13 Delicious Thanksgiving Leftover Dinner Bombs Recipes

Thanksgiving leftovers are the gift that keeps on giving, and we’ve got the ultimate way to transform them into something spectacular! Dive into our roundup of 13 Delicious Thanksgiving Leftover Dinner Bombs Recipes, where comfort food meets creativity. Whether you’re craving quick dinners or seasonal favorites, these ideas will make your post-holiday meals as exciting as the main event. Keep reading to discover your next favorite dish!

Turkey and Stuffing Leftover Bombs

Oh, you know those Thanksgiving leftovers can be just as exciting as the main event, especially when you transform them into something utterly delicious. These Turkey and Stuffing Leftover Bombs are your ticket to a quick, satisfying meal that feels like a whole new dish.

Ingredients

• For the bombs:
  • 2 cups shredded turkey
  • 1 cup stuffing
  • 1/2 cup cranberry sauce
  • 1/2 cup gravy
• For the crust:
  • 1 package refrigerated biscuit dough (8 count)
  • 1 tbsp melted butter
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Flatten each biscuit dough piece into a 4-inch circle on a lightly floured surface.
3. In a bowl, mix the shredded turkey, stuffing, cranberry sauce, and gravy until well combined.
4. Place a heaping tablespoon of the turkey mixture in the center of each dough circle.
5. Gather the edges of the dough around the filling, pinching to seal tightly. Tip: Make sure there are no gaps to prevent leaks.
6. Place each bomb seam side down on the prepared baking sheet.
7. Brush the tops with melted butter and sprinkle with garlic powder. Tip: This adds a golden color and extra flavor.
8. Bake for 15-18 minutes, or until the bombs are golden brown and the filling is hot. Tip: Let them cool for a few minutes before serving to avoid burns.

Absolutely, these bombs are a crispy, golden delight on the outside with a warm, savory-sweet filling that bursts with flavor. Serve them with a side of extra gravy for dipping, and watch them disappear before your eyes.

Cranberry Sauce and Mashed Potato Bombs

Unbelievably easy and fun to make, these Cranberry Sauce and Mashed Potato Bombs are the perfect way to spice up your holiday leftovers or just treat yourself to something deliciously different. You’ll love the crispy outside and the gooey, flavorful inside that’s sure to surprise and delight.

Ingredients

• For the filling:
  • 1 cup cranberry sauce
  • 1 cup mashed potatoes
• For the coating:
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • 1/2 cup flour
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a bowl, mix together 1 cup cranberry sauce and 1 cup mashed potatoes until well combined.
2. Shape the mixture into small balls, about 1 inch in diameter. Tip: Wet your hands slightly to prevent sticking.
3. Place 1/2 cup flour in a shallow dish. Roll each ball in the flour until lightly coated.
4. Dip each floured ball into 2 beaten eggs, ensuring it’s fully covered.
5. Coat the egg-covered balls in 1 cup breadcrumbs, pressing gently to adhere. Tip: For extra crunch, you can double coat by repeating the egg and breadcrumb steps.
6. In a deep pan, heat 2 cups vegetable oil to 350°F. Use a thermometer to check the temperature for perfect frying.
7. Fry the balls in batches for about 2-3 minutes or until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
8. Remove with a slotted spoon and drain on paper towels.

Yummy doesn’t even begin to describe these bombs. The contrast between the crispy breadcrumb shell and the soft, tangy-sweet filling is a game-changer. Try serving them with a side of gravy for dipping to take them to the next level.

Sweet Potato and Marshmallow Leftover Bombs

Hey, you know those days when you’re staring at leftover sweet potatoes and wondering what magic you can whip up? Well, you’re in for a treat with these Sweet Potato and Marshmallow Leftover Bombs—think gooey, sweet, and utterly irresistible.

Ingredients

• For the mixture:
  • 2 cups mashed sweet potatoes
  • 1/2 cup mini marshmallows
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon
• For coating:
  • 1 cup crushed graham crackers
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the mashed sweet potatoes, mini marshmallows, brown sugar, and cinnamon until well mixed. Tip: If your sweet potatoes are cold, warm them slightly for easier mixing.
3. Using your hands, form the mixture into small balls, about 1.5 inches in diameter. Tip: Wet your hands slightly to prevent sticking.
4. In a separate bowl, mix the crushed graham crackers and melted butter to create the coating.
5. Roll each sweet potato ball in the graham cracker mixture until fully coated, then place on the prepared baking sheet.
6. Bake for 10-12 minutes, or until the marshmallows start to melt and the coating is golden. Tip: Keep an eye on them after 8 minutes to avoid over-browning.

Perfectly crispy on the outside with a melt-in-your-mouth center, these bombs are a dream. Serve them warm with a drizzle of caramel for an extra decadent touch.

Green Bean Casserole Bombs

Veggie lovers, rejoice! You’re about to make your snack game stronger with these Green Bean Casserole Bombs. They’re crispy, creamy, and packed with flavor—perfect for any gathering or a cozy night in.

Ingredients

• For the filling:
  • 2 cups fresh green beans, trimmed and halved
  • 1 cup cream of mushroom soup
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup fried onions
• For the crust:
  • 1 package refrigerated crescent roll dough
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the green beans, cream of mushroom soup, cheddar cheese, and fried onions until well combined. Tip: For extra crunch, reserve some fried onions to sprinkle on top before baking.
3. Unroll the crescent dough and separate it into triangles. Place a spoonful of the green bean mixture on the wide end of each triangle.
4. Roll the dough around the filling, starting from the wide end, and pinch the edges to seal. Tip: Make sure the filling is completely enclosed to prevent leaks.
5. Brush each bomb with melted butter and place them on the prepared baking sheet. Tip: For a golden finish, brush the tops lightly with butter.
6. Bake for 12-15 minutes, or until the crust is golden brown and crispy.

Out of the oven, these bombs are a delightful mix of textures—crispy on the outside, creamy and tender inside. Serve them with a side of ranch or your favorite dipping sauce for an extra flavor kick.

Pumpkin Pie Spiced Leftover Bombs

Oh, you know those days when you’re staring at leftover pumpkin pie and thinking, ‘What now?’ Well, let’s turn that pie into something magical. These Pumpkin Pie Spiced Leftover Bombs are your answer—easy, delicious, and a total crowd-pleaser.

Ingredients

• For the bombs:
  • 2 cups leftover pumpkin pie, crumbled
  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp pumpkin pie spice
• For the coating:
  • 1 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 1/2 tsp pumpkin pie spice

Instructions

1. In a large bowl, mix the crumbled pumpkin pie, softened cream cheese, powdered sugar, and pumpkin pie spice until well combined. Tip: If the mixture is too sticky, chill it for 10 minutes to make it easier to handle.
2. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. Freeze the balls for 30 minutes to firm up. This makes them easier to coat.
4. In a shallow dish, mix the graham cracker crumbs, melted butter, and pumpkin pie spice until the crumbs are evenly coated.
5. Roll each frozen pumpkin pie ball in the graham cracker mixture until fully coated. Tip: Press the crumbs gently to ensure they stick well.
6. Place the coated balls back on the baking sheet and chill for another 15 minutes before serving.

Velvety smooth on the inside with a crunchy spiced coating, these bombs are a textural dream. Serve them on a platter with toothpicks for a fun party snack, or pack them in a lunchbox for a sweet surprise.

Thanksgiving Leftover Mac and Cheese Bombs

Just when you thought Thanksgiving leftovers couldn’t get any better, here comes a game-changer. You’re about to turn those remnants into crispy, cheesy mac and cheese bombs that’ll have everyone begging for the recipe.

Ingredients

• For the mac and cheese:
  • 2 cups cooked macaroni
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 2 tbsp butter
• For the coating:
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1 cup flour
• For frying:
  • Vegetable oil, for deep frying

Instructions

1. In a saucepan over medium heat, melt the butter and stir in the milk and cheddar cheese until smooth. Tip: Keep the heat low to avoid separating the cheese.
2. Add the cooked macaroni to the cheese sauce, stirring until well coated. Let it cool slightly for easier handling.
3. Using your hands, form the mac and cheese into small balls, about the size of a golf ball. Tip: Wet your hands to prevent sticking.
4. Roll each ball in flour, then dip into the beaten eggs, and finally coat with a mixture of breadcrumbs and Parmesan cheese.
5. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the balls in batches until golden brown, about 2-3 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
6. Remove with a slotted spoon and drain on paper towels.

Serve these mac and cheese bombs hot for a crispy exterior that gives way to a gooey, cheesy center. They’re perfect with a side of cranberry sauce for dipping, blending the best of Thanksgiving flavors into one bite.

Stuffing and Gravy Stuffed Bombs

These stuffing and gravy stuffed bombs are your new go-to for a cozy night in. They’re packed with all the flavors of a holiday dinner, but way easier to make.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup cold water
• For the filling:
  • 1 cup prepared stuffing
  • 1/2 cup gravy
• For brushing:
  • 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the flour, sugar, and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the cold water, stirring until a dough forms. Tip: Don’t overwork the dough to keep it tender.
4. Roll the dough out on a floured surface to about 1/4-inch thickness. Cut into 4-inch circles.
5. Place a spoonful of stuffing and a drizzle of gravy in the center of each circle. Fold the dough over the filling and pinch the edges to seal.
6. Transfer the bombs to the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
7. Bake for 20-25 minutes, or until golden brown. Tip: Let them cool for a few minutes before serving to avoid burns.

Perfectly golden and flaky, these bombs are a delightful mix of savory and comforting. Serve them with extra gravy for dipping to take them to the next level.

Leftover Turkey and Cranberry Bombs

Just when you thought your Thanksgiving leftovers couldn’t get any better, here comes a game-changer. These Leftover Turkey and Cranberry Bombs are the perfect way to repurpose your holiday feast into something deliciously new.

Ingredients

• For the filling:
  • 2 cups shredded leftover turkey
  • 1/2 cup cranberry sauce
  • 1/4 cup cream cheese, softened
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
• For the crust:
  • 1 package (8 oz) refrigerated crescent roll dough
  • 1 tbsp melted butter
  • 1/4 tsp dried thyme

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the shredded turkey, cranberry sauce, cream cheese, parsley, garlic powder, salt, and pepper until well combined.
3. Unroll the crescent dough and separate it into triangles. Spoon about 2 tablespoons of the turkey mixture onto the wide end of each triangle.
4. Roll up the dough starting from the wide end, tucking in the sides as you go to seal the filling inside. Place each bomb seam-side down on the prepared baking sheet.
5. Brush the tops of the bombs with melted butter and sprinkle with dried thyme.
6. Bake for 12-15 minutes, or until the crust is golden brown and crispy.
7. Let cool for a few minutes before serving. They’re hot inside!

Golden and flaky on the outside, these bombs are packed with a savory-sweet filling that’s irresistibly good. Try serving them with a side of gravy for dipping to take them to the next level.

Cornbread and Turkey Leftover Bombs

Ready to turn those Thanksgiving leftovers into something unexpectedly amazing? These Cornbread and Turkey Leftover Bombs are your ticket to a deliciously easy meal that feels anything but leftover.

Ingredients

• For the filling:
  • 2 cups shredded cooked turkey
  • 1 cup leftover gravy
  • 1/2 cup cranberry sauce
  • 1 tbsp butter
• For the crust:
  • 2 cups crumbled cornbread
  • 1/4 cup melted butter
  • 1 egg, beaten

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with butter or non-stick spray.
2. In a skillet over medium heat, melt 1 tbsp butter and warm the shredded turkey with gravy and cranberry sauce until well combined. Tip: If the mixture seems dry, add a splash of broth or water.
3. In a bowl, mix crumbled cornbread with melted butter and beaten egg until it holds together when pressed. Tip: For extra flavor, stir in a pinch of salt and pepper.
4. Press a spoonful of the cornbread mixture into each muffin cup, forming a well in the center for the filling.
5. Spoon the turkey mixture into each cornbread cup, then top with another spoonful of cornbread mixture, sealing the edges. Tip: Wet your fingers slightly to prevent sticking while sealing.
6. Bake for 20-25 minutes, or until the tops are golden brown and crispy.

Now you’ve got a batch of golden, crispy bombs with a savory-sweet filling that’s perfect for dipping in extra gravy. Serve them hot for a comforting meal that cleverly disguises leftovers as something new and exciting.

Roasted Veggie and Turkey Bombs

You’re going to love these Roasted Veggie and Turkey Bombs—they’re packed with flavor, easy to make, and perfect for a quick dinner or meal prep. Imagine juicy turkey and roasted veggies all wrapped up in a delicious package. Yum!

Ingredients

• For the filling:
  • 1 lb ground turkey
  • 1 cup diced bell peppers
  • 1 cup diced zucchini
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
• For the wraps:
  • 4 large whole wheat tortillas
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced bell peppers and zucchini, sautéing for 5 minutes until slightly softened.
3. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 7 minutes.
4. Season the turkey and veggie mixture with garlic powder, onion powder, salt, and pepper. Stir well to combine.
5. Lay out the tortillas on a clean surface. Divide the turkey and veggie mixture evenly among them, placing it in the center of each tortilla.
6. Sprinkle shredded mozzarella cheese over the filling on each tortilla.
7. Fold the sides of the tortillas in, then roll them up tightly to enclose the filling.
8. Place the rolled tortillas seam-side down on a baking sheet. Bake for 15 minutes, or until the tortillas are crispy and the cheese is melted.
9. Let the bombs cool for a couple of minutes before serving to avoid burning your mouth.

Enjoy the crispy exterior and the juicy, cheesy interior of these bombs. They’re great with a side of salsa or avocado for dipping. Easy to make and even easier to love!

Thanksgiving Leftover Pizza Bombs

Ever find yourself staring at a fridge full of Thanksgiving leftovers, wondering how to give them a delicious second life? These Thanksgiving Leftover Pizza Bombs are your answer, turning that turkey and stuffing into bite-sized delights everyone will love.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 3/4 cup warm water (110°F)
  • 2 tbsp olive oil
• For the filling:
  • 1 cup shredded turkey
  • 1/2 cup stuffing
  • 1/4 cup cranberry sauce
  • 1/2 cup mashed potatoes
  • 1/4 cup gravy
• For topping:
  • 1/2 cup shredded mozzarella cheese
  • 1 tbsp melted butter
  • 1 tsp garlic powder

Instructions

1. In a large bowl, mix flour, sugar, salt, and yeast.
2. Add warm water and olive oil to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten into a disc.
7. In a small bowl, mix turkey, stuffing, cranberry sauce, mashed potatoes, and gravy. Spoon a tablespoon of the mixture onto each dough disc.
8. Pinch the edges of the dough together to seal the filling inside, forming a ball. Place seam-side down on the baking sheet.
9. Brush the tops of the pizza bombs with melted butter and sprinkle with garlic powder and mozzarella cheese.
10. Bake for 20 minutes, or until golden brown. Tip: For extra crispiness, broil for the last 2 minutes.
11. Let cool for 5 minutes before serving. Tip: Serve with extra gravy for dipping.

Vibrant with the flavors of Thanksgiving, these pizza bombs are a crispy, gooey, and utterly satisfying way to enjoy leftovers. Perfect for a cozy night in or as a fun appetizer at your next gathering.

Stuffing Wrapped Turkey Bombs

Alright, you’re in for a treat with these stuffing wrapped turkey bombs. Imagine juicy turkey, savory stuffing, and a crispy exterior all in one bite—perfect for game day or a cozy family dinner.

Ingredients

• For the turkey mixture:
  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
• For the stuffing:
  • 2 cups prepared stuffing
  • 1/4 cup melted butter
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a large bowl, mix the ground turkey, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until well combined.
2. Shape the turkey mixture into 1-inch balls and set aside on a plate.
3. Take a small amount of prepared stuffing and flatten it in your hand. Place a turkey ball in the center and wrap the stuffing around it, sealing it completely.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy.
5. Carefully place the stuffed turkey bombs into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes or until golden brown and crispy.
6. Remove the turkey bombs with a slotted spoon and drain on paper towels to remove excess oil.
7. Serve hot, optionally with a side of cranberry sauce for dipping. The contrast of the crispy stuffing and tender turkey inside is irresistible.

Look at how these turkey bombs turn out—crispy on the outside, tender and flavorful on the inside. They’re a hit every time, especially when served with a tangy dip or alongside your favorite veggies.

Sweet and Savory Leftover Bombs

Unbelievable how last night’s leftovers can transform into today’s snack obsession, right? These Sweet and Savory Leftover Bombs are your ticket to a no-waste kitchen and a flavor-packed bite that’s as fun to make as it is to eat.

Ingredients

• For the filling:
  • 2 cups chopped cooked chicken
  • 1/2 cup barbecue sauce
  • 1/4 cup diced onions
  • 1 tbsp olive oil
• For the dough:
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup water
  • 2 tbsp melted butter
• For the glaze:
  • 1/4 cup honey
  • 1 tbsp soy sauce

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a skillet over medium heat, warm the olive oil. Add the diced onions and sauté until translucent, about 3 minutes.
3. Add the chopped chicken and barbecue sauce to the skillet. Stir well to combine and cook for another 2 minutes. Remove from heat and set aside.
4. In a mixing bowl, combine the flour and salt. Gradually add water and melted butter, stirring until a dough forms.
5. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a disc.
6. Place a spoonful of the chicken mixture in the center of each disc. Fold the edges over the filling, pinching to seal.
7. Arrange the bombs on the prepared baking sheet. Bake for 15 minutes, or until golden brown.
8. While the bombs bake, mix the honey and soy sauce in a small bowl for the glaze.
9. Once baked, brush each bomb with the glaze and return to the oven for 2 minutes.

Absolutely irresistible, these bombs boast a crispy exterior with a juicy, flavorful center. Try serving them with a side of extra barbecue sauce for dipping, or pack them for a picnic surprise that’ll have everyone asking for the recipe.

Conclusion

Creative and comforting, these 13 Thanksgiving Leftover Dinner Bombs recipes are your ticket to transforming leftovers into mouthwatering meals. Perfect for home cooks looking to add a twist to their post-holiday dining, each recipe promises ease and flavor. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for others to enjoy. Happy cooking!