Holiday leftovers got you staring at that mountain of turkey with dread? Don’t worry—we’ve got you covered! From quick weeknight dinners to cozy comfort food, these 18 creative recipes will transform your extra turkey into delicious meals everyone will love. Get ready to say goodbye to boring leftovers and hello to exciting new dishes. Let’s dive in!
Turkey and Cranberry Grilled Cheese Sandwich
Just when you think grilled cheese can’t get any better, this Thanksgiving-inspired version combines leftover turkey with tangy cranberry sauce for the ultimate comfort food upgrade. Join me as we walk through each simple step to create this seasonal sandwich that transforms basic ingredients into something truly special. You’ll be amazed at how these familiar flavors come together in perfect harmony between crispy, buttery bread.
Ingredients
- 8 slices sourdough bread
- 4 tablespoons unsalted butter, softened
- 1 cup shredded cooked turkey
- 1/2 cup whole-berry cranberry sauce
- 8 slices provolone cheese
- 1/4 cup mayonnaise
Instructions
- Spread 1/2 tablespoon softened butter evenly on one side of each bread slice, covering the entire surface to ensure even browning.
- Flip 4 bread slices over and spread 1 tablespoon mayonnaise on the unbuttered sides to create a moisture barrier that prevents sogginess.
- Layer 2 slices provolone cheese on each mayonnaise-coated bread slice, placing cheese near the edges to ensure complete melting coverage.
- Divide 1/4 cup shredded turkey evenly among the 4 sandwiches, spreading it in an even layer over the cheese.
- Spoon 2 tablespoons cranberry sauce over the turkey on each sandwich, spreading gently to avoid breaking through to the bread.
- Top each sandwich with remaining 2 slices provolone cheese and the final bread slices, buttered sides facing outward.
- Preheat a large skillet or griddle over medium-low heat for 3 minutes until it reaches 325°F, testing with an infrared thermometer for accuracy.
- Place sandwiches in the preheated skillet and cook for 4-5 minutes until the bottom bread develops deep golden-brown color and crisp texture.
- Carefully flip each sandwich using a wide spatula, pressing down gently to ensure even contact with the cooking surface.
- Cook for another 4-5 minutes until the second side matches the first in color and crispness, and cheese is visibly melted when peeking between bread slices.
- Remove sandwiches from skillet and let rest on a cutting board for 2 minutes before slicing to allow the cheese to set slightly.
- Cut each sandwich diagonally with a serrated knife using a gentle sawing motion to maintain the sandwich structure.
Remarkably, the contrast between the crispy, golden-brown sourdough exterior and the gooey, melted cheese interior creates textural perfection. The savory turkey and sweet-tart cranberry sauce provide a flavor balance that tastes like Thanksgiving in every bite. For a creative twist, serve these sandwiches alongside a small cup of warm turkey gravy for dipping, or pair with a crisp green apple salad to cut through the richness.
Creamy Turkey and Wild Rice Soup
Venturing into comforting soups doesn’t require chef-level skills—this creamy turkey and wild rice soup walks you through each simple step for a satisfying result that feels both wholesome and homemade. Let’s build this soup methodically, starting with the foundation and layering flavors carefully to achieve that perfect creamy texture without any complicated techniques. Follow each instruction precisely, and you’ll have a comforting bowl ready in about an hour.
Ingredients
– 2 tbsp olive oil
– 1 cup diced yellow onion
– 1 cup sliced carrots
– 1 cup sliced celery
– 3 cloves minced garlic
– 6 cups turkey or chicken broth
– 1 cup wild rice
– 2 cups shredded cooked turkey
– 1 cup heavy cream
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 cup diced yellow onion, 1 cup sliced carrots, and 1 cup sliced celery to the pot.
3. Sauté vegetables for 8-10 minutes, stirring occasionally, until onions are translucent and carrots begin to soften.
4. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
5. Pour in 6 cups turkey broth and add 1 cup wild rice, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Bring soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender and has split open.
7. Stir in 2 cups shredded cooked turkey and heat through for 3-4 minutes until turkey is warmed.
8. Turn off heat and slowly pour in 1 cup heavy cream while stirring constantly to prevent curdling.
9. Let soup rest for 5 minutes off heat before serving to allow flavors to meld. What makes this soup special is the way the creamy broth clings to each grain of wild rice while the tender turkey adds substance without heaviness. For a cozy presentation, serve it in deep bowls with crusty bread for dipping, or stir in a handful of fresh spinach just before serving for extra color and nutrients.
Turkey Pot Pie with Flaky Crust
Tender, flaky crust enveloping a rich, savory filling makes this turkey pot pie the ultimate comfort food for chilly evenings. This methodical approach ensures even beginners achieve golden perfection by carefully layering flavors and textures. Gather your ingredients and let’s create a cozy masterpiece that transforms leftover turkey into something extraordinary.
Ingredients
– 2 cups cooked turkey, shredded
– 1 cup carrots, diced
– 1 cup frozen peas
– 1/2 cup onion, diced
– 1/3 cup butter
– 1/3 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon celery seed
– 1 3/4 cups chicken broth
– 2/3 cup milk
– 1 package refrigerated pie crusts
– 1 egg, beaten
Instructions
1. Preheat your oven to 425°F and place a baking sheet on the center rack to preheat.
2. Melt 1/3 cup butter in a large skillet over medium heat until bubbling but not browned.
3. Add 1/2 cup diced onion and 1 cup diced carrots, cooking for 5 minutes until onions become translucent.
4. Sprinkle 1/3 cup all-purpose flour over the vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.
5. Gradually pour in 1 3/4 cups chicken broth while whisking continuously to prevent lumps from forming.
6. Add 2/3 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon celery seed, stirring until the mixture thickens to a gravy consistency.
7. Remove the skillet from heat and stir in 2 cups shredded turkey and 1 cup frozen peas until evenly distributed.
8. Fit one pie crust into a 9-inch pie plate, pressing it gently against the bottom and sides.
9. Pour the turkey filling into the crust-lined pie plate, spreading it evenly with a spatula.
10. Place the second pie crust over the filling, crimping the edges together with your fingers to seal.
11. Cut four 1-inch slits in the top crust to allow steam to escape during baking.
12. Brush the entire top crust with 1 beaten egg using a pastry brush for golden browning.
13. Place the pie on the preheated baking sheet and bake for 30-35 minutes until the crust is deep golden brown.
14. Remove the pie from the oven and let it rest for 15 minutes before slicing.
Golden, flaky layers shatter beautifully with each forkful, revealing a creamy filling where tender turkey mingles with sweet peas and carrots. The buttery crust provides the perfect textural contrast to the rich, savory interior that’s elevated by subtle celery seed notes. Consider serving individual portions in ramekins for an elegant twist, or pair with a crisp green salad to balance the comforting richness.
Turkey Tetrazzini with Mushrooms
After the holiday feast concludes, many home cooks find themselves with leftover turkey wondering how to transform it into something new and delicious. This turkey tetrazzini with mushrooms turns those leftovers into a comforting baked pasta dish that feels completely fresh while being remarkably economical to prepare.
Ingredients
– 8 ounces spaghetti
– 2 tablespoons olive oil
– 1 onion, diced
– 8 ounces mushrooms, sliced
– 3 tablespoons all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 cups cooked turkey, shredded
– 1/4 cup breadcrumbs
– 2 tablespoons butter, melted
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Break the spaghetti in half and cook according to package directions until al dente, then drain thoroughly.
3. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Add diced onion and cook until translucent, approximately 5 minutes, stirring occasionally.
5. Add sliced mushrooms and cook until they release their liquid and become golden brown, about 8 minutes.
6. Sprinkle flour over the mushroom mixture and cook for 1 minute while stirring constantly to eliminate the raw flour taste.
7. Gradually whisk in chicken broth until the mixture is smooth with no lumps remaining.
8. Stir in heavy cream and bring the sauce to a gentle simmer until slightly thickened, about 3 minutes.
9. Remove the skillet from heat and stir in Parmesan cheese until fully melted and incorporated.
10. Combine the cooked spaghetti, shredded turkey, and black pepper with the sauce mixture in the skillet.
11. Transfer the tetrazzini mixture to the prepared baking dish and spread evenly.
12. Mix breadcrumbs with melted butter and sprinkle evenly over the top of the casserole.
13. Bake at 375°F for 25-30 minutes until the sauce is bubbling around the edges and the topping is golden brown.
14. Let the tetrazzini rest for 10 minutes before serving to allow the sauce to thicken slightly. Ultimately, this tetrazzini emerges from the oven with a creamy interior that clings perfectly to each strand of pasta, while the buttery breadcrumb topping provides a satisfying crunch. The earthy mushrooms and savory turkey create a harmonious flavor profile that makes this dish feel both comforting and elegant when served with a simple green salad.
Spicy Turkey and Black Bean Enchiladas
Unbelievably satisfying and perfect for weeknight dinners, these spicy turkey and black bean enchiladas combine lean protein with bold Mexican flavors. Using ground turkey keeps things light while the black beans add wonderful texture and fiber. You’ll appreciate how straightforward the assembly process is, even if you’re new to making enchiladas.
Ingredients
– 1 lb ground turkey
– 1 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 15 oz can black beans
– 8 flour tortillas
– 2 cups shredded Monterey Jack cheese
– 28 oz can red enchilada sauce
– 1/4 cup fresh cilantro
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Dice 1 medium yellow onion and add to the hot oil, cooking for 4-5 minutes until translucent.
4. Mince 2 cloves garlic and add to the skillet, cooking for 30 seconds until fragrant.
5. Add 1 pound ground turkey to the skillet, breaking it up with a wooden spoon as it cooks.
6. Cook the turkey for 6-7 minutes until no pink remains, stirring occasionally.
7. Drain and rinse 15 ounces of black beans, then add them to the skillet.
8. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper.
9. Stir the mixture thoroughly and cook for 2 minutes to blend the spices.
10. Pour 1/2 cup of enchilada sauce into the skillet and stir to combine, then remove from heat.
11. Warm 8 flour tortillas in the microwave for 20 seconds to make them pliable.
12. Spoon approximately 1/2 cup of the turkey mixture onto each tortilla, placing it along the center.
13. Sprinkle 2 tablespoons of shredded Monterey Jack cheese over the filling on each tortilla.
14. Roll each tortilla tightly around the filling and place seam-side down in the prepared baking dish.
15. Pour the remaining enchilada sauce evenly over the rolled tortillas.
16. Sprinkle the remaining shredded cheese over the top of the enchiladas.
17. Bake at 375°F for 20-25 minutes until the cheese is melted and bubbly.
18. Remove from oven and let rest for 5 minutes before serving.
19. Chop 1/4 cup fresh cilantro and sprinkle over the enchiladas before serving.
Zesty and comforting, these enchiladas feature a wonderfully balanced texture with tender turkey, creamy beans, and gooey melted cheese. The spice level builds gradually, making them family-friendly while still satisfying heat seekers. For a restaurant-style presentation, serve individual enchiladas topped with a dollop of cool sour cream and a sprinkle of additional fresh cilantro.
Turkey Cobb Salad with Avocado
Zesty yet balanced, this Turkey Cobb Salad with Avocado combines lean protein with fresh vegetables for a satisfying meal. Let’s walk through each step methodically to ensure perfect assembly and flavor. Follow these instructions carefully for a restaurant-quality result at home.
Ingredients
– 1 lb turkey breast
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 6 cups romaine lettuce
– 2 hard-boiled eggs
– 1 avocado
– 4 slices cooked bacon
– 1/2 cup cherry tomatoes
– 1/4 cup blue cheese crumbles
– 1/4 cup red onion
Instructions
1. Preheat a skillet over medium-high heat (375°F) and add 1 tablespoon olive oil.
2. Season the turkey breast evenly with salt and black pepper on both sides.
3. Place the turkey in the hot skillet and cook for 6-7 minutes per side until the internal temperature reaches 165°F.
4. Remove the turkey from the skillet and let it rest on a cutting board for 5 minutes to retain juices.
5. While the turkey rests, chop the romaine lettuce into bite-sized pieces and arrange them on a large platter.
6. Slice the hard-boiled eggs into quarters and arrange them over the lettuce.
7. Peel and pit the avocado, then slice it into 1/2-inch thick pieces, placing them on the salad.
8. Crumble the cooked bacon and sprinkle it evenly across the platter.
9. Halve the cherry tomatoes and scatter them over the salad ingredients.
10. Add the blue cheese crumbles and thinly sliced red onion to the platter.
11. Slice the rested turkey breast against the grain into 1/4-inch thick strips.
12. Arrange the turkey slices over the salad and drizzle with the remaining 1 tablespoon olive oil.
The crisp romaine and creamy avocado create a delightful texture contrast, while the salty bacon and tangy blue cheese enhance the savory turkey. For a creative twist, serve individual portions in mason jars for a portable lunch.
Turkey and Stuffing Casserole
Zesty and comforting, this turkey and stuffing casserole transforms holiday leftovers into a cozy weeknight meal that’s both familiar and fuss-free. Perfect for beginners, we’ll walk through each step methodically to ensure a golden, bubbly result every time. Let’s begin by gathering our ingredients and preheating the oven.
Ingredients
– 4 cups cooked turkey, shredded
– 3 cups prepared stuffing
– 1 cup frozen peas
– 1 cup turkey or chicken gravy
– 1/2 cup whole milk
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. In a large mixing bowl, combine the shredded turkey, prepared stuffing, and frozen peas.
3. In a separate bowl, whisk together the gravy, whole milk, eggs, melted butter, and black pepper until smooth. Tip: Whisk vigorously to fully incorporate the eggs and prevent streaks in the final bake.
4. Pour the wet mixture over the turkey and stuffing blend, then fold gently with a spatula until evenly coated.
5. Transfer the mixture to the prepared baking dish and spread it into an even layer using the back of a spoon.
6. Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes. Tip: Covering initially ensures the casserole heats through without drying out the top.
7. Remove the foil and continue baking for another 15–20 minutes, or until the edges are bubbly and the top is golden brown. Tip: For extra crispness, broil on high for the final 1–2 minutes, watching closely to avoid burning.
8. Let the casserole rest on a wire rack for 10 minutes before serving. Ultimately, this dish delivers a savory, moist interior with a lightly crisped topping that’s ideal for scooping. Try serving it alongside a simple green salad or cranberry sauce for a balanced plate that highlights its hearty, Thanksgiving-inspired flavors.
Turkey Fried Rice with Vegetables
Cooking a satisfying meal doesn’t have to be complicated, especially when you transform leftover turkey into something new and exciting. This turkey fried rice with vegetables walks you through each step methodically, ensuring even beginners can create a restaurant-quality dish at home.
Ingredients
– 2 cups cooked turkey, shredded
– 3 cups cooked white rice, cooled
– 2 tbsp vegetable oil
– 2 large eggs, beaten
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 3 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tsp sesame oil
– 2 green onions, sliced
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the beaten eggs and scramble for 45 seconds until fully cooked but still soft, then transfer to a clean plate.
3. Pour the remaining 1 tablespoon of vegetable oil into the same skillet and heat for 30 seconds until hot.
4. Add the minced garlic and cook for 30 seconds until fragrant but not browned, stirring constantly with a spatula.
5. Add the frozen mixed vegetables and cook for 3 minutes, stirring occasionally, until they are tender and no longer icy.
6. Stir in the shredded turkey and cook for 2 minutes until heated through, breaking up any clumps with your spatula.
7. Add the cooled rice to the skillet, using the back of a spoon to break up any lumps for even cooking.
8. Pour the soy sauce evenly over the rice and stir continuously for 3 minutes until every grain is coated and heated.
9. Return the scrambled eggs to the skillet and mix gently to distribute them throughout the rice.
10. Drizzle the sesame oil over the fried rice and stir for 30 seconds to incorporate the flavor evenly.
11. Remove the skillet from the heat and fold in the sliced green onions, reserving some for garnish if desired.
You’ll notice the rice has a perfect slightly chewy texture with savory soy notes balancing the tender turkey. For a creative twist, serve it in hollowed-out bell pepper halves or top with a fried egg for extra richness.
Turkey and Sweet Potato Hash
Getting a hearty breakfast on the table doesn’t have to be complicated, especially with this simple turkey and sweet potato hash. Ground turkey and sweet potatoes come together in a single skillet for a meal that’s both satisfying and packed with flavor. Follow these steps carefully for perfect results every time.
Ingredients
– 1 tbsp olive oil
– 1 lb ground turkey
– 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 large eggs
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 pound of ground turkey to the hot skillet, breaking it apart with a wooden spoon.
3. Cook the turkey for 5-7 minutes, stirring occasionally, until it is no longer pink and is lightly browned.
4. Add the diced sweet potatoes, onion, and red bell pepper to the skillet with the turkey.
5. Cook the vegetable mixture for 12-15 minutes, stirring every 3-4 minutes, until the sweet potatoes are tender when pierced with a fork.
6. Stir in the minced garlic, smoked paprika, dried thyme, salt, and black pepper.
7. Cook for 1 additional minute until the garlic is fragrant.
8. Create 4 small wells in the hash mixture using the back of a spoon.
9. Crack 1 egg into each well, being careful not to break the yolks.
10. Cover the skillet and cook for 5-7 minutes until the egg whites are completely set and the yolks reach your desired consistency.
11. Remove the skillet from heat and sprinkle with 2 tablespoons of chopped fresh parsley.
Zesty and satisfying, this hash features tender sweet potatoes against the savory ground turkey, with perfectly cooked eggs adding richness. The smoked paprika provides a subtle warmth that complements the natural sweetness of the potatoes. For a creative twist, serve it in individual cast iron skillets topped with avocado slices or alongside whole-grain toast for scooping up every last bite.
Leftover Turkey Quesadillas
Dreading what to do with all that leftover turkey? Don’t let it go to waste—these simple quesadillas transform your holiday leftovers into a quick, satisfying meal that even beginner cooks can master with confidence. Following these methodical steps will ensure perfectly melted, golden-brown quesadillas every time.
Ingredients
– 2 cups shredded cooked turkey
– 4 large flour tortillas
– 1 1/2 cups shredded Monterey Jack cheese
– 1/2 cup canned black beans, rinsed
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1/2 tsp ground cumin
– 1/4 tsp chili powder
Instructions
1. Place one flour tortilla flat on a clean work surface.
2. Sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half of the tortilla.
3. Spread 1/2 cup shredded cooked turkey in a single layer over the cheese.
4. Scatter 2 tablespoons canned black beans evenly over the turkey.
5. Sprinkle 1/8 teaspoon ground cumin and 1/16 teaspoon chili powder evenly over the filling.
6. Top with 1 tablespoon chopped fresh cilantro.
7. Fold the empty half of the tortilla over the filling to create a half-moon shape.
8. Heat 1/2 tablespoon olive oil in a large skillet over medium heat for 1 minute.
9. Carefully place one assembled quesadilla in the heated skillet.
10. Cook for 3-4 minutes until the bottom is golden brown with visible toasted spots.
11. Flip the quesadilla using a spatula.
12. Cook for another 3-4 minutes until the second side is golden brown and cheese is fully melted.
13. Transfer the cooked quesadilla to a cutting board.
14. Repeat steps 1-13 with remaining ingredients to make three more quesadillas.
15. Let each quesadilla rest for 1 minute before cutting to prevent filling spillage.
16. Cut each quesadilla into three wedges using a sharp knife or pizza cutter.
What makes these quesadillas particularly satisfying is the contrast between the crisp, buttery tortilla exterior and the steaming, cheesy interior packed with savory turkey and earthy beans. For a creative presentation, serve them alongside a fresh pico de gallo or avocado crema for dipping, which adds a cool, creamy element that complements the warm, spiced filling beautifully.
Turkey and Broccoli Alfredo Pasta
You’ve probably found yourself with leftover turkey and craving something comforting yet easy to whip up. This Turkey and Broccoli Alfredo Pasta transforms those ingredients into a creamy, satisfying meal that comes together in under 30 minutes. Let’s walk through each step together to ensure perfect results every time.
Ingredients
– 8 ounces fettuccine pasta
– 2 cups broccoli florets
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 1 1/2 cups cooked turkey, shredded
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of fettuccine pasta to the boiling water and cook for 7 minutes.
3. Add 2 cups of broccoli florets to the pasta pot and continue cooking for 3 more minutes.
4. Drain the pasta and broccoli thoroughly in a colander, then set aside.
5. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
6. Add 2 minced garlic cloves to the skillet and sauté for 1 minute until fragrant.
7. Pour 1 cup of heavy cream into the skillet and bring to a gentle simmer.
8. Whisk in 1/2 cup of grated Parmesan cheese until the sauce is smooth and slightly thickened.
9. Season the sauce with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg.
10. Add 1 1/2 cups of shredded cooked turkey to the sauce and stir to combine.
11. Gently fold the drained pasta and broccoli into the Alfredo sauce until evenly coated.
12. Heat the mixture for 2 minutes, stirring constantly, until everything is heated through.
Just out of the skillet, this pasta boasts a luxuriously creamy texture that clings perfectly to each noodle, while the tender broccoli and savory turkey provide satisfying contrasts. The subtle nutmeg enhances the richness without overwhelming the dish, making it equally perfect for weeknight dinners or elegant enough for company when garnished with extra Parmesan and fresh parsley.
Turkey and Dumplings Comfort Bowl
Facing a chilly evening calls for a bowl that warms both body and soul. This turkey and dumplings comfort bowl transforms leftover turkey into a cozy, complete meal that feels like a hug from the inside out. Follow these steps carefully for perfect, fluffy dumplings every time.
Ingredients
– 2 tbsp olive oil
– 1 cup diced yellow onion
– 1 cup sliced carrots
– 1 cup chopped celery
– 4 cups shredded cooked turkey
– 6 cups turkey or chicken broth
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 3/4 cup whole milk
– 2 tbsp unsalted butter, melted
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 cup diced yellow onion, 1 cup sliced carrots, and 1 cup chopped celery to the pot.
3. Sauté vegetables for 8-10 minutes, stirring occasionally, until onions are translucent and carrots begin to soften.
4. Add 4 cups shredded cooked turkey, 6 cups turkey broth, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to the pot.
5. Bring the mixture to a boil over high heat, then reduce to a simmer for 15 minutes.
6. While the soup simmers, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt in a medium bowl.
7. Combine 3/4 cup whole milk and 2 tbsp melted butter in a separate small bowl.
8. Pour the wet ingredients into the dry ingredients and stir with a fork until just combined—do not overmix.
9. Drop tablespoon-sized portions of the dumpling dough into the simmering soup, spacing them evenly across the surface.
10. Cover the pot tightly and simmer for 15 minutes without lifting the lid—this creates steam that cooks the dumplings through.
11. Remove the lid and check that dumplings are puffed and cooked through by inserting a toothpick that comes out clean.
12. Ladle the turkey and dumplings into bowls, ensuring each serving gets both broth and dumplings.
Our turkey and dumplings comfort bowl delivers tender turkey in a savory broth with remarkably fluffy dumplings that soak up the rich flavors. The carrots and celery maintain a slight crunch, providing pleasant texture contrast. For a creative twist, top individual bowls with a sprinkle of fresh parsley or serve alongside a crisp green salad to balance the heartiness.
Turkey and Spinach Stuffed Shells
Preparing a comforting meal doesn’t have to be complicated, especially when you have jumbo pasta shells waiting to be filled with a savory turkey and spinach mixture. This step-by-step guide will walk you through creating these delicious stuffed shells, perfect for a family dinner or meal prep. Let’s get started with gathering our ingredients and following each careful instruction.
Ingredients
- 12 jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 5 ounces fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the jumbo pasta shells and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
- Drain the cooked shells carefully and arrange them in a single layer on a baking sheet to cool completely.
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add the ground turkey and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
- Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.
- Stir in the fresh spinach and cook for 2-3 minutes until completely wilted, then remove the skillet from heat.
- Transfer the turkey mixture to a large bowl and let it cool for 5 minutes to prevent curdling the egg.
- Add the ricotta cheese, Parmesan cheese, egg, dried oregano, salt, and black pepper to the turkey mixture, mixing thoroughly until well combined.
- Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
- Fill each cooled pasta shell with approximately 2 tablespoons of the turkey-spinach mixture using a small spoon.
- Arrange the stuffed shells in a single layer over the sauce in the baking dish.
- Pour the remaining 1 cup of marinara sauce over the stuffed shells, covering them evenly.
- Sprinkle the shredded mozzarella cheese uniformly over the top of the sauce-covered shells.
- Cover the baking dish tightly with aluminum foil and bake at 375°F for 20 minutes.
- Remove the foil and continue baking for another 10-15 minutes until the cheese is golden brown and bubbly.
- Let the stuffed shells rest for 5 minutes before serving to allow the filling to set properly.
Finally, these turkey and spinach stuffed shells emerge from the oven with a perfect balance of creamy filling and tender pasta, complemented by the rich tomato sauce and melted cheese crust. For a complete meal, serve them alongside a crisp green salad with vinaigrette dressing to cut through the richness. Leftovers reheat beautifully for lunch the next day, making this dish both satisfying and practical for busy households.
Turkey Chili with Cornbread Topping
Comforting and hearty, this turkey chili with cornbread topping transforms simple ingredients into a complete meal that bakes together beautifully. Creating this dish involves building flavorful layers, starting with sautéed aromatics and ending with a golden cornbread crust. Follow these steps carefully for a satisfying result that’s perfect for chilly evenings.
Ingredients
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp cumin
– 1 (15 oz) can kidney beans, drained
– 1 (15 oz) can diced tomatoes
– 1 cup corn kernels
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1 cup milk
– 1 large egg
– ¼ cup melted butter
– 1 tsp salt
Instructions
1. Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat for 2 minutes until shimmering.
2. Add 1 lb ground turkey, breaking it apart with a wooden spoon, and cook for 6-8 minutes until no pink remains.
3. Stir in diced onion and minced garlic, cooking for 4 minutes until onions are translucent.
4. Sprinkle 1 tbsp chili powder and 1 tsp cumin over the turkey mixture, stirring constantly for 1 minute to toast the spices.
5. Pour in diced tomatoes with their juices, drained kidney beans, and 1 cup corn kernels, stirring to combine.
6. Simmer the chili uncovered for 15 minutes, stirring occasionally, until slightly thickened.
7. While chili simmers, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, and 1 tsp salt in a medium bowl.
8. In a separate bowl, beat 1 cup milk, 1 large egg, and ¼ cup melted butter until fully combined.
9. Pour the wet ingredients into the dry ingredients, stirring just until no dry streaks remain—do not overmix.
10. Drop spoonfuls of cornbread batter evenly over the simmering chili in the skillet.
11. Transfer the skillet to a preheated 375°F oven and bake for 20-25 minutes until cornbread is golden brown and a toothpick inserted comes out clean.
12. Remove from oven and let rest for 5 minutes before serving. Velvety chili beneath a tender cornbread blanket creates wonderful textural contrast, with savory spices balancing the slight sweetness from corn. For a festive twist, serve individual portions topped with a dollop of sour cream and fresh cilantro leaves.
Turkey and Brie Panini with Cranberry Sauce
Facing the challenge of creating a gourmet sandwich at home? This turkey and brie panini with cranberry sauce transforms simple ingredients into a restaurant-worthy meal with minimal effort. Following these methodical steps will ensure you achieve that perfect crispy exterior and melty interior every single time.
Ingredients
- 4 slices sourdough bread
- 2 tablespoons butter, softened
- 8 ounces sliced roasted turkey
- 4 ounces brie cheese, sliced
- 1/4 cup cranberry sauce
Instructions
- Preheat your panini press to 375°F, or heat a skillet over medium heat if using a panini press alternative.
- Spread 1/2 tablespoon of softened butter evenly on one side of each bread slice, covering the entire surface for uniform browning.
- Place two bread slices buttered-side down on your work surface, creating a stable base for assembly.
- Layer 4 ounces of sliced roasted turkey evenly on both bread slices, avoiding overhang that could cause sticking.
- Arrange 2 ounces of brie cheese slices over the turkey on each bread slice, ensuring coverage to the edges for consistent melting.
- Dollop 2 tablespoons of cranberry sauce evenly over the brie on one bread slice, spreading lightly with the back of a spoon.
- Carefully join the two prepared bread slices together, creating two separate sandwiches with buttered sides facing outward.
- Transfer sandwiches to the preheated panini press and close the lid, applying gentle pressure to compress the layers.
- Cook for 4-6 minutes until the bread develops deep golden-brown grill marks and the cheese is visibly melted when you peek at the edges.
- Remove sandwiches from the press using a spatula and let rest for 2 minutes on a cutting board before slicing to allow the fillings to set.
Each bite delivers the satisfying crunch of perfectly grilled sourdough giving way to the creamy brie and savory turkey, all brightened by the tart cranberry sauce. Elevate this panini by serving it alongside a simple arugula salad dressed with lemon vinaigrette, or slice it diagonally for an elegant presentation that showcases the beautiful layers.
Turkey and Vegetable Stir-Fry
Most weeknights call for something quick, healthy, and satisfying, which is exactly why this turkey and vegetable stir-fry is a go-to meal. Making it is straightforward, and I’ll guide you through each step to ensure perfect results every time. You’ll have a vibrant, delicious dinner ready in under 30 minutes.
Ingredients
– 1 lb ground turkey
– 2 tbsp vegetable oil
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 1 medium carrot, julienned
– 3 tbsp low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/2 cup chicken broth
– 1 tsp cornstarch
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb ground turkey to the hot skillet, breaking it apart with a spatula into small crumbles.
3. Cook the turkey for 5-7 minutes, stirring occasionally, until it is no longer pink and reaches an internal temperature of 165°F.
4. Transfer the cooked turkey to a clean plate, leaving any rendered fat in the skillet.
5. Add the remaining 1 tablespoon of vegetable oil to the skillet and heat for 30 seconds.
6. Add 1 thinly sliced yellow onion and cook for 2 minutes, stirring frequently, until it begins to soften.
7. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant to avoid burning.
8. Add 1 thinly sliced red bell pepper, 1 cup broccoli florets, and 1 julienned carrot to the skillet.
9. Cook the vegetables for 4-5 minutes, stirring constantly, until they are tender-crisp and bright in color.
10. In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 cup chicken broth, and 1 teaspoon cornstarch until smooth.
11. Pour the sauce mixture over the vegetables in the skillet, stirring to coat evenly.
12. Return the cooked turkey to the skillet and stir to combine with the vegetables and sauce.
13. Simmer the stir-fry for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the ingredients.
14. Remove the skillet from the heat. You’ll love the tender, juicy turkey paired with the crisp-tender vegetables, all coated in a savory, slightly tangy sauce. For a fun twist, serve it over cauliflower rice or stuff it into lettuce cups for a low-carb option.
Turkey and Corn Chowder
Brimming with comfort and flavor, this turkey and corn chowder transforms leftover holiday turkey into a creamy, satisfying meal. Perfect for chilly evenings, it combines tender turkey with sweet corn in a rich, velvety broth that comes together in under an hour. Follow these straightforward steps to create a bowl of warmth that will become a seasonal favorite in your kitchen.
Ingredients
– 2 tbsp unsalted butter
– 1 medium yellow onion
– 2 stalks celery
– 2 cloves garlic
– 3 tbsp all-purpose flour
– 4 cups chicken broth
– 2 cups diced cooked turkey
– 3 cups frozen corn
– 1 cup heavy cream
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Melt 2 tablespoons of unsalted butter in a large pot over medium heat until fully liquid and bubbling.
2. Dice 1 medium yellow onion into 1/4-inch pieces and add to the melted butter.
3. Chop 2 stalks celery into 1/4-inch slices and add to the pot with the onion.
4. Sauté the onion and celery for 5-7 minutes, stirring occasionally, until the onion becomes translucent and soft.
5. Mince 2 cloves garlic and add to the pot, cooking for 1 minute until fragrant.
6. Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
7. Gradually pour in 4 cups of chicken broth while whisking constantly to prevent lumps from forming.
8. Add 2 cups of diced cooked turkey, 3 cups of frozen corn, 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt to the pot.
9. Bring the chowder to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
10. Stir in 1 cup of heavy cream and heat for 3-4 minutes until warmed through, but do not boil.
11. Ladle the chowder into bowls and serve immediately. Particularly creamy with a subtle sweetness from the corn, this chowder’s velvety texture contrasts beautifully with the tender turkey pieces. For a festive twist, top with crispy fried sage leaves or serve in hollowed-out bread bowls for a complete meal that comforts from the first spoonful to the last.
Turkey and Pesto Flatbread Pizza
Baking a delicious flatbread pizza at home is simpler than you might think, especially when you start with quality ingredients and follow these straightforward steps. This turkey and pesto version combines savory flavors with a crispy crust for a satisfying meal that comes together in under 30 minutes. Let’s walk through each step carefully to ensure your pizza turns out perfectly every time.
Ingredients
– 1 package pre-made flatbread
– 1/2 cup basil pesto
– 1 cup shredded mozzarella cheese
– 1/2 cup cooked turkey, shredded
– 1/4 cup red onion, thinly sliced
– 1 tbsp olive oil
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and place a baking sheet inside to heat.
2. Brush the flatbread evenly with 1 tablespoon of olive oil on both sides.
3. Spread 1/2 cup basil pesto evenly across the flatbread, leaving a 1/2-inch border around the edges.
4. Sprinkle 1 cup shredded mozzarella cheese over the pesto layer.
5. Distribute 1/2 cup shredded turkey evenly across the pizza.
6. Scatter 1/4 cup thinly sliced red onion over the turkey.
7. Season the entire pizza with 1/4 teaspoon black pepper.
8. Carefully transfer the assembled pizza to the preheated baking sheet using a pizza peel or large spatula.
9. Bake at 425°F for 12-15 minutes until the crust is golden brown and cheese is bubbly.
10. Remove from oven and let rest for 2 minutes before slicing.
Keeping the baking sheet hot before adding the pizza creates an extra crispy crust that holds up well to the toppings. The combination of savory pesto, tender turkey, and melted cheese creates a satisfying texture contrast between the crisp base and soft toppings. Try serving it sliced into squares for easy appetizers or pair with a simple green salad for a complete weeknight dinner that feels special without requiring advanced cooking skills.
Summary
Kickstart your post-holiday cooking with these 18 delicious leftover turkey recipes! From quick dinners to creative new dishes, this collection makes the most of your turkey while saving you time in the kitchen. We’d love to hear which recipes become your family favorites—leave a comment below and don’t forget to share this helpful roundup on Pinterest for your fellow busy cooks!
