Thanksgiving leftovers: How long should you keep them?


Turkey, meat items:  3-4 days

Notes:  On Thanksgiving Day: Remove meat from carcass and layer in shallow pan, no more than 2" deep. Cover and refrigerate within 2 hours after Thanksgiving meal. Leftovers can be frozen and stored 2-6 months.

Stuffing or dressing, Gravy: 1-2 days Freeze leftovers within 24 hours of the meal for later use.

Casseroles (green bean casserole, sweet potato, mashed potatoes): 4-5 days Leftovers can be frozen after 3 days and stored in the freezer 2-6 months.

Cooked Vegetables: 4-5 days

Cranberry sauce, relish: 6 days

Pumpkin Pie, Apple Pie: 2 days for best quality, 5 days for food safety Store covered in the refrigerator.

Notes from USDA Food Safety and Inspection Service:

Storing Your Leftovers

• Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours.

• Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.

• Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.

• If freezing leftovers, use within 2 to 6 months for best quality.

Ready For You! Leftover Turkey Tetrazzini 

A leftover turkey recipe of spaghetti, turkey and mushrooms in a creamy sauce with zesty tomatoes for a flavor kick

Makes: 6 servings (about 1 cup each)


• 8 ounces dry spaghetti pasta, uncooked

• PAM® Original No-Stick Cooking Spray

• 1/2 cup chopped yellow onion

•1 cup sliced fresh mushrooms

•2 cups chopped cooked turkey

• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

•1 can (10-3/4 oz each) condensed cream of mushroom soup

• 3/4 cup water

• 3/4 cup shredded Cheddar cheese, divided


1. Cook pasta according to package directions, omitting salt. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat.

2. Add onion; cook 3 minutes or until softened. Add mushrooms; cook 5 minutes more or until mushrooms are tender and lightly browned.

3. Add turkey, undrained tomatoes, soup, water and half of cheese to skillet; stir to combine. Stir in cooked pasta; heat until mixture is hot and pasta is coated. Top with remaining cheese.

Nutritional Information:

6 servings (about 1 cup each) Calories 365; Total Fat 11 g(Saturated Fat 5 g); Cholesterol 54 mg; Sodium 711 mg; Carbohydrate 38 g; (Dietary Fiber 3 g, Sugars 3 g); Protein 26 g; Percent Daily Values*: Vitamin A 6%; Vitamin C 6%; Calcium 14%; Iron 18%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe Source: ConAgra Foods®

Serve with:  Leftover veggies from Thanksgiving, Dole® Spinach Salad Kit, and fresh apple slices