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Of course we all love Thanksgiving, and I’ve given a few of my good recipes for it over the last few weeks, but one of the best columns and best eating days of the year are related to Thanksgiving leftovers! Some things just feel better “left over” and that’s kind of my attitude towards this holiday. I absolutely love the fresh stuff on Thanksgiving Day as well, but the rest of the weekend it’s just as good!

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TURKEY NOODLE CASSEROLE

4 Tbsp. salted butter, plus more for the baking dish

2 tsp. kosher salt, plus more for the pasta

1 (12-oz.) bag wide egg noodles or fusilli

2 celery stalks, chopped

1 yellow onion, chopped

1/2 tsp. garlic powder

1/2 tsp. black pepper

2 Tbsp. all-purpose flour

3 1/2 cups whole milk, warmed

1 (8-oz.) package cream cheese, cubed and at room temperature

2 Tbsp. lemon juice

2 cups shredded sharp cheddar cheese (about 8 oz.)

3 cups shredded or cubed leftover cooked turkey

1 (10-oz.) bag frozen peas and carrots

1/2 cup flat-leaf parsley, chopped, plus more for sprinkling

2 cups crushed ridged potato chips (such as Ruffles)

Preheat the oven to 400°F. Butter a 13-by-9-inch baking dish.

Bring a large pot of salted water to a boil over high heat. Cook the pasta for 1 minute less than the package directions. Drain and set aside.

In a large sauté pan or Dutch oven, melt the butter over medium heat. Add the celery, onion, salt, garlic powder, and pepper. Cook, stirring occasionally, until the vegetables start to turn golden, 7 to 9 minutes. Sprinkle the flour over the vegetables and cook, stirring, until the flour smells toasty, about 2 minutes. Gradually whisk in the milk, cream cheese, and lemon juice. Bring to a simmer and reduce heat to medium low. Cook until the sauce is thickened, 2 to 3 minutes.

Remove from the heat and stir in 1 cup of the cheddar cheese until melted. Fold in the turkey, peas and carrots, parsley, and pasta.

Transfer the noodle mixture to the prepared baking dish. Top with the crushed potato chips and remaining 1 cup cheddar cheese.

Bake until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley before serving.

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LEFOTVER TURKEY SOUP

2 Tbsp. olive oil

2 carrots, thinly sliced

2 celery stalks, thinly sliced

1 small onion, chopped

1 cup green beans

3 garlic cloves, finely chopped

3 Tbsp. all-purpose flour

8 cups chicken stock 

1 Tbsp. chopped fresh rosemary

2 tsp. kosher salt, plus more to taste

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1/2 tsp. ground black pepper, plus more to taste

3/4 cup uncooked orzo pasta

3 cups chopped cooked turkey 

2 cups packed baby spinach leaves

1/4 cup fresh lemon juice, optional

Ground black pepper, to taste

In a large Dutch oven, heat the oil over medium-high heat. Add the carrots, celery, onion, and green beans. Cook until the vegetables begin to soften, about 7 minutes. Add the garlic and cook for 1 minute. Stir in the flour and cook, stirring constantly, for 2 minutes.

Slowly stir in the stock, rosemary, salt, thyme, oregano, and pepper and bring to a boil. Stir in the orzo. Reduce the heat to medium so the soup gently boils and cook until the orzo is tender, 8 to 10 minutes. Add the turkey, spinach, and lemon juice, if using. Cook until the spinach wilts, about 1 minute. Season with more salt and pepper. Serve immediately.

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THANKSGIVING SANDWICH

1 to 2 Tbsp. dijon mustard

2 slices sourdough sandwich bread

2 slices Swiss cheese

1/3 cup shredded leftover roast turkey

3 Tbsp. leftover cranberry sauce

1/3 cup leftover dressing

2 Tbsp. leftover gravy, warmed, plus more for serving

2 Tbsp. salted butter, at room temperature

Spread the mustard on both slices of the bread, then lay a slice of cheese on each piece. On 1 slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.

Carefully unite the 2 halves into 1 sandwich, then spread the top side of the bread with 1 tablespoon of the butter.

Heat a grill pan or skillet over medium-low heat. Invert the sandwich, butter-side down, on the pan. Place a heavy-bottomed skillet on top of the sandwich and cook until the bread is crusty and golden, 2 to 3 minutes. Remove the heavy-bottomed skillet and spread the top piece of bread with the remaining 1 tablespoon butter. Flip the sandwich and repeat, pressing with the skillet until the bread is crusty and golden, the fillings are hot, and the cheese is melted, 1 to 2 minutes more.

Serve with the warmed gravy for dipping.

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HARVEST BOWL

1 1/2 cups wild rice blend

2 2/3 cups chicken broth

2 Tbsp. unsalted butter

1 1/2 tsp. kosher salt, divided

1 lb. Brussels sprouts, trimmed and cut in half

2 small sweet potatoes, cut into 1/2-in. cubes

2 Tbsp. olive oil

1 tsp. ground black pepper

1 tsp. garlic powder

1 tsp. paprika

1/4 tsp. cayenne 

1 rotisserie chicken, about 2 lb.

2 cups fresh baby kale

1 Honeycrisp apple, cored and cubed

1/2 cup crumbled goat cheese

1/4 cup roasted, salted almonds, coarsely chopped

Preheat oven to 450°F.

Place the rice blend in a fine mesh sieve. Rinse the rice under water, using your hand to move the rice around for about 1 minute. Place the rice in a medium saucepan with the broth, butter, and ½ teaspoon of salt. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the rice is tender, 45 minutes. Remove the pot from the heat and keep the rice covered for another 15 minutes. Fluff the rice with a fork.

Meanwhile, line a large baking sheet with foil. Add the Brussels sprouts and sweet potato. Drizzle the vegetables with the olive oil, tossing to coat. Sprinkle with the remaining 1 teaspoon of salt, pepper, garlic powder, paprika, and cayenne, tossing to coat. Roast until the vegetables are tender and browned, about 25 minutes, stirring halfway through.

Remove the skin and bones from the chicken. Shred or cut the meat into cubes, as desired.

To serve: Divide the baby kale among 4 bowls. Spoon on the wild rice and divide the Brussels sprouts, sweet potato, chicken, apple, goat cheese, and almonds. Drizzle with a balsamic vinaigrette.

TFD: "Thanksgiving reminds us that no matter what befalls us in life, we can take the charred remnants, and we can reconstruct a life unimaginably richer than that from which the shards and pieces fell." —Craig D. Lounsbrough

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