Christopher Testani

Making this pastry is worth the effort.

Transform leftover turkey into the ultimate grilled cheese.

If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

Choose dried chiles that are fairly flexible, a sign they’re not too old.

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

This Mexican-inspired turkey torta recipe is stuffed with turkey, lime, cilantro, and pickled red onion. Great for leftovers!

Use leftover biscuits and any bottled barbecue sauce for this creation.

This creative sandwich uses two leftovers: turkey and stuffing.

Yes, gravy should be lump-free (always whisk, don’t stir), but it’s the flavor of the roux that makes or breaks what gets passed at the table. Toasting flour in butter is what develops its deep, nutty taste. You’ll know it’s done when it’s the color of graham crackers and smells like popcorn.

Our Editor-in-Chief's mother's recipe uses good old Pepperidge Farm Herb Seasoned Stuffing for her Thanksgiving turkey.