Which Thanksgiving Leftovers Freeze the Best? 

There’s nothing wrong with leftovers. They’re delicious!

But after your third (or fourth) mile-high sandwich, you might consider freezing some leftovers for later. (You know, for that fifth sandwich you’ll crave in a month.)

• Turkey: Be sure to remove the meat from the carcass before freezing. If you’re not in the mood to make stock just yet, freeze the carcass too!
• Mashed potatoes: Using a large ice-cream scoop or a measuring cup, place 1-cup portions of mashed potatoes on a baking sheet lined with parchment paper and then transfer the baking sheet to the freezer. Once the potatoes are frozen, transfer them to a large zipper-lock bag and put them back in the freezer. Here’s how to reheat them! 
• Cranberry sauce: Just do yourself a favor. Don’t freeze it in the can.

• Stuffing: Stuffing is borderline indestructible, but you’ll lose some texture. Use your oven or toaster oven to reheat it and crisp the exterior. 
• Gravy: Our flour-based make-ahead turkey gravy can be frozen for up to two months. Cream-based gravies, however, do not freeze well. 
• Pie: Fruit pies freeze well. We don’t recommend freezing pumpkin pie—the texture doesn’t keep well—but we do have a foolproof method for freezing pecan pies without damaging them.
• Rolls and biscuits: Rolls, yes. Biscuits, not so much. 
• Red wine: Don’t freeze wine for drinking, but certainly freeze wine for cooking. Frozen red wine cubes lose some of their color, but the change in taste is undetectable.

• Salads of any kind: Dressed greens are a frozen no-no. 
• Green bean casserole: I hate to be the one to tell you, but GB casserole is a no. The beans turn to mush and the crispy onions sog out.

You’ll just have to hunker down and eat it all. There are worse things, right?