15 Ideas For Leftover Turkey

You spent days preparing the ultimate Thanksgiving dinner and, as usual, you're left with pounds of turkey after the feast. Good news: you don't have to eat bland sandwiches for the next two weeks.

We asked some of the best chefs across the country how they incorporate leftover turkey into fresh, flavorful meals, and they shared their delicious suggestions. See tips from cookbook authors and Prevention editors, too, and get ready to steal their tasty turkey recipes!

Sauté chopped onion, bell pepper, and garlic in olive oil in a large heavy pot over high heat until softened. Add diced turkey, chili powder, cumin, and oregano and cook briefly. Then throw in canned pinto beans, canned diced tomatoes with juice, chicken broth, and a small amount (say, an ounce) of semisweet chocolate to deepen the flavors. Bring to a boil, reduce the heat, and simmer uncovered until thickened. Season with salt and pepper and serve.

–Jeff Tunks, co-owner and executive chef of DC Coast, TenPenh, and Ceiba in Washington, DC

Combine 1 can coconut milk, 2 cups chicken broth, 2 peeled and chopped potatoes, 1 sliced onion, and 2 to 3 Tbsp curry powder in skillet. Simmer over medium-high heat until potatoes are tender, about 15 minutes. Add 2 cups cooked shredded turkey breast, 1 sliced red bell pepper, and 4 halved heads baby bok choy. Cook until pepper is tender and bok choy begins to wilt, about 4 minutes. Serve over brown rice and garnish with cilantro.

I love to chop up leftover turkey and toss it with Greek-style yogurt, curry powder, scallions, and dried cranberries for a delicious salad to spread on a sandwich or crackers or serve on top of greens.

–Claire Robinson, host of Food Network's 5 Ingredient Fix

More from Prevention: 16 Delicious Thanksgiving Recipes

I blend cut-up roast turkey with a zesty barbecue sauce (bottled or homemade, like this one), serve it on whole wheat kaiser rolls, and top it with pickles. These lighter-than-beef sandwiches are good warm or packed to go.

–Phyllis Pellman Good, author of the Fix-It and Forget-It cookbook series

Cut 1 whole wheat baguette into 4 pieces and slice each down the middle. Mix 1 Tbsp Sriracha sauce with 3 Tbsp mayonnaise. Spread 1 Tbsp of mixture onto each piece of baguette, then top each with 1/2 cup cooked shredded turkey breast, sliced cucumber, shredded carrots, sliced onion, sliced jalapenos, grated carrots, and cilantro.

I turn holiday leftovers into enchiladas by wrapping shredded turkey mixed with corn, black beans, sour cream, shredded cheese, and salsa in corn tortillas. Top with enchilada or mole sauce and bake. It's a very cozy day-after-Thanksgiving lunch!

–Marlea Clark, former Prevention brand editor

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PREP TIME: 10 minutes
COOK TIME: 5 minutes
SERVINGS: 6

1 firm, ripe avocado, peeled, pitted, and chopped
1 c sweet corn kernels, rinsed and drained
1 c cherry tomatoes, halved
1 Tbsp lime juice
1 pkg (12 count) corn taco shells
1 pkg (1.25 oz) reduced-sodium taco seasoning mix
12 oz cooked boneless, skinless turkey breast, sliced into thin strips
¾ c water

1. MIX avocado, corn, tomatoes, and lime juice in medium bowl. Set salsa aside.
2. WARM shells in oven.
3. COMBINE in medium skillet seasoning, turkey, and water. Bring to a boil, reduce heat, and simmer 5 minutes, stirring occasionally.
4. SPOON turkey mixture into shells. Top with salsa.

NUTRITION (per 2-taco serving) 305 cal, 21 g pro, 31 g carb, 11 g fat, 1.7 g sat fat, 47 mg chol, 5 g fiber, 525 mg sodium

Use leftover turkey to create your own pizza for a fast, filling dinner. Try a delicious artichoke and turkey pizza with shredded mozzarella and Parmesan cheese, diced canned tomatoes, canned artichoke hearts, turkey, and sliced black olives. Use a prebaked thin pizza crust and it's a snap! (Try these other 7 mouthwatering grilled pizza recipes.)

–Mary Clingman, director of the Butterball Turkey Talk-Line

Sauté sliced leftover turkey in a little oil over medium heat. Sprinkle with equal parts oregano and cumin. Once heated, stuff into warm pitas along with lettuce and tomatoes. The finishing touch is tzatziki sauce: Mix Greek-style yogurt with diced or shredded cucumber and season to taste with cumin, dill, and a little cayenne pepper, if you like it spicy.

–Rodney Freidank, chef of Table 301 Restaurant Group in Greenville, SC

PREP TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 6

2 Tbsp olive oil
1 Tbsp unsalted butter
1 shallot, finely chopped
¼ c all-purpose flour
¾ c low-fat buttermilk
2 tsp fresh lemon juice
2 tsp dried thyme
2 ½ c finely chopped cooked turkey (about 12 oz)
1 ¼ c fresh whole wheat bread crumbs
1 c lingonberry jam

1. HEAT oil and butter in pan over medium heat. Add shallot and cook 2 minutes. Add flour and cook, whisking, 2 minutes. Gradually pour in buttermilk, lemon juice, and thyme, whisking until well combined and thickened, about 1 minute.
2. TRANSFER to bowl and stir in turkey. With wet hands, shape mixture into 18 ovals (about 1 Tbsp each), then coat in bread crumbs.
3. HEAT broiler. Broil croquettes on oiled baking sheet 6" from heat, turning until golden brown, about 5 minutes. Serve with jam.

NUTRITION (per serving) 289 cal, 19 g pro, 33 g carb, 2 g fiber, 8.5 g fat, 2.5 g sat fat, 104 mg sodium

Cooking Tips: To save time, you can form the croquettes and chill up to 4 hours in advance. Tangy lingonberry jam, a Swedish specialty, makes a sensational sauce, but you can also use up leftover cranberry sauce in a pinch.

MORE: 5 Best Side Dish Recipes

For an elegant and nutritious meal, stuff halves of sweet dumpling or acorn squash with chopped turkey sautéed with onions, stuffing, cranberries, and white wine. Put in a baking dish, add stock, cover tightly, and roast until tender.

–Louisa Shafia, author of Lucid Food: Cooking for an Eco-Conscious Life

Having grown up on the Gulf Coast, I whip up turkey gumbo with a lovely chocolate-colored roux base made from olive oil—forget the bacon grease! I add hot sauce, onions, garlic, okra, and turkey and cook until the gumbo is rich, thick, and brown. Serve it over rice.

–Linda Evans Shepherd, coauthor of The Potluck Club Cookbook

PREP TIME: 15 minutes
TOTAL TIME: 20 minutes
SERVINGS: 6

5 c reduced-sodium chicken broth
1 stalk lemongrass, minced
1" piece fresh ginger, peeled and sliced
1 lg clove garlic, minced
½ tsp red-pepper flakes
2 c thinly sliced cooked turkey (about 10 oz)
1½ c thinly sliced shiitake mushrooms
½ c coconut milk
2 Tbsp fresh lime juice
2 Tbsp fish sauce
2 Tbsp chopped cilantro + leaves for garnish

COMBINE first 5 ingredients and 1 cup water in large pot and simmer 4 minutes. Add remaining ingredients and simmer 1 minute. Serve in bowls topped with cilantro leaves.

NUTRITION (per serving) 144 cal, 18 g pro, 6 g carb, 1 g fiber, 5.5 g fat, 4 g sat fat, 964 mg sodium

Cooking Tip: A touch of full-fat coconut milk is the secret to this silky Thai soup. Using the "light" type will create a thinner broth.

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Even if there isn't a lot of meat left after the meal, there is always a carcass. Just saute some celery, onions, and carrots in a stockpot. Add the carcass, cover it with water, and let it simmer for about an hour. Then strain the stock, separate it into small plastic containers, and freeze. It's an incredibly convenient substitute for chicken stock, and it tastes great because it's homemade.

–Anne Burrell, host of Food Network's Secrets of a Restaurant Chef

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Heat 4 tsp oil in skillet over medium-high heat. Add 1 peeled and diced sweet potato, 1 chopped onion, and 1 sliced clove garlic. Cook until tender, 10 to 12 minutes. Add 2 cups cooked shredded turkey breast, 3 Tbsp soy sauce, 4 tsp mirin, and 1/4 tsp red-pepper flakes. Cook until turkey is heated through. Divide among 8 Bibb lettuce leaves.