Finally, the holiday feast is over, but that mountain of leftover turkey doesn’t have to mean days of boring sandwiches! Get ready to transform those delicious leftovers into exciting new meals your family will love. From cozy casseroles to quick weeknight dinners, we’ve gathered 35 creative recipes that will make you look forward to every last bite. Let’s dive in and discover your next favorite turkey creation!
Turkey and Cranberry Quesadillas
Tired of the same old Thanksgiving leftovers? Transform that turkey into something exciting with these quick quesadillas. They’re the perfect savory-sweet mashup for a busy weeknight.
Ingredients
– A couple of large flour tortillas
– About 2 cups of shredded cooked turkey
– A big handful of shredded Monterey Jack cheese
– A generous ½ cup of whole-berry cranberry sauce
– A couple of tablespoons of cream cheese, softened
– A splash of olive oil for the pan
Instructions
1. Spread the softened cream cheese evenly over one side of each tortilla.
2. On one half of each tortilla, layer the shredded turkey, leaving a ½-inch border around the edge.
3. Dollop the cranberry sauce evenly over the turkey.
4. Sprinkle the shredded Monterey Jack cheese over the cranberry sauce and turkey.
5. Fold the empty half of each tortilla over the filling, pressing down gently.
6. Heat a large skillet over medium heat and add a splash of olive oil, swirling to coat the bottom.
7. Place one quesadilla in the hot skillet and cook for 2–3 minutes until the bottom is golden brown and crispy.
8. Carefully flip the quesadilla using a spatula and cook for another 2–3 minutes until the second side is golden brown and the cheese is fully melted.
9. Transfer the cooked quesadilla to a cutting board and repeat with the remaining quesadillas.
10. Let each quesadilla rest for 1 minute before slicing into wedges to prevent the filling from spilling out.
11. Serve immediately while hot and crispy.
Buttery, crisp tortillas give way to a gooey, savory-sweet filling that’s far more exciting than a plain turkey sandwich. The tangy cranberry cuts through the richness beautifully. Try serving these with a simple side salad or a dollop of sour cream for dipping.
Creamy Turkey and Wild Rice Soup
A comforting bowl of creamy turkey and wild rice soup hits the spot on chilly evenings. This version comes together quickly with leftover turkey and pantry staples for maximum coziness.
Ingredients
– 2 tablespoons of olive oil
– 1 chopped yellow onion
– 2 sliced carrots
– 2 chopped celery stalks
– 3 minced garlic cloves
– 4 cups of turkey or chicken broth
– 1 cup of uncooked wild rice blend
– 2 cups of shredded cooked turkey
– 1 cup of heavy cream
– A splash of lemon juice
– A couple of fresh thyme sprigs
– Salt and black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
2. Add 1 chopped yellow onion, 2 sliced carrots, and 2 chopped celery stalks, then cook for 8 minutes until softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 4 cups of turkey broth and add 1 cup of uncooked wild rice blend.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender.
6. Stir in 2 cups of shredded cooked turkey, 1 cup of heavy cream, and a couple of fresh thyme sprigs.
7. Simmer uncovered for 10 minutes until heated through.
8. Remove thyme sprigs and stir in a splash of lemon juice.
9. Season with salt and black pepper until balanced.
10. Ladle into bowls and serve immediately.
Outstandingly creamy with chewy wild rice and tender vegetables, this soup delivers deep savory flavor. For a fresh twist, top with chopped parsley or a sprinkle of crispy bacon right before serving.
Leftover Turkey Pot Pie
Keeping holiday meals going strong, this turkey pot pie transforms your leftovers into a comforting new meal. Key to its appeal is the flaky crust and creamy filling that makes everyone ask for seconds.
Ingredients
– 2 cups of shredded leftover turkey
– 1 cup of frozen mixed vegetables
– 1/3 cup of all-purpose flour
– 1/4 cup of unsalted butter
– 1 3/4 cups of chicken broth
– 1/2 cup of heavy cream
– A couple of store-bought pie crusts
– A splash of Worcestershire sauce
– A pinch of dried thyme
Instructions
1. Preheat your oven to 400°F.
2. Melt the butter in a large skillet over medium heat.
3. Whisk in the flour and cook for 1 minute until golden.
4. Gradually pour in the chicken broth while whisking constantly to prevent lumps.
5. Stir in the heavy cream until the sauce thickens, about 3-4 minutes.
6. Add the shredded turkey, frozen vegetables, Worcestershire sauce, and dried thyme.
7. Cook for 5 minutes until the vegetables are tender and the mixture is bubbly.
8. Line a 9-inch pie dish with one pie crust.
9. Pour the filling into the crust-lined dish.
10. Cover with the second pie crust and crimp the edges to seal.
11. Cut 4 slits in the top crust to allow steam to escape.
12. Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling.
13. Let the pie rest for 10 minutes before serving to allow the filling to set.
Leftovers never tasted so good with this golden-crusted delight. The creamy interior pairs perfectly with the flaky pastry, creating ultimate comfort food. Try serving individual portions in ramekins for an elegant twist that makes weeknight dinners feel special.
Turkey and Stuffing Casserole
Perfect for using up holiday leftovers or creating a comforting weeknight meal, this turkey and stuffing casserole transforms classic flavors into an easy, all-in-one dish. Packed with savory ingredients and topped with crispy stuffing, it bakes up golden and bubbling.
Ingredients
- About 3 cups of shredded cooked turkey
- A couple of cups of prepared stuffing
- One can of cream of mushroom soup
- A splash of chicken broth, around 1/2 cup
- A good handful of frozen mixed vegetables
- A generous sprinkle of shredded cheddar cheese
Instructions
- Preheat your oven to 375°F.
- Grease a 9×13 inch baking dish with cooking spray. Tip: A light coating prevents sticking and makes cleanup easier.
- Spread the shredded cooked turkey evenly across the bottom of the dish.
- In a medium bowl, combine the cream of mushroom soup and chicken broth, whisking until smooth.
- Pour the soup mixture evenly over the turkey layer.
- Scatter the frozen mixed vegetables over the soup layer.
- Sprinkle the shredded cheddar cheese evenly over the vegetables.
- Top the entire casserole with an even layer of the prepared stuffing. Tip: For extra crispiness, fluff the stuffing slightly as you add it.
- Place the dish in the preheated oven and bake for 30-35 minutes. Tip: Bake until the edges are bubbly and the stuffing topping is golden brown and crisp.
- Remove the casserole from the oven and let it stand for 5 minutes before serving.
This casserole emerges with a creamy, savory interior and a wonderfully crisp, textured topping. The combination of tender turkey, rich sauce, and cheesy vegetables makes it deeply satisfying. Try serving it with a simple side salad or cranberry sauce for a complete meal that feels both nostalgic and effortlessly modern.
Turkey Enchiladas with Sour Cream Sauce
Oven-baked turkey enchiladas with creamy sauce hit the spot for busy weeknights. Our version uses simple ingredients for maximum flavor without fuss. You’ll have dinner ready in under an hour.
Ingredients
– 2 cups of shredded cooked turkey
– 8 flour tortillas (the medium-sized ones)
– 1 can of green enchilada sauce
– 1 cup of sour cream
– a couple of handfuls of shredded Monterey Jack cheese
– 1 small onion, chopped
– a splash of vegetable oil
– a pinch of salt
Instructions
1. Preheat your oven to 350°F.
2. Heat a splash of vegetable oil in a skillet over medium heat.
3. Add the chopped onion and cook for 5 minutes until translucent.
4. Stir in the shredded turkey and a pinch of salt, heating through for 3 minutes.
5. Remove the skillet from heat and mix in half a cup of sour cream.
6. Warm the tortillas in the microwave for 20 seconds to make them pliable.
7. Spoon the turkey mixture evenly down the center of each tortilla.
8. Roll up each tortilla tightly and place seam-side down in a baking dish.
9. Pour the can of green enchilada sauce evenly over the rolled tortillas.
10. Sprinkle all the shredded Monterey Jack cheese over the top.
11. Bake at 350°F for 25 minutes until the cheese is bubbly and golden.
12. Remove from oven and let rest for 5 minutes before serving.
13. Dollop the remaining half cup of sour cream over individual servings.
Ultra-creamy with a subtle tang, these enchiladas have tender tortillas that hold their shape. The green sauce provides mild heat balanced by the cool sour cream. Try serving them with a crisp cabbage slaw for contrasting crunch.
Hearty Turkey and Vegetable Stir-Fry
Dinnertime just got easier with this quick, protein-packed stir-fry that comes together in under 30 minutes. Don’t let the simple ingredients fool you—this dish delivers serious flavor and nutrition in every bite.
Ingredients
a pound of ground turkey, a couple of bell peppers (any color), a large onion, a couple of cloves of garlic, a splash of soy sauce, a tablespoon of olive oil, a teaspoon of grated ginger, a pinch of red pepper flakes
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, breaking it apart with a spatula. 3. Cook turkey for 5-7 minutes until no pink remains, stirring occasionally. 4. While turkey cooks, dice 1 large onion and 2 bell peppers into 1-inch pieces. 5. Mince 2 cloves of garlic and grate 1 teaspoon of fresh ginger. 6. Push cooked turkey to one side of the skillet. 7. Add diced vegetables to the empty space in the skillet. 8. Cook vegetables for 4-5 minutes until onions turn translucent but peppers remain slightly crisp. 9. Add minced garlic and grated ginger to the skillet. 10. Stir everything together and cook for 1 minute until fragrant. 11. Pour in a splash of soy sauce and add a pinch of red pepper flakes. 12. Stir continuously for 2 minutes until everything is well-coated and heated through. 13. Remove from heat immediately. What makes this stir-fry special is how the tender turkey soaks up the savory soy sauce while the vegetables maintain their satisfying crunch. The ginger and red pepper flakes add just enough warmth to balance the dish perfectly. Try serving it over cauliflower rice for a low-carb option that doesn’t skimp on flavor.
Turkey and Avocado Salad Wraps
Keeping lunch simple yet satisfying is key for busy weekdays. These turkey and avocado salad wraps come together in minutes while delivering fresh flavors and protein power that keeps you going all afternoon.
Ingredients
– 2 cups of cooked turkey, shredded
– 1 large avocado, perfectly ripe
– 1/4 cup of plain Greek yogurt
– A couple of tablespoons of fresh lime juice
– A handful of fresh cilantro, chopped
– 1/4 cup of red onion, finely diced
– A pinch of salt and black pepper
– 4 large flour tortillas
– A couple of cups of mixed greens
Instructions
1. Place the shredded 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. Mash the avocado and turkey together with a fork until well combined but still slightly chunky.
4. Add the Greek yogurt, lime juice, chopped cilantro, and diced red onion to the bowl.
5. Mix all ingredients thoroughly until evenly distributed.
6. Season the mixture with a pinch of salt and black pepper, then stir again.
7. Warm the flour tortillas in a dry skillet over medium heat for 15-20 seconds per side until pliable.
8. Lay each warmed tortilla flat on a clean surface.
9. Divide the mixed greens evenly among the tortillas, placing them in the center.
10. Spoon the turkey and avocado mixture over the greens on each tortilla.
11. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you to form a wrap.
12. Cut each wrap in half diagonally for easier handling.
Deliciously creamy avocado binds the tender turkey with bright lime and fresh herbs. The crisp greens add satisfying crunch against the soft tortilla wrapper. Serve these wraps immediately or wrap tightly in parchment paper for a perfect portable lunch.
Savory Turkey and Panini Sandwich
Ready for a satisfying lunch that beats any deli version? This savory turkey panini combines melty cheese, crisp veggies, and seasoned meat between golden, pressed bread. It’s quick, customizable, and perfect for busy days.
Ingredients
– 2 slices of sourdough bread
– 4 ounces of sliced roasted turkey
– 2 slices of provolone cheese
– A couple of tomato slices
– A handful of fresh spinach
– A spoonful of mayonnaise
– A drizzle of olive oil
Instructions
1. Preheat your panini press to 375°F.
2. Spread a spoonful of mayonnaise evenly on one side of each slice of sourdough bread.
3. Layer 2 slices of provolone cheese on the mayonnaise side of one bread slice.
4. Arrange 4 ounces of sliced roasted turkey over the cheese.
5. Add a couple of tomato slices on top of the turkey.
6. Place a handful of fresh spinach over the tomatoes.
7. Top with the second bread slice, mayonnaise side facing inward.
8. Drizzle olive oil lightly over the outer surface of the sandwich.
9. Place the sandwich in the preheated panini press.
10. Close the press and cook for 5–6 minutes, until the bread is golden brown with visible grill marks.
11. Remove the sandwich from the press using a spatula.
12. Let it rest for 1 minute on a cutting board before slicing.
Just out of the press, this panini delivers a crisp exterior and a warm, gooey center. The provolone melts into the turkey, while the spinach adds a fresh crunch. Serve it with pickles or a side salad for a complete, no-fuss meal.
Turkey and Sweet Potato Hash
Savor this hearty turkey and sweet potato hash that transforms leftover turkey into a complete breakfast or brunch. Simply chop, sauté, and crisp everything in one skillet for minimal cleanup. It’s a savory, satisfying meal that comes together in under 30 minutes.
Ingredients
– 2 cups of diced sweet potatoes (about 1 large potato)
– 1 cup of shredded cooked turkey
– 1 small yellow onion, chopped
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– A splash of chicken broth (about ¼ cup)
– A couple of large eggs
– A pinch of smoked paprika
– Salt and black pepper
Instructions
1. Heat olive oil in a large skillet over medium-high heat until it shimmers.
2. Add diced sweet potatoes and cook for 10 minutes, stirring occasionally, until they start to soften and brown at the edges.
3. Stir in chopped onion and cook for 4–5 minutes until the onion turns translucent.
4. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Pour in the splash of chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
6. Mix in shredded turkey, smoked paprika, salt, and black pepper, and cook for 3–4 minutes until the turkey is warmed through.
7. Create 2 small wells in the hash with a spoon and crack an egg into each well.
8. Cover the skillet and cook for 4–5 minutes until the egg whites are set but the yolks are still runny.
9. Remove from heat and let rest for 1 minute before serving.
A crispy, golden base from the sweet potatoes contrasts with the tender turkey and rich, runny egg yolk. For a fresh twist, top with sliced avocado or a sprinkle of chopped parsley. It’s perfect for a lazy weekend or a quick weeknight dinner.
Leftover Turkey Tetrazzini
After Thanksgiving, that leftover turkey deserves a delicious second act. A creamy, comforting tetrazzini transforms yesterday’s roast into today’s cozy dinner that everyone will love.
Ingredients
– About 3 cups of shredded cooked turkey
– A 12-ounce package of egg noodles
– A couple tablespoons of butter
– One medium onion, chopped
– A couple cloves of garlic, minced
– 8 ounces of sliced mushrooms
– A quarter cup of all-purpose flour
– 2 cups of chicken broth
– A cup of heavy cream
– Half a cup of grated Parmesan cheese
– A splash of dry white wine (optional but nice)
– A teaspoon of dried thyme
Instructions
1. Preheat your oven to 375°F.
2. Cook the egg noodles according to package directions until al dente, then drain.
3. Melt butter in a large skillet over medium heat.
4. Add chopped onion and cook for 4-5 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add sliced mushrooms and cook for 6-7 minutes until they release their liquid and brown slightly.
7. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly.
8. Gradually whisk in chicken broth until smooth.
9. Stir in heavy cream and bring to a simmer.
10. Add Parmesan cheese, stirring until melted and sauce thickens, about 3-4 minutes.
11. Mix in shredded turkey, cooked noodles, and dried thyme until well combined.
12. Transfer mixture to a greased 9×13-inch baking dish.
13. Bake uncovered for 25-30 minutes until bubbly and golden on top.
14. Let rest for 5 minutes before serving. Keep those noodles al dente before baking—they’ll absorb sauce without turning mushy. Browning the mushrooms well adds deep flavor to the creamy sauce. Letting it rest before serving helps the sauce thicken perfectly. Knowing when it’s ready is easy—look for steady bubbles around the edges and a lightly golden top. The creamy sauce clings to every noodle while the turkey stays moist and tender. For a crispy twist, sprinkle buttery breadcrumbs over top before baking, or serve with a bright green salad to cut through the richness.
Spicy Turkey Lettuce Cups
Tender ground turkey gets a spicy kick in these quick lettuce cups that make for a satisfying low-carb meal. They come together in under 30 minutes, perfect for busy weeknights when you want something flavorful without the fuss. The crisp lettuce provides a refreshing crunch against the savory filling.
Ingredients
– 1 pound of ground turkey
– A couple of tablespoons of olive oil
– One chopped yellow onion
– A couple of minced garlic cloves
– A tablespoon of soy sauce
– A teaspoon of sriracha (or more if you like heat)
– A splash of lime juice
– A handful of chopped fresh cilantro
– 8 large lettuce leaves (butter or romaine work great)
Instructions
1. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add one chopped yellow onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in a couple of minced garlic cloves and cook for 1 more minute until fragrant—be careful not to burn it.
4. Add 1 pound of ground turkey to the skillet, breaking it up with a spoon as it cooks for 8–10 minutes until no pink remains.
5. Pour in a tablespoon of soy sauce and a teaspoon of sriracha, mixing well to coat the turkey evenly.
6. Remove the skillet from heat and stir in a splash of lime juice and a handful of chopped fresh cilantro.
7. Spoon the turkey mixture into 8 large lettuce leaves, dividing it evenly among them.
8. Serve immediately while the filling is warm and the lettuce is crisp.
Not only do these cups deliver a satisfying crunch with every bite, but the spicy turkey filling packs a flavorful punch that’s balanced by the fresh lime and cilantro. Try topping them with extra sriracha or a dollop of Greek yogurt for a creamy contrast that cools the heat.
Turkey and Black Bean Chili
Cozy up with this hearty turkey and black bean chili that comes together in under an hour. Comforting and protein-packed, it’s perfect for chilly evenings when you need something satisfying without the fuss. Customize the spice level to your preference for a meal that feels made just for you.
Ingredients
– 1 pound of ground turkey
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 can (15 ounces) of black beans, rinsed
– 1 can (14.5 ounces) of diced tomatoes
– 1 cup of chicken broth
– 1 tablespoon of chili powder
– 1 teaspoon of cumin
– A pinch of salt and pepper
– A handful of fresh cilantro, chopped
– A dollop of sour cream for serving
– A couple of lime wedges for squeezing
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat until it shimmers.
2. Add 1 chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant to avoid burning.
4. Add 1 pound of ground turkey, breaking it up with a spoon, and cook for 6–8 minutes until no pink remains.
5. Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of cumin, and a pinch of salt and pepper, stirring for 30 seconds to toast the spices.
6. Pour in 1 can of diced tomatoes with their juices, 1 can of rinsed black beans, and 1 cup of chicken broth.
7. Bring the chili to a boil, then reduce heat to low, cover, and simmer for 25 minutes to let flavors meld.
8. Stir in a handful of chopped cilantro just before serving for a fresh kick.
9. Ladle into bowls and top with a dollop of sour cream and a squeeze of lime wedges.
A rich, thick texture coats each spoonful, with tender turkey and beans in a mildly spiced tomato base. The lime brightens every bite, making it ideal for scooping with tortilla chips or spooning over baked potatoes. Leftovers taste even better the next day as the flavors deepen overnight.
Turkey Alfredo Pasta Bake
Ready for a comforting pasta dish that makes excellent use of leftover turkey? This Turkey Alfredo Pasta Bake combines creamy sauce, tender pasta, and savory meat in one satisfying casserole. It’s the perfect solution for busy weeknights when you want something hearty without the fuss.
Ingredients
– 12 ounces of penne pasta
– 2 cups of shredded cooked turkey
– 1 jar (15 ounces) of Alfredo sauce
– 1 cup of shredded mozzarella cheese
– ½ cup of grated Parmesan cheese
– 2 tablespoons of olive oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– A splash of whole milk
– A couple of fresh basil leaves, chopped
– 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 penne pasta and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta thoroughly in a colander. Tip: Do not rinse the pasta; the starch helps the sauce cling better.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
6. Add the chopped onion and cook for 4-5 minutes until translucent and soft.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the shredded turkey to the skillet and cook for 3-4 minutes until warmed through.
9. Pour in the jar of Alfredo sauce and a splash of whole milk, stirring to combine.
10. Season with salt and black pepper to taste.
11. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Tip: For extra creaminess, let the mixture simmer for 2 minutes.
12. Transfer the pasta mixture to a greased 9×13-inch baking dish.
13. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
14. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly with golden edges. Tip: For a crispier top, broil for the last 2-3 minutes.
15. Remove from the oven and let rest for 5 minutes before serving.
16. Garnish with chopped fresh basil. A final creamy, cheesy bite with tender pasta and savory turkey makes this bake irresistible. Serve it alongside a crisp green salad or garlic bread for a complete meal that everyone will devour.
Curry Turkey Salad with Grapes
Craving something fresh yet comforting? This curry turkey salad with grapes hits all the right notes—creamy, crunchy, and just a little sweet. Perfect for quick lunches or light dinners.
Ingredients
- About 2 cups of shredded cooked turkey
- A good 1/2 cup of mayonnaise
- A couple of tablespoons of plain Greek yogurt
- A heaping teaspoon of curry powder
- A splash of lemon juice
- A handful of red grapes, halved
- A couple of celery stalks, chopped small
- A small handful of sliced almonds
- Salt and pepper, just enough to season
Instructions
- Place the shredded turkey in a large mixing bowl.
- Add the mayonnaise, Greek yogurt, and curry powder to the bowl.
- Squeeze in the lemon juice directly over the mixture to keep it bright.
- Mix everything together until the turkey is evenly coated with the dressing.
- Fold in the halved grapes and chopped celery for crunch and sweetness.
- Toast the sliced almonds in a dry skillet over medium heat for 3–4 minutes, until golden and fragrant, then let them cool completely.
- Stir the cooled almonds into the salad for a nutty crunch.
- Season with salt and pepper, mixing gently to combine.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
This salad delivers a creamy texture with pops of juicy grape and crunchy celery. The toasted almonds add a nutty depth that complements the mild curry warmth. Try it stuffed in a pita or over mixed greens for a satisfying meal.
Turkey and Spinach Stuffed Peppers
Getting dinner on the table just got easier with these colorful stuffed peppers. Ground turkey and fresh spinach create a satisfying filling that bakes up beautifully. Great for meal prep or a weeknight crowd-pleaser.
Ingredients
– 4 large bell peppers, any color
– 1 pound of ground turkey
– a couple of big handfuls of fresh spinach
– 1 cup of cooked rice
– half an onion, chopped up
– 2 cloves of garlic, minced
– a 15-ounce can of diced tomatoes
– a splash of olive oil
– a generous sprinkle of shredded mozzarella cheese
– a pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Slice the bell peppers in half lengthwise and remove all seeds and membranes.
3. Place pepper halves cut-side up in a 9×13 inch baking dish.
4. Heat a splash of olive oil in a large skillet over medium-high heat.
5. Add the chopped onion and cook for 4-5 minutes until translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the ground turkey, breaking it up with a spoon, and cook for 6-7 minutes until no longer pink.
8. Tip: If there’s excess liquid from the turkey, drain it off for a less soggy filling.
9. Stir in the fresh spinach and cook for 2-3 minutes until wilted.
10. Add the cooked rice and canned diced tomatoes with their juices.
11. Season with a pinch of salt and black pepper, then simmer for 3-4 minutes.
12. Spoon the turkey mixture evenly into each pepper half, packing it down lightly.
13. Tip: For easier filling, use a small ice cream scoop to transfer the mixture neatly.
14. Cover the baking dish tightly with aluminum foil.
15. Bake at 375°F for 25 minutes until peppers are tender-crisp.
16. Remove foil and sprinkle generously with shredded mozzarella cheese.
17. Bake uncovered for another 10-12 minutes until cheese is melted and bubbly.
18. Tip: For extra browning, broil for the final 1-2 minutes, watching carefully to prevent burning.
19. Let peppers rest for 5 minutes before serving to set the filling. The peppers become tender with a slight bite, while the cheesy topping adds richness to the savory turkey and spinach mixture. Serve alongside a crisp green salad or with crusty bread for soaking up any extra tomato juices.
Leftover Turkey Shepherd’s Pie
Savor that holiday turkey in a whole new way with this comforting shepherd’s pie. Simply transform your leftovers into a rich, savory filling topped with creamy mashed potatoes. This dish comes together quickly and makes the perfect cozy weeknight dinner.
Ingredients
– About 3 cups of shredded leftover turkey
– A couple of cups of leftover mashed potatoes
– A splash of olive oil
– One chopped yellow onion
– Two minced garlic cloves
– A couple of chopped carrots
– A cup of frozen peas
– Two tablespoons of tomato paste
– A cup of chicken broth
– A splash of Worcestershire sauce
– A pat of butter
– A sprinkle of paprika
Instructions
1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a large oven-safe skillet over medium heat for 1 minute.
3. Add one chopped yellow onion and cook for 5 minutes until translucent.
4. Stir in two minced garlic cloves and cook for 30 seconds until fragrant.
5. Add a couple of chopped carrots and cook for 5 minutes until slightly softened.
6. Mix in two tablespoons of tomato paste and cook for 1 minute to deepen the flavor.
7. Pour in a cup of chicken broth and a splash of Worcestershire sauce, scraping any browned bits from the pan bottom.
8. Add about 3 cups of shredded leftover turkey and a cup of frozen peas, stirring to combine.
9. Simmer the mixture for 5 minutes until the liquid reduces slightly.
10. Spread a couple of cups of leftover mashed potatoes evenly over the turkey filling.
11. Dot the potato layer with a pat of butter.
12. Sprinkle a dash of paprika over the top for color.
13. Bake at 375°F for 25 minutes until the filling is bubbly and the top is golden brown.
14. Let the shepherd’s pie rest for 5 minutes before serving.
Enjoy the contrast between the creamy potato topping and the savory turkey filling beneath. Each bite delivers comforting flavors that make this perfect for chilly evenings. Try serving it with a simple green salad to balance the richness.
Warm Turkey and Apple Salad
Just when you need something satisfying but not heavy, this warm turkey salad hits the spot. Juicy apples and savory turkey come together in minutes for a perfect fall meal that feels both comforting and fresh.
Ingredients
– About 1 lb of cooked turkey, shredded or chopped into bite-sized pieces
– A couple of crisp apples, cored and thinly sliced
– A big handful of mixed greens
– A generous drizzle of olive oil, maybe 2 tbsp
– A splash of apple cider vinegar, around 1 tbsp
– A pinch of salt and a few cracks of black pepper
– A small handful of toasted walnuts, roughly chopped
Instructions
1. Heat a large skillet over medium heat and add the olive oil.
2. Add the sliced apples to the skillet and cook for 3–4 minutes, until they just start to soften but still hold their shape.
3. Tip: Don’t overcook the apples—you want a bit of crunch left for texture.
4. Add the shredded turkey to the skillet and stir to combine with the apples.
5. Cook for another 2–3 minutes, until the turkey is heated through.
6. Sprinkle in the salt and pepper, then pour in the apple cider vinegar.
7. Stir everything together and let it cook for 1 more minute so the flavors meld.
8. Tip: The vinegar will deglaze the pan, picking up all the tasty browned bits.
9. Remove the skillet from the heat and immediately add the mixed greens.
10. Toss gently until the greens are slightly wilted from the warmth of the mixture.
11. Tip: Adding the greens off the heat keeps them from getting soggy.
12. Transfer the salad to serving plates and top with the toasted walnuts.
The warm turkey and softened apples create a tender base, while the greens add a fresh, crisp contrast. Serve it straight from the skillet for a cozy, family-style meal, or pack it for a next-day lunch that still tastes great.
Turkey and Cheese Stuffed Mushrooms
Tender mushrooms become perfect vessels for this savory turkey and cheese filling. These bite-sized appetizers deliver big flavor with minimal effort. They’re ideal for holiday gatherings or casual weeknight snacks.
Ingredients
– About 20 medium cremini mushrooms
– A pound of ground turkey
– A cup of shredded mozzarella cheese
– Half a cup of grated Parmesan
– A quarter cup of breadcrumbs
– A couple tablespoons of olive oil
– A splash of Worcestershire sauce
– Two minced garlic cloves
– A teaspoon of dried oregano
– Salt and black pepper to season
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently twist off mushroom stems and set caps aside—save stems for another use.
3. Heat olive oil in a skillet over medium heat until shimmering.
4. Add ground turkey, breaking it up with a spatula as it cooks for 5-7 minutes until no pink remains.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Mix in Worcestershire sauce, oregano, salt, and pepper, then remove from heat.
7. Combine turkey mixture with mozzarella, Parmesan, and breadcrumbs in a bowl.
8. Stuff each mushroom cap firmly with the filling, mounding it slightly.
9. Arrange stuffed mushrooms on the baking sheet in a single layer.
10. Bake for 18-20 minutes until mushrooms are tender and cheese is golden brown.
11. Let rest for 5 minutes before serving—they’ll be piping hot inside.
12. Garnish with extra Parmesan if desired. Here, the mushrooms turn juicy while the filling stays creamy with a crispy top. The savory turkey pairs perfectly with the melted cheese blend. Try serving them over a bed of arugula for a light meal or with marinara for dipping.
Conclusion
Hopefully this collection has shown just how versatile leftover turkey can be! From comforting soups to creative sandwiches and unexpected dishes, there’s something here for every taste. We’d love to hear which recipes become your family favorites—leave a comment below and don’t forget to pin this article to your Pinterest boards for easy reference!
