Here's How To Turn Holiday Leftovers Into The BEST Brunch

Opening the fridge on the day after a holiday meal is hands down our favorite part of the entire four-day weekend. Why? Because when you open that door, staring back at you from behind tin foil, plastic wrap, and tupperware lids are all the makings of a second feast. Maybe, like Ross, you've got the ultimate sandwich that has to be assembled just right. Or, maybe your family turns the aftermath of last night into some entirely new dishes. But this year, we've got something better than Aunt Peggy's turkey tetrazzini. (Does anyone actually know what that is, anyway?)

We turned a fridge-full of leftovers into a full-on brunch feast. There's no need to wait until lunch to dig right back into last night's food. In fact, we're making brunch a whole new tradition. From leftover-dough breakfast hand-pies, to sweet-potato waffles, to stuffing shakshuka, we've got everything you need to see last night's dinner in a whole new morning light.

Ahead, find six easy recipes for a post-holiday brunch. Aunt Peggy's turkey tetrazzini will just have to wait.

Photographed by Noah Fecks; food styling by Victoria Granof; prop styling by Reclaim Design.
If you have leftover candied sweet potatoes...
Photographed by Noah Fecks; food styling by Victoria Granof; prop styling by Reclaim Design.
Make: Candied Sweet Potato Waffles
Makes 2 Belgian or 4 rectangular/square waffles

Ingredients
4 cups leftover candied sweet potatoes, (about 2 cups mashed)
2 cups waffle mix (such as Trader Joe’s Multigrain Baking Mix) prepared according to package directions
2 tbsp melted butter
Optional toppings (mini marshmallows, whipped cream, maple syrup, candied pecans or walnuts, sprinkles, anything your heart desires)

Instructions
1. Preheat waffle iron and brush with melted butter using a pastry brush.

2. Mash the candied sweet potatoes and set aside. Fold the mashed sweet potatoes into the prepared waffle batter and stir well with a rubber spatula to combine. Fill the waffle iron with the sweet potato batter and cook according to the waffle maker’s instructions. The amount of batter needed and cooking time will vary.

3. Serve the waffles topped with whipped cream, mini marshmallows, candied nuts, sprinkles, and a drizzle of maple syrup.
Photographed by Noah Fecks; food styling by Victoria Granof; prop styling by Reclaim Design.
If you have leftover stuffing...
Photographed by Noah Fecks; food styling by Victoria Granof; prop styling by Reclaim Design.
Make: Skillet Stuffing Shakshuka
Serves 2-4

Ingredients

2-4 cups leftover stuffing (one cup per person), warmed
Approximately 1/2 cup chicken stock, optional
4 eggs
2 tbsp olive oil
Salt & pepper, to taste
Leftover fresh herbs, such as parsley & sage (optional)
Leftover gravy, optional

Instructions
1. Grease mini cast-iron skillets or ramekins. Scoop stuffing into each individual serving dish. If your stuffing has gotten dry, add 1 tbsp of chicken stock at a time to each dish until it’s a little soggy. (You don’t want the mixture to be soupy, but it shouldn’t be super dry.)

2. Make a well and crack an egg into each one. Season with salt and pepper. Baked for 8–10 minutes or until your egg is of the desired consistency. (It should be runny, but cooked through.)

3. Top with any leftover fresh herbs and gravy if desired.
Photographed by Noah Fecks; food styling by Victoria Granof; prop styling by Reclaim Design.
If you have leftover turkey, gravy, biscuits, and cranberry sauce...
Photographed by Noah Fecks; food styling by Victoria Granof; prop styling by Reclaim Design.
Make: Thanksgiving Leftovers Breakfast Sandwich
Makes 1

Ingredients
1 leftover biscuit sliced crosswise
2–4 oz. sliced leftover turkey
Leftover gravy
Leftover stuffing, optional
1 tbsp leftover cranberry sauce
1 tbsp mayo
1 fried egg
1 small handful arugula or other leftover salad greens

Instructions
1. Reheat the gravy, stuffing, and turkey.

2. Mix together mayo and cranberry sauce and spread desired amount on the inside of the top and bottom halves of one of the dinner rolls, then top the bottom half with the turkey slices, stuffing, and gravy.

3. Top with greens and a fried egg.
Photographed by Noah Fecks; food styling by Victoria Granof; prop styling by Reclaim Design.
If you have leftover pumpkin pie...
Photographed by Noah Fecks; food styling by Victoria Granof; prop styling by Reclaim Design.
Make: Pumpkin Pie-Spiced Baked Breakfast Oats
Serves 4

Ingredients
3 slices leftover pumpkin pie (about 2 cups chopped up)
1 tsp butter, softened
2 cups quick cooking, 1-minute oats
2 cups milk, any variety
1 tsp cinnamon
1 tbsp pure vanilla extract
1/2 cup chopped or slivered almonds, plus 1/4 cup more for topping
1 tsp pumpkin pie spice
Caramel sauce, optional for serving
Whipped cream, optional for serving

Instructions
1. Preheat the oven to 350°F.

2. Grease a 9 x 9-inch baking pan with the softened butter. Chop the leftover pie into small pieces with a large chefs’ knife, then transfer to a large bowl. Add all of the other ingredients except for the caramel sauce and cream, then stir well with a rubber spatula, smashing any big pieces of pie as you go. Sprinkle the additional almonds on top.

3. Bake for 20-25 minutes or until lightly browned. Serve warm, drizzled with warm caramel sauce and a splash of cream.
Photographed by Noah Fecks; food styling by Victoria Granof; prop styling by Reclaim Design.
If you have leftover pie dough...
Photographed by Noah Fecks; food styling by Victoria Granof; prop styling by Reclaim Design.
Make: Breakfast Hand Pies
Makes 4

Ingredients
1 (9-inch sheet) leftover pie dough
1/2 cup (about 1/4 pound) crumbled sausage
2 eggs, beaten
1/4 cup shredded cheese, any variety
1/4 cup leftover gravy, plus more for serving
Leftover fresh herbs

Instructions
1. Preheat the oven to 400°F. Unroll the pie dough onto a baking sheet lined with either parchment or a nonstick baking mat. Cut the pie dough into four evenly sized wedges with a pizza cutter or large knife, set aside.

2. Fry the sausage over medium heat until browned and crumbly. Pour out most of the fat, then pour in all but a teaspoon of the eggs and scramble until set. Divide the sausage and egg mixture between the four pieces of pie dough and top with a tablespoon of gravy and and a tablespoon of cheese. Brush the inside of the triangles with the remaining teaspoon of egg, then pinch the three sides of each piece together to make a pouch.

3. Bake for 9–11 minutes or until browned. Top with fresh herbs. Serve warm with extra gravy, if desired.
Photographed by Noah Fecks; food styling by Victoria Granof; prop styling by Reclaim Design.
If the table's still set from last night, and you're in a house full of relatives, make all five dishes and have a morning, round-two edition — with an egg on it, of course.