Snacking on Thanksgiving leftovers is just as much an American tradition as a roast turkey dinner with all the classic trimmings. But it’s important to consume your leftovers carefully, to stay safe and avoid foodborne illness. After all, you don’t want to spend your long holiday weekend with food poisoning.

Generally speaking, leftovers can be stored safely in the fridge for three to four days. “After that, the risk of foodborne illness increases, because bacteria can start to grow,” says Zachary Cartwright, senior food scientist at Aqualab by Addium and a member of Institute of Food Technologists‘ Food Safety and Quality Management Division. “Thanksgiving leftovers can generally follow the same storage and handling guidelines, but there are some specific considerations to ensure food safety.”

Here’s what you need to know about how long Thanksgiving leftovers last in the fridge, courtesy of a food safety expert, plus tips for cooking and storing food to ensure it’s safe and flavorful until ‘to the last bite.

Thanksgiving Turkey

• Up to four days in the refrigerator
• Up to six months in the freezer

Your first instinct after a big Thanksgiving meal might be to hit the couch for a long nap. Just be sure to store those leftovers in the refrigerator first.

Cartwright recommends wrapping and storing food promptly after the meal is finished. Be sure to cut the meat from the turkey carcass within two hours of cooking. Pack cooked turkey in shallow airtight containers or wrap tightly in foil or plastic wrap before storing in the refrigerator for up to four days. Turkey can also be frozen for up to six months.

When it comes to making a sandwich with leftover turkey, don’t skip an important step. Cartwright recommends reheating meat to an internal temperature of 165 degrees Fahrenheit on the stovetop, in the oven or in the microwave before tasting. You will know that leftover turkey has gone bad and is no longer safe to eat if its texture is slimy, its smell is sour, or if the meat takes on a greenish or grayish tint.

Padding

• Up to four days in the refrigerator
• Up to a month in the freezer

Stuffing cooked inside the bird should be removed shortly after cooking. This will help it cool faster and keep it out of the danger zone – between 40 and 140 degrees Fahrenheit – in which spoilage bacteria can grow and multiply. Store leftovers in airtight glass or plastic containers in the refrigerator for up to four days, or freeze the stuffing for up to a month.

As with turkey, Cartwright recommends heating leftover stuffing to an internal temperature of 165 degrees Fahrenheit before gobbling it up. Use your air fryer reheat the stuffing so that it is crispy rather than soggy. Stuffing that has gone bad and is unsafe to eat will look wet and/or moldy or have an “unpleasant” smell.

Mashed potatoes

• Up to five days in the refrigerator
• Up to two months in the freezer

Mashed potatoes should be placed in shallow containers after cooking to allow the food to cool quickly. Follow the U.S. Food and Drug Administration guidelines:two hour rule” and avoid leaving mashed potatoes at room temperature for more than two hours after cooking. Store them in an airtight container in the refrigerator for up to five days or in the freezer for two months.

Adding a little milk, butter, or cream can help smooth out any lumpy leftover mashed potatoes after eating. reheat them in the microwave or on the stove. Avoid eating leftover mashed potatoes that have a watery consistency or smell sour or fermented – all signs of spoilage.

Cranberry sauce

• 10-14 days in the refrigerator
• Up to two months in the freezer

Cranberry sauce is an exception to the rule that Thanksgiving Leftovers should be consumed before the end of your long holiday weekend. Thanks to its high acidity and added sugar, cranberry sauce can last very well in your refrigerator for 10 to 14 days. It will keep for two months in the freezer.

Serve leftover cranberry sauce cold, at room temperature or slightly warmed. Watch out for visible mold. An alcoholic, fermented smell is another indicator that it is no longer safe to eat.

Pumpkin Pie

• Up to four days in the refrigerator
• Freeze after cooling

Cartwright notes that because pumpkin pie custard contains eggs and dairy, it should be refrigerated within two hours of baking or serving. Store leftover pie in the refrigerator for up to four days, wrapped tightly in foil or plastic wrap or sealed in an airtight container. You can freeze slices or whole pies as long as they are completely cooled. Wrap them twice in plastic wrap and foil, or store the foil-wrapped pie in a zip-top bag to protect it from freezer burn.

“A soggy, separated filling or any sign of mold means it should be thrown away,” says Cartwright.

You don’t have to reheat the pumpkin pie before serving, but there’s no harm in gently reheating it in the microwave if you want.

How to Tell if Thanksgiving Leftovers Have Gone Bad

No matter how long they’ve been in your refrigerator, it’s important to carefully inspect your Thanksgiving leftovers to avoid foodborne illness.

“A sour, rancid, or ‘unpleasant’ smell is a major red flag,” says Cartwright.

The same goes for visible discoloration or mold – fuzzy areas of green, gray or white – which can indicate spoiled food. Leftovers that have gone bad may have a slimy, sticky surface texture. Look for accumulations of liquid or watery layers in foods like mashed potatoes, macaroni and cheese, or green bean casserole – another sign of spoilage.

Finally, trust your senses. Foods that smell or taste funny or “off” should be thrown out or composted, but Cartwright advises against taste testing suspect items.

“When in doubt, throw it out,” he says. “If you’re not sure, it’s best to err on the side of caution.”

Tips for Storing Leftovers Safely

• Quickly cool large portions of cooked food. Divide the food into smaller, shallow containers to avoid the “danger zone.”

• Label and date the remains. Use tape and a permanent marker, or write dates directly on plastic or glass containers with a grease pencil.

• Do not stack containers in the refrigerator. Instead, spread them out to allow for good air circulation, which will help foods cool to safe temperatures more quickly.

• The freezer is your friend. “If you won’t eat leftovers within three or four days, consider freezing them,” says Cartwright. “Frozen foods can last much longer, usually several months. Always check for freezer burn or unpleasant odors after thawing.”

• Reheat to 165. Unless foods can be eaten cold or at room temperature, such as cranberry sauce and pumpkin pie, always reheat cooked leftovers to an internal temperature of 165 degrees Fahrenheit to kill any spoilage microbes that may be present.

• Trust your nose. “If reheated foods don’t smell good or develop a fresh, appetizing aroma, throw them away,” says Cartwright.