25 Best Leftover Turkey Recipes to Use up Thanksgiving Leftovers

Transform that post-holiday bird into easy soups, casseroles, bowls, and sandwiches your family will actually request all week long.

Your fridge is packed, your guests are gone, and that turkey is staring you down like a budget you’ve been avoiding. Good news: turning leftovers into meals people fight over is a skill you can learn in minutes. The playbook below gives you 25 high-impact, low-effort ideas that fix lunch, dinner, and even snacks. Minimal shopping, maximum flavor, and zero food waste—because throwing out turkey is basically tossing cash. Ready to flip holiday extras into weeknight wins?

Why You’ll Love This Recipe

This isn’t just a roundup—it’s a plug-and-play system for repurposing turkey into crave-worthy meals fast. We’re talking 15–35 minute builds, smart use of pantry staples, and options for every craving from cozy soups to melty sandwiches. You’ll save money, clear fridge space, and secretly feel like a meal-prep wizard. TBH, the leftovers might beat the big feast.

Ingredients

• Cooked turkey: about 4–6 cups, shredded or chopped (mix white and dark meat for best flavor)
• Aromatics: onions, garlic, celery, carrots, scallions, ginger
• Liquids: chicken or turkey broth, milk/cream, coconut milk, canned tomatoes
• Dairy & cheeses: butter, cream cheese, mozzarella, cheddar, Parmesan
• Carbs: rice, wild rice, pasta, egg noodles, tortillas, pita, bread, pizza dough, puff pastry
• Veggies: peas, corn, broccoli, spinach/kale, bell peppers, mushrooms, sweet potatoes
• Leftover sides (optional): gravy, mashed potatoes, stuffing, cranberry sauce
• Canned goods & beans: black beans, white beans, green chiles
• Herbs & spices: thyme, sage, rosemary, Italian seasoning, paprika, taco seasoning, curry paste/powder, cumin, chili flakes
• Condiments: soy sauce, hot sauce, Dijon, mayo, pesto, BBQ sauce, buffalo sauce, salsa, vinegar
• Thickeners: flour, cornstarch
• Eggs & citrus: eggs, lemons, limes

How to Make It – Instructions

1. Classic Turkey Pot Pie: Sauté onion, carrot, celery in butter; add turkey, peas, and gravy (or broth + cream + flour). Pour into a pie dish, top with puff pastry, and bake at 400°F until golden, 25–30 minutes.
2. Turkey Tetrazzini: Toss cooked spaghetti with sautéed mushrooms, turkey, creamy Parmesan sauce, and peas. Top with mozzarella and bake at 375°F until bubbly, 20 minutes.
3. Cranberry Turkey Panini: Layer sourdough with turkey, Swiss, a swipe of cranberry sauce, and Dijon. Butter the outside and press until melty and crisp.
4. Turkey Enchiladas Verde: Roll turkey and Monterey Jack in tortillas, nestle in salsa verde, top with more salsa and cheese. Bake at 375°F for 18–20 minutes; finish with cilantro and lime.
5. Thai Coconut Turkey Curry: Simmer red curry paste in coconut milk, add turkey, bell peppers, and spinach. Splash with fish sauce and lime; serve over rice.
6. Turkey Fried Rice: Stir-fry cold rice with oil, garlic, ginger, mixed veg, and turkey. Push aside, scramble eggs, combine, add soy sauce and sesame oil. High heat = best texture.
7. Cozy Turkey Noodle Soup: Sauté mirepoix, add broth and noodles; simmer. Stir in turkey and parsley; season well. A squeeze of lemon brightens everything.
8. Quick Turkey Ramen: Simmer broth with soy sauce, ginger, and garlic; cook ramen noodles. Top with turkey, scallions, chili oil, and a jammy egg.
9. Cheesy Turkey Quesadillas: Sandwich turkey, cheddar, and pico de gallo between tortillas. Pan-sear until charred spots appear and cheese melts; cut into wedges.
10. Turkey Shepherd’s Pie: Sauté onion with turkey and veggies; add gravy or thickened broth. Top with mashed potatoes and bake at 400°F until browned, 20–25 minutes.
11. Cobb-Style Turkey Salad: Pile greens with turkey, bacon, avocado, hard-boiled eggs, tomatoes, blue cheese, and ranch or vinaigrette. Crunchy, filling, no stove required.
12. Stuffed Sweet Potatoes: Roast or microwave sweet potatoes; stuff with turkey, black beans, and corn. Finish with chipotle crema and scallions.
13. Speedy Turkey Pho: Simmer broth with star anise, cloves, ginger, and fish sauce; pour over rice noodles and turkey. Add lime, herbs, and jalapeños.
14. Turkey & Wild Rice Soup: Simmer wild rice in broth; add carrots, celery, turkey, and a splash of cream. Thyme and bay leaf make it taste like a hug.
15. Buffalo Turkey Lettuce Wraps: Warm turkey with buffalo sauce; spoon into crisp lettuce cups. Add celery, carrot ribbons, and blue cheese or ranch.
16. Pesto Turkey Flatbread: Spread pesto on naan or dough, add turkey, tomatoes, and mozzarella. Bake at 450°F until bubbly; drizzle with balsamic.
17. Turkey Caesar Wraps: Toss chopped turkey with Caesar, romaine, and Parm; wrap with tortillas. Add crushed croutons for extra crunch.
18. White Bean Turkey Chili: Sauté onion and green chiles; add white beans, broth, cumin, and turkey. Simmer, stir in a little cream or sour cream; top with cilantro.
19. Spiced Turkey Shakshuka: Simmer tomatoes with paprika, cumin, and garlic; fold in turkey. Crack in eggs and bake until set; finish with feta and herbs.
20. Turkey-Broccoli Alfredo Bake: Toss pasta with Alfredo, turkey, and broccoli. Top with Parmesan-panko and bake at 375°F for 15–20 minutes.
21. Turkey Banh Mi: Pile baguette with mayo, pickled carrots/daikon, cucumber, jalapeño, cilantro, and turkey splashed with soy-lime. Crunch factor: elite.
22. Street-Style Turkey Tacos: Crisp turkey in a skillet with taco seasoning. Serve on warm tortillas with onion, cilantro, and a cranberry-lime salsa.
23. Turkey Samosa Hand Pies: Mix turkey with peas, curry spices, and mashed potato; wrap in puff pastry. Bake at 400°F until golden, 18–22 minutes.
24. Turkey-Stuffed Peppers: Combine turkey, rice, tomatoes, and spices; pack into halved bell peppers. Top with cheese and bake at 375°F for 25–30 minutes.
25. Mushroom-Turkey Risotto: Sauté mushrooms; add Arborio rice and ladle in warm broth, stirring until creamy. Fold in turkey, Parmesan, and a squeeze of lemon.

Storage Tips

Refrigerate turkey in airtight containers for 3–4 days. If you’re not cooking soon, freeze in 1–2 cup portions for up to 3 months to keep options open.

For the finished dishes: soups, chili, and curries keep 4 days in the fridge and freeze well. Casseroles, enchiladas, and baked pastas hold 3–4 days; freeze unbaked for best texture. Sandwiches and wraps are best fresh, but components can be prepped and chilled separately.

Reheat gently with moisture: add a splash of broth or water, cover, and warm over medium heat or 325°F oven until hot. Microwave in short bursts, stirring, to avoid drying out. FYI, creamy sauces may need a little extra milk to revive.

What’s Great About This

• Zero waste, big savings: Turn leftovers into a week of meals without another massive grocery run.
• Flexible formulas: Each idea is a template, not a rule—swap in what you have and your favorite flavors.
• Balanced comfort: Cozy classics sit next to fresh, bright bowls, so you never get palate fatigue.
• Weeknight-fast: Most recipes land in 15–35 minutes with pantry-friendly steps.
• Family-friendly: Plenty of melty, cheesy, crunchy options that actually get eaten.

Common Mistakes to Avoid

• Overcooking the turkey (again): It’s already cooked—add it at the end to warm through.
• Skipping acid and fat: Lemon, lime, vinegar, or a pat of butter make leftovers taste fresh, not flat.
• Under-seasoning: Cold turkey dulls flavor; taste and adjust salt, pepper, and spices after reheating.
• Soggy bakes: Drain watery veggies and don’t drown casseroles; thickened sauces keep textures on point.
• Food safety misses: Keep hot foods above 165°F when reheating; don’t leave turkey out for hours.
• Not using good broth: Weak stock = bland soups. Boost with bouillon, miso, or a parmesan rind.

Mix It Up

• Low-carb swaps: Use cauliflower rice, zucchini noodles, or lettuce wraps in place of pasta and tortillas.
• Dairy-free moves: Coconut milk instead of cream; olive oil instead of butter; skip cheese or try DF shreds.
• Gluten-free tweaks: Corn tortillas, GF pasta, and thickening with cornstarch instead of flour.
• Heat control: Go mild with herbs and lemon, or crank it with chipotle, gochujang, or chili crisp.
• Global spins: Curry, banh mi, pho, tacos—use these as flavor maps for whatever veg you’ve got.
• Leftover sides glow-up: Stuffing becomes croutons; mashed potatoes top shepherd’s pie; cranberry sauce turns into glazes and salsa.

FAQ

How long does cooked turkey last in the fridge?

Cooked turkey stays fresh for 3–4 days in the refrigerator when stored airtight. If you’re pushing day three and plans are fuzzy, freeze it in meal-size portions to extend the clock without sacrificing quality.

Can I freeze these turkey recipes?

Yes. Soups, chili, curry, and sauce-based dishes freeze beautifully for 2–3 months. For bakes and enchiladas, assemble and freeze before baking for best texture; thaw overnight and bake covered until hot.

What’s the best way to reheat turkey without drying it out?

Add a splash of broth or water, cover, and reheat gently on the stove or in a 325°F oven until it hits 165°F. In the microwave, use short bursts with stirring and a damp paper towel on top; a little butter or cream at the end helps restore juiciness.

White meat vs. dark meat—does it matter for these?

Use both. Dark meat thrives in soups, curries, and bakes where it stays juicy; white meat shines in sandwiches, salads, and quick sautés. Mixing them gives you flavor plus tenderness—IMO, that’s the sweet spot.

My turkey is already dry. Can I still save it?

Absolutely. Chop or shred it and simmer briefly in a sauce—gravy, enchilada sauce, coconut curry, or broth. Finish with fat (butter, olive oil) and acid (lemon, vinegar) to restore moisture and brightness.

Can I swap rotisserie chicken for turkey in these ideas?

Totally. Rotisserie chicken slides into every recipe here with zero issues. Just reduce salt a touch since rotisserie birds are seasoned already, and add it late to avoid overcooking.

Any make-ahead tips for a smoother week?

Shred turkey, chop aromatics, and cook a pot of rice or pasta on day one. Freeze half the turkey right away, and batch a base like brothy soup or enchilada filling to spin into multiple meals. Label everything—future you will thank you.

The Bottom Line

Leftover turkey isn’t a burden—it’s your shortcut to a week of fast, comforting, wildly versatile meals. Pair solid pantry moves with bright flavors and a little texture, and you’ll forget these started as “leftovers.” Choose a couple from the list tonight, freeze a few portions, and you’ve got dinners handled. The feast may be over, but the best meals might be just getting started.