chunk of leftovers in one go.

Use cranberry sauce as a spread or topping

Cranberry sauce has more uses than sitting in a bowl. Spread it on turkey or ham sandwiches in place of mayo, or swirl it into plain yogurt and top with granola for a quick breakfast.

You can also warm it slightly and spoon it over pancakes, waffles, or a simple vanilla cake. It adds sweetness and tartness without you having to make a separate sauce from scratch.

Turn leftover veggies into frittatas or omelets

That pan of roasted carrots, Brussels sprouts, or mixed vegetables doesn’t have to be sad on day two. Chop them into bite-sized pieces and sauté briefly in a skillet, then pour beaten eggs over the top. Cook until set on the bottom, then finish under the broiler for a quick frittata.

You can also fold them into omelets with a little cheese. It’s an easy way to get vegetables in at breakfast and clear a whole container out of the fridge.

Use gravy as a sauce for pot pie

Leftover gravy makes an easy base for a pot pie. Combine chopped turkey or chicken, mixed vegetables, and gravy in a baking dish. If it feels too thick, thin it with a little broth or milk.

Top with a sheet of store-bought pie crust, puff pastry, or even biscuit dough. Bake until the top is golden and the filling is bubbling. It tastes like comfort food, and nobody will guess it started as leftovers.

Make a snack board from charcuterie leftovers

If you bought too much cheese, meat, and crackers for your holiday board, turn the leftovers into an easy lunch. Slice everything into smaller pieces and set it out with pickles, nuts, and fruit.

You can also chop bits of cheese and meat into salads, egg bakes, or pasta. A little goes a long way, and it keeps those more expensive items from going bad in the fridge.

Layer extra dessert into parfaits or trifle

Crumble leftover cake, brownies, or cookies and layer them in glasses or a dish with whipped cream, pudding, or yogurt and fruit. It becomes an easy trifle-style dessert that feels new.

This is also a good way to salvage slightly dry cake. Once it’s layered with cream and fruit, nobody is focused on the texture of that original slice.

Freeze smart portions for another week

If you’re already tired of holiday flavors, don’t force it. Portion turkey, ham, or casseroles into meal-size containers or freezer bags, label them, and freeze.

Future you will be thrilled to pull out cooked meat for tacos, soups, or sandwiches on a busy weeknight. Just be realistic about what you’ll actually use and freeze those things, not every single scrap.

Turn small odds and ends into “leftover bowls”

At some point, you have little bits of everything left: a scoop of mashed potatoes, a few veggies, extra meat. Warm them up and build bowls—mashed potatoes on the bottom, meat and vegetables on top, and a spoonful of gravy or sauce.

It doesn’t have to look pretty. You’re giving those last bites a purpose instead of letting them linger until you throw them out.