Celebrity Grub Humor

Here’s Why Comedian Bobby Lee Will Destroy Your Restaurant Leftovers

Bobby Lee

If you’re ever eating with famed comedian Bobby Lee, of both standup and TigerBelly Podcast fame, you’re going to want to finish your entire meal.

That’s because if Lee picks up the check, he declares the right to do whatever he wants with your leftovers. Co-host and girlfriend Khalyla Kuhn outed the former Mad TV star with an anecdote told to comedian Bert Kreischer on a March TigerBelly episode:

“I’ve secretly packed it in a box [. . .] he looked at it, smashed my sandwich. So it’s now all over the place and indedible.” – Khalyla Kuhn

“And the next time you pay for the meal – you can take it home, do whatever you want with it.” – Bobby Lee

POWER MOVE. Not only has Bobby Lee has taken a full ownership stake of your food, allowing him to put everything in a single box for his own pleasure – he takes it one step further by decimating it. Wait, there’s more?

“I leave it on the table, no one can take it,” said Lee.

Translation: when he doesn’t destroy your leftovers he’ll still make you leave the food on the table – completely intact. There is a certain type of person that doesn’t eat leftovers (read: privileged), but this, this is an extreme take that’s hilarious and simultaneously frustrating. Potentially starting a last-minute Venmo war might be your only hope.

For the full conversation check out Ep. 237 of the TigerBelly Podcast on YouTube and wherever you listen to podcasts.

Culture Features Hacks Restaurants

10 Pro Chefs Reveal What They Do With Their Thanksgiving Leftovers

Thanksgiving is right around the corner, and while everyone’s planning what to cook for dinner, I’m trying to figure out what to do with the inevitable leftovers that come with a large family that refuses to take food home. Usually there will be Tupperware containers stacked with stuffing, mashed potatoes, mac and cheese, ham, and veggies sitting in my fridge that last well into Cyber Monday.

My go-to move is to plop everything onto a plate and introduce it to Mister Microwave. Lazy, yes, but it gets the job done. This year, I told myself I’d put a little more effort into my leftovers and was left wondering what professional chefs do with their extra holiday food the day after Turkey Day.

Photo courtesy of Josh Elkin

These ten professional chefs from across the country reveal their unique takes on tackling Thanksgiving leftovers. Check out what they have to say.

Jason Fullilove (Barbara Jean)

Photo courtesy of Peter Pham

“I like to make a Thanksgiving leftover pot pie with a simple 3-2-1 pie dough!” chef Fullilove shares.

Carmine Di Giovanni (Aunt Jake’s)


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“I love to whip up chili with my leftover turkey and vegetables, and then make croutons from the stuffing,” gushes Chef Di Giovanni. “It’s easy to make with everything that’s still in your fridge and doesn’t take a ton of time to put together. It’s also perfect for dinner the day after Thanksgiving and you still have family staying at your house.”

Molly Martin and Lyndi Stein (Juniper Green)

Photo courtesy of Hannah Schneider Creative

“We love to make a simple curry with leftover vegetables,” the culinary duo explain. “We usually have Brussel sprouts, cauliflower, roasted root vegetables, and maybe a spare onion and potato left. Fry up some sliced garlic, onion and ginger if you have it, then add red or green Thai curry paste, a little turkey stock (or even water), and a can or two of coconut milk.”

They add:

“If you have a can of chickpeas lying around, throw it in. Simmer your leftover veg in it just until it’s all warmed through and has a chance to marry and adjust the seasoning. We serve it over rice with lime wedges and cilantro for a comforting bowl that won’t leave you feeling like you need another nap.”

Linh Nguyen (Fleenor’s on 4th)


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“I like to make savory bread pudding out of the leftover stuffing, shred up some turkey and add gravy plus a couple fried eggs,” chef Nguyen says. “I call it my Thanksgiving Loco Moco!”

Jake Strang (L27)

Courtesy of Hannah Schneider Creative

“I like to take the dressing (or stuffing) and patty it out,” says Chef Strang. “You get a non-stick pan with a little butter and fry the patties until crispy. Then top with turkey that’s heated up in gravy until it shreds apart. Dump that over the top the crispy stuffing, top with a dollop of cranberry sauce and, if you’re feeling particularly healthy, some leftover green beans that have been slightly overcooked. It’s heaven!”

Greg Biggers (Fort Louise)

Photo courtesy Derek Richmond

“First of all, the [Thanksgiving] sandwich requires sturdy bread but not chewy,” chef Biggers explains. “A well baked, large toasted brioche bun is my go-to. Next, the most important ingredient (surprisingly not the turkey) is the stuffing! I like to make a patty out of it similar to a crab cake then sear it off. Now, you can add everything else left from the table you can find; turkey, cranberry sauce, mayo, coleslaw, and top it off with a side dish of gravy to dip it in.”

Josh Elkin (@thejoshelkin)


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“It changes every year, which is the fun part,” the YouTube celebrity chef shared excitedly. “Last year I made a leftover shooter sandwich. It’s a pressed sandwich packing in as much ingredients as I can fit. Weighing it down for a day and covering it in gravy. This year, I’m making a taco with a stuffing taco shell. It’s gonna be dumb smart. “

Nick Korbee (Egg Shop)

Photo courtesy of Hannah Schneider Creative

“Top a slice of bread with gravy, turkey, bacon and a tomato then broil away. When the bacon is crisp, and the gravy is bubbly, top this sandwich with a sunny up egg and enjoy!” Korbee instructs. “The prep for this classic sandwich can even be done while clearing the table. Build it on a cookie sheet and store in the fridge for an easy breakfast the next morning and save both time and Tupperware. If you’re feeling extra festive, substitute the tomato for cranberries for a little extra tang.”

Ed McFarland (Ed’s Lobster Bar)

Photo courtesy Hannah Schneider Creative

“I make Thanksgiving leftover meatballs,” McFarland dishes. “I grind the turkey, mix it with the stuffing and the cranberry sauce, form them into meatballs and heat it up in the turkey gravy. I like to do this because I use all the leftovers and every bite is the full taste of the Thanksgiving menu.”

Darryl Harmon (Clinton Hall)

Photo courtesy of Clinton Hall

“I take leftover pulled turkey, heat it up in the gravy with stuffing, cranberry sauce, baked apples and any vegetables I have from the day before,” offered Chef Harmon. “Then I take mashed potatoes and form into round mounds, add a dusting of flour (optional), and sear them on a griddle to make potato pancakes. Put the meat mixture in between and you have an amazing sandwich. Some people are weird about eating leftovers, but this twist is a fun, fresh take that my friends and family all love.”

Alcohol Drinks Hacks

Here’s What To Cook With Your Leftover Christmas Party Booze

After hosting Christmas and New Year’s Eve parties, you’re probably going to have a lot of alcohol leftover.

At that point, the easy thing to do is drink yourself into oblivion, or you can challenge yourself to use all that alcohol to enhance your cooking.

With help from Barilla executive chef Lorenzo Boni, here are some practical, and useful ways to use all that leftover alcohol.

Champagne and Red Wine

These are already commonly used as cooking enhancers. Chef Lorenzo said to use the champagne for salmon or oysters, and the red wine for crispy prosciutto and risotto-style pasta with red meat.

“You’ll want to ensure your boozy post-holiday brunch doesn’t taste like a meal soaked in champagne overnight. Instead, reduce the alcohol so it cooks off leaving behind the sweet, acidic or aromatic flavors.”

You can also go the marinade route, pouring that red wine (with garlic) on red meat and leaving it overnight for extra flavor.


If you’re familiar with TGI Friday’s Jack Daniels menu, you know how good whiskey can be when applied to food. Chef Lorenzo suggests using your leftover whiskey to add a sweet and smoky flavor to shrimp and a scampi sauce. Combine with linguine for a really good time.


Yes, that leftover beer can be useful since it acts as a natural tenderizer.  Chef says it is ideal for stewing meats and making marinades. Keep the dark beer with red meats, and the lighter beers with poultry. Easy peasy.

With the weather cooling a bit, beer can also add “deep, rich flavor” to your soup.

Hard Cider

It’s damn near unethical to drink flat hard cider, but you can definitely still use it in the kitchen. Cider acts similarly to white wine, and can be used in any recipe that calls for it. Chef Lorenzo suggests using it for mac and cheese, or mushroom dishes. Just make sure the cider doesn’t have added sugar, that’ll just end in disaster.


The most logical cooking idea here is tiramisu. It’s not the easiest thing to make, but channel your inner Cake Boss, turn on that oven and put that rum to good use. Or just get wasted with it. Whatever. It’s your life.


Culture Hacks Health Hit-Or-Miss Tastemade/Snapchat

A Guide To The Shelf Life Of Your Thanksgiving Feast Leftovers


Thanksgiving is over, which means you have some leftovers to eat for a few days after the initial gourmet gauntlet. If you want to get the most of your Thanksgiving leftovers, then use this handy breakdown to figure out how long you can make your favorite foods last in the fridge and freezer— along with some additional storage tips for each foodstuff.


Turkey/ Meat


Photo: The Broke College Kid

Fridge: 4 days

Frozen: 6 months

The bird is the word at Thanksgiving, but it’s important to know how long you can hold on to these leftovers without it getting funky. No matter how you choose to store it, be sure to remove any stuffing from the turkey and then carve away the remaining meat and put it in as many containers as you need. Avoid stacking containers since quicker cooling means fewer germs, and (along those same lines) use more shallow containers to allow the meat to cool fully.


Soups and Gravies


Photo: Serious Eats

Fridge: 3-4 days

Freezer: 3 months

The best practice on your dinner table is to keep hot foods hot and cold foods cold. It’s doubtful that you have buffet-style steam trays in your home, though, so let’s just say that two hours on the table and you need to start preparing your leftovers. Whether you’re storing in the fridge or the freezer, you’ll want to transfer liquid foodstuffs to a clean container to avoid contamination. You can extend the shelf life substantially by freezing, just make sure to leave a little bit of room since liquids tend to expand as they freeze.




Photo: Taste of Home

Fridge: 3-4 days

Freezer: 3 months

Like the meat dishes mentioned above, the primary concern is bacteria forming as your casserole slowly reaches room temperature. The quicker you get it cold, the better. Procedures are much the same as soup, except that you don’t want to leave extra space in plastic bags/containers if you plan to freeze casserole. And, while it can seem simple to just slap some saran wrap over the top of a dish, it’s safer to transfer it into a clean container as well.




Photo: Jovina Cooks Italian

Fridge: 2-3 days

Freezer: 3 months (cake); up to 4 months (pie)

Now for the sweet stuff. Some pies are served cold, meaning you won’t really risk any germs by putting them back in the fridge. It’s actually leaving them out on the table that’s the real risk. Either way, you can refrigerate most desserts freely in their serving apparatus without too much concern — just be sure to eat them quickly. If freezing, seal them airtight to avoid forming water crystals.


[Recipe] This Thanksgiving Pizza Will Solve Your Leftovers Dilemma

Trying to figure out what to do with all those Thanksgiving leftovers can get boring. You can make a bunch of turkey sandwiches for the week like a chump, or you can upgrade your leftovers game with a pizza.

With this pizza, you’re essentially just mounting your crust with anything and everything you had for Thanksgiving, like cranberry sauce, turkey, stuffing and macaroni.

Check out the recipe below and step away from that turkey sandwich.


  • Flour
  • Pizza dough
  • Leftover Cranberry sauce
  • Leftover Mashed potatoes
  • Leftover Turkey
  • Leftover green beans
  • Leftover stuffing
  • Grated cheddar cheese


Just make a pizza. No? Not buying it?

Ok, well, you are, essentially, just making a pizza.

You can use the classic Pillsbury crust, or Boboli pre-made crust and start topping away.

Instead of the usual pizza sauce, you spread the cranberry sauce over the dough and follow it up with the mashed potatoes.

After that, just start cramming every square inch of the pie with your turkey, macaroni & cheese, green beans and stuffing.

You stick your pizza in the oven at 400 degrees for 18 minutes, or until the crust is golden brown, let it cool and munch away.

This orchestrated mess actually works and tastes bomb, trust me. It’s like a Thanksgiving Pieology pizza.

Bake away this weekend and enjoy!


11 Outrageous Friendsgiving Recipes That Will Wow Your Friends

Every so often, we hold a friendly competition among our network of Foodbeast friends and family. This year, we reached out to 11 of our favorite Instagram chefs for a Thanksgiving challenge.

The idea was to take Thanksgiving dishes and create something beastly out of it. For the challenge we invited @tymbussanich, @makesushi1, @TheJoshElkin, @mealsandreels, @thetipsytable, @new_wave_foodie, @jerseydanks, @missfoodieproblems, @grubfiend, @dudefoods, @thevulgarchef and @taesoon84.

Man, even looking at these is putting us in a food coma.


Leftover Apple Pie Cinnamon Roll

by @tymbussanich

A photo posted by foodbeast (@foodbeast) on

How To Make It

A video posted by Tym Bussanich (@tymbussanich) on


Turkey, Bacon, Cheese & Gravy poppers

by @makesushi1


A photo posted by foodbeast (@foodbeast) on

How To Make It

Thanksgiving Poppers! || #FoodbeastFrendsgiving

#FoodbeastFriendsgiving in full force. Get a load of these TURKEY, BACON, CHEESE & GRAVY poppers from Make Sushi! Show off your #foodbeast Thanksgiving leftover creations with us!

Posted by Foodbeast on Monday, November 23, 2015

Thanksgiving Waffle Sandwich

by @mealsandreels


A photo posted by foodbeast (@foodbeast) on

How To Make It

Thanksgiving Double Wafflewich || #FoodbeastFamily

Meals and Reels crushing the #FoodbeastFriendsgiving challenge, making a waffle sandwich with cranberry puree, mashed potatoes, stuffing, bacon, over-easy eggs, melted parmesan cheese and oven-baked turkey breast! #foodbeast

Posted by Foodbeast on Monday, November 23, 2015

Thanksgiving Burrito Bowl

by @taesoon84

How To Make It


A video posted by foodbeast (@foodbeast) on

Thanksgiving Sweet Potato


by @TheJoshElkin



A photo posted by foodbeast (@foodbeast) on


How To Make It

A sliced Hasselback sweet potato with candy bacon, streusel and topped with roasted marshmallows.

Stuffing Waffle Leftovers Sandwich

by @thetipsytable


A photo posted by foodbeast (@foodbeast) on

How To Make It



  A video posted by Brittany (@thetipsytable) on


Thanksgiving Log


by @new_wave_foodie



A photo posted by foodbeast (@foodbeast) on

How To Make It

Thanksgiving Log || #FoodbeastFriendsgiving

New Wave Foodie's contribution to #FoodbeastFriendsgiving is a THANKSGIVING Log! Cranberry roll, deep fried, wrapped with a ham and stuffing roll, deep fried again and wrapped with bacon. What are you making with your leftovers this week?

Posted by Foodbeast on Monday, November 23, 2015

Mt. Lefoverest

by @missfoodieproblems



A photo posted by foodbeast (@foodbeast) on

How To Make It


Jive Turkey Sliders

by @grubfiend


A photo posted by foodbeast (@foodbeast) on

How To Make It


  A video posted by GrubFiend (@grubfiend) on

Cranberry-stuffed Burgers With Stuffing Buns

by @thevulgarchef


A photo posted by foodbeast (@foodbeast) on

How To Make It


  A video posted by foodbeast (@foodbeast) on

Thanksgiving Biscuit Cone

by @dudefoods

A photo posted by foodbeast (@foodbeast) on

How To Make It

Thanksgiving Leftovers Cone! || #FOODBEASTFRIENDSGIVING brought the ULTIMATE fire this #FoodbeastFriendsgiving: A THANKSGIVING LEFTOVERS CONE! A biscuit cone packed with mashed potatoes, corn and turkey topped with gravy and a cranberry.#FOODBEAST!

Posted by Foodbeast on Monday, November 23, 2015


Upgrade Your Thanksgiving Leftovers With This Savory Pop-Tart

thanksgiving pop tart

If you host Thanksgiving and get to keep all the leftovers, you know it’s pretty much going to be your lunch for the next week.

If that sounds like your typical holiday song and dance, and are tired of making the same old Moistmaker sandwich, you can switch things up with this Pop-Tart recipe, courtesy of Perry Santanchote of Thrilliist.

Perry took the traditional turkey, stuffing, and gravy, put it inside some pie crust and topped it with cranberry sauce.

You’ll probably be more excited for this pastry than the actual Thanksgiving dinner.

Check out the full recipe on Thrillist and peep the quick video tutorial below:


Thanksgiving Leftovers Stuffed in a Biscuit Cone

leftovers cone

I know what you’re thinking. You’re sick of Thanksgiving leftovers after an entire weekend of trying to shove that dry turkey and stuffing down your throat without crying.

Our buddy Nick at Dude Foods was just as tired of these leftovers, except he ditched the turkey sandwich and stuffing-filled Tupperware, and instead made a Thanksgiving leftovers cone to jazz up his Thanksgiving remains.

With his leftover biscuit dough, he crafted a bread cone as the foundation of this leftover madness. Nick’s the kind of guy who has cone forms handy, as he frequently makes insane cone-based foods like the Chicken Pot Pie Cone and the Apple Pie Cone. So he wrapped the biscuit dough around the cone form and baked it upside down in the oven for 10 minutes.

After the cone was done baking, it was a matter of stuffing it with all the leftovers his little heart desired. Or whatever fit in the cone. He packed in the turkey, stuffing, mashed potatoes and gravy for a savory ice cream-like cone.

With Christmas coming up, maybe I’ll make Santa a chocolate chip cookie cone with milk inside so homie can take it to go.

H/T Dude Foods