It’s no secret that I am not a fan of them, but let’s face it—leftovers happen. I hate wasting food even more than I hate leftovers, hence the need for a little creativity in re-suing that Thanksgiving surplus.

First for the cranberry sauce—it’s not just for turkey!

Tart and tangy waffle topping

Festive breakfast parfait

Colorful oatmeal mix-in

Creating excuses to consume extra pumpkin isn’t too tough for me either.

Pumpkin Bulgur Chili

Pumpkin-banana protein shake

Vegan Pumpkin Bread

Have a few green beans hanging around from that casserole? Try one of these reincarnations.

Easy Chickpea Curry

Ginger Peanut Tofu Salad

Herbed Potato Salad with Kidney Beans

Then there’s all that turkey…but I’m not exactly an expert on that. You’ll have to consult with Seth on that one.

How do you feel about Thanksgiving leftovers—love ‘em or hate ‘em? What are your favorite ways to use up the feasting surplus?

I used a few extra ingredients from last night’s feast throughout today’s meals. See if you can spot them.

This morning’s breakfast was a delicious breakfast parfait with pumpkin and pecans.

For lunch, I made a Cranberry Almond Salad wrap with a Thanksgiving twist—I added a little poultry seasoning to the mix. ‘Twas delish.

After a full day of surprisingly stress-free shopping, I sat down to a spaghetti dinner with my parents. They had the usual bolognese, while I had a vegetarian, chickpea-laced version.

Alright, I am off to visit Whitney again! Good night.

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