Thanksgiving dinner

Thanksgiving Leftover Recipes and What Wines To Pair With Them

We’re bound to end up with a ton of leftovers after making Thanksgiving dinner. We’re giving you ideas on how to transform these holiday leftovers into something new and delicious rather than just heating up what you’ve already had. And we’re pairing wine with each recipe!

Thanksgiving Turkey Sandwich with Cranberry Sauce


  • 2 slices sourdough bread (or bread of your choice)
  • 1 Tbsp mayonnaise
  • 1 slice of provolone cheese
  • ½ cup Thanksgiving turkey sliced or shredded
  • 2 Tbsp cranberry sauce
  • ¼ cup lettuce
  • 1 Tbsp butter


  • Assemble sandwich by spreading mayonnaise on one slice of bread and topping with cheese, turkey, cranberry sauce, lettuce, then adding the remaining slice of bread.
  • Heat butter in a skillet over medium-low heat until melted. Place sandwich in skillet and cook on each side until grilled until bread is lightly browned.
  • Remove from heat, cut in half and enjoy!

Pair this leftover Thanksgiving turkey sandwich with a Pinot Noir. It’s light-bodied so it feel heavy after all the food you’ve been eating and pairs well with all the fall ingredients.

Thanksgiving Turkey Wild Rice Soup


  • 2 cups Thanksgiving turkey cut into ½ inch cubes
  • 1 Tbsp olive oil
  • ½ cup onion, diced
  • ½ cup celery, chopped
  • ¼ cup carrots, chopped
  • 1 Tbsp fresh thyme, chopped
  • 3 bay leaves
  • ½ cup wild rice, uncooked
  • ½ cup mushrooms, chopped
  • 1 Tbsp vegetable stock powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 5 cups water
  • 1 tsp fresh parsley, chopped for garnish


  • Heat oil in a large pot over medium-high heat then add onion, celery, carrots, thyme, and bay leaves. Sauté for 5 minutes or until vegetables are soft and fragrant.
  • Add turkey, rice, and mushrooms, and cook for another 3 minutes, stirring occasionally. Add vegetable stock powder, salt, and pepper, mix well.
  • Add water and bring to boil. Cover lid and turn down heat to medium-low and simmer for 35-40 minutes until wild rice is soft.
  • Remove bay leaves and serve in soup bowls. Add parsley on top to garnish.

A medium-bodied Chenin Blanc pairs perfectly with this Thanksgiving Turkey Wild Rice Soup.

Cranberry Sauce Baked Brie


  • 1 eight-once round brie
  • ½ cup cranberry sauce
  • 1 Tbsp walnuts, chopped (optional)


  • Preheat oven to 400F and line a baking pan with parchment paper.
  • Place brie on baking sheet and bake for 10 minutes. Remove from oven and let sit for a few minutes before transferring to a service dish.
  • Evenly top brie with cranberry sauce and sprinkle walnuts on top (optional). Serve with crackers, breadsticks, or bread.

A creamy Chardonnay pairs great with the creaminess of the brie and nuttiness of the walnuts.

Mashed Potato Cakes


  • 3 cups mashed potatoes
  • ½ cup parmesan or cheddar cheese
  • 1 large egg
  • ¼ cup green onion, diced
  • ½ cup all-purpose flour
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup all-purpose flower for dredging
  • Vegetable oil for cooking


  • In a large mixing bowl add mashed potatoes, cheese, egg, green onions, flour, garlic powder, salt, and pepper. Mix until smooth.
  • With your hands, shape the mashed potato mixture into balls.
  • Add dredging flower into a shallow plate and coat each mashed potato balls in flour. With your hands, gently flatten balls into patties and set aside on a parchment-lined baking sheet.
  • Heat 2 Tbsp of oil in a large skillet over medium heat until hot. Add patties and cook for 4-5 minutes on each side until golden brown. 
  • Let cool for 5 minutes and serve with sour cream and green onions, if desired.

Pair these Mashed Potato Cakes with a Cabernet Sauvignon for the rich texture and subtle acidity.

Mashed Potato Balls


  • 3 cups mashed potatoes
  • ½ cup cheddar cheese, shredded
  • ¼ cup green onions, diced
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups panko breadcrumbs
  • Vegetable oil for frying


  • In a large mixing bowl add mashed potatoes, cheese, green onions, garlic powder, paprika, salt, and pepper, and mix until smooth.
  • Take 2 Tbsp of potato mixture and shape into balls by hand.
  • Add breadcrumbs in a large bowl and dip the balls into the crumbs and gently press crumbs around each ball to coat.
  • Place coated balls on a parchment-lined baking sheet and put in freezer for 15-20 minutes to firm.
  • Add 2 inches of oil into a cooking pot and heat on medium-high until hot. Add potato balls until crisp and golden brown, about 1-2 minutes. Turn balls occasionally to get an even golden crust on all sides
  • Transfer potato balls to a paper towel lined plate to drain excess oil and let cool for 5 minutes before serving.

A crisp dry white wine like a Sauvignon Blanc balances out these fried Mashed Potato Balls.

And when drinking your bolder red wines, enjoy them to the fullest by aerating them with one of our Aervana Electric Wine Aerators.

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