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Top 10 Thanksgiving Turkey Leftovers Recipes

Top 10 Thanksgiving Turkey Leftovers Recipes

Thanksgiving is over -- the question now is: what do we do with all the extra leftover turkey? Recycle your leftovers into a new, tasty dish rather than tossing it! Here are some recipes you can try that incorporates your leftover Thanksgiving turkey!

1. Easy Leftover Turkey Stroganoff

This one can be very simple and very fast to make, especially if you have leftover gravy from that roast turkey dinner. 

TOTAL TIME: 30 Minutes

SERVES: 4

INGREDIENTS: 

    • 1 clove minced garlic
    • 3 tbsp olive oil
    • 1 cup sliced mushrooms
    • 3 cups good turkey gravy (measured after reducing)
    • 1 tbsp dry summer savoury
    • 1 tsp freshly ground black pepper
    • 1/2 cup sour cream
    • 4 cups leftover diced or shredded roasted turkey

DIRECTIONS: 

  1. Begin by sauteing the garlic and mushrooms in the olive oil for several minutes until the mushrooms begin to get some good color. Add the other ingredients except the turkey and simmer for only about 5 minutes before adding the leftover turkey and continuing to simmer until the turkey is well heated. Serve over egg noodles.

Source: Rock Recipes

2. BBQ Turkey Pizza with Leftover Thanksgiving Turkey

BBQ turkey pizza loaded with melted cheese will knock your socks off. Try it and trust us. Regardless of how much turkey there is left over, you still make this pizza with a small batch of turkey. The flavor comes from the bbq sauce base, the oven roasted turkey and melted cheese. Consider it an open faced bbq turkey sandwich and you’ll be happy to be eating something other than a regular ol’ turkey sandwich post-Thankgiving.

TOTAL TIME: 4 Hours

SERVES: 2 10" Pizzas

DOUGH INGREDIENTS:

    • 1 1/4 cups (300ml) warm water
    • 1 teaspoon active dry yeast
    • 1 teaspoon honey
    • 1 1/2 teaspoons kosher or sea salt
    • 3 1/3 cups (415g) flour

TOPPING INGREDIENTS: 

    • 1 cup BBQ sauce, or amount to preference
    • about 1 cup cooked turkey pieces
    • 1 cup grated smoked gouda cheese (or other preferred cheese)
    • kosher or sea salt, to taste
    • fresh cracked black pepper, to taste
    • cornmeal for dusting peel
    • extra-virgin olive oil, for brushing the crust

DIRECTIONS:

    1. Make ahead (Dough):In a large bowl or resealable container, stir together the water, yeast, honey, and salt. Stir in the flour until no dry streaks of flour remain.
    2. Cover the dough and set aside in a warm area to proof for 1 to 2 hours, or until doubled in volume. Set aside in the refrigerator until chilled, or for up to 1 week
      (see Note 1).
    3. When you are ready to make pizzas, preheat the oven to 550°F with a baking stone on the middle rack for at least 30 minutes. Have cornmeal and a pizza peel handy nearby for when you stretch the dough.
    4. Divide the dough in half and place the dough balls on a well-floured surface. Allow the dough to come to room temperature for about 30 minutes. The dough should feel soft and pillowy.
    5. While the dough comes to room temperature and starts to come alive, prep the topping ingredients so they will be handy nearby after you stretch the dough. Liberally sprinkle corn meal on the pizza peel. Set nearby while you stretch the dough.
    6. When the dough feels soft and pillowy, with floured hands, lightly flour the first dough ball. Using your fingertips, make indentations just inside the outer edge to form the outer crust rim (see photo in post). Using your hands, rotate and gently press out the dough, working from the center outward to flatten it, leaving the outer rim as untouched as possible. Gently push out to a circle 6 - 8 inches in diameter.
    7. Resting the dough on the tops of your hands,  rotate and circle the dough over the tops of your hands, gently stretching the dough to about 10 inches (25 cm) in diameter. Make sure to keep the rim thicker than the center. (If the dough starts to toughen and spring back too much while you work on it, allow it to rest for a few minutes so it will relax and soften.) Lightly re-flour your hands, the work surface, and the dough as needed to keep the dough from sticking.
    8. Lay the stretched out dough on the prepared pizza peel. Give it a little shake to make sure the dough isn't sticking to the peel. Gently brush oil on the outer crust. Shake the peel again to make sure nothing is sticking.
    9. Gently ladle and spread 1/2 of the sauce on the dough. Spread 1/2 of the turkey on the pizza, spread 1/2 of the cheese, and season with additional salt and pepper if desired.
    10. Bake for 10-13 minutes or until the crust is golden or even slightly charred if you like. While the first pizza is baking, repeat the stretching and topping instructions with the second pizza.
    11. Allow each pizza to cool for a few minutes, then slice and serve.

Source: White On Rice Couple

3. One-Pot Cheesy Turkey Tamale Pie

This pie could not be more perfect for the day after Thanksgiving dinner. It feeds all those lingering guests and it’s so easy to make. Plus, it’s saucy, creamy, cheesy and delicious. Perfect cozy, family comfort food.

TOTAL TIME: 60 Minutes

POLENTA INGREDIENTS:

TURKEY MIXTURE INGREDIENTS:

    • 2 cup leftover turkey shredded
    • 1 cup leftover gravy or 1/2 cup extra enchilada sauce
    • 1 1/2 cups red enchilada sauce
    • 2 tablespoons chili powder
    • 2 teaspoons smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon salt + pepper
    • 1/2 teaspoon cayenne pepper
    • 1 red bell pepper diced
    • 1 1/2 cups cooked black beans rinsed + drained if using canned

SERVING INGREDIENTS:

DIRECTIONS:

    1. Make the polenta. Pour the chicken broth and milk into a mediumpot and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
    2. Meanwhile, preheat the oven to 375 degrees F.
    3. Combine the turkey, gravy, red enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, and cayenne in large bowl. Stir in the red pepper and black beans. Once the polenta is done cooking, smooth it out into a single layer and then pour the turkey tamale mixture over he polenta, spreading it in an even layer. Top with cheese. Transfer to the oven and bake for 25 to 30 minutes or until the pie is bubbling and the cheese is melted. Allow to sit 5 to 10 minutes and then serve with fresh cilantro, salsa and queso fresco. Enjoy!

Source: Half Baked Harvest

4. Thanksgiving Pizza

This Thanksgiving Pizza recipe is the BEST way to eat Thanksgiving leftovers. It has turkey, mashed potatoes, stuffing and more all in a puff pastry crust! 

TOTAL TIME: 35 Minutes

SERVES: 8

INGREDIENTS:

DIRECTIONS:

    1. Preheat oven to 400 degrees.
    2. Gently press puff pastry sheet into a greased 9-inch tart pan (or use a 9-inch pie pan). Trim the corners and use them into fill in any empty spaces along the sides of the pan.
    3. Spread the mashed potatoes over the bottom and drizzle with two tablespoons of gravy.
    4. Sprinkle with corn and green bean casserole.
    5. Top with turkey, stuffing, and three tablespoons of gravy.
    6. Sprinkle with shredded cheddar cheese.
    7. Bake at 400 degrees for 18-20 minutes.
    8. Sprinkle with French fried onions and bake for an additional 3-5 minutes.
    9. Garnish with basil, parsley or thyme and freshly ground black pepper.

Source: The Gunny Sac

5. Turkey, Cranberry, and Cream Cheese Comfort Sandwich

I took it one step further since I also loved cream cheese, tomato, and sprouts -- sounds weird, but layer that up and you'll be hooked. Best bagged lunch sandwich of all times!

TOTAL TIME: 10 Minutes

SERVES: 1 Sandwich

INGREDIENTS:

DIRECTIONS:

    1. Take 2 pieces of a good sliced whole wheat bread and smear cream cheese on each piece. On one of the pieces of bread, layer the cranberry, turkey, avocado, sprouts/lettuce, and tomato. Place the other piece on top of the stack. Cut the sandwich in half, wrap it in saran wrap, and place it into your brown bag for lunch.

Source: Food52

6. Leftover Turkey & Rice Soup

Whip up a big pot to eat all week following the big feast.

TOTAL TIME: 35 Minutes

SERVES: 4

INGREDIENTS: 

DIRECTIONS:

    1. In a large pot over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel–lined plate. Drain all but 1 tablespoon bacon fat.
    2. Add onion, carrots, bell pepper, and garlic and season with salt and pepper. Cook until soft, 5 to 7 minutes.
    3. Add white wine, broth, and rice and bring to a boil. Simmer until rice is tender, 20 minutes.
    4. Stir in leftover turkey and parsley until warmed through and serve immediately with crispy bacon.

Source: Delish

7. Turkey-Bacon-Avocado Grilled Cheese

These ingredients are the three best friends that anybody could have.

TOTAL TIME: 

SERVES: 1

INGREDIENTS:

DIRECTIONS: 

    1. Cook bacon over medium-high heat until crisp, 6 minutes. Drain excess grease on paper towel, then wipe pan and reduce to medium heat.
    2. Spread butter on one side of each slice of bread. On the non-buttered side of one slice, place turkey, bacon, avocado and cheddar, then close sandwich.
    3. Place sandwich in pan; cover and cook until golden brown, 3 to 4 minutes. Flip, and cook the other side until cheese is melty and bread is golden brown, 2 minutes more.
    4. Slice in half and serve.

Source: Delish

8. Leftover Turkey and Stuffing Stuffed Peppers

Turn leftover turkey and stuffing into a healthy(ish) day-after dinner by stuffing them in bell peppers.

TOTAL TIME: 40

SERVES: 4

INGREDIENTS:

DIRECTIONS:

    1. Preheat oven to 350 degrees F. In large bowl, combine beaten egg, turkey, and stuffing. Season with salt and pepper and mix together.
    2. Spoon mixture into bell peppers and top with mozzarella.
    3. Transfer peppers to baking dish and bake until peppers are tender and cheese is melty, 25 to 30 minutes. Garnish with parsley.

Source: Delish

9. Turkey-Cobb Sandwiches

Lighten up! For the salad, use only white-meat turkey and reduce the bacon and blue cheese by half. For the dressing, replace the mayo with 2 tablespoons olive oil. Total savings? 74 calories and 8 grams of fat per sandwich.

TOTAL TIME: 

SERVES: 6 Sandwiches

INGREDIENTS:

DIRECTIONS:

  1. In a large bowl, combine the first 7 ingredients. Set aside. In a small bowl, whisk together mayonnaise, vinegar, pepper, and salt. Add dressing to salad and toss to coat. For each sandwich, fill each of 2 pita halves with 1/2 cup salad.

Source: Delish

10. Turkey, Cranberry and Brie Egg Rolls

Baked egg rolls stuffed with leftover Thanksgiving turkey, cranberry sauce and a slice of brie cheese! Dip them in sweet and tangy cranberry mustard sauce for a fun appetizer or easy dinner!

TOTAL TIME: 

SERVES: 8-10 Egg Rolls

INGREDIENTS:

    • 8-10 egg roll wrappers
    • 1 cup shredded turkey
    • 1/8 teaspoon poultry seasoning (optional)
    • Salt and pepper to taste
    • 1/2 cup cranberry sauce
    • 8-10 slices of brie cheese (approximately 1/4-1/2 inch thick and 1 1/2 inches long)

CRANBERRY MUSTARD DIPPING SAUCE INGREDIENTS:

    • 1/2 cup cranberry sauce
    • 1 tablespoon dijon mustard
    • 1 tablespoon honey
    • Salt and pepper to taste

DIRECTIONS:

    1. In a small bowl sprinkle the salt, pepper and poultry seasoning over the shredded turkey and stir together until it's evenly coated in the spices.
    2. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
    3. Fill each egg roll wrapper with approximately 1 tablespoon of the shredded turkey, 1-2 teaspoons of cranberry sauce and a slice of the brie.
    4. Brush water all around the edges of the egg roll wrapper, then tuck in the sides, and roll it up tightly like a burrito.
    5. Seal the end of the egg roll with a little more water then place it seam side down on a baking sheet lined with parchment paper.
    6. Repeat the process until all of the egg rolls are made.
    7. Spray or brush the tops of the egg rolls with cooking spray or oil then place them on the middle rack of the oven and bake for 10-12 minutes or until they start to turn golden brown.
    8. Cool the egg rolls on the baking sheet for a few minutes before serving with the cranberry mustard sauce.

CRANBERRY MUSTARD DIPPING SAUCE DIRECTIONS:

    1. Add all of the ingredients for the dipping sauce to a blender and blend until smooth.
    2. Serve with the egg rolls.

Source: Recipe Runner

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