• Rachael Ray shared her go-to recipes to transform Thanksgiving leftovers into delicious meals.
• You can make a savory waffle out of leftover stuffing, she told Business Insider.
• Curry, chili, and ragù are a few of Ray's favorite methods for using up leftover turkey.

You don't need to let a fridge full of Thanksgiving leftovers go to waste.

Business Insider spoke to celebrity chef Rachael Ray at last year's Burger Bash, an event during the New York City Wine & Food Festival, about her go-to recipes for transforming Thanksgiving leftovers like turkey, stuffing, and cranberry sauce into delicious meals.

Ray built an empire after her "30 Minute Meals" classes were noticed by a local news station at a food market. She secured her own Food Network contract with multiple shows, bestselling cookbooks, and a successful magazine, and she also has a home-goods brand under her belt. Her recipes include quick weeknight dinners, comfort foods, budget-friendly meals, and ways to get creative with leftovers.

Here are five easy ways to transform your Thanksgiving leftovers, according to Rachael Ray.

Curries and chilis are an excellent way to utilize leftover turkey.

Turkey curry and chili are two great options for day-after-Thanksgiving recipes because of how easy they are to prepare.

"Curries, chilis ... those are your basics," Ray told Business Insider.

Ray's recipe for turkey corn chili takes only 25 minutes to prepare and uses simple ingredients like cooked turkey meat, chopped onion, chopped bell pepper, crushed tomatoes, chicken stock or broth, and frozen corn. 

Ray said "any kind of ragu" is a useful way to use up leftovers.

Who doesn't love the smell of a pot of ragù simmering on the stove during the colder months?

Ray's recipe for turkey porcini ragù uses dried, sliced porcini mushrooms, a pound of leftover Thanksgiving turkey, turkey or chicken stock, red wine, onion, garlic, crushed tomatoes, and more. 

She recommends making a matzo-ball-style soup out of leftover stuffing, cooked meats, and vegetables.

For this recipe, Ray recommends rolling leftover stuffing into a ball and dropping it into broth like a matzo ball.

Add "leftover vegetables, any sort of meat, turkey, chicken, or ham, and you have the equivalent of a matzo-ball soup," Ray said.

Ray also suggests making a burrito with your leftover turkey.

One of the simplest ways to reuse leftover Thanksgiving turkey is to make a sandwich, wrap, or even a burrito, which Ray said is one of her favorite methods. 

You can add other Thanksgiving fixings like turkey, cranberry sauce, stuffing, and gravy to your tortilla, or you can go a more standard route with fillings like shredded cheese, turkey, lettuce, and tomato. 

You can also make a waffle out of leftover stuffing.

One of the most unique ways to use leftover stuffing is to make her recipe for savory stuffing waffles.

"You can put your leftover stuffing in your waffle iron, and then just put the turkey or the pheasant on top of the crispy stuffing once you take it out of the waffle iron," Ray said.

"[Top it] with a little bit of fruity maple syrup, like cranberry sauce and maple syrup, or some sort of warm honey drizzled over the top."

• Jay Jandrain is the CEO of Butterball.
• His family celebrates Thanksgiving with lots of food and two different types of turkey.
• Jandrain prepares his holiday feast himself — with some help from his wife, he told BI.

The CEO of Butterball — perhaps the biggest name in turkeys — spends all year preparing for the biggest day for turkeys.

But on Thanksgiving itself, the day is reserved for family — complete with two Butterball turkeys he cooks himself, he told Business Insider.

CEO Jay Jandrain has been in the turkey business for 35 years. He says he has a passion for poultry that runs in his blood. Jandrain told BI that his father was in the turkey business, too, so it's a family affair.

And like most Americans, he says he'll be celebrating Thanksgiving with a house full of family.

Jandrain says he's become somewhat of an expert host over the years, and he's expecting his parents, in-laws, and all three of his children to celebrate with him and his wife at their home in North Carolina on Thursday.

Like most families, he says, he grew up with "obviously having a turkey on the table" during the holidays. It was an extra big deal because his dad was in the turkey business.

"So that's always been a big part of how we celebrate the holidays," he says.

So how does the CEO of Butterball prepare the main course on Turkey Day?

Jandrain says the turkey is the star of his family's Thanksgiving table. He's in charge of cooking — a tradition he learned from his parents, he says.

Jandrain's mother even told his wife, when they got married, to "never learn to cook." Now, he — like his father did — handles all the cooking while his wife takes care of the "prep stuff," as he calls it.

He says he appreciates all the different ways to cook a Thanksgiving turkey — and changes it up sometimes. But the most time-tested version of turkey — oven-roasted — is king at the family dinner table, he says. There's "always one in the oven," he says.

And this year, Jandrain says he also has plans to grill one bird.

His favorite holiday dish, other than turkey, is a classic Thanksgiving stuffing, and he says his family often makes "way more food than we're going to eat."

"My wife always tells me to pare it down. But you know, everybody's always got their favorite side," Jandrain said.

And to top off the bounty, his must-have dessert is a twist on a Thanksgiving classic. Jandrain says the feast isn't complete without pumpkin cheesecake.

As for Butterball, it begins prepping for the holiday season a year in advance, and its "fresh" turkey season begins in October. During the weeks leading up to Thanksgiving, plant employees work seven days a week to be ready for the big day, Jandrain says.

The name "Butterball" first appeared in a 1940 trademark registered to Ada Walker of Ohio. It's unclear exactly what inspired Walker's trademark, attorney Boston David Kluft wrote in a LinkedIn post on the mystery of the name.

On Walker's application for a trademark, she asked for the Butterball name to be affixed to "Live and Dressed" poultry, as well as "Sandwiches, Eggs and Fresh Vegetables."

When poultry worker Leo Peters purchased the trademark in 1951, his Butterball turkeys took off in popularity. The first-ever Butterball-branded turkey was introduced in 1954, according to the company.

Now — under new ownership — the company operates in five states across the US, and it's headquartered in Garner, North Carolina. It's a privately-held company, co-owned by Seaboard Corporation and Maxwell Farms since 2010.

As the CEO, Jandrain — who was appointed to the role on an interim basis in 2018 and permanently in 2019 — becomes somewhat of celebrity to those who want to learn more about the company and its famous turkeys. (He's been with the company since 2002.)

And when in doubt, Jandrain says, call the Butterball Turkey Talk Line to speak to one of the turkey experts for guidance.

Correction: November 27, 2023 — Jay Jandrain has been CEO of Butterball on a permanent basis since 2019; he was appointed on an interim basis in 2018.

An earlier version of this story was published November 23, 2023.