Thanksgiving may be behind us, but the leftovers are definitely still in the fridge — and this is where sustainable habits really shine. At MGME, we believe thoughtful choices can extend beyond the holiday itself. How we repurpose food, reduce waste, and get creative in the kitchen is a simple but meaningful way to live our values.
This year, we're keeping the spirit of sustainability going with low-waste hosting tips and delicious ways to transform leftovers into fresh meals. Plus, we’re featuring real recipes from MGME team members, because sustainability is most inspiring when it comes from our own community.
Low-Waste Hosting, Even After the Holiday
Even though Thanksgiving has passed, sustainable habits still apply as we store, reheat, and repurpose what’s left:
- Use glass or reusable containers instead of single-use plastics
- Freeze extra turkey, broth, or veggies instead of tossing them
- Compost vegetable scraps, peels, and herbs from any weekend cooking
- Repurpose containers you already have (jars, takeout containers) when sharing food with friends or neighbors
Small habits add up — and keep the holiday feeling good days later.
Creative Ways to Reuse Thanksgiving Leftovers
Here are some elevated, low-waste ideas to refresh the classics:
- Turkey & Veggie Harvest Soup
Simmer leftover turkey bones and scraps with veggies and herbs for a cozy stock. Add chopped turkey and any leftover roasted veggies for a warming soup.
- Stuffing Waffles
Press leftover stuffing in a waffle maker until crisp and golden. Top with a fried egg or drizzle with warmed gravy.
- Sweet Potato Mash Pancakes
Combine sweet potato mash, an egg, and a bit of flour. Pan-fry until lightly browned for a sweet or savory breakfast.
- Cranberry Breakfast Parfait
Layer cranberry sauce with yogurt and granola for an easy morning snack with a little brightness.
- Thanksgiving Power Bowls
Use greens as a base, then top with leftover turkey, stuffing, veggies, sweet potatoes, and a spoon of gravy or cranberry sauce.
- Pie Milkshakes
A small slice of pie + ice cream (or frozen banana) = a surprisingly delicious dessert shake.
MGME Team Favorites
Stocking Up With Turkey Stock. By Dave M.
A Thanksgiving meal doesn't have to end when the party is over. Extend the flavor with homemade turkey stock.
- Prepare the pot and ingredients
- Place the leftover turkey carcass and any remaining meat scraps, skin, or drippings into a large stockpot.
- If the carcass is too large, break it into smaller pieces to fit comfortably.
- Add roughly chopped vegetables, such as one onion, two carrots, and two celery stalks.
- Add flavorings like bay leaves, peppercorns, a few sprigs of thyme, and/or parsley.
- Pour in enough cold water to cover all the ingredients.
- Simmer the stock
- Bring the pot to a boil over high heat.
- Once boiling, immediately reduce the heat to low, cover the pot, and simmer for 2-4 hours, or up to 12 (if you have the time).
- Occasionally, use a spoon to skim off any foam or fat that rises to the surface.
- Strain and store the stock
- Place a fine-mesh sieve over a large bowl or another pot.
- Carefully pour the contents of the stockpot through the strainer.
- Discard the solids left in the strainer.
- Let the strained stock cool completely before storing it.
- Once cooled, you can refrigerate it for up to 1 week or freeze it for up to 3 months.
Homemade Turkey Soup by Renee J.
Prep Time: 20 minutes
Cook Time: 2–4 hours (for broth) + 30 minutes
Ingredients
- Leftover turkey bones and skin
- 4 cups water
- 4 cups chicken broth (or enough to cover the bones; use a 50/50 mix with water)
- 2–3 bay leaves
- 1½–2 cups mirepoix (chopped carrots, celery, and onion)
- Salt and black pepper, to taste
- Parsley, dried or fresh
- 1–2 garlic cloves, crushed
- Splash of white wine (optional)
Instructions
- Make the Broth
- Remove any remaining turkey meat from the bones; dice and set aside.
- Place the turkey bones and leftover skin into a large pot.
- Add equal parts water and chicken broth until the bones are fully covered.
- Add the bay leaves.
- Bring to a boil, then reduce heat and simmer for at least 2 hours, ideally 4 hours for richer flavor.
- Strain the Broth
- Remove and discard the bones and skin.
- Strain the broth if needed to remove small bits.
- Add the Vegetables
- Add the mirepoix (carrots, celery, onion) to the broth.
- Simmer until the carrots are tender.
- Finish the Soup
- Add the reserved diced turkey meat.
- Season with salt, pepper, parsley, crushed garlic, and a splash of white wine if using.
- Simmer 10–15 minutes more to let the flavors meld.
- Serve
- Taste and adjust seasoning.
- Enjoy with crusty bread or freeze for later!
Leftover Turkey Lettuce Wraps By MaryBeth R.
Ingredients:
1 ¼ lb. Turkey
1 tbls. Olive Oil
1 Clove Minced Garlic
1/8 tsps. Ground Ginger
3 tbls. Hoisin Sauce
2 tbls. Soy Sauce
1 tbls. Rice Vinegar
4 Stalks Green Onions
8oz. Can Water Chestnuts (diced and chopped)
12 Bibb or Iceberg Lettuce Leaves
Instructions:
- Chop leftover turkey into crumble size pieces then warm turkey. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 2 minutes or until turkey is warmed.
- Make the sauce. While the turkey is cooking, whisk together hoisin, soy sauce, rice vinegar in a small bowl.
- Mix together. Once the ground turkey is warmed, turn the heat off and add in the chopped green onions and water chestnuts. Drizzle with sauce and stir well until coated completely.
- Assemble lettuce wraps. Spoon about a ¼ cup of the turkey mixture onto each lettuce leaf, serve and enjoy!
Mashed Potato Hashbrowns by MaryBeth R.
Ingredients:
Leftover Mashed Potatoes
¼ cup Flour
2 tbls. Butter or Oil
Seasonings of choice (typically onion powder, garlic powder, salt & pepper)
Optional-Add toppings like cheese, bacon and green onions.
Instructions:
Form cold mashed potatoes into patties. Lightly dust with flour. Refrigerate for at least 2 hours, can also be frozen for 2 months.
Add butter or oil to skillet on medium heat. Add potato patties and season with seasoning of choice. Let cook about 4-6 mins on each side until golden brown and crispy.
Add toppings as desired and enjoy with ketchup or sour cream.
Candied Sweet Potato by Becky C.
1 can Bruce's Yams
Light covering of brown sugar
4 pats of butter
Bake for 30 minutes at 350 degrees
Add marshmallows (Broil if you want them to be a little burnt/crispy)
Cook 5 more mins
Enjoy your treat!
Why It Matters
Sustainability at MGME is about creativity, mindfulness, and doing the small things that make a big impact. Repurposing leftovers is one of the simplest ways to reduce waste — and it extends the warmth and intention of Thanksgiving just a little longer.
We hope these ideas (plus the team submissions coming soon!) help inspire a delicious, low-waste Thanksgiving weekend.
