20 Delicious Cooked Turkey Recipes for Leftovers

After the holiday feast, that mountain of leftover turkey can feel overwhelming—but it’s actually a golden opportunity! Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal twists, we’ve gathered 20 delicious recipes to transform your leftovers into something truly special. Let’s dive in and give that turkey a delicious second act!

Turkey and Cranberry Panini

Perfect for using up those Thanksgiving leftovers or just craving that classic flavor combo any time of year. You’re going to love how this turkey and cranberry panini comes together with minimal effort for maximum cozy vibes. It’s basically a hug in sandwich form.

Ingredients

• 2 slices of your favorite bread (sourdough works great!)
• a couple of slices of cooked turkey
• a generous smear of cranberry sauce
• a handful of fresh spinach leaves
• a few thin slices of provolone cheese
• a tablespoon of butter, softened

Instructions

1. Spread the softened butter evenly on one side of each bread slice.
2. Place one bread slice, buttered-side down, in your panini press or skillet.
3. Layer the provolone cheese, turkey slices, cranberry sauce, and fresh spinach on the bread in the press.
4. Top with the second bread slice, buttered-side facing up.
5. Close the panini press and cook at 375°F for 4-5 minutes, until the bread is golden brown and crispy. (Tip: If using a skillet, press down with a spatula and cook for 3-4 minutes per side over medium heat.)
6. Check that the cheese is fully melted and bubbly by carefully lifting the top bread with a spatula.
7. Remove the panini from the press using tongs and place it on a cutting board. (Tip: Let it rest for 1 minute before cutting to prevent the fillings from squeezing out.)
8. Cut the panini in half diagonally with a sharp serrated knife. (Tip: This makes it easier to dip and eat!)

Crunchy on the outside and wonderfully gooey inside, this panini balances savory turkey with sweet-tart cranberry in every bite. Try serving it with a side of warm soup for dipping, or slice it into smaller pieces for a perfect game-day appetizer that’ll disappear fast.

Creamy Turkey and Wild Rice Soup

Perfect for those chilly evenings when you want something comforting but not too heavy, this creamy turkey and wild rice soup comes together with minimal fuss. You’ll love how the tender turkey and nutty wild rice create such a satisfying bowlful that feels both wholesome and indulgent.

Ingredients

• 1 tablespoon of olive oil
• 1 chopped yellow onion
• 2 minced garlic cloves
• 2 chopped carrots
• 2 chopped celery stalks
• 1 cup of wild rice
• 4 cups of chicken broth
• 2 cups of shredded cooked turkey
• 1 cup of heavy cream
• a couple of fresh thyme sprigs
• salt and black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
2. Add 1 chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 chopped carrots and 2 chopped celery stalks, cooking for 5 more minutes until slightly softened.
5. Tip: Sautéing the veggies first builds a flavorful base, so don’t rush this step.
6. Pour in 1 cup of wild rice and 4 cups of chicken broth, then add a couple of fresh thyme sprigs.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and has split open.
8. Stir in 2 cups of shredded cooked turkey and 1 cup of heavy cream.
9. Tip: For extra creaminess, warm the cream slightly before adding to prevent curdling.
10. Simmer uncovered for 10 minutes, stirring occasionally, until the soup thickens slightly.
11. Season with salt and black pepper, starting with 1 teaspoon of salt and ½ teaspoon of pepper, then adjust as needed.
12. Tip: Taste and season in stages—the broth and turkey may already have salt, so go easy at first.
13. Remove the thyme sprigs before serving.

Just imagine that velvety broth hugging each grain of wild rice, with tender turkey shreds in every spoonful. It’s hearty without feeling heavy, and the carrots add a subtle sweetness that balances the savory notes. Try topping it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick—it’s fantastic with crusty bread for dipping.

Turkey Tetrazzini with Mushrooms

Brace yourself for the ultimate comfort food upgrade! This creamy turkey tetrazzini with mushrooms is the perfect way to use up leftover holiday turkey or just treat yourself to something cozy. You’re going to love how the earthy mushrooms and tender pasta come together in that rich, cheesy sauce.

Ingredients

– About 8 ounces of spaghetti, broken in half
– A couple tablespoons of olive oil
– One medium onion, chopped
– Two cloves of garlic, minced
– 8 ounces of sliced cremini mushrooms
– A quarter cup of all-purpose flour
– Two cups of chicken broth
– One cup of heavy cream
– Two cups of shredded cooked turkey
– Half a cup of grated Parmesan cheese
– A cup of shredded mozzarella cheese
– A tablespoon of fresh parsley, chopped
– Salt and black pepper to season

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the broken spaghetti in a large pot of salted boiling water for 8-10 minutes until al dente, then drain. Tip: Reserve a splash of pasta water to adjust sauce consistency later if needed.
3. Heat olive oil in a large skillet over medium heat and sauté the chopped onion for 3-4 minutes until softened.
4. Add the minced garlic and sliced mushrooms to the skillet, cooking for 5-7 minutes until the mushrooms are golden and any liquid has evaporated.
5. Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly to form a paste.
6. Gradually whisk in the chicken broth until smooth, then stir in the heavy cream.
7. Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.
8. Remove the skillet from heat and stir in the shredded turkey, Parmesan cheese, and cooked spaghetti.
9. Season with salt and black pepper, then transfer everything to the prepared baking dish.
10. Top evenly with the shredded mozzarella cheese. Tip: For extra browning, place the dish on the upper oven rack during baking.
11. Bake for 20-25 minutes until the cheese is melted and bubbly with golden spots.
12. Let it rest for 5 minutes before serving. Tip: Resting allows the sauce to thicken and makes serving cleaner.
13. Sprinkle with fresh chopped parsley before serving.

Nothing beats digging into that creamy, cheesy pasta with tender turkey and earthy mushrooms. The top gets beautifully golden while the inside stays wonderfully saucy. Try serving it with a simple green salad for the perfect cozy dinner that feels both fancy and completely approachable.

Turkey Pot Pie with Flaky Crust

Nothing says comfort food quite like a homemade turkey pot pie. You’ll love how the flaky crust gives way to that creamy, savory filling packed with tender turkey and veggies. It’s the perfect way to use up leftover turkey or just treat yourself to some serious coziness.

Ingredients

• About 2 cups of cooked turkey, shredded or chopped
• A couple of carrots, diced
• A couple of celery stalks, chopped
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 3 tablespoons of butter
• 1/3 cup of all-purpose flour
• 2 cups of chicken broth
• A splash of heavy cream (about 1/2 cup)
• 1 cup of frozen peas
• 1 teaspoon of dried thyme
• Salt and black pepper to season
• 1 package of store-bought pie crust (or your favorite homemade recipe for top and bottom)
• 1 egg, beaten (for that golden crust)

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for baking.
2. Melt 3 tablespoons of butter in a large skillet over medium heat.
3. Sauté the diced onion, carrots, and celery in the butter for about 8 minutes, until they start to soften.
4. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
5. Sprinkle 1/3 cup of all-purpose flour over the veggies and stir constantly for 2 minutes to cook out the raw flour taste.
6. Gradually pour in 2 cups of chicken broth while stirring to avoid lumps.
7. Add the shredded turkey, frozen peas, 1 teaspoon of dried thyme, and a good pinch of salt and black pepper.
8. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until it thickens slightly.
9. Stir in the splash of heavy cream and remove the skillet from the heat.
10. Roll out one pie crust and press it into the bottom of a 9-inch pie dish.
11. Tip: Prick the bottom crust with a fork a few times to prevent it from puffing up during baking.
12. Spoon the turkey filling evenly into the crust-lined pie dish.
13. Top with the second pie crust, crimping the edges with your fingers or a fork to seal.
14. Cut a few small slits in the top crust to allow steam to escape.
15. Brush the top crust with the beaten egg for a shiny, golden finish.
16. Tip: Place the pie dish on a baking sheet to catch any drips and make it easier to handle.
17. Bake at 400°F (200°C) for 30-35 minutes, until the crust is golden brown and the filling is bubbly.
18. Tip: Let the pie rest for 10-15 minutes after baking so the filling sets and it’s easier to slice.

Perfectly golden and flaky, this pot pie delivers a creamy, savory filling that’s packed with tender turkey and veggies. Serve it with a simple green salad to balance the richness, or enjoy it straight from the dish for the ultimate comfort meal.

Turkey and Stuffing Casserole

Unbelievably cozy and perfect for using up those Thanksgiving leftovers, this turkey and stuffing casserole comes together in no time. You’ll love how it transforms simple ingredients into the ultimate comfort food that feels like a warm hug on a plate.

Ingredients

– 3 cups of shredded cooked turkey
– 4 cups of prepared stuffing
– 1 can of cream of mushroom soup
– 1/2 cup of chicken broth
– 1/2 cup of sour cream
– A couple of tablespoons of melted butter
– A generous handful of crispy fried onions

Instructions

1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Spread the 4 cups of prepared stuffing evenly across the bottom of the baking dish.
3. In a medium bowl, mix together the 3 cups of shredded cooked turkey, 1 can of cream of mushroom soup, 1/2 cup of chicken broth, and 1/2 cup of sour cream until well combined.
4. Pour the turkey mixture over the stuffing layer and spread it evenly with a spatula.
5. Drizzle the couple of tablespoons of melted butter over the top of the casserole.
6. Sprinkle that generous handful of crispy fried onions evenly across the surface.
7. Bake at 375°F for 25-30 minutes, until the edges are bubbly and the top is golden brown.
8. Let the casserole rest for 5 minutes before serving to allow the layers to set properly.

Perfectly creamy with that satisfying crunch from the fried onions, this casserole delivers all the classic Thanksgiving flavors in every bite. Try serving it with a simple green salad or cranberry sauce on the side for a complete meal that’ll have everyone asking for seconds.

Spicy Turkey Enchiladas

Now, if you’re craving something comforting but with a little kick, these spicy turkey enchiladas are your answer. They’re perfect for a cozy weeknight dinner when you want something satisfying without too much fuss. You’ll love how the flavors come together in every cheesy, spicy bite.

Ingredients

– 1 pound of ground turkey
– A couple of cups of shredded Monterey Jack cheese
– About 8 corn tortillas
– A can of red enchilada sauce
– A diced yellow onion
– A couple of minced garlic cloves
– A tablespoon of olive oil
– A teaspoon of chili powder
– Half a teaspoon of cumin
– A pinch of salt
– A splash of water

Instructions

1. Preheat your oven to 375°F.
2. Heat a tablespoon of olive oil in a large skillet over medium heat.
3. Add the diced yellow onion and cook for about 5 minutes, until it’s soft and translucent.
4. Stir in the minced garlic cloves and cook for 1 more minute, just until fragrant.
5. Add the ground turkey to the skillet, breaking it up with a spoon as it cooks.
6. Sprinkle in the chili powder, cumin, and a pinch of salt, mixing everything well.
7. Cook the turkey for 8-10 minutes, until it’s no longer pink and fully browned.
8. Pour in a splash of water to deglaze the pan, scraping up any browned bits for extra flavor.
9. Warm the corn tortillas in the microwave for 30 seconds to make them pliable and prevent cracking.
10. Spread a thin layer of red enchilada sauce on the bottom of a 9×13 inch baking dish.
11. Fill each tortilla with a scoop of the turkey mixture and a sprinkle of shredded Monterey Jack cheese.
12. Roll up the tortillas tightly and place them seam-side down in the baking dish.
13. Pour the remaining red enchilada sauce evenly over the top of the rolled tortillas.
14. Sprinkle the rest of the shredded Monterey Jack cheese over the sauce.
15. Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
16. Let the enchiladas rest for 5 minutes after baking to set up nicely for serving.

Deliciously cheesy and packed with a gentle heat, these enchiladas have a tender texture that holds up to the saucy topping. Serve them with a side of cool sour cream or sliced avocado to balance the spice, or crumble some tortilla chips on top for an extra crunch.

Turkey and Avocado Salad Wraps

Just when you need a quick, satisfying lunch that won’t weigh you down, these turkey and avocado salad wraps come to the rescue. They’re packed with fresh flavors and come together in minutes, making them perfect for busy days when you want something healthy and delicious without the fuss.

Ingredients

– 2 cups of cooked turkey, shredded or chopped
– 1 large avocado, perfectly ripe
– 1/4 cup of plain Greek yogurt
– A big squeeze of fresh lime juice (about 1 tbsp)
– A couple of tablespoons of finely chopped red onion
– A handful of fresh cilantro, chopped
– A pinch of salt and a few cracks of black pepper
– 4 large flour tortillas

Instructions

1. Place the cooked turkey in a medium mixing bowl.
2. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the turkey.
3. Add the Greek yogurt, lime juice, chopped red onion, and chopped cilantro to the bowl.
4. Mash everything together with a fork until the avocado is creamy but some chunks remain for texture.
5. Season the mixture with a pinch of salt and a few cracks of black pepper, then stir to combine evenly.
6. Lay a flour tortilla flat on a clean surface.
7. Spoon one-quarter of the turkey and avocado mixture onto the center of the tortilla.
8. Fold the bottom edge of the tortilla up over the filling, then fold in the sides, and roll tightly away from you to form a wrap.
9. Repeat steps 6–8 with the remaining tortillas and filling.
10. Serve immediately, or wrap each tightly in parchment paper if packing for later to keep them fresh.

These wraps are wonderfully creamy from the avocado and yogurt, with a bright zing from the lime that cuts through the richness. The tender turkey and fresh cilantro make each bite satisfying and light—perfect for lunch on the go or a quick dinner with a side of crunchy veggie sticks.

Turkey and Sweet Potato Hash

Hearty and perfect for using up holiday leftovers, this turkey and sweet potato hash brings cozy comfort to your breakfast table. You’ll love how the sweet potatoes caramelize while the turkey gets crispy edges—it’s a complete meal in one skillet that feels both nourishing and indulgent.

Turkey and Broccoli Alfredo Pasta

Zipping through your weeknight dinner rotation? This creamy turkey and broccoli Alfredo pasta is about to become your new go-to. It’s cozy, quick, and perfect for using up leftover turkey or grabbing a rotisserie chicken from the store. You’ll love how the rich sauce clings to every noodle.

Ingredients

– 8 ounces of fettuccine pasta
– 1 pound of cooked turkey, shredded or chopped
– 2 cups of broccoli florets
– 2 tablespoons of butter
– 2 minced garlic cloves
– 1 cup of heavy cream
– 1 cup of grated Parmesan cheese
– A pinch of salt
– A pinch of black pepper
– A splash of olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. Drain the pasta, reserving 1/2 cup of the starchy pasta water for later.
4. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat.
5. Add the broccoli florets and sauté for 5–7 minutes until bright green and tender-crisp.
6. Push the broccoli to one side of the skillet and add the butter to the empty space.
7. Once the butter melts, add the minced garlic and cook for 1 minute until fragrant (don’t let it brown!).
8. Stir in the shredded turkey and cook for 2–3 minutes until warmed through.
9. Pour in the heavy cream and bring to a gentle simmer over medium-low heat.
10. Gradually sprinkle in the Parmesan cheese, stirring constantly until the sauce is smooth and creamy.
11. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
12. Add the drained pasta to the skillet and toss everything together until well coated.
13. Season with a pinch of salt and black pepper, then remove from heat.
14. Let it rest for 2 minutes so the flavors meld. Evenly creamy, this dish balances the tender turkey and crisp-tender broccoli with a velvety, garlicky Parmesan sauce. Try serving it with a sprinkle of extra cheese and crusty bread for dipping into that luxurious sauce.

BBQ Turkey Sliders with Coleslaw

BBQ Turkey Sliders with Coleslaw

Brace yourself for the easiest game-day snack that’ll have everyone asking for the recipe. These little BBQ turkey sliders come together in no time, and that crunchy coleslaw on top? Pure magic. You’re about to be the hero of any gathering.

Ingredients

For the sliders:
– 1 pound of ground turkey
– 1/2 cup of your favorite BBQ sauce
– 1 tablespoon of olive oil
– a pinch of salt and black pepper
– 8 small slider buns

For the coleslaw:
– 2 cups of shredded cabbage mix
– 1/4 cup of mayonnaise
– a splash of apple cider vinegar (about 1 tablespoon)
– a teaspoon of sugar
– a pinch of salt

Instructions

1. In a medium bowl, combine the shredded cabbage, mayonnaise, apple cider vinegar, sugar, and a pinch of salt for the coleslaw.
2. Toss everything together until the cabbage is evenly coated, then refrigerate the coleslaw while you prepare the sliders—this helps it crisp up.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the ground turkey to the skillet, breaking it up with a spatula into small crumbles.
5. Cook the turkey for 6–8 minutes, stirring occasionally, until it’s no longer pink and starts to brown slightly.
6. Drain any excess liquid from the skillet to keep the sliders from getting soggy.
7. Stir in 1/2 cup of BBQ sauce and a pinch of salt and black pepper, then simmer for 2–3 minutes until the sauce thickens and coats the turkey.
8. Split the slider buns and lightly toast them in a toaster or under the broiler for 1–2 minutes until golden—this prevents them from getting mushy.
9. Spoon the BBQ turkey mixture onto the bottom halves of the toasted buns.
10. Top each slider with a generous scoop of the chilled coleslaw, then place the bun tops over the coleslaw.
11. Serve the sliders immediately while the buns are still warm and the coleslaw is crisp.

Velvety BBQ turkey meets that cool, crunchy slaw in every bite—it’s a texture party you won’t want to miss. Try stacking them on a platter with extra BBQ sauce for dipping, or pack them for a picnic where the flavors really shine. Honestly, they’re so good you might just skip the main course.

Turkey and Spinach Stuffed Shells

Sometimes you just need that cozy, comforting meal that feels like a warm hug. These turkey and spinach stuffed shells are exactly that—a delicious, satisfying dinner that’s perfect for busy weeknights or when you’re feeding a crowd. You’re going to love how simple they are to put together, and they’re always a hit with everyone at the table.

Ingredients

• a box of jumbo pasta shells
• a pound of ground turkey
• a couple of cups of fresh spinach
• a container of ricotta cheese
• a cup of shredded mozzarella cheese
• a half cup of grated Parmesan cheese
• a jar of your favorite marinara sauce
• a splash of olive oil
• a couple of cloves of garlic, minced
• a pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the jumbo pasta shells and cook for 9 minutes until they’re just al dente—this helps them hold their shape when stuffing.
4. Drain the shells carefully and rinse them with cool water to stop the cooking process.
5. Heat a splash of olive oil in a large skillet over medium heat.
6. Add the ground turkey and cook for 6-8 minutes, breaking it up with a spoon until it’s no longer pink.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the fresh spinach and cook for 2-3 minutes until it’s wilted down.
9. Remove the skillet from the heat and let the mixture cool slightly.
10. In a medium bowl, combine the ricotta, half of the mozzarella, and the Parmesan cheese.
11. Mix in the cooled turkey and spinach mixture until everything is well combined.
12. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
13. Carefully stuff each pasta shell with a heaping tablespoon of the filling—don’t overfill or they might burst open while baking.
14. Arrange the stuffed shells in a single layer in the baking dish.
15. Pour the remaining marinara sauce evenly over the top of the shells.
16. Sprinkle the rest of the mozzarella cheese over the sauce.
17. Cover the dish tightly with foil and bake for 25 minutes.
18. Remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly golden.
19. Let the stuffed shells rest for 5 minutes before serving—this helps them set up and makes them easier to serve.

Ultimate comfort food alert! These shells come out creamy and rich, with the turkey and spinach adding a savory depth that pairs perfectly with the tangy marinara. Try serving them with a simple side salad and some garlic bread for a complete meal that’ll have everyone asking for seconds.

Turkey and Corn Chowder

A warm bowl of turkey and corn chowder is just what you need when the weather turns chilly. It’s creamy, comforting, and comes together with simple ingredients you probably already have on hand. Perfect for using up leftover turkey or just craving something cozy.

Ingredients

– A couple tablespoons of butter
– One diced onion
– Two minced garlic cloves
– A couple cups of diced cooked turkey
– About three cups of corn (fresh or frozen works)
– Four cups of chicken broth
– One cup of heavy cream
– A couple of diced potatoes
– A splash of olive oil
– Salt and pepper

Instructions

1. Heat a splash of olive oil and the butter in a large pot over medium heat until the butter melts.
2. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it turns translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
4. Tip: For extra flavor, you can sauté a bit of chopped celery with the onions if you have some on hand.
5. Pour in the chicken broth and add the diced potatoes, then bring to a boil.
6. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes until the potatoes are fork-tender.
7. Add the corn and diced cooked turkey, and simmer for another 5 minutes to heat through.
8. Stir in the heavy cream and season with salt and pepper to your liking.
9. Tip: If you prefer a thicker chowder, mash a few potato pieces against the side of the pot with a spoon.
10. Let it simmer gently for 3–4 minutes without boiling to avoid curdling the cream.
11. Tip: For a fresh finish, sprinkle with chopped parsley or a squeeze of lime before serving.
12. Ladle the chowder into bowls and enjoy it hot.

Fresh from the pot, this chowder is wonderfully creamy with tender chunks of turkey and sweet corn in every spoonful. The potatoes add just the right heartiness, making it a meal on its own. Try serving it with crusty bread for dipping or topping with crispy bacon bits for a smoky twist.

Turkey and Black Bean Quesadillas

Busy weeknights call for something quick, satisfying, and packed with flavor. You’re going to love these turkey and black bean quesadillas—they come together in a flash and are perfect for a no-fuss dinner.

Ingredients

• 1 pound of ground turkey
• 1 can of black beans, rinsed and drained
• 1 cup of shredded Monterey Jack cheese
• 4 large flour tortillas
• 1 tablespoon of olive oil
• 1 teaspoon of chili powder
• 1/2 teaspoon of cumin
• A pinch of salt
• A couple of tablespoons of water

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers.
2. Add 1 pound of ground turkey to the hot skillet, breaking it up with a spatula as it cooks.
3. Cook the turkey for 5-7 minutes, stirring occasionally, until it’s no longer pink and is lightly browned.
4. Sprinkle in 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and a pinch of salt, stirring to coat the turkey evenly.
5. Pour in a couple of tablespoons of water to deglaze the pan, scraping up any browned bits from the bottom—this adds extra flavor to the filling.
6. Stir in 1 can of rinsed and drained black beans and cook for 2 more minutes until everything is heated through.
7. Remove the skillet from the heat and transfer the turkey and bean mixture to a bowl.
8. Wipe the skillet clean with a paper towel and return it to medium heat.
9. Place one flour tortilla in the skillet and sprinkle 1/4 cup of shredded Monterey Jack cheese evenly over half of it.
10. Spoon one-quarter of the turkey and bean mixture over the cheese, then fold the other half of the tortilla over the filling.
11. Cook the quesadilla for 2-3 minutes per side, pressing down gently with the spatula, until the tortilla is golden brown and crispy and the cheese is fully melted.
12. Repeat steps 9-11 with the remaining tortillas, cheese, and filling to make three more quesadillas.

Absolutely delicious! The crispy tortilla gives way to a savory, slightly spicy filling that’s hearty from the turkey and creamy from the melted cheese. For a fun twist, slice them into wedges and serve with a dollop of Greek yogurt or a side of fresh salsa for dipping—it’s a crowd-pleaser every time.

Turkey and Wild Rice Stuffed Peppers

Finally, you’ve found a cozy, comforting dinner that’s as easy to make as it is delicious. These turkey and wild rice stuffed peppers are perfect for a busy weeknight but feel special enough for company. You’ll love how the flavors meld together in every bite.

Ingredients

– 4 large bell peppers (any color you like)
– 1 pound ground turkey
– 1 cup cooked wild rice
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 2 tablespoons olive oil
– A splash of Worcestershire sauce
– A couple of teaspoons of dried oregano
– Salt and pepper to season

Instructions

1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. Heat olive oil in a large skillet over medium heat.
4. Add the chopped onion and cook for about 5 minutes, until softened.
5. Stir in the minced garlic and cook for 1 more minute until fragrant.
6. Add the ground turkey to the skillet, breaking it up with a spoon.
7. Cook the turkey for 6-8 minutes until no longer pink.
8. Tip: If there’s excess liquid, drain it off for a better texture.
9. Stir in the cooked wild rice, marinara sauce, Worcestershire sauce, oregano, salt, and pepper.
10. Let the mixture simmer for 3-4 minutes to blend the flavors.
11. Spoon the turkey and rice filling evenly into the bell pepper halves.
12. Place the stuffed peppers in a baking dish.
13. Cover the dish with foil and bake for 25 minutes.
14. Tip: Covering with foil helps steam the peppers so they become tender.
15. Remove the foil and sprinkle the shredded mozzarella cheese over the peppers.
16. Bake uncovered for another 10 minutes, until the cheese is melted and bubbly.
17. Tip: For a golden top, broil for the last 1-2 minutes, watching closely.
18. Let the peppers rest for 5 minutes before serving. Buttery wild rice and savory turkey create a hearty, satisfying filling, while the peppers soften just enough to hold their shape. Try serving them with a simple green salad or a dollop of Greek yogurt for a fresh contrast.

Turkey and Mushroom Risotto

Brace yourself for the coziest bowl of comfort food you’ll make all season. This turkey and mushroom risotto is that perfect weeknight dinner that feels fancy but comes together with ingredients you probably already have. You’re going to love how creamy it gets without any actual cream!

Ingredients

– About a pound of ground turkey
– A couple cups of sliced cremini mushrooms
– One finely chopped yellow onion
– A couple cloves of minced garlic
– 1 ½ cups of Arborio rice
– About 4 cups of warm chicken broth
– A good splash of dry white wine
– A couple tablespoons of olive oil
– A big handful of grated Parmesan cheese
– A couple tablespoons of butter
– Salt and freshly ground black pepper
– A small handful of chopped fresh parsley

Instructions

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
2. Add the ground turkey and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
3. Transfer the cooked turkey to a plate, leaving any drippings in the pot.
4. Add the sliced mushrooms to the same pot and cook for 6-8 minutes until they’ve released their liquid and turned golden brown.
5. Stir in the chopped onion and cook for 3-4 minutes until softened and translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Pour in the Arborio rice and stir constantly for 2 minutes until the grains look slightly toasted around the edges.
8. Add the splash of white wine and stir until it’s completely absorbed, which should take about 1-2 minutes.
9. Begin adding the warm chicken broth one ladleful at a time, waiting until each addition is fully absorbed before adding the next.
10. Continue this process for 18-20 minutes, stirring frequently, until the rice is creamy but still has a slight bite to it.
11. Tip: Keep your broth warm in a separate saucepan—this helps the rice cook evenly and absorb liquid properly.
12. Return the cooked turkey to the pot and stir to combine.
13. Remove the pot from heat and stir in the butter and grated Parmesan cheese until melted and creamy.
14. Tip: Take the pot off the heat before adding the butter and cheese—this prevents the risotto from becoming gummy.
15. Season with salt and plenty of freshly ground black pepper to your liking.
16. Tip: Taste and adjust seasoning at the end rather than during cooking, as the flavors concentrate as the liquid reduces.
17. Let the risotto rest for 2 minutes off the heat before serving.
18. Garnish with chopped fresh parsley.

My favorite thing about this risotto is how the earthy mushrooms balance the savory turkey in that creamy, comforting rice base. The texture should be loose enough to spread slightly on the plate but still hold its shape. Try serving it with a simple arugula salad on the side for the perfect weeknight dinner that feels anything but ordinary.

Turkey and Bacon Club Sandwich

Just when you need a satisfying lunch that hits all the right spots, this turkey and bacon club sandwich comes through. It’s got everything you love—crispy bacon, tender turkey, and fresh veggies—all stacked between perfectly toasted bread.

Ingredients

• a couple of slices of sourdough bread
• a few slices of cooked turkey breast
• a couple of strips of bacon
• a couple of leaves of crisp romaine lettuce
• a couple of slices of ripe tomato
• a couple of tablespoons of mayonnaise
• a splash of lemon juice

Instructions

1. Preheat your oven to 400°F and arrange the bacon strips on a baking sheet lined with foil.
2. Bake the bacon for 15–18 minutes until it’s crispy and browned, then transfer it to a paper towel-lined plate to drain. (Tip: Baking bacon keeps it flat and evenly cooked!)
3. While the bacon cooks, toast the sourdough slices in a toaster or skillet until golden brown, about 2–3 minutes per side.
4. Spread a tablespoon of mayonnaise evenly on one side of each toasted bread slice.
5. Layer the cooked turkey breast slices over the mayonnaise on one bread slice.
6. Top the turkey with the crispy bacon strips, breaking them if needed to fit.
7. Add the romaine lettuce leaves, then place the tomato slices on top.
8. Drizzle a splash of lemon juice over the tomatoes to brighten the flavors. (Tip: A little acid balances the richness of the bacon and mayo.)
9. Place the second bread slice, mayonnaise-side down, on top to complete the sandwich.
10. Press down gently and slice the sandwich in half diagonally with a sharp knife. (Tip: A serrated knife cuts cleanly without squishing the fillings.)

Hearty and satisfying, each bite gives you that crunch from the bacon, juiciness from the tomato, and creaminess from the mayo. Try serving it with a side of pickles or potato chips for the ultimate lunch combo.

Turkey and Vegetable Stir-Fry

Zesty and packed with flavor, this turkey and vegetable stir-fry is the perfect weeknight dinner when you want something healthy but don’t have hours to spend in the kitchen. You’ll love how quickly it comes together, and it’s a great way to use up any veggies hanging out in your fridge. Let’s get cooking!

Ingredients

– 1 pound of ground turkey
– 2 cups of chopped broccoli florets
– 1 sliced red bell pepper
– 1/2 of a sliced yellow onion
– 2 minced garlic cloves
– 1 tablespoon of olive oil
– 1/4 cup of low-sodium soy sauce
– A splash of rice vinegar
– 1 teaspoon of grated fresh ginger
– A pinch of red pepper flakes

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add the ground turkey to the hot skillet, breaking it up with a spatula into small crumbles.
3. Cook the turkey for 5–7 minutes, stirring occasionally, until it’s no longer pink and lightly browned.
4. Tip: If there’s excess fat, drain it off for a lighter dish.
5. Push the cooked turkey to one side of the skillet.
6. Add the sliced onion and chopped broccoli to the empty side of the skillet.
7. Sauté the vegetables for 3–4 minutes until the onion softens and the broccoli brightens.
8. Stir in the sliced red bell pepper and cook for another 2 minutes until slightly tender.
9. Add the minced garlic and grated ginger to the skillet, stirring everything together for 30 seconds until fragrant.
10. Tip: Don’t let the garlic burn—it can turn bitter fast!
11. Pour in the 1/4 cup of low-sodium soy sauce and a splash of rice vinegar over the turkey and veggies.
12. Sprinkle in a pinch of red pepper flakes for a subtle kick.
13. Stir everything to coat evenly and cook for 1–2 minutes until the sauce thickens slightly.
14. Tip: Taste and adjust with more soy sauce if needed, but go easy—it’s already savory.
15. Remove the skillet from the heat.
The stir-fry is ready when the turkey is juicy, the veggies are crisp-tender, and the sauce clings to every bite. Serve it over fluffy rice or quinoa for a complete meal, and enjoy the savory, slightly tangy flavors that make this dish a repeat favorite!

Turkey and Cheese Stuffed Croissants

Got a craving for something warm, cheesy, and ridiculously easy? You’re going to love these turkey and cheese stuffed croissants—they’re perfect for a quick lunch, a cozy snack, or even a fun breakfast twist. Seriously, they come together in no time and hit all the right comfort food notes.

Ingredients

– A tube of 8 refrigerated croissant dough triangles
– About 8 thin slices of deli turkey
– 1 cup of shredded cheddar cheese
– 1 large egg
– A splash of water
– A couple of tablespoons of everything bagel seasoning

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the croissant dough and separate it into 8 triangles on a clean surface.
3. Place one slice of turkey on the wide end of each dough triangle.
4. Sprinkle about 2 tablespoons of shredded cheddar cheese evenly over the turkey on each triangle.
5. Tip: Don’t overfill the dough, or it might burst open while baking—keep the cheese centered.
6. Starting from the wide end, tightly roll up each triangle toward the point, gently pressing the dough to seal the edges.
7. In a small bowl, whisk the egg with a splash of water until smooth.
8. Brush the top of each rolled croissant lightly with the egg wash using a pastry brush.
9. Sprinkle a pinch of everything bagel seasoning over each croissant for extra flavor and crunch.
10. Arrange the croissants seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
11. Tip: For golden, even baking, rotate the sheet halfway through cooking time.
12. Bake for 12–15 minutes, or until the croissants are puffed up and deep golden brown.
13. Tip: Check that the internal temperature reaches 165°F with a food thermometer to ensure the turkey is safely heated.
14. Remove the baking sheet from the oven and let the croissants cool for 5 minutes before serving.

A flaky, buttery crust gives way to a melty, savory filling that’s pure comfort in every bite. Try dipping them in a side of marinara sauce for an extra kick, or pack them cold for a picnic—they’re just as tasty at room temperature.

Turkey and Lentil Curry

Just when you need something cozy and satisfying, this turkey and lentil curry hits all the right spots. It’s packed with flavor, super easy to throw together, and perfect for those busy weeknights when you want something hearty without the fuss. You’ll love how the spices meld together to create a truly comforting bowl.

Ingredients

– 1 tablespoon of olive oil
– 1 pound of ground turkey
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of curry powder
– 1 teaspoon of ground cumin
– A pinch of red pepper flakes
– 1 cup of dried brown lentils, rinsed
– 1 can (14.5 ounces) of diced tomatoes
– 3 cups of chicken broth
– A big handful of fresh spinach
– A splash of lime juice

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
2. Add 1 pound of ground turkey and cook for 5–7 minutes, breaking it up with a spoon until it’s no longer pink.
3. Toss in 1 chopped onion and cook for 4–5 minutes until it’s soft and translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—be careful not to burn it, as this can make the garlic bitter.
5. Sprinkle in 1 tablespoon of curry powder, 1 teaspoon of ground cumin, and a pinch of red pepper flakes, stirring for 30 seconds to toast the spices and deepen their flavor.
6. Add 1 cup of rinsed brown lentils, 1 can of diced tomatoes (with their juices), and 3 cups of chicken broth, stirring to combine everything.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes until the lentils are tender but not mushy.
8. Stir in a big handful of fresh spinach and cook for 2–3 minutes until it’s wilted and bright green.
9. Finish with a splash of lime juice to brighten up the flavors and balance the richness.
10. Zesty and hearty, this curry has a thick, stew-like texture with tender lentils and savory turkey in every bite. The spices give it a warm, aromatic kick that’s not too spicy, making it great served over fluffy rice or with naan for dipping. Leftovers taste even better the next day as the flavors continue to meld together.

Turkey and Pesto Flatbread Pizza

Perfect for those busy weeknights when you want something delicious without the fuss, this turkey and pesto flatbread pizza comes together in minutes. You’ll love how the savory turkey pairs with that bright pesto flavor, all on a crispy flatbread crust that’s way better than takeout. It’s one of those meals that feels fancy but is actually super simple to throw together.

Ingredients

– 1 large flatbread
– 1/2 cup of shredded mozzarella cheese
– 1/3 cup of basil pesto
– 1 cup of cooked turkey, shredded
– a couple of cherry tomatoes, sliced in half
– a drizzle of olive oil
– a pinch of red pepper flakes

Instructions

1. Preheat your oven to 425°F and place a baking sheet inside to heat up.
2. Brush the flatbread lightly with olive oil on both sides.
3. Spread the pesto evenly over the flatbread, leaving a small border around the edges.
4. Sprinkle the shredded mozzarella cheese over the pesto layer.
5. Top with the shredded turkey, distributing it evenly.
6. Arrange the cherry tomato halves cut-side up across the pizza.
7. Carefully remove the hot baking sheet from the oven and place the assembled flatbread directly onto it.
8. Bake for 10-12 minutes until the cheese is bubbly and the edges are golden brown.
9. Remove from the oven and let it rest for 2 minutes before slicing.
10. Sprinkle with red pepper flakes just before serving.
Out of the oven, you get this wonderful contrast of textures—the flatbread stays crisp underneath while the toppings meld together beautifully. The pesto keeps everything moist and flavorful, and those little tomato halves get nicely roasted. Try serving it with a simple arugula salad tossed in lemon vinaigrette for a complete meal that’ll impress everyone.

Summary

Whether you’re looking to transform your holiday leftovers into exciting new meals or simply want delicious turkey recipes, this collection has something for everyone. We hope these 20 recipes inspire your kitchen creativity! Try your favorites, leave a comment below telling us which ones you loved most, and don’t forget to share this article on Pinterest so other home cooks can discover these tasty ideas too.