14 Chef-Approved Thanksgiving Leftover Storage Hacks

Nearly one in four Americans tosses perfectly good food simply because they dislike eating leftovers — a habit that can cost families up to $1,680 per year in wasted groceries. Leftovers are especially plentiful during the holiday season, and now that Thanksgiving has arrived, pinpointing the right food storage and reheating solutions is more important than ever. 

In an effort to avoid wasting food (and money) during the holidays, we tapped 13 professional chefs to learn their expert hacks for enjoying Thanksgiving leftovers for days to come. Read on to shop their picks from Rubbermaid, OXO, Souper Cubes, and more.

Chef-Recommended Thanksgiving Leftovers Storage Hacks

• Rubbermaid Brilliance Food Storage Containers, $24, originally $40
• Anova Culinary Vacuum Sealer, $69, originally $90
• OXO Good Grips Smart Seal Glass Containers, Set of 8, $64
• Souper Cubes 1-Cup Silicone Freezer Molds, $32, originally $40
• Caraway 13-Piece Food Storage Container Set, $224, originally $265

Rubbermaid Brilliance Food Storage Containers, Set of 7

“I’m all about containers that are stackable and easy to wash. I also like being able to see what’s inside; it sounds silly, but it makes a big difference when you’re looking into your fridge. I especially like Rubbermaid’s Brilliance Food Storage Container line. They’re easy to clean, come in a variety of sizes, and the plastic doesn’t fade or get cloudy. The rubber-sealed rim also keeps food fresh.” — Audrey Plant, co-founder, Winn Winn Cafe, Columbus, Ohio

Anova Culinary Vacuum Sealer

“My best advice for storing Thanksgiving leftovers is to invest in a small but powerful vacuum sealer. It’s the ultimate insurance policy against soggy stuffing and dried-out turkey. Vacuum sealing locks in moisture and flavor, and you can easily portion leftovers for freezing or reheating later. The goal here is to remove as much air as possible from the food so it stops the degrading process. I’ve owned a couple of sealers in the past, but now my go-to is the Anova vacuum sealer. It’s compact enough to keep on the counter, powerful enough for heavy holiday use, and it keeps my Thanksgiving flavors tasting like day one.” — George Duran, culinary contributor, Good Morning America

Glad Takeaway Containers, 25-Pack

“The best leftovers are the ones you don’t have to store. I always keep a pack of Glad Takeaways on hand for guests to take as much as they want home with them” — Mark Miller, director of food & beverage, The Industrialist Hotel

Rubbermaid Brilliance Glass Food Storage Containers, Set of 9

“My favorite in-house storage is Rubbermaid Brilliance glass storage containers. I have multiple sets and sizes to fit anything that might be left behind. In addition, the lids are airtight and leakproof. I love that I can easily reheat anything in the microwave or oven when I am invariably hungry a few hours later.” — Mark Miller

OXO Good Grips Smart Seal Glass Containers, Set of 8

“When it comes to Thanksgiving leftovers, my biggest rule is to treat them like they’re tomorrow’s meal, not scraps. Store everything in shallow, airtight containers so it cools quickly and evenly — no giant tubs of mashed potatoes or whole turkey legs stacked in a gallon bag. I’m a big fan of glass containers with locking lids because they don’t stain or hold odors, and you can go straight from fridge to reheat without transferring dishes.

For the turkey, I pull the meat from the bone before storing. This saves space and keeps it from drying out. Gravy and sauces go in smaller containers, with a piece of plastic wrap pressed directly against the surface to prevent that skin from forming. I recommend OXO Smart Seal glass containers, but you also can’t go wrong with the classic Pyrex.” — Mike Lopez, director of food & beverage and executive chef, Elm Street Cask & Kitchen, Hilton Garden Inn, Downtown Dallas

Souper Cubes 1-Cup Silicone Freezer Molds

“Portion gravy, soup, mashed potatoes, and stuffing into silicone cubes or muffin pans, then freeze. After, remove them and store them in zip-lock bags.” — Andretta Lawson, executive chef, Sheraton Houston Brookhollow

Vtopmart Glass Food Storage Containers

“Vtopmart glass food storage containers are my go-to for storing food in the fridge or freezer, and they come in various sizes and colors. The airtight seal helps to keep things fresh and last a little longer.” — Chef Josh Gadsden, executive chef, High Cotton, Charleston, South Carolina

Dipoo Deli Containers

“Classic kitchen quart and pint containers are a Thanksgiving lifesaver. They’re super affordable, so you can stock up without breaking the bank. Their sturdy, stackable design makes storing leftovers a breeze, and they’re perfect for portioning out turkey, stuffing, and gravy. Best of all, you can send guests home with their favorite dishes — no stress about getting your containers back. It’s a simple, practical way to share the holiday love.” — Zachary Chancey, executive chef, The Alida, Savannah, Georgia

Anova Culinary Precision Vacuum Sealer

“If you’ve got a vacuum sealer, even one of the smaller vac models a lot of home cooks use now, that’s the ultimate move. You’re removing air, locking in moisture, and buying yourself extra freshness. I’ll even add a little gravy or stock before sealing the turkey to keep it juicy. Leftovers last about three to four days in the fridge, but if you know you won’t get to them, vacuum-seal and freeze them in meal-sized portions. That way, when the craving hits a week later, you’ve got a ready-to-go feast without the risk.” — Jonas Favela, executive chef, Stock & Bond, Tellers, Oklahoma City

Cambro Food Storage Containers, Set of 10

“For us, the professional industry standard for storage is Cambro, which is a product I’ve been using since the early ‘80s. Outside of that, Rubbermaid (or anything with a sealable, non-spill lid) would be a good option. Sealable lids keep food fresh and keep smells from migrating into other foods.” — Bill Oliveri, executive pastry chef, Vast, Oklahoma City

Caraway 13-Piece Food Storage Container Set

“If you’re looking for something stylish to bring straight from fridge to table, Caraway’s ceramic and glass containers are fantastic. They’re pricier, but the quality and design make them worth it.” — Sergio Ledesma, executive chef, Hotel Van Zandt, Geraldine’s, Austin, Texas

E-far Stainless Steel Bento Box

“Stainless steel bento boxes are another favorite of mine. You can layer your food right inside and pop the whole thing straight into the oven.” — Rose Wilde, chef and owner, Red Bread, Los Angeles

Pyrex Pie Plate

“The best storage container I can think of is making a turkey pot pie with all the leftovers — Thanksgiving in a pie to warm up any time. Freeze it, and heat it up on a cold winter’s day. I’m old school, so I go for a Pyrex pie pan every time. You can either use a store-bought pie crust on top — just brush it with an egg wash so it holds, and cut three little slits in the top for steam — or use your stuffing as the pie top, and add lots of pepper and olive oil to the top. That’s actually my favorite because you don’t have to buy anything extra, and the texture is amazing once it’s baked. Cover with foil until the last 10 minutes, then remove the foil for that nice golden brown crunch.” — Amy Simpson, chef, Incline Village, Nevada

Skroam Glass Meal Prep Containers, 10-Pack

“I always reach for sturdy glass containers with tight-fitting lids to keep Thanksgiving leftovers tasting as fresh as the day they were cooked. They don’t hold onto food odors, are easy to stack, and go straight from fridge to oven when it’s time to reheat. Clear containers make it simple to spot what’s inside, so nothing gets lost or forgotten at the back of the fridge. You’ll save time, reduce food waste, and keep flavors at their best.” — Adam Gallagher, recipe creator and co-founder, Inspired Taste