Leftover turkey can easily become the basis for a variety of meals that are both simple and satisfying. I find that using leftovers creatively avoids waste and saves time in the kitchen without sacrificing flavor or nutrition.
The 10 best turkey leftover recipes I’ve gathered show how versatile turkey can be beyond traditional dishes.
Whether you want quick sandwiches, hearty soups, or inventive casseroles, there are plenty of ways to make the most of your cooked turkey.
1) Turkey Noodle Soup
Turkey noodle soup is a simple and practical way to use up leftover turkey. I find it comforting and easy to prepare anytime, not just after the holidays.
The broth made from turkey bones adds a rich flavor that you can’t get from plain stock.
Ingredients
- 2 cups cooked turkey, shredded
- 6 cups turkey broth (from carcass or store-bought)
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Steps
Heat olive oil in a large pot over medium heat. Sauté onions, garlic, carrots, and celery until softened, about 5 minutes.
Add turkey broth and bring to a boil. Stir in the noodles, thyme, salt, and pepper.
Simmer until noodles are tender, about 8 minutes. Add shredded turkey and heat through for 3-4 minutes. Adjust seasoning before serving.
2) Turkey Tetrazzini
Turkey Tetrazzini is a simple way I use leftover turkey. It’s a baked pasta dish with a creamy mushroom sauce that adds flavor and moisture.
This recipe turns plain turkey into a comforting meal that’s easy to prepare and perfect for weeknights.
Ingredients
- 2 cups cooked turkey, shredded or cubed
- 8 ounces spaghetti or linguine
- 1 tablespoon butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
- 1 cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- Salt and pepper to taste
- ½ cup sliced almonds (optional)
Steps
Cook pasta according to package instructions. Drain and set aside.
In a large pan, melt butter over medium heat. Add mushrooms and garlic, cook until mushrooms soften.
Sprinkle flour over mushrooms and stir well to form a roux. Gradually whisk in chicken broth and milk. Cook until sauce thickens.
Remove from heat and stir in Parmesan cheese. Season with salt and pepper.
Combine pasta, turkey, and sauce in a baking dish. Mix well to coat everything evenly.
Top with cheddar cheese and almonds if using. Bake at 350°F (175°C) for 25-30 minutes until bubbly and golden.
3) Turkey Pot Pie
Turkey pot pie is a simple, reliable way to use up leftover turkey. It combines turkey with vegetables in a creamy sauce, all baked under a flaky crust.
I find it comforting and practical, turning leftovers into a fresh, satisfying meal.
Ingredients:
- 2 cups cooked turkey, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts
Steps:
- Preheat oven to 425°F (220°C).
- In a saucepan, melt butter over medium heat. Stir in flour, salt, and pepper, cooking until thickened.
- Gradually add broth and milk, cooking until mixture boils and thickens.
- Stir in turkey and vegetables. Remove from heat.
- Place one pie crust in a 9-inch pie plate. Pour turkey mixture inside.
- Cover with second crust, seal edges, and cut slits on top for steam.
- Bake for 30-35 minutes or until crust is golden brown. Let cool before serving.
4) Turkey Chili
Turkey chili is a practical way to use leftover turkey. It transforms shredded or chopped turkey into a warm, savory dish with beans, tomatoes, and spices.
I find it simple to prepare and great for a one-pot meal that can feed several people.
Ingredients:
- 2 cups cooked, shredded turkey
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 bell pepper, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup chicken broth
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
- Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute to release the spices’ aroma.
- Add turkey, beans, diced tomatoes, and chicken broth. Stir well to combine.
- Bring to a simmer and cook uncovered for 25-30 minutes, stirring occasionally. The chili will thicken.
- Season with salt and pepper to your taste. Serve hot.
5) Turkey Quesadillas
Turkey quesadillas are an easy, quick way to use leftover turkey in a satisfying meal. I like how the turkey pairs well with melted cheese and tortillas, creating a simple but flavorful dish.
It only takes about 10 to 15 minutes to make, making it ideal for lunch or dinner.
Ingredients:
- 2 cups shredded leftover turkey
- 1 to 1½ cups shredded cheese (Mexican blend or cheddar)
- 4 large flour or corn tortillas
- Optional: black beans, diced peppers, taco seasoning, salsa
Steps:
- Heat a nonstick skillet over medium heat.
- Place one tortilla in the pan.
- Sprinkle shredded turkey evenly over the tortilla.
- Add cheese and any optional fillings like beans or peppers.
- Top with a second tortilla and cook until the bottom is golden brown.
- Flip carefully and cook the other side until golden and cheese melts.
- Remove from the pan and slice into wedges. Serve with salsa or sour cream if desired.
6) Turkey Sandwich with Cranberry Sauce
I like to use leftover turkey to make a simple, satisfying sandwich with cranberry sauce. It’s a classic way to enjoy the flavors of Thanksgiving in a quick meal.
The combination of savory turkey and tangy cranberry gives a balanced taste.
Ingredients
- Sliced leftover turkey breast
- Cranberry sauce (homemade or canned)
- Stuffing (optional)
- Bread (toasted if preferred)
- Cream cheese or mayonnaise
- Lettuce or leafy greens (optional)
- Cheese (Swiss or Provolone, optional)
Steps
Spread cream cheese or mayonnaise on one slice of bread.
Layer with turkey slices and stuffing if using.
Add a generous spoonful of cranberry sauce on top.
Place cheese and lettuce if desired.
Top with the second slice of bread.
Serve immediately or grill briefly for a warm sandwich.
7) Turkey and Vegetable Stir-Fry
I like turkey and vegetable stir-fry for its simplicity and quick prep time. It’s a practical way to turn leftover turkey into a fresh, balanced meal.
The mix of colorful vegetables and a straightforward sauce keeps it healthy and flavorful.
Ingredients
- 2 cups cooked turkey, shredded or chopped
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- Optional: cooked rice or noodles
Steps
Heat vegetable oil in a large pan over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
Add onion, bell pepper, and snap peas. Stir-fry for about 3-4 minutes until vegetables are tender but crisp.
Toss in the turkey and stir to warm through.
Mix soy sauce, rice vinegar, and sesame oil in a small bowl. Pour over the turkey and vegetables, stirring well to coat everything evenly.
Cook for another 2 minutes, then serve immediately, optionally over rice or noodles.
8) Turkey Enchiladas
Turkey enchiladas are a practical and tasty way to use leftover turkey. I like how they combine shredded turkey with cheese and enchilada sauce inside soft tortillas.
This dish is simple to prepare and can be easily adjusted to suit your preferred spice level.
Ingredients:
- 2 cups shredded cooked turkey
- 8 flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 1/2 cup chopped green chilies (optional)
- 1/4 cup chopped onions
- 1 teaspoon cumin
- Salt and pepper to taste
Steps:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded turkey, chopped onions, green chilies, cumin, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the turkey mixture and some cheese, then roll it up.
- Place rolled tortillas seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
9) Curried Turkey Curry
I like to use leftover turkey to make a simple curried turkey curry. It transforms plain turkey into a flavorful, warming dish with aromatic spices. This recipe takes about 30 minutes and works well with leftover turkey or pre-cooked turkey from the store.
Ingredients:
- 2 cups cooked turkey, shredded or chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1 cup coconut milk or cream
- 1 tbsp oil
- Salt and pepper to taste
- Fresh cilantro (optional)
Steps:
Heat oil in a pan and sauté onion until soft. Add garlic and cook for one minute.
Stir in curry powder, turmeric, coriander, and cinnamon. Cook spices for 1-2 minutes to release their aroma.
Add the turkey and mix well to coat with spices. Pour in coconut milk and simmer for 10 minutes.
Season with salt and pepper. Garnish with cilantro if using. Serve with rice or naan.
10) Turkey Fried Rice
I like using leftover turkey to make a quick and easy fried rice. It’s a practical way to use up cooked turkey and transform it into a complete meal with rice, vegetables, and simple seasonings.
This dish comes together in about 25 minutes and suits a variety of leftover add-ins.
Ingredients
- 2 cups cooked turkey, chopped
- 3 cups cooked rice, preferably cold
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil or sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Steps
Heat oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until cooked, then set aside.
Add turkey and frozen vegetables to the pan and stir-fry for 3-4 minutes until heated through.
Add cold rice and soy sauce, stirring well to combine. Return the cooked eggs to the pan.
Cook for another 3-5 minutes, stirring frequently to prevent sticking. Season with salt and pepper.
Finish by stirring in sliced green onions just before serving. Serve hot.
Tips for Storing Turkey Leftovers
Keeping turkey leftovers fresh and safe depends on cooling them quickly, choosing the right storage containers, and understanding how long the meat will stay good. Each step helps maintain flavor and prevent spoilage.
Proper Cooling and Refrigeration
I always start by cooling turkey leftovers quickly. Leaving turkey at room temperature for more than two hours increases the risk of bacteria growth.
To speed up cooling, I remove the meat from the bone and cut it into smaller portions. This allows the heat to dissipate faster.
Once cooled, I refrigerate the turkey in airtight containers within two hours of cooking. The fridge temperature should be at or below 40°F (4°C) to keep the meat safe.
Refrigerated turkey should be used within 3–4 days to avoid spoilage and foodborne illness.
Best Containers to Use
Choosing the right container is crucial for maintaining moisture and preventing contamination.
I prefer using airtight, freezer-safe containers or heavy-duty resealable plastic bags. They create a tight seal to keep air out and prevent freezer burn.
Glass or BPA-free plastic containers with secure lids work well for the fridge.
For freezing, I remove as much air as possible from bags before sealing. This helps preserve flavor and texture.
Labeling each container with the date keeps me on track to use leftovers promptly.
How Long Turkey Leftovers Last
Turkey lasts about 3 to 4 days in the fridge when stored properly in airtight containers.
If I want to keep leftovers longer, I freeze them. Frozen turkey maintains quality for 2 to 6 months.
To thaw frozen turkey, I place it in the refrigerator for 24 hours per 5 pounds. Thawed turkey should be eaten within 3 to 4 days.
Reheating leftovers to an internal temperature of 165°F (74°C) ensures safety before serving.
How to Safely Reheat Turkey Leftovers
Reheating turkey properly keeps it moist and safe to eat. It involves controlling temperature and moisture while avoiding bacteria growth. I focus on techniques to prevent dryness and steps to reduce foodborne illness risks.
Preventing Dryness
The biggest challenge in reheating turkey is keeping it juicy. I recommend reheating at low temperatures, around 300-325°F in the oven. Wrapping the turkey in foil or adding a splash of broth keeps moisture locked in.
Using steam during reheating also helps. I place a pan of water in the oven or cover the turkey with a damp towel. Microwaving works when covered to trap steam but should be done on low power with short intervals.
Avoid overheating. Heating turkey beyond 165°F can dry it out. I use a food thermometer to check the temperature precisely.
Avoiding Foodborne Illness
Safety is critical with turkey leftovers. I store leftovers in airtight containers in the refrigerator within two hours of cooking to prevent bacterial growth. The turkey should be eaten within 3-4 days after refrigeration.
When reheating, the internal temperature must reach at least 165°F. This kills harmful bacteria like Salmonella. I always use a meat thermometer to confirm this.
If leftovers have been reheated once, I avoid reheating them again to reduce bacterial risks. Proper storage and quick consumption are key to maintaining safety.
I am a writer, editor, and publisher of Grillcuisines.com – an online blog dedicated to sharing grilling tips, accessories, and recipes to encourage more people to get outside and grill.
I’m off to find out the different types of grill foods, their seasons, and how to conduct outdoor cooking properly. I’ll also show you some of my grill-worthy cooking tools & accessories!
