Fall

What to Cook This Weekend: November 23–25

Use up your Thanksgiving leftovers—and return to sensible eating—with these soups, hashes, sandwiches, and more.
Chicken soup with charred cabbage and shiitake mushrooms in a white bowl.
Photo by Alex Lau, Food Styling by Anna Stockwell
  • Chicken soup with charred cabbage and shiitake mushrooms in a white bowl.
    Photo by Alex Lau, Food Styling by Anna Stockwell
    1/15

    Chicken Soup With Charred Cabbage

    Instead of a store-bought rotisserie bird, make this simple, aromatic soup with your leftover turkey carcass.

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  • Photo by Elizabeth Cecil
    2/15

    Croque Madame With Cranberry-Mustard Relish

    You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

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  • Photo by Elizabeth Cecil
    3/15

    Spicy Cabbage Salad With Turkey and Peanuts

    Toss leftover shredded turkey with crunchy cabbage, zesty green chiles, and a piquant lemon-miso vinaigrette for a refreshing palate-cleanser after yesterday’s feast.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    4/15

    Thanksgiving Skillet Pizza

    Transform your Thanksgiving leftovers into this irresistible pizza, with mashed potatoes taking the place of traditional tomato sauce.

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  • Photo by Jim Henkens
    5/15

    Leek-Top Baking-Sheet Hash

    Roasted or sautéed dark green leek tops are just as good and way more beautiful than their more popular white onion siblings: tender, totally flavorful—they're the hero of this hash. Use up your turkey here instead of the brisket that's called for.

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  • Photo by Elizabeth Cecil
    6/15

    Turkey Shawarma

    This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.

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  • Christopher Testani, food styling by Rebecca Jurkevich
    9/15

    Mashed Potato Croquettes

    Planning a holiday cocktail party or movie binge the weekend after Thanksgiving? Here's your perfect snack.

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  • Photo by Gentl & Hyers
    10/15

    Stuffing Fried Rice

    For this carb-on-carb fried rice recipe, you can use anything but boxed stuffing (the texture is too fine and will turn to mush).

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  • Rowena Dumlao-Giardina
    11/15

    Stir-Fried Rice Noodles with Shrimp and Adobo (Pansit Bihon Guisado)

    Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year’s celebrations. This one is made with leftover pork adobo meat, but shredded turkey works just as well.

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  • Photo by Elizabeth Cecil
    12/15

    Turkey Congee With Crispy Shiitake Mushrooms

    If you don’t have cinnamon and star anise in your pantry, don’t buy them just for this congee recipe. You can tweak the flavor profile by using black peppercorns and parsley stems, or fennel seeds and crushed red pepper flakes instead.

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  • Photo by Ted Cavanaugh
    13/15

    French Toast Turkey Sandwich

    The fastest way to turn turkey into breakfast: eat it on French toast.

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  • Photo by Lara Ferroni
    14/15

    Turkey Gumbo

    Studded with turkey meat and andouille sausage, this Louisiana classic is filling enough on its own. Making a solid roux is essential to gumbo, because the flour and fat mixture thickens and flavors the dish, but feel free to whisk in any leftover gravy for added body, before adding the stock.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    15/15

    Chicken-Cranberry Hash

    Sub in any leftover roasted or steamed vegetables for the potatoes, and shredded turkey for the chicken in this breakfast hash.

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