by Justin Segelstrom
Every year around this time, I share my favorite Thanksgiving recipes… but this year I’m doing something a little different. Instead of focusing on the big meal itself, let’s talk about the after. When the fridge is overflowing with turkey bones, stuffing, pie slices, cranberries, and containers of veggies. That’s when the real creativity kicks in.
These three recipes take the classics and flip them into something cozy, fun, and seriously delicious. And we’re starting with the one I’m most excited about…
Roasted Turkey or Chicken Bone Broth Vegetable Soup
This is not your everyday soup.
This one takes a little more time, a little more roasting, and a lot more love, but the end result is one of the richest, deepest, most comforting soups you can make from Thanksgiving leftovers. If you’ve never roasted your bones before turning them into broth, prepare to be converted. After making the broth feel free to just throw everything in your slow cooker/crock pot instead of cooking on the stove top. I will usually do this to save some work after going through all the trouble of making the broth like this. Just let it cook on low for 6-8 hours or until the veggies are soft.
Part 1: Roasted Bone Broth
Ingredients
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2-3 lb turkey or chicken bones (carcasses, backs, wings, roasted leftovers)
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2 carrots, roughly chopped
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2 celery stalks, roughly chopped
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1 onion, quartered (skins on)
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4 garlic cloves, smashed
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2 tbsp tomato paste
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2 bay leaves
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10-12 black peppercorns
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3-4 sprigs fresh thyme (or 1 tsp dried)
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1-2 tsp apple cider vinegar(helps draw collagen from the bones)
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16 cups cold water
Instructions
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Preheat oven to 425°F.
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Spread bones, carrots, celery, onion, and garlic on a large baking sheet. Roast for 25 minutes.
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Remove from the oven, brush the bones with tomato paste, and toss everything to coat.
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Return to the oven and roast 20 minutes more, until deeply browned and aromatic.
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Transfer to a large pot or slow cooker, scraping up all the browned bits(get all that flavor!).
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Add bay leaves, peppercorns, thyme, vinegar, and water.
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Simmer gently for 8–12 hours, skimming as needed.
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Strain, chill, and remove excess fat if desired.
Notes
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As the broth simmers for long periods, it will naturally condense. Add more water periodically to keep the bones submerged and prevent it from reducing too far.
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The longer it simmers, the richer and deeper the broth becomes.
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Roasting the bones gives you that beautiful golden color and incredible flavor.
Part 2: Turkey or Chicken Vegetable Soup
Ingredients
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8 cups roasted turkey/chicken bone broth
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1 tbsp olive oil or butter
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1 onion, diced
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2 carrots, sliced
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2 celery stalks, sliced
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2-3 garlic cloves, minced
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¾ cup pearled barley, optional(I'll use barley if the soup is kind of thin of ingredients, but I usually pack it so full of veggies it's not needed)
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1½–2 cups cooked shredded turkey or chicken
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1 zucchini, diced
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1 cup green beans, chopped
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1 tsp dried thyme or Italian seasoning
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Salt & pepper, to taste
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Fresh parsley or dill
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A squeeze of lemon (optional)
Instructions
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In a large pot, sauté onion, carrots, and celery in butter or oil until softened, about 5 minutes.
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Add garlic and thyme; cook 1 minute.
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Add broth and stir in optional barley. Bring to a gentle simmer. (If you're using your slow cooker add the barley towards the last hour or two)
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Cook 35-40 minutes, stirring occasionally, until veggies (and barley, if used) are tender.
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Add turkey/chicken, zucchini, and green beans. Simmer 10 minutes more.
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Season with salt, pepper, and lemon if desired.
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Stir in fresh parsley or dill before serving.
🥟 Thanksgiving Egg Rolls
These crispy, golden egg rolls are stuffed with turkey, stuffing, mashed potatoes, and a little cranberry if you’re into that sweet-savory combo. Dip them in warm gravy and suddenly the leftovers taste better than Thanksgiving dinner itself.
Ingredients
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1 cup shredded cooked turkey
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1 cup stuffing
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½ cup mashed potatoes
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2 tablespoons cranberry sauce (optional)
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8-10 egg roll wrappers
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1 egg, beaten
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Oil for frying
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Warm gravy or cranberry sauce for dipping
Instructions
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Combine turkey, stuffing, mashed potatoes, and cranberry sauce (if using).
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Lay out an egg roll wrapper with a corner facing you. Add a few tablespoons of filling.
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Roll tightly: bottom corner up, fold in the sides, finish rolling, and seal with beaten egg.
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Heat oil to 350°F. Fry 2-3 minutes per side until golden and crispy.
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Drain on paper towels and serve with gravy or cranberry sauce.
🥧 Pumpkin Pie Milkshake with Chai Whipped Topping
This milkshake is pure fall magic. Blend a slice of leftover pumpkin pie into a thick, cold dessert — then finish it with a cloud of chai-spiced whipped cream. It’s the sweet note to end your Thanksgiving weekend on.
Ingredients
For the shake:
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1 slice leftover pumpkin pie
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1½ cups vanilla ice cream
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½ cup milk (more if needed)
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½ teaspoon pumpkin pie spice or cinnamon
Chai Whipped Topping:
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½ cup heavy cream
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1 tablespoon powdered sugar
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½ teaspoon chai spice
Instructions
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Add pumpkin pie, ice cream, milk, and spices to a blender.
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Blend until thick and creamy. Add more milk if you like it thinner.
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Whip heavy cream, powdered sugar, and chai spice until soft peaks form.
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Pour the milkshake into a tall glass and pile on the chai whipped cream.
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Finish with cinnamon, pie crumbs, or even a mini slice of pumpkin pie.
Closing Thoughts
Thanksgiving leftovers don’t have to mean the same plate on repeat ... with a little creativity, they can turn into something completely new and incredibly comforting. Whether you’re simmering that rich roasted bone broth soup, crisping up Thanksgiving egg rolls, or blending a pumpkin pie milkshake for dessert, these recipes bring all the warm flavors of the holiday right back to life. I hope they inspire you to have some fun with what’s already in your fridge… and maybe even start a new post-Thanksgiving tradition.
Justin's posts for On Your Table appear on the third Friday of each month. Visit this page to view some of the recipes he has shared with us.