25 Easy Thanksgiving Turkey Leftover Recipes

1. Creamy Turkey, Broccoli and Rice Casserole

Ingredients

• 3 cups cooked turkey, cut into chunky pieces
• 3 cups cooked white rice
• 3 cups broccoli florets, lightly steamed
• 2 tablespoons butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 tablespoons plain flour
• 2 cups chicken or turkey stock
• 1 cup double cream
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt, to taste
• 2 cups grated mature cheddar

Directions

1. Heat the oven to 190°C/375°F and butter a medium casserole dish.
2. Melt the butter in a saucepan and soften the onion for 4 minutes. Add the garlic and cook for another 30 seconds.
3. Stir in the flour, then slowly whisk in the stock and cream. Add thyme, pepper and a little salt, then simmer until creamy.
4. Fold in the turkey, cooked rice and broccoli.
5. Spoon everything into the casserole dish and cover generously with cheddar.
6. Bake for 25–30 minutes, until bubbling around the edges with a deep golden cheese crust on top.

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2. Loaded Turkey Nachos

Ingredients

• 1 large bag sturdy tortilla chips
• 3 cups shredded leftover turkey
• 2 cups grated cheddar
• 1 cup black beans, drained
• 1 cup sweetcorn
• 2 tomatoes, diced
• 1/3 red onion, finely diced
• 1 jalapeño, sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 cup chopped coriander
• Sour cream, for serving
• Guacamole, for serving

Directions

1. Heat the oven to 200°C/400°F.
2. Toss the turkey with the smoked paprika and cumin.
3. Spread the tortilla chips over a large baking tray, then scatter over the turkey, black beans, corn, tomatoes, red onion and most of the cheese.
4. Add another loose layer of chips and finish with the remaining cheese.
5. Bake for 8–10 minutes, until the cheese is completely melted and the exposed chips are nicely toasted.
6. Add sliced jalapeños and plenty of coriander.
7. Spoon sour cream and guacamole over the nachos just before serving.

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3. Turkey, Cranberry and Cheese Sliders

Ingredients

• 12 soft slider rolls
• 3 cups sliced or shredded leftover turkey
• 3/4 cup cranberry sauce
• 8–10 slices provolone or mozzarella
• 3 tablespoons melted butter
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1 teaspoon poppy seeds

Directions

1. Heat the oven to 180°C/350°F.
2. Slice the rolls across the middle without separating them individually.
3. Put the bottom half into a baking dish.
4. Layer on the turkey, cranberry sauce and plenty of cheese.
5. Add the tops.
6. Mix the melted butter with Dijon and garlic powder, then brush it over the rolls. Sprinkle generously with poppy seeds.
7. Cover loosely with foil and bake for 12 minutes. Uncover and bake another 5–7 minutes until the tops are shiny and golden and the cheese pulls when you separate the sliders.

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4. Creamy Turkey Pot Pie

Ingredients

• 3 cups shredded leftover turkey
• 2 tablespoons butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced small
• 1 cup frozen peas
• 3 tablespoons plain flour
• 2 cups chicken or turkey stock
• 3/4 cup double cream
• 1 teaspoon dried thyme
• Salt and black pepper
• 1 sheet puff pastry
• 1 egg, beaten

Directions

1. Heat the oven to 200°C/400°F.
2. Melt the butter in a large pan and cook the onion, carrots, celery and potato for about 8 minutes.
3. Stir in the flour, then gradually add the stock and cream.
4. Simmer until thick and creamy, then stir in the turkey, peas, thyme, salt and pepper.
5. Spoon into a deep pie dish.
6. Lay the puff pastry over the top, trim the edges and press it against the rim.
7. Brush generously with beaten egg and cut a small slit in the centre.
8. Bake for 30–35 minutes, until the pastry is properly puffed and deeply golden.

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5. Turkey Caesar Salad Wraps

Ingredients

• 4 large flour tortillas
• 3 cups sliced leftover turkey
• 2 romaine lettuces, chopped
• 1 cup Caesar dressing
• 1/2 cup finely grated Parmesan
• 1 cup crunchy croutons
• Black pepper

Directions

1. Put the chopped romaine into a bowl and toss it with enough Caesar dressing to coat it well.
2. Add Parmesan, a good crack of black pepper and the croutons.
3. Warm the tortillas for a few seconds so they fold without splitting.
4. Pile the Caesar salad down the centre of each tortilla and add plenty of thick pieces of turkey.
5. Fold the sides inward, then roll tightly.
6. Cut in half and serve straight away while the lettuce and croutons still have some crunch.

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6. Crispy Turkey and Vegetable Egg Rolls

Ingredients

• 12 egg roll wrappers
• 2 cups finely shredded turkey
• 2 cups finely shredded cabbage
• 1 carrot, cut into thin matchsticks
• 3 spring onions, sliced
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Neutral oil, for frying
• Sweet chilli sauce, for serving

Directions

1. Heat a teaspoon of oil in a frying pan.
2. Add the cabbage and carrot and stir-fry for 2–3 minutes.
3. Add the turkey, spring onions, garlic, ginger, soy sauce and sesame oil. Cook for another minute, then cool the filling.
4. Put a strip of filling near one corner of each wrapper.
5. Fold in the sides and roll tightly, sealing the final edge with a little water.
6. Fry at 175°C/350°F for about 3–4 minutes, turning until blistered, crisp and deep golden all over.
7. Drain on kitchen paper and serve with sweet chilli sauce.

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7. BBQ Pulled Turkey Mac and Cheese

Ingredients

• 350g macaroni
• 3 cups shredded leftover turkey
• 3/4 cup smoky barbecue sauce, plus extra for finishing
• 3 tablespoons butter
• 3 tablespoons plain flour
• 3 cups milk
• 2 1/2 cups grated mature cheddar
• 1/2 cup grated mozzarella
• 1/2 teaspoon garlic powder
• Salt and black pepper
• 3 spring onions, sliced

Directions

1. Heat the oven to 190°C/375°F and cook the macaroni until just al dente.
2. Toss the shredded turkey with the barbecue sauce and warm it gently in a saucepan.
3. Melt the butter in another pan and stir in the flour.
4. Slowly whisk in the milk and cook until thickened.
5. Add most of the cheddar and mozzarella, garlic powder and black pepper. Stir until smooth.
6. Fold in the macaroni and spoon into a baking dish.
7. Cover with the remaining cheese and bake for 20 minutes, until bubbling and browned in places.
8. Pile the barbecue turkey over the middle, drizzle with extra barbecue sauce and scatter with spring onions.

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8. Turkey, Cranberry and Brie Puff Pastry Bites

Ingredients

• 1 sheet puff pastry
• 1 1/2 cups chopped leftover turkey
• 150g brie, cut into small chunks
• 3/4 cup cranberry sauce
• 1 egg, beaten
• Fresh thyme leaves

Directions

1. Heat the oven to 200°C/400°F.
2. Cut the puff pastry into squares and press each one into a greased muffin tin.
3. Add a little turkey and a generous chunk of brie to each pastry cup.
4. Spoon cranberry sauce over the top.
5. Brush any exposed pastry with beaten egg.
6. Bake for 18–22 minutes, until the pastry has risen into crisp, deeply golden layers.
7. Finish with a few fresh thyme leaves while they’re still warm.

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9. Turkey Parmesan with Spaghetti

Ingredients

• 4 thick slices leftover turkey breast
• 1/2 cup plain flour
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan
• 1 teaspoon Italian seasoning
• Olive oil, for shallow frying
• 2 cups marinara sauce
• 200g fresh mozzarella, sliced
• 300g spaghetti
• Fresh basil
• Extra Parmesan

Directions

1. Cook the spaghetti until al dente and toss it with enough warm marinara sauce to coat.
2. Mix the panko, Parmesan and Italian seasoning in a shallow bowl.
3. Dust the turkey lightly with flour, dip in egg, then press firmly into the breadcrumb mixture.
4. Shallow-fry in olive oil until crisp and dark golden on both sides.
5. Transfer the turkey to a tray, spoon marinara over each piece and add thick slices of mozzarella.
6. Grill for a few minutes until the mozzarella melts and develops a few browned spots.
7. Serve over the saucy spaghetti with basil and extra Parmesan.

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10. Turkey and Spinach Lasagna Roll-Ups

Ingredients

• 10 lasagna sheets
• 2 cups finely chopped leftover turkey
• 250g ricotta
• 2 cups chopped cooked spinach, squeezed dry
• 1/2 cup grated Parmesan
• 1 egg
• 2 1/2 cups marinara sauce
• 2 cups grated mozzarella
• Salt and black pepper
• Fresh basil

Directions

1. Heat the oven to 190°C/375°F.
2. Cook the lasagna sheets until flexible, then lay them flat.
3. Mix the turkey, ricotta, spinach, Parmesan, egg, salt and pepper.
4. Spread the filling across each sheet and roll up.
5. Spoon a layer of marinara into a baking dish and arrange the rolls seam-side down.
6. Spoon more marinara over the rolls and cover generously with mozzarella.
7. Bake for 25–30 minutes, until the sauce bubbles and the cheese is browned in spots.
8. Add a few fresh basil leaves before serving.

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11. Turkey and Vegetable Stir-Fry Noodles

Ingredients

• 300g egg noodles
• 3 cups sliced leftover turkey
• 1 red pepper, sliced
• 1 large carrot, julienned
• 150g sugar snap peas
• 1 small onion, sliced
• 2 spring onions, sliced
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sweet chilli sauce
• 1 teaspoon sesame oil
• 1 tablespoon neutral oil
• Sesame seeds

Directions

1. Cook the noodles according to the packet instructions, then drain.
2. Heat the neutral oil in a wok until hot.
3. Stir-fry the onion, carrot, red pepper and sugar snaps for 3–4 minutes so they soften but keep a little bite.
4. Add the garlic, ginger and turkey.
5. Stir together the soy sauce, oyster sauce, sweet chilli sauce and sesame oil.
6. Add the noodles and sauce to the wok and toss over high heat until everything is glossy and hot.
7. Finish with spring onions and sesame seeds.

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12. Caramelised Onion and Turkey Puff Pastry Tart

Ingredients

• 1 large sheet puff pastry
• 3 cups shredded leftover turkey
• 3 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon brown sugar
• 1 teaspoon balsamic vinegar
• 150g soft goat cheese or cream cheese
• 1 cup grated mozzarella
• 1 teaspoon fresh thyme leaves
• 1 egg, beaten
• Salt and black pepper

Directions

1. Heat the oven to 200°C/400°F.
2. Cook the onions slowly in the butter and olive oil for about 20 minutes, until very soft and deeply golden.
3. Stir in the brown sugar and balsamic vinegar and cook for another 2 minutes.
4. Put the puff pastry onto a lined baking tray and score a border about 2cm from the edge.
5. Spread the soft cheese inside the border.
6. Add the caramelised onions, shredded turkey, mozzarella, thyme and black pepper.
7. Brush the pastry border with beaten egg.
8. Bake for 22–28 minutes, until the pastry is puffed and a rich golden brown.
9. Cut into generous squares while warm.

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13. Creamy Garlic Turkey Sandwiches

Ingredients

• 1 large crusty baguette or 4 sub rolls
• 3 cups shredded leftover turkey
• 2 tablespoons butter
• 3 garlic cloves, minced
• 3/4 cup double cream
• 1/2 cup grated Parmesan
• 1 cup grated mozzarella
• 1 tablespoon chopped parsley, plus extra for finishing
• Salt and black pepper

Directions

1. Heat the oven to 200°C/400°F.
2. Split the baguette lengthways and place it on a baking tray.
3. Melt the butter in a frying pan and cook the garlic for 30 seconds.
4. Add the cream, Parmesan, black pepper and turkey.
5. Stir over low heat until the turkey is coated in a thick, creamy garlic sauce.
6. Spoon the mixture generously into the bread.
7. Cover with mozzarella.
8. Bake for 8–10 minutes, then grill briefly until the cheese bubbles and browns around the edges.
9. Finish with plenty of chopped parsley and slice into chunky pieces.

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14. Creamy Tuscan Turkey Skillet

Ingredients

• 4 large thick slices leftover turkey breast
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 garlic cloves, minced
• 3/4 cup sliced sun-dried tomatoes
• 1 cup chicken stock
• 1 1/4 cups double cream
• 1/2 cup finely grated Parmesan
• 3 cups baby spinach
• 1/2 teaspoon Italian seasoning
• Cracked black pepper
• Fresh basil

Directions

1. Heat the olive oil in a large skillet.
2. Add the turkey pieces and brown them lightly on both sides, then remove.
3. Melt the butter in the same pan and add the garlic and sun-dried tomatoes.
4. Pour in the stock and cream and let it simmer gently for a few minutes.
5. Stir in the Parmesan, Italian seasoning and plenty of black pepper.
6. Add the spinach and let it wilt into the sauce.
7. Return the turkey to the skillet and spoon the sauce over it.
8. Simmer just long enough to heat the turkey through.
9. Finish with torn fresh basil and a little more Parmesan.

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15. Creamy Turkey and Biscuit Casserole

Ingredients

• 3 cups shredded leftover turkey
• 2 tablespoons butter
• 1 small onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup sweetcorn
• 2 garlic cloves, minced
• 3 tablespoons plain flour
• 2 1/2 cups chicken or turkey stock
• 3/4 cup double cream
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt, to taste
• 6 large refrigerated biscuit dough rounds
• 1 tablespoon melted butter
• Fresh thyme

Directions

1. Heat the oven to 190°C/375°F.
2. Melt the butter in a large pan and soften the onion and carrots for about 5 minutes.
3. Add the garlic, then stir in the flour.
4. Slowly add the stock and cream, stirring until the sauce becomes thick and creamy.
5. Add the turkey, peas, corn, thyme, black pepper and enough salt to taste.
6. Pour the filling into a large casserole dish.
7. Arrange the biscuit rounds over the top with a little space between them.
8. Brush the biscuits with melted butter.
9. Bake for 25–30 minutes, until the filling is bubbling and the biscuits are puffed and deeply golden.
10. Scatter over a few fresh thyme leaves and serve while the biscuit tops are still crisp.