"I like to make lots of extra gravy so I can use it as a braising liquid. I'll shred turkey and add it to my gravy with a little extra broth and braise it until the turkey is meltingly tender and packed with flavor. Then I'll take any left over vegetables I have and cut them into bite size pieces and add them to the stew. I like to place a mound of left over stuffing or mashed potatoes at the bottom of a bowl and I'll spoon the stew over the top. I can feed myself off of this for a week without getting tired of it.”
“Every year, our family makes a corn casserole that’s always perfect as the base of a corn chowder. Just simmer the corn casserole with your leftover turkey gravy and some heavy cream before thinning the broth with a little water. Enjoy with crispy bacon, jalapeños, and cheddar cheese as garnish.”
ROKU Chef Michael Monzon Makes Thanksgiving Pot Pies
“I like to put all of my Thanksgiving leftovers in a giant bowl and mix them together. I'm talking everything—vegetables, turkey, potatoes, gravy, and a little cranberry sauce. Afterwards, I line a few ramekins with ready-made pie crust, brush some butter on the inside, and then fill them up with the leftover mixture. Then I layer some pie crust over the top of each cup, seal the mini-pies, and bake! Basically, you're making Thanksgiving pot pies."
“Every year, my kids and I make a turkey fried rice with the leftover Brussels sprouts, diced turkey, and vegetables from our Thanksgiving dinner. And we add a touch of soy sauce. We also make a 'turkey roll' with shredded turkey, sliced avocado, and mayo inside, and tiny cut fried Brussels sprouts and ponzu sauce on the top."