30 Leftover Turkey Recipes: Transform Your Holiday Leftovers! -

I don’t know about you but I always buy too much food at Christmas. I hate the thought of there not being enough to go round so I tend to over compensate and buy too much! However, I hate food waste. Not only is it really bad for the environment but it’s also a complete waste of money too. For that reason, I always make sure I save any leftovers to either use again the next day or freeze for a quick and easy meal in the future. At Christmas, we always have turkey – I just don’t think it feels like Christmas without it! Inevitably, there are leftovers. I always package some up for family to take home but I also like to try out different leftover turkey recipes every year and I’m yet to find one that doesn’t taste delicious!

The same goes for Thanksgiving! There is always far too much food and we need to make the most of that! I actually think that leftovers often taste better than the original dish!

Why You’ll Love These Leftover Turkey Recipes

Delicious Variety: From hearty soups to savory casseroles, these recipes offer a wide range of flavors and textures. Whether you prefer something creamy, spicy, or tangy, there’s a dish that will satisfy your taste buds.
Quick and Easy: Most leftover turkey recipes are designed to be quick and straightforward. You won’t need to spend hours in the kitchen; in fact, many of these dishes can be whipped up in under 30 minutes.
Nutritious and Healthy: Turkey is a lean source of protein, and many leftover turkey recipes incorporate fresh vegetables, whole grains, and other healthy ingredients. It’s an excellent way to create balanced, nutritious meals.
Budget-Friendly: Using leftovers is an economical way to stretch your grocery budget. Instead of buying new ingredients, you can repurpose what you already have, making these recipes both budget-friendly and sustainable.
Perfect for Meal Prep: Leftover turkey recipes are ideal for meal prepping. You can prepare several meals in advance, saving you time and effort during busy weekdays. Simply store them in the fridge or freezer and reheat when needed.
Crowd-Pleasers: These recipes are great for feeding a crowd. Whether you’re hosting a post-holiday gathering or just feeding a hungry family, dishes like turkey pot pie or turkey enchiladas are sure to be a hit.
Creative and Fun: Get creative in the kitchen! Transforming your leftover turkey into something entirely new can be a fun and rewarding experience. It’s a chance to experiment with different cuisines and cooking techniques.
Reduce Food Waste: By using up your leftovers, you’re contributing to a more sustainable lifestyle. Reducing food waste is good for the environment and helps you make the most out of your holiday feast.
Comfort Food at Its Best: There’s something incredibly comforting about a warm, homemade meal. Leftover turkey recipes often fall into the category of comfort food, providing you with cozy, satisfying dishes that are perfect for the colder months.
Family-Friendly: These recipes are designed to appeal to both kids and adults. From turkey sliders to turkey noodle soup, there’s something for everyone, making it easier to please picky eaters.

So, don’t let that leftover turkey sit in the fridge any longer. Dive into these recipes and discover new, delicious ways to enjoy your holiday feast all over again!

30 Delicious Leftover Turkey Recipes

1. Turkey and Cranberry Quesadillas

These Turkey and Cranberry Quesadillas are a delightful fusion of flavors, combining the savory taste of leftover turkey with the sweet and tangy notes of cranberry sauce. Perfect for a quick lunch or dinner!

Number of Servings: 4

Ingredients

8 flour tortillas
2 cups leftover turkey, shredded
1 cup cranberry sauce
2 cups shredded cheddar cheese
2 tablespoons butter
1/4 cup chopped green onions (optional)
Sour cream and salsa for serving (optional)

Instructions

Heat a large skillet over medium heat and melt 1/2 tablespoon of butter.
Place one tortilla in the skillet and sprinkle 1/4 cup of shredded cheese evenly over the surface.
Add 1/2 cup of shredded turkey and 2 tablespoons of cranberry sauce on top of the cheese.
Sprinkle with chopped green onions if using.
Place another tortilla on top and press down gently.
Cook for 3-4 minutes, or until the bottom tortilla is golden brown and the cheese is melted.
Carefully flip the quesadilla and cook for another 3-4 minutes on the other side.
Remove from the skillet and repeat with the remaining ingredients.
Cut each quesadilla into wedges and serve with sour cream and salsa if desired.

2. Turkey and Vegetable Soup

This hearty Turkey and Vegetable Soup is a comforting way to use up leftover turkey. It’s packed with nutritious vegetables and makes for a warm, satisfying meal on a cold day.

Number of Servings: 6

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
3 carrots, sliced
3 celery stalks, sliced
1 zucchini, chopped
1 cup green beans, chopped
6 cups chicken or turkey broth
2 cups leftover turkey, shredded
1 can (14.5 oz) diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
1 cup frozen peas
2 cups fresh spinach

Instructions

Heat olive oil in a large pot over medium heat.
Add the onion and garlic, and sauté until softened, about 3 minutes.
Add the carrots, celery, zucchini, and green beans, and cook for another 5 minutes.
Pour in the broth and bring to a boil.
Reduce heat and add the shredded turkey, diced tomatoes, thyme, basil, salt, and pepper.
Simmer for 20 minutes, or until the vegetables are tender.
Stir in the frozen peas and spinach, and cook for another 5 minutes.
Adjust seasoning if necessary and serve hot.

3. Turkey Pot Pie

This Turkey Pot Pie is a classic comfort food dish that turns your leftover turkey into a creamy, savory filling encased in a buttery, flaky crust. It’s a family favorite that’s sure to please.

Number of Servings: 6

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 cups mixed vegetables (carrots, peas, corn)
2 cups leftover turkey, diced
1/4 cup flour
2 cups chicken or turkey broth
1 cup milk
1 teaspoon dried thyme
Salt and pepper to taste
1 package (2 sheets) refrigerated pie crusts
1 egg, beaten

Instructions

Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add the onion and garlic, and sauté until softened, about 3 minutes.
Stir in the mixed vegetables and cook for another 5 minutes.
Add the diced turkey and sprinkle the flour over the mixture, stirring to combine.
Slowly pour in the broth and milk, stirring constantly until the mixture thickens.
Add thyme, salt, and pepper, and cook for another 5 minutes.
Roll out one sheet of pie crust and fit it into a 9-inch pie dish.
Pour the turkey mixture into the pie crust.
Roll out the second sheet of pie crust and place it over the filling.
Trim and crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg.
Bake for 30-35 minutes, or until the crust is golden brown.
Let cool for 10 minutes before serving.

4. Turkey Tetrazzini

Turkey Tetrazzini is a creamy, comforting pasta bake that combines leftover turkey with mushrooms, peas, and a rich cheese sauce. It’s a perfect way to transform your leftovers into a gourmet meal.

Number of Servings: 6

Ingredients

12 oz spaghetti or fettuccine
1/4 cup butter
1 onion, chopped
2 garlic cloves, minced
8 oz mushrooms, sliced
1/4 cup flour
2 cups chicken or turkey broth
1 cup milk
1 cup heavy cream
2 cups leftover turkey, shredded
1 cup frozen peas
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 teaspoon dried thyme
Salt and pepper to taste
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley (optional)

Instructions

Preheat the oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
Add the mushrooms and cook until they release their juices and begin to brown, about 5 minutes.
Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1 minute.
Gradually whisk in the broth, milk, and cream, stirring constantly until the mixture thickens.
Add the shredded turkey, frozen peas, Parmesan cheese, mozzarella cheese, thyme, salt, and pepper. Stir until well combined.
Add the cooked pasta to the skillet and toss to coat with the sauce.
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the breadcrumbs evenly over the top.
Bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
Garnish with chopped fresh parsley if desired, and serve hot.

5. Turkey and Sweet Potato Hash

This Turkey and Sweet Potato Hash is a hearty and nutritious dish that combines leftover turkey with sweet potatoes, bell peppers, and spices. It’s perfect for breakfast, brunch, or even dinner!

Number of Servings: 4

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 large sweet potatoes, peeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups leftover turkey, diced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and pepper to taste
4 large eggs
Fresh cilantro for garnish (optional)

Instructions

Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic, and sauté until softened, about 3 minutes.
Add the diced sweet potatoes and cook for 10-12 minutes, or until they begin to soften.
Stir in the bell peppers and cook for another 5 minutes.
Add the diced turkey, smoked paprika, cumin, salt, and pepper. Cook for another 5 minutes, or until everything is heated through and the sweet potatoes are tender.
Make four wells in the hash mixture and crack an egg into each well.
Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
Garnish with fresh cilantro if desired, and serve hot.

6. Turkey and Avocado Salad

This Turkey and Avocado Salad is a light and refreshing way to enjoy leftover turkey. It’s packed with fresh vegetables, creamy avocado, and a zesty lime dressing.

Number of Servings: 4

Ingredients

4 cups mixed greens (such as romaine, spinach, and arugula)
2 cups leftover turkey, shredded
1 avocado, diced
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup crumbled feta cheese
1/4 cup chopped fresh cilantro
1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

In a large bowl, combine the mixed greens, shredded turkey, diced avocado, cherry tomatoes, cucumber, red onion, feta cheese, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper.
Pour the dressing over the salad and toss to coat evenly.
Serve immediately and enjoy the fresh flavors.

7. Turkey Enchiladas

Turkey Enchiladas are a flavorful and satisfying way to use up leftover turkey. These enchiladas are filled with turkey, cheese, and a rich enchilada sauce, making them a crowd-pleaser.

Number of Servings: 6

Ingredients

2 cups leftover turkey, shredded
2 cups shredded cheddar or Monterey Jack cheese
1 can (10 oz) enchilada sauce
1/2 cup sour cream
1 small onion, finely chopped
1 can (4 oz) diced green chilies
8 flour tortillas
1 tablespoon olive oil
Fresh cilantro, chopped (optional)

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, combine the shredded turkey, 1 cup of cheese, sour cream, chopped onion, and diced green chilies.
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
Place about 1/4 cup of the turkey mixture in the center of each tortilla and roll them up tightly.
Arrange the filled tortillas seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the top of the enchiladas.
Sprinkle the remaining cheese evenly over the top.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro if desired and serve hot.

8. Turkey and Spinach Stuffed Peppers

These Turkey and Spinach Stuffed Peppers are a healthy and delicious way to use leftover turkey. They’re packed with protein, veggies, and a blend of spices, making them a nutritious meal.

Number of Servings: 4

Ingredients

4 large bell peppers (any color)
2 cups leftover turkey, shredded
2 cups fresh spinach, chopped
1 cup cooked quinoa or rice
1/2 cup shredded mozzarella cheese
1/2 cup tomato sauce
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
Add the chopped spinach and cook until wilted, about 2 minutes.
In a large bowl, combine the shredded turkey, cooked quinoa or rice, sautéed spinach mixture, mozzarella cheese, tomato sauce, oregano, basil, salt, and pepper.
Stuff each bell pepper with the turkey mixture and place them in a baking dish.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through.
Serve hot and enjoy!

9. Turkey Curry

Turkey Curry is a flavorful and aromatic dish that transforms leftover turkey into an exotic meal. This curry is rich with spices and coconut milk, making it a comforting and delicious option.

Number of Servings: 4

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional)
1 can (14 oz) coconut milk
1 can (14.5 oz) diced tomatoes
2 cups leftover turkey, shredded
1 cup frozen peas
Salt and pepper to taste
Fresh cilantro, chopped (optional)
Cooked rice, for serving

Instructions

Heat the vegetable oil in a large pot over medium heat.
Add the onion and cook until softened, about 5 minutes.
Stir in the garlic and ginger, and cook for another 2 minutes.
Add the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
Pour in the coconut milk and diced tomatoes, and bring to a simmer.
Add the shredded turkey and frozen peas, and cook for 10-15 minutes, or until the sauce has thickened and the turkey is heated through.
Season with salt and pepper to taste.
Garnish with chopped cilantro if desired and serve over cooked rice.

10. Turkey Fried Rice

Turkey Fried Rice is a quick and easy dish that transforms your leftover turkey into a delightful meal. It’s packed with vegetables, scrambled eggs, and a savory soy sauce blend.

Number of Servings: 4

Ingredients

2 tablespoons vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 cup frozen mixed vegetables (peas, carrots, corn)
2 cups cold cooked rice
2 cups leftover turkey, diced
2 eggs, beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
2 green onions, chopped
Salt and pepper to taste

Instructions

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chopped onion and garlic, and sauté until softened, about 3 minutes.
Add the frozen mixed vegetables and cook until heated through, about 5 minutes.
Push the vegetables to one side of the skillet and add the remaining tablespoon of oil to the empty side.
Pour the beaten eggs into the empty side of the skillet and scramble until fully cooked.
Add the cold cooked rice and diced turkey to the skillet, mixing everything together.
Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir until well combined and heated through.
Season with salt and pepper to taste.
Garnish with chopped green onions and serve hot.

11. Turkey Shepherd’s Pie

Turkey Shepherd’s Pie is a comforting, hearty dish that uses leftover turkey in a savory filling topped with creamy mashed potatoes. It’s a complete meal in one dish.

Number of Servings: 6

Ingredients

2 cups leftover turkey, shredded
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 cups mixed vegetables (carrots, peas, corn)
1 cup turkey or chicken broth
1 tablespoon flour
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
Salt and pepper to taste
4 cups mashed potatoes (leftover or freshly made)
1/2 cup shredded cheddar cheese (optional)

Instructions

Preheat the oven to 400°F (200°C).
Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic, and sauté until softened, about 3 minutes.
Stir in the mixed vegetables and cook for another 5 minutes.
Add the shredded turkey and cook until heated through.
In a small bowl, whisk together the broth, flour, tomato paste, Worcestershire sauce, salt, and pepper.
Pour the broth mixture into the skillet and stir until the sauce thickens, about 5 minutes.
Transfer the turkey mixture to a greased 9×13-inch baking dish.
Spread the mashed potatoes evenly over the top of the turkey mixture.
Sprinkle with shredded cheddar cheese if using.
Bake for 20-25 minutes, or until the top is golden brown and the filling is bubbly.
Let cool for 10 minutes before serving.

12. Turkey Caesar Wraps

Turkey Caesar Wraps are a fresh and flavorful way to enjoy leftover turkey. These wraps are filled with turkey, crisp romaine lettuce, Parmesan cheese, and a creamy Caesar dressing.

Number of Servings: 4

Ingredients

4 large flour tortillas
2 cups leftover turkey, sliced or shredded
4 cups romaine lettuce, chopped
1/2 cup grated Parmesan cheese
1/2 cup Caesar dressing
1/4 cup croutons, crushed (optional)
Freshly ground black pepper to taste

Instructions

Lay the flour tortillas flat on a clean surface.
In a large bowl, combine the sliced or shredded turkey, chopped romaine lettuce, grated Parmesan cheese, and Caesar dressing.
Mix until the ingredients are well coated with the dressing.
Divide the turkey mixture evenly among the four tortillas, placing it in the center of each tortilla.
Sprinkle with crushed croutons if using and season with freshly ground black pepper.
Fold in the sides of each tortilla and then roll it up tightly from the bottom to the top.
Slice the wraps in half if desired and serve immediately.

13. Turkey and Black Bean Chili

Turkey and Black Bean Chili is a hearty and flavorful dish that combines leftover turkey with black beans, tomatoes, and a blend of spices. It’s perfect for a cozy meal on a chilly day.

Number of Servings: 6

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups leftover turkey, shredded
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
1 cup chicken or turkey broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
Fresh cilantro, chopped (optional)
Sour cream and shredded cheese for serving (optional)

Instructions

Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, and sauté until softened, about 3 minutes.
Add the red and green bell peppers and cook for another 5 minutes.
Stir in the shredded turkey, black beans, diced tomatoes, tomato paste, and broth.
Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir to combine.
Bring the chili to a simmer and cook for 20-30 minutes, stirring occasionally.
Adjust seasoning if necessary.
Garnish with chopped cilantro if desired, and serve with sour cream and shredded cheese.

14. Turkey Alfredo Pizza

Turkey Alfredo Pizza is a delicious and unique way to use leftover turkey. This pizza features a creamy Alfredo sauce, turkey, spinach, and mozzarella cheese, all baked on a crispy crust.

Number of Servings: 4

Ingredients

1 pre-made pizza crust or homemade pizza dough
1/2 cup Alfredo sauce
1 1/2 cups leftover turkey, shredded
1 cup fresh spinach leaves
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Red pepper flakes (optional)

Instructions

Preheat the oven to 450°F (230°C).
Place the pizza crust on a baking sheet or pizza stone.
Spread the Alfredo sauce evenly over the pizza crust.
Sprinkle half of the shredded mozzarella cheese over the sauce.
Arrange the shredded turkey and spinach leaves evenly over the cheese.
Sprinkle the remaining mozzarella cheese and grated Parmesan cheese on top.
Season with dried oregano, dried basil, and red pepper flakes if desired.
Bake for 10-12 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
Remove from the oven and let cool for a few minutes before slicing and serving.

15. Turkey and Broccoli Casserole

Turkey and Broccoli Casserole is a comforting and creamy dish that combines leftover turkey with broccoli, rice, and a rich cheese sauce. It’s a great way to enjoy a wholesome meal.

Number of Servings: 6

Ingredients

2 cups cooked rice
2 cups leftover turkey, diced
2 cups broccoli florets, steamed
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs
2 tablespoons melted butter

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, combine the cooked rice, diced turkey, steamed broccoli, cream of mushroom soup, mayonnaise, shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Transfer the mixture to a greased 9×13-inch baking dish.
In a small bowl, mix the breadcrumbs with the melted butter.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Let cool for a few minutes before serving.

16. Turkey and Brie Panini

Turkey and Brie Panini is a gourmet sandwich that combines leftover turkey with creamy Brie cheese and cranberry sauce, all grilled to perfection. It’s an elegant yet simple meal.

Number of Servings: 4

Ingredients

8 slices of sourdough or ciabatta bread
2 cups leftover turkey, sliced
8 oz Brie cheese, sliced
1/2 cup cranberry sauce
4 tablespoons butter, softened
Fresh arugula (optional)

Instructions

Preheat a panini press or a large skillet over medium heat.
Spread butter on one side of each slice of bread.
On the unbuttered side of 4 slices of bread, layer the sliced turkey, Brie cheese, and a spoonful of cranberry sauce. Add a handful of arugula if desired.
Top with the remaining slices of bread, buttered side out.
Place the sandwiches in the panini press or skillet. If using a skillet, press down with a heavy pan or spatula.
Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
Slice in half and serve immediately.

17. Turkey and Sweet Potato Skillet

Turkey and Sweet Potato Skillet is a wholesome and flavorful dish that combines leftover turkey with sweet potatoes, black beans, and spices. It’s a perfect one-pan meal.

Number of Servings: 4

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 large sweet potatoes, peeled and diced
1 red bell pepper, chopped
1 can (15 oz) black beans, drained and rinsed
2 cups leftover turkey, diced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
Fresh cilantro, chopped (optional)
Lime wedges for serving

Instructions

Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic, and sauté until softened, about 3 minutes.
Add the diced sweet potatoes and cook for 10-12 minutes, or until they begin to soften.
Stir in the red bell pepper and cook for another 5 minutes.
Add the black beans, diced turkey, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir to combine.
Cook for another 5-7 minutes, or until everything is heated through and the sweet potatoes are tender.
Garnish with chopped cilantro if desired, and serve with lime wedges.

18. Turkey and Pesto Pasta

Turkey and Pesto Pasta is a fresh and vibrant dish that combines leftover turkey with pasta, cherry tomatoes, and a rich pesto sauce. It’s a quick and delicious meal.

Number of Servings: 4

Ingredients

12 oz pasta (such as penne or fusilli)
2 cups leftover turkey, shredded
1 cup cherry tomatoes, halved
1/2 cup pesto sauce
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the shredded turkey and cook until heated through, about 3-4 minutes.
Add the cherry tomatoes and cook for another 2-3 minutes.
Stir in the cooked pasta and pesto sauce, mixing until everything is well coated.
Season with salt and pepper to taste.
Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves if desired.
Serve immediately.

19. Turkey and Quinoa Stuffed Acorn Squash

Turkey and Quinoa Stuffed Acorn Squash is a nutritious and flavorful dish that combines leftover turkey with quinoa, cranberries, and nuts, all baked in a roasted acorn squash.

Number of Servings: 4

Ingredients

2 acorn squashes, halved and seeded
2 tablespoons olive oil
Salt and pepper to taste
1 cup cooked quinoa
2 cups leftover turkey, diced
1/2 cup dried cranberries
1/4 cup chopped pecans or walnuts
1/4 cup crumbled feta cheese
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
Fresh parsley, chopped (optional)

Instructions

Preheat the oven to 400°F (200°C).
Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper.
Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes, or until tender.
In a large bowl, combine the cooked quinoa, diced turkey, dried cranberries, chopped nuts, crumbled feta cheese, dried thyme, ground cinnamon, salt, and pepper.
Remove the squash from the oven and carefully flip them over.
Fill each squash half with the turkey and quinoa mixture.
Return to the oven and bake for an additional 10-15 minutes, or until heated through.
Garnish with chopped fresh parsley if desired and serve hot.

20. Turkey and Spinach Frittata

Turkey and Spinach Frittata is a versatile and easy-to-make dish that combines leftover turkey with fresh spinach, eggs, and cheese. It’s perfect for breakfast, brunch, or dinner.

Number of Servings: 4

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
2 cups fresh spinach, chopped
2 cups leftover turkey, shredded
8 large eggs
1/4 cup milk
1/2 cup shredded cheddar or mozzarella cheese
Salt and pepper to taste
Fresh chives, chopped (optional)

Instructions

Preheat the oven to 375°F (190°C).
In a large, oven-safe skillet, heat the olive oil over medium heat.
Add the chopped onion and garlic, and sauté until softened, about 3 minutes.
Add the chopped spinach and cook until wilted, about 2 minutes.
Stir in the shredded turkey and cook until heated through.
In a large bowl, whisk together the eggs, milk, shredded cheese, salt, and pepper.
Pour the egg mixture over the turkey and spinach in the skillet, spreading it evenly.
Cook on the stovetop for 3-4 minutes, or until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and golden brown.
Garnish with chopped fresh chives if desired and serve hot.

21. Turkey and Avocado Tacos

Turkey and Avocado Tacos are a fresh and vibrant way to enjoy leftover turkey. These tacos are filled with turkey, creamy avocado, and a zesty lime slaw, making them a quick and delicious meal.

Number of Servings: 4

Ingredients

8 small corn or flour tortillas
2 cups leftover turkey, shredded
1 avocado, diced
1/2 cup sour cream
1 tablespoon lime juice
2 cups shredded cabbage or coleslaw mix
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste

Instructions

In a small bowl, combine the sour cream, lime juice, ground cumin, chili powder, salt, and pepper. Mix well.
In a large bowl, toss the shredded cabbage or coleslaw mix with the sour cream mixture until well coated.
Warm the tortillas in a dry skillet over medium heat or in the microwave.
Divide the shredded turkey evenly among the tortillas.
Top each taco with a spoonful of the lime slaw and diced avocado.
Garnish with chopped fresh cilantro.
Serve immediately and enjoy.

22. Turkey and Wild Rice Soup

Turkey and Wild Rice Soup is a hearty and comforting dish that combines leftover turkey with wild rice, vegetables, and a rich broth. It’s perfect for a cozy meal.

Number of Servings: 6

Ingredients

2 tablespoons butter
1 onion, chopped
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 cup wild rice, rinsed
6 cups chicken or turkey broth
2 cups leftover turkey, shredded
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
1 cup heavy cream (optional)
Fresh parsley, chopped (optional)

Instructions

In a large pot, melt the butter over medium heat.
Add the onion and garlic, and sauté until softened, about 3 minutes.
Add the carrots and celery, and cook for another 5 minutes.
Stir in the wild rice and cook for 1-2 minutes.
Pour in the broth and add the shredded turkey, dried thyme, dried rosemary, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the rice is tender.
If using, stir in the heavy cream and cook for another 5 minutes.
Remove the bay leaf and adjust seasoning if necessary.
Garnish with chopped fresh parsley if desired and serve hot.

23. Turkey and Apple Grilled Cheese

Turkey and Apple Grilled Cheese is a delicious twist on the classic sandwich. It combines leftover turkey with crisp apple slices, cheddar cheese, and a touch of Dijon mustard for a flavorful meal.

Number of Servings: 4

Ingredients

8 slices of sourdough bread
2 cups leftover turkey, sliced
1 apple, thinly sliced
8 slices of cheddar cheese
4 tablespoons butter, softened
2 tablespoons Dijon mustard
Fresh arugula (optional)

Instructions

Spread Dijon mustard on one side of each slice of bread.
Layer the sliced turkey, apple slices, and cheddar cheese on four slices of bread. Add a handful of arugula if desired.
Top with the remaining slices of bread, mustard side down.
Spread butter on the outside of each sandwich.
Heat a large skillet over medium heat and place the sandwiches in the skillet.
Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
Slice in half and serve immediately.

24. Turkey and Butternut Squash Risotto

Turkey and Butternut Squash Risotto is a creamy and flavorful dish that combines leftover turkey with roasted butternut squash and Parmesan cheese. It’s a comforting and elegant meal.

Number of Servings: 4

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup Arborio rice
1/2 cup white wine (optional)
4 cups chicken or turkey broth, warmed
2 cups butternut squash, peeled and diced
2 cups leftover turkey, diced
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste
Fresh sage or parsley, chopped (optional)

Instructions

Preheat the oven to 400°F (200°C).
Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
In a large pot, heat the remaining tablespoon of olive oil over medium heat.
Add the onion and garlic, and sauté until softened, about 3 minutes.
Stir in the Arborio rice and cook for 1-2 minutes, until the rice is lightly toasted.
Pour in the white wine (if using) and cook until it is mostly absorbed.
Add one ladleful of warm broth to the rice and stir until it is absorbed. Continue adding the broth one ladleful at a time, stirring constantly, until the rice is creamy and tender, about 18-20 minutes.
Stir in the roasted butternut squash, diced turkey, grated Parmesan cheese, and butter. Cook until everything is heated through.
Season with salt and pepper to taste.
Garnish with chopped fresh sage or parsley if desired and serve hot.

25. Turkey and Corn Chowder

Turkey and Corn Chowder is a creamy and hearty soup that combines leftover turkey with sweet corn, potatoes, and a touch of bacon. It’s a comforting and satisfying meal.

Number of Servings: 6

Ingredients

4 slices of bacon, chopped
1 onion, chopped
2 garlic cloves, minced
2 cups potatoes, peeled and diced
4 cups chicken or turkey broth
2 cups corn kernels (fresh, frozen, or canned)
2 cups leftover turkey, shredded
1 cup heavy cream
Salt and pepper to taste
Fresh thyme or parsley, chopped (optional)

Instructions

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
Add the chopped onion to the pot and sauté in the bacon fat until softened, about 3 minutes.
Stir in the minced garlic and cook for another 1-2 minutes.
Add the diced potatoes and broth, bringing the mixture to a boil.
Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the corn kernels and shredded turkey, and cook for another 5 minutes.
Add the heavy cream and cook until heated through.
Season with salt and pepper to taste.
Garnish with the crispy bacon and chopped fresh thyme or parsley if desired, and serve hot.

26. Turkey and Cranberry BBQ Flatbread

Turkey and Cranberry BBQ Flatbread is a sweet and savory dish that combines leftover turkey with cranberry sauce, barbecue sauce, and cheese on a crispy flatbread. It’s perfect for a quick and tasty meal.

Number of Servings: 4

Ingredients

2 pre-made flatbreads or naan
1/2 cup barbecue sauce
1/2 cup cranberry sauce
2 cups leftover turkey, shredded
1 cup shredded mozzarella cheese
1/4 cup red onion, thinly sliced
Fresh cilantro, chopped (optional)

Instructions

Preheat the oven to 425°F (220°C).
Place the flatbreads on a baking sheet.
In a small bowl, mix together the barbecue sauce and cranberry sauce.
Spread the sauce mixture evenly over the flatbreads.
Top with the shredded turkey, mozzarella cheese, and thinly sliced red onion.
Bake for 10-12 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro if desired.
Slice and serve immediately.

27. Turkey and Spinach Stuffed Mushrooms

Turkey and Spinach Stuffed Mushrooms are a delicious appetizer or side dish that combines leftover turkey with spinach, cream cheese, and herbs, all stuffed into mushroom caps and baked to perfection.

Number of Servings: 4

Ingredients

16 large button or cremini mushrooms, stems removed
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups fresh spinach, chopped
1 cup leftover turkey, finely chopped
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/2 teaspoon dried thyme
Salt and pepper to taste
1/4 cup breadcrumbs (optional)
Fresh parsley, chopped (optional)

Instructions

Preheat the oven to 375°F (190°C).
Brush the mushroom caps with olive oil and place them on a baking sheet.
In a large skillet, heat the remaining olive oil over medium heat.
Add the chopped onion and garlic, and sauté until softened, about 3 minutes.
Stir in the chopped spinach and cook until wilted, about 2 minutes.
Add the finely chopped turkey, cream cheese, grated Parmesan cheese, dried thyme, salt, and pepper. Mix until well combined and heated through.
Spoon the turkey and spinach mixture into the mushroom caps.
If using, sprinkle breadcrumbs over the stuffed mushrooms.
Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Garnish with chopped fresh parsley if desired and serve hot.

28. Turkey and Spinach Stuffed Shells

Turkey and Spinach Stuffed Shells are a comforting Italian-inspired dish that combines leftover turkey with spinach, ricotta, and marinara sauce, all baked to perfection.

Number of Servings: 6

Ingredients

20 jumbo pasta shells
2 cups leftover turkey, shredded
1 cup ricotta cheese
1 cup fresh spinach, chopped
1 egg, beaten
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 cups marinara sauce
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Fresh basil or parsley, chopped (optional)

Instructions

Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the shredded turkey, ricotta cheese, chopped spinach, beaten egg, 1/2 cup of shredded mozzarella cheese, grated Parmesan cheese, dried Italian seasoning, salt, and pepper. Mix until well combined.
Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
Stuff each cooked pasta shell with the turkey and spinach mixture and place them in the baking dish.
Pour the remaining marinara sauce over the stuffed shells.
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh basil or parsley if desired and serve hot.

29. Turkey and Sweet Potato Enchiladas

Turkey and Sweet Potato Enchiladas are a flavorful and unique twist on traditional enchiladas. This dish combines leftover turkey with roasted sweet potatoes, black beans, and enchilada sauce for a delicious meal.

Number of Servings: 6

Ingredients

2 cups leftover turkey, shredded
2 cups sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 cup shredded cheddar or Monterey Jack cheese
2 cups enchilada sauce
8 flour tortillas
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, chopped (optional)
Sour cream and salsa for serving (optional)

Instructions

Preheat the oven to 400°F (200°C).
Toss the diced sweet potatoes with olive oil, ground cumin, chili powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender.
Reduce the oven temperature to 375°F (190°C).
In a large bowl, combine the roasted sweet potatoes, shredded turkey, black beans, and 1 cup of shredded cheese.
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
Place about 1/4 cup of the turkey mixture in the center of each tortilla and roll them up tightly.
Arrange the filled tortillas seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the top of the enchiladas.
Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro if desired and serve with sour cream and salsa.

30. Turkey and Broccoli Stir-Fry

Turkey and Broccoli Stir-Fry is a quick and healthy dish that combines leftover turkey with fresh broccoli, bell peppers, and a savory stir-fry sauce. It’s perfect for a weeknight dinner.

Number of Servings: 4

Ingredients

2 tablespoons vegetable oil
1 onion, sliced
3 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cups broccoli florets
2 cups leftover turkey, sliced
1/4 cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 2 tablespoons water
Cooked rice or noodles for serving
Sesame seeds for garnish (optional)
Green onions, chopped (optional)

Instructions

In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the sliced onion and garlic, and sauté until fragrant, about 2 minutes.
Add the sliced bell peppers and broccoli florets, and stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Stir in the sliced turkey and cook until heated through.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and sesame oil.
Pour the sauce over the turkey and vegetables, and stir to coat evenly.
Add the cornstarch mixture and cook for another 1-2 minutes, or until the sauce thickens.
Serve the stir-fry over cooked rice or noodles.
Garnish with sesame seeds and chopped green onions if desired.

Leftover turkey doesn’t have to be a mundane repeat of your holiday meal. With these creative, delicious, and easy-to-make recipes, you can transform your leftovers into exciting new dishes that everyone will love. Not only will you be saving time and money, but you’ll also be contributing to a more sustainable lifestyle by reducing food waste. So go ahead, give these recipes a try, and make the most out of every bite of your holiday feast!