7 Delicious Recipes with Thanksgiving Turkey Leftovers

Below are seven easy recipes to help you make the most of your Thanksgiving bounty and keep the festive flavors going strong.

What to Make with Thanksgiving Turkey Leftovers

These recipes take your extra turkey, sides, and flavors and transform them into delicious, fresh meals.

1. Turkey Pot Pie

I love making turkey pot pie when the weather cools down. It’s the ultimate cozy dinner that’s also a great way to use up all those bits of leftover turkey and veggies in the fridge.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup mixed vegetables (carrots, peas, corn)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken or turkey broth
• 2/3 cup milk
• Salt and pepper to taste
• 1 pre-made pie crust (top and bottom)

Instructions:

• Preheat the oven to 375°F (~190°C).
• In a saucepan, melt the butter over medium heat.
  Stir in flour and cook for about 1 minute until bubbly.
  Gradually whisk in the broth and the milk, cooking until thickened.
• Add the shredded turkey and the veggies, season with salt and pepper, and stir to combine.
• Pour the mixture into a pie dish lined with pie crust (you can also use Cretan-style phyllo or puff pastry), then cover with the top crust.
• Seal the edges and cut slits to vent.
• Bake for 30-35 minutes or until golden and bubbly.
• Let the pie cool slightly before serving.

2. Turkey and Cranberry Sandwich

I know what you’re thinking, my previous paragraph about Ross… But while his sandwich had an extra moist layer with gravy, the one below is bittersweet, and takes turkey leftover sandwiches to a whole new level!

This sandwich is like Thanksgiving all over again, but quick and easy. Use the remains of your sweet cranberry relish (that you find in this recipe round-up) with turkey and stuffing to fill some soft bread or an easy homemade bagel: It’s comfort food at its best.

Ingredients:

• Leftover turkey slices
• Leftover cranberry sauce
• Leftover stuffing (check out the ones with sausages here)
• 1 tbsp (per sandwich) of mayonnaise or mustard
• Bread, pita bread, or rolls of your choice

Instructions:

• Spread a tablespoon of mayo or mustard on your bread or roll.
• Layer the turkey slices, a generous dollop of cranberry sauce, and some stuffing.
• Top with the other slice of bread.
• Slice and enjoy!

3. Greek-Style Turkey Pita Wraps

I love giving my turkey leftovers a homely twist with these Greek-style pita wraps. They’re perfect when I want something light but tasty. Here in Crete, pita wraps with leftovers are a common (weekly) thing that kids love. Make it more special with a hint of cinnamon in the turkey mix!

Ingredients:

• 2 cups shredded turkey
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• An inch of cinnamon
• Warm pita bread
• 1 cup of Tzatziki sauce
• Green and red lettuce leaves for freshness
• Fresh parsley

>> Optional: Make it taste like a real gyro and add sliced cucumbers, tomatoes, and red onions too!

Instructions:

• In a bowl, toss turkey with lemon juice, olive oil, garlic, oregano, and cinnamon.
• Warm the pita breads and spread plenty of tzatziki inside.
• Stuff the pitas with the turkey mixture and fresh veggies.
  Sprinkle with parsley (or sweet paprika as we do in Greece), roll up, and serve.

These wraps are fresh and perfect for a light lunch or dinner!

4. Turkey Tetrazzini – A Kid-Friendly Pasta Dish!

I lived many years in Italy, enough to know that pasta and chicken don’t mix well. However, this particular dish is always a hit and is a great way to stretch leftover turkey. My kids used to enjoy this dish when they were small. Even my eldest, who has always been a super picky eater, used to eat the whole plate… so who cared much about the Italian no-chicken-in-pasta convention?!

Ingredients:

• 2 cups shredded turkey
• 200 grams of spaghetti, cooked
• 1 cup fresh tomatoes, sliced
• 1 cup peas
• 2 cups cream sauce (mushroom soup or homemade is fine)
• 1 cup shredded cheese (mozzarella or cheddar)
• Salt and pepper to taste

Instructions:

• Preheat the oven to 350°F (~180°C).
• In a baking dish, combine the turkey with the tomatoes and peas.
  Add the cream sauce and finish with the cooked spaghetti.
  Mix well and season.
• Top with shredded cheese.
• Bake uncovered for 25-30 minutes until it gets bubbly and golden on top.
• Serve hot with Parmesan or Pecorino on top.
• If you have, decorate with green herbs; choose basil, oregano, or parsley.

5. Turkey Chili

Swap ground meat for shredded turkey in your favorite chili recipe. Add beans, tomatoes, chili spices, and veggies for a warm, protein-packed meal that’s perfect for chilly, autumn days.

When I want something hearty and warming, turkey chili is my go-to. It’s packed with protein and spices that remind me of cozy winter nights. Plus, it’s easy to make and freezes beautifully.

Ingredients:

• 2 cups shredded turkey
• 1 can of kidney or black beans, drained
• 1 can of diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Shredded cheddar cheese to garnish

Instructions:

• Heat a large pot over medium heat and add a splash of oil.
• Sauté the chopped onion and minced garlic until they become soft and fragrant, about 3-4 minutes.
• Add the shredded or diced leftover turkey to the pot, stirring to combine with the onion and garlic.
• Pour in the drained beans and canned diced tomatoes, stirring everything together.
• Sprinkle in chili powder (quantities will really depend on how spicy or mild you want the dish), ground cumin, salt, and black pepper.
  Adjust the spices to your taste.
• Stir well to mix all ingredients thoroughly.
• Reduce the heat to low, cover the pot, and let the chili simmer gently for 25-30 minutes. This allows the flavors to blend and deepen.
• Give it a final stir before serving.
• Serve hot with your favorite toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro.

This method will give you a rich, flavorful chili that makes the most of your Thanksgiving turkey leftovers!

6. Turkey Fried Rice

Turn your turkey into an Asian-inspired dish by stir-frying it with rice, scrambled eggs, vegetables, and soy sauce. It’s a quick, different, and smart way to use up leftover turkey and rice. The advantage? You can throw in whatever veggies you have on hand.

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 1 cup shredded turkey
• 2 eggs, beaten
• 1 cup mixed vegetables (whatever you have, peas, carrots, corn)
• 2 tbsp soy sauce
• 1 tbsp oil
• 2 green onions, sliced

Instructions:

• Heat a large skillet or wok over medium-high heat and add a tablespoon of oil (I use olive oil, but sesame oil works well too).
• Add the diced onions, scallions, minced garlic, and chopped vegetables (like carrots, peas, and bell peppers).
  Stir-fry until they start to soften, about 3-4 minutes.
• Push the veggies to one side of the pan and pour in beaten eggs on the empty side. Scramble the eggs until just cooked, then mix them with the veggies.
• Add cooked rice and shredded leftover turkey to the pan. Break up any clumps of rice and stir everything together evenly.
• Pour in soy sauce (start with 2-3 tablespoons) and a splash of sesame oil for extra flavor (although it’s totally optional and you can still make this dish if those two ingredients are not in your pantry)
• Toss everything well to coat the rice and turkey.
• Stir-fry for another 5-7 minutes, allowing the rice to heat through and lightly crisp.
• Taste and adjust the seasoning if needed.
• Remove from the heat and garnish with chopped green onions, chilli peppers, or fresh herbs before serving.

7. Turkey Soup

My mom taught me that soups are a great way to recycle meals and take advantage of leftovers. Unlike Mafalda, I love soups!

For me, nothing beats a warm bowl of homemade turkey soup. Simmer turkey bones and meat with veggies, herbs, and noodles or rice for a nourishing and comforting broth-based meal.

Ingredients:

• Leftover turkey bones and meat
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 6 cups water or broth
• 1 cup noodles or rice
• Salt, pepper, and herbs (thyme, parsley)

Instructions:

• In a large pot, add the leftover turkey bones and carcass pieces (please, don’t tell me you threw those away already!) along with the roughly chopped onions, carrots, and celery.
• Cover with cold water (about 8 cups) and bring to a gentle boil over medium-high heat.
• Reduce the heat to low and simmer for at least 1 hour, skimming off any foam or impurities that rise to the surface. This creates a clear, flavorful broth.
• Remove the bone.
  If you want, now it’s the time to strain the broth if you prefer a smoother texture.
• Add diced vegetables like carrots, celery, and potatoes (or any seasonal veggies you like).
  Simmer until tender, about 15-20 minutes.
• Stir in shredded turkey meat and add cooked noodles or rice if using. Heat through for another 5-10 minutes.
• Season with salt, pepper, and fresh herbs like parsley or dill to taste.
• Serve hot, garnished with extra herbs or a squeeze of lemon for brightness.

See? No need to stick to the usual turkey sandwiches—these recipes bring new life to your Thanksgiving leftovers and keep your meals exciting. Which one are you going to try first?

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What to Make with Thanksgiving Leftovers