Skip the Microwave—My Air-Fryer Method Revives Thanksgiving Leftovers Perfectly

Thanksgiving leftovers have always been the reward for surviving the holiday sprint. After all that hard work to prepare the big meal, they deserve better than a microwave blast or a joyless stint in a skillet. This is where the air fryer steps in.

I've written before about how the air fryer is an underused handy tool on the counter during the holiday itself. The same is true the day after. Treat your air fryer like the small but mighty convection oven it is, and leftover turkey can become sandwich-ready in minutes, stuffing gains a shatteringly crisp crust, and pie slices are perfectly warmed through with a crispy crust. Here are four genuinely great ways to bring those leftovers back to life.

Build an Epic Leftover Turkey Sandwich

A truly great leftover turkey sandwich is all about contrast: juicy meat, crisp edges of warm bread, melted cheese, a swipe of something tangy, and rich, creamy gravy. But turkey is notoriously fragile when reheated. Blast it with high heat, and it can turn chalky; microwave it, and you get hot-and-cold pockets of disappointment.

To keep sliced turkey moist, treat your air fryer exactly like the tiny convection oven it is. Set it to a low 280–300°F, wrap the turkey slices in foil so they warm in their own steam, and heat them for just a few minutes. This mimics the gentle reheating approach from my turkey-dehydration-prevention playbook: low heat with trapped moisture keeps the meat tender rather than drying out.

After this, assemble your sandwich however you choose. I recommend checking out one of the many excellent ones in our leftover recipe roundup (the turkey Reuben! Kenji's grilled cheese! Those quesadillas!) or a classic layering of gravy, cranberry sauce, and stuffing. Then use the air fryer to toast the assembled sandwich at 350°F for 2 to 4 minutes, just until the bread crisps, the cheese melts, and the whole thing warms through without drying the turkey you just revived.

Turn a Leftover Mash Into Potato Pancakes

Mashed potatoes lose their airy, whipped texture once chilled, but they make perfect candidates for potato pancakes. Scoop the mashed potatoes—or mashed sweet potatoes—into patties about half an inch thick. A little flour or cornstarch helps bind them and hold them together if needed, though many leftover mashers are already stiff enough to form cakes without extra help.

Lightly coat both sides with oil or cooking spray, then air-fry at 375°F for 6 to 8 minutes, flipping once. The hot circulating air crisps the exterior while keeping the interior creamy and soft. Regular mashed potatoes turn golden and savory; sweet potatoes caramelize slightly and take beautifully to a dollop of sour cream.

Transform Stuffing Into Crunchy-Creamy Nuggets

This is one of my favorite post-Thanksgiving uses for the air fryer. Stuffing—maybe more than any other leftover—benefits from a texture upgrade. Stuffing with a crunchy top and creamy center is transcendent. Form the stuffing into loosely shaped nuggets (don't compact them too tightly—you want some craggy edges for crisping). Air-fry at 375°F for 5 to 7 minutes, until the outsides develop a deep golden crust.

The result is little bites with the perfect ratio of crisp to creamy. They're great as a little snack, or they also make excellent sandwich add-ons: Slice them in half, tuck them inside your turkey sandwich, and thank me later.

Reheat Pie Without Losing the Crust

The air fryer is one of the best tools for reviving a slice of pie—especially fruit pies—because it refreshes the crust without letting the filling overheat or weep. The trick is gentle, enclosed warming. Preheat the air fryer to 350°F, then wrap individual slices tightly in foil. Don't line the basket itself with foil or parchment. You want uninterrupted airflow, so your little countertop convection oven can do its job.

Place the foil-wrapped slice directly in the basket and heat for 3 to 5 minutes, just until the filling is warm. The foil traps steam so the interior heats evenly, while the circulating air stops the crust from turning soggy.

The same method works beautifully for non-frosted cakes. I especially love slicing leftover pound cake, giving each side a quick swipe of butter, and air-frying until the edges crisp and the center turns plush and warm. 

I've proven already that the air fryer can earn its keep on Thanksgiving day; let it carry you gracefully into the delicious days that follow.