Whether you entertained many at a big family affair, friendsgiving, or neighborhood potluck, or you kept it more intimate and close to home this year, Thanksgiving leftovers happen. If you loosened the belt buckle a few notches or premeditated a few extra servings and you wore your Thanksgiving pants to dinner (remember Joey’s super stretchy sweatpants on Friends?), then you may not be in the mood to heat-and-eat the exact same leftovers from Thanksgiving dinner the next day or two.

You can pile a little bit of all of the savory leftovers into a wrap or sandwich, or stuff it into a casserole dish with a little extra gravy and a prayer that it’ll turn into something more attractive when it’s heated.

You can also take individual leftover ingredients and reimagine something new with them—leftover baked or boiled potatoes can become potato salad with bacon or slices of sweet potato toast that you smear with mashed avocado and top with a fried egg.

Leftover Turkey Recipe

Rotisserie Chicken Salad

This 15-minute, no cook chicken salad recipe uses an entire rotisserie chicken, a few pantry items, chopped produce, and bacon for smoky saltiness. Perfect for meal prep for a few days of lunches or an easy no-cook dinner for four on a busy weeknight, this rotisserie chicken salad melds the herby tang of our Ranch Dressing with the creamy richness of Primal Kitchen’s Mayo with Avocado Oil, and the spatter of sharp black pepper with a little sweet from chopped apple, a little bite from chopped onion, and the crisp, clean crunch of celery.

This template is easy to switch up, too, according to what you have available in your pantry and fridge. Don’t have celery? Use chopped raw green beans or shaved asparagus instead. Don’t have a white onion? Use chopped scallions or shallots. Sub a pear or even pecans, cashews, or sunflower seeds of the apple. You can also use any creamy Primal Kitchen dressing to switch things up (try Dreamy Italian or Green Goddess). Serve in butter lettuce cups for a handheld lunch or dinner that requires nothing else but a napkin.

Nutrition info (per serving):

Calories: 503

Carbs: 11 grams

Fat: 42 grams

Protein: 27 grams

Ingredients

• 1 rotisserie chicken
• 1 head butter lettuce
• 1/2 cup Primal Kitchen Mayo with Avocado Oil
• 1/4 cup Primal Kitchen Ranch Dressing
• 1/4 teaspoon black pepper
• 1 tablespoon white onion, diced
• 2 stalks celery, finely chopped
• 1 large apple, cored and chopped
• 4 strips bacon, crisped and crumbled

Instructions

• Remove all of the meat from the bones of the rotisserie chicken, and place in a large bowl (it’s OK if some of the skin is left on the meat).
• Save the chicken carcass to make chicken bone broth. You can place the bones in a resealable freezer-safe bag to freeze for later use.
• Wash and dry the leaves of the butter lettuce. Divide the leaves into bundles of about 4 lettuce leaves per bundle.
• To the bowl with the rotisserie chicken, add mayo, ranch dressing, black pepper, onion, celery, apple, and bacon. Mix well to combine.

Leftover Potato Recipe

Classic Potato Salad with Bacon

Classic American potato salad is the perfect picnic partner to accompany almond-crusted chicken tenders, butter lettuce salad, and homemade lemonade. Its creamy, slightly tangy flavor shines on the side of barbecue faves like pulled pork, smoked turkey or chicken, and salmon sizzling with smoky-sweet barbecue sauce. Bring it into the backyard to serve alongside grilled burgers, chicken thighs, hot dogs, and ribs.

Nutrition info (per serving):

Calories: 249

Carbs: 24 grams

Net Carbs: 22 grams

Fat: 17 grams

Protein: 5 grams

Ingredients

• 6 cups baby red potatoes, scrubbed
• 1 teaspoon sea salt
• 3/4 cup Primal Kitchen Mayo with Avocado Oil
• 1 tablespoon Primal Kitchen Dijon Mustard or Spicy Brown Mustard
• 8 slices all-natural bacon, cooked and crumbled
• 1 tablespoon fresh dill, chopped

Instructions

• Cut the potatoes into uniform pieces.
• Boil the potatoes in a large pot of salted water for about 15 minutes, or until slightly al dente (see How Long to Boil Potatoes section above for more details).
• Drain the potatoes.
• Mix mayo and mustard together in a large bowl. Add potatoes, bacon, and dill. Mix gently until just combined.
• Refrigerate potato salad for an hour before serving.

Interested? Follow the scent of the turkey bone broth (don’t throw out that turkey carcass in the dash to clean up!), and head into the kitchen to make these Thanksgiving leftover recipes that’ll put a new spin on classic Thanksgiving ingredients.