Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
The holiday season brings with it a bounty of delicious food, but once the celebrations are over, the question often arises—what do we do with all those leftovers?
Leftover turkey is one of the most common holiday survivors, and while it’s tempting to eat the same dish multiple times, why not get a little creative in the kitchen?
If you’re following a paleo lifestyle or simply looking to make your leftovers a bit healthier, we’ve got you covered!
In this post, we’ve compiled over 30 mouthwatering and nutritious holiday paleo leftover turkey recipes that will inspire you to reinvent those turkey leftovers into something new and exciting.
From hearty soups and stews to light salads and savory stir-fries, these recipes offer a variety of ways to enjoy turkey without compromising your healthy eating habits.
Whether you’re looking for a comforting bowl of turkey and vegetable stew, a refreshing turkey avocado salad, or a warm turkey hash, these recipes are perfect for anyone who wants to turn their leftovers into gourmet meals that feel fresh, nourishing, and full of flavor.
30+ Delicious Holiday Paleo Leftover Turkey Recipes for Healthy Dinner
The holiday season is the perfect time to enjoy indulgent dishes, but there’s no reason why you can’t still stay on track with your paleo diet.
These 30+ holiday paleo leftover turkey recipes provide you with a wide range of healthy, flavorful options that make it easy to use up your leftover turkey without compromising on taste or nutrition.
From soups and stews to light salads and grain-free casseroles, there’s a recipe for every palate.
So, next time you find yourself staring at a mountain of leftover turkey, don’t just reach for the same old sandwich.
Instead, explore these creative and satisfying paleo-friendly recipes that will turn your leftovers into an exciting, healthy meal.
Whether you’re meal prepping for the week or simply trying to make the most of your holiday leftovers, these dishes will keep you full, energized, and ready to tackle the season with flavor!
Paleo Leftover Turkey Salad
After the holiday feast, leftover turkey is perfect for making a refreshing, protein-packed salad. This paleo turkey salad is easy to prepare, using simple ingredients like avocado, crunchy veggies, and a tangy lemon dressing to complement the turkey. It’s light, satisfying, and ideal for a healthy lunch or dinner.
Ingredients
- 2 cups leftover turkey, shredded
- 1 avocado, diced
- 1 cup mixed greens (spinach, arugula, or kale)
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup celery, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded turkey, avocado, mixed greens, cucumber, red onion, and celery.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine, ensuring the dressing coats all the ingredients evenly.
- Serve immediately, or refrigerate for up to 1-2 days.
This paleo leftover turkey salad is not only a healthy option but also a great way to use up your turkey without the heaviness of traditional post-holiday meals. It’s versatile and can be served as a light lunch, a side dish, or even a topping for a grain-free wrap.
Paleo Leftover Turkey Soup
A comforting bowl of turkey soup is a perfect way to enjoy your holiday leftovers while staying within your paleo diet. Packed with hearty vegetables and rich broth, this soup offers a warming, nourishing meal that’s both satisfying and healthy. It’s the ultimate cozy dish after a long day.
Ingredients
- 3 cups leftover turkey, shredded
- 4 cups chicken or turkey broth (make sure it’s paleo-friendly)
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1/2 tsp thyme
- 1/2 tsp rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, sautéing for about 5 minutes until softened.
- Add the garlic, zucchini, thyme, rosemary, salt, and pepper, and cook for another minute.
- Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for about 15-20 minutes until the vegetables are tender.
- Add the shredded turkey and stir to combine. Simmer for an additional 5-10 minutes until the turkey is heated through.
- Taste and adjust seasoning as necessary, then serve.
This paleo turkey soup is the perfect balance of comforting and nutritious. It provides a great way to enjoy your leftovers without compromising your dietary goals. The variety of vegetables and aromatic herbs make each bite delicious and hearty, leaving you feeling satisfied.
Paleo Turkey Lettuce Wraps
For a fun and low-carb way to use your leftover turkey, try these paleo turkey lettuce wraps. They are a great handheld meal, packed with flavorful turkey, fresh veggies, and a tangy dressing. These wraps make for a healthy, satisfying lunch or dinner option.
Ingredients
- 2 cups leftover turkey, shredded
- 1/2 cup red cabbage, shredded
- 1 carrot, julienned
- 1/4 cup green onions, chopped
- 2 tbsp almond butter
- 1 tbsp coconut aminos (or tamari for a paleo-friendly soy sauce alternative)
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1 tsp sesame oil (optional)
- Large lettuce leaves (such as romaine or butter lettuce)
Instructions
- In a small bowl, whisk together the almond butter, coconut aminos, lime juice, ginger, and sesame oil to make the sauce.
- In a large bowl, combine the shredded turkey, cabbage, carrot, and green onions.
- Drizzle the almond butter sauce over the turkey mixture and toss until everything is well coated.
- Spoon the turkey mixture into the center of each lettuce leaf, folding the sides over to create a wrap.
- Serve immediately, or refrigerate the filling for later use.
These paleo turkey lettuce wraps are a fun, quick way to repurpose leftover turkey into a meal that’s both light and flavorful. The almond butter dressing adds a creamy texture, while the crunchy vegetables and tender turkey provide a satisfying bite. It’s a perfect healthy, on-the-go meal!
These leftover turkey recipes offer variety and flavor while sticking to paleo-friendly ingredients. Whether you’re in the mood for a fresh salad, comforting soup, or easy-to-eat wraps, each dish lets you enjoy your turkey leftovers in new and exciting ways.
Paleo Turkey and Sweet Potato Hash
This paleo turkey and sweet potato hash is a hearty, flavorful breakfast or brunch dish that’s a perfect way to use up leftover turkey. The combination of savory turkey, sweet potatoes, and vegetables creates a balanced meal packed with nutrients and flavor, making it an excellent option for starting your day.
Ingredients
- 2 cups leftover turkey, diced
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally, until they begin to soften.
- Add the onion, bell pepper, and garlic, and cook for another 5 minutes until the vegetables are tender.
- Stir in the paprika, cumin, salt, and pepper, then add the leftover turkey. Cook for an additional 5 minutes until the turkey is heated through and everything is well combined.
- Garnish with fresh parsley and serve warm.
This turkey and sweet potato hash makes for a filling, nutrient-dense meal. The sweet potatoes add natural sweetness that pairs perfectly with the savory turkey, and the spices give it a warm, comforting flavor. It’s a delicious, one-pan meal that’s perfect for breakfast or dinner.
Paleo Turkey Stuffed Avocados
These paleo turkey stuffed avocados are a quick, no-cook meal that uses the creaminess of avocado to complement the savory turkey filling. With just a few ingredients, these stuffed avocados are both nutritious and satisfying, offering healthy fats and protein in every bite.
Ingredients
- 2 ripe avocados, halved and pitted
- 2 cups leftover turkey, shredded
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 tbsp lime juice
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the shredded turkey, red onion, cilantro, lime juice, cumin, salt, and pepper. Mix until well combined.
- Gently scoop out a small portion of the flesh from each avocado half to create space for the filling.
- Spoon the turkey mixture into the center of each avocado half, packing it lightly.
- Serve immediately, garnished with additional cilantro if desired.
These paleo turkey stuffed avocados are an easy, flavorful dish that’s perfect for a light lunch or dinner. The creamy texture of the avocado balances the hearty turkey filling, while the lime and cilantro add a fresh, zesty touch. It’s a perfect recipe for those looking for a quick, satisfying meal with minimal effort.
Paleo Turkey and Vegetable Stir-Fry
A paleo turkey and vegetable stir-fry is a fantastic way to use up leftover turkey while enjoying a quick, healthy, and vibrant meal. Packed with colorful vegetables and seasoned with a simple paleo-friendly sauce, this stir-fry is both nutritious and full of flavor.
Ingredients
- 2 cups leftover turkey, shredded
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 tbsp coconut aminos
- 1 tbsp sesame oil (optional)
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp ginger, minced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, cooking for about 1 minute until fragrant.
- Add the bell pepper, zucchini, broccoli, and carrot, stir-frying for 5-7 minutes until the vegetables are tender but still crisp.
- Add the shredded turkey, coconut aminos, sesame oil, salt, and pepper, and stir to combine. Cook for an additional 3-5 minutes until the turkey is heated through.
- Serve hot, garnished with sesame seeds if desired.
This stir-fry is an ideal way to repurpose your leftover turkey into a meal that’s quick, healthy, and full of vibrant vegetables. The coconut aminos provide a savory umami flavor, while the sesame oil adds a touch of nuttiness, making this dish a crowd-pleasing, paleo-friendly option for any meal of the day.
These three additional recipes offer more ways to creatively use up your leftover turkey in flavorful and nutritious paleo dishes. From a filling hash to a refreshing avocado dish or a colorful stir-fry, these meals are sure to keep your post-holiday meals exciting and delicious.
Paleo Turkey and Cauliflower Fried Rice
This paleo turkey and cauliflower fried rice is a fantastic low-carb alternative to traditional fried rice. The cauliflower rice serves as the perfect base, mimicking the texture of rice while keeping the dish light and nutritious. This dish is quick, flavorful, and packed with protein, making it a great way to use up leftover turkey in a healthy, satisfying meal.
Ingredients
- 2 cups leftover turkey, shredded
- 1 medium head of cauliflower, grated into rice-sized pieces
- 1/2 cup peas (fresh or frozen)
- 1/2 cup carrots, diced
- 2 eggs, lightly beaten (optional for added protein)
- 2 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet or wok over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
- Add the diced carrots and peas to the skillet and cook for about 5 minutes until the vegetables are tender.
- Add the cauliflower rice and cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender but still slightly crisp.
- Push the vegetables and cauliflower to one side of the skillet and pour the beaten eggs (if using) into the empty side. Scramble the eggs until fully cooked, then combine with the cauliflower mixture.
- Add the shredded turkey, sesame oil, and coconut aminos to the skillet. Stir to combine, cooking for another 3-5 minutes until everything is heated through. Season with salt and pepper to taste.
- Garnish with chopped green onions and serve immediately.
This paleo turkey and cauliflower fried rice is a healthy, filling meal that’s quick and easy to prepare. The cauliflower rice absorbs the savory flavors of the turkey and vegetables, and the optional eggs add extra protein to make it even more satisfying. It’s a great way to enjoy your leftover turkey while keeping your meal light and nutritious.
Paleo Turkey and Spinach Stuffed Mushrooms
Paleo turkey and spinach stuffed mushrooms are a savory and elegant way to repurpose your turkey leftovers. These stuffed mushrooms are full of flavor, featuring a rich turkey filling combined with spinach, garlic, and herbs. They’re perfect for appetizers, a light meal, or a festive snack.
Ingredients
- 12 large mushroom caps, stems removed
- 2 cups leftover turkey, shredded
- 1 cup spinach, chopped
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet lined with parchment paper.
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 3-5 minutes until softened.
- Add the spinach and cook for an additional 2 minutes until wilted.
- Stir in the shredded turkey, dried thyme, salt, and pepper. Cook for another 2-3 minutes to heat the turkey through and combine the flavors.
- Spoon the turkey and spinach mixture into the mushroom caps, packing it lightly.
- Bake in the preheated oven for 15-20 minutes until the mushrooms are tender and the filling is heated through.
- Garnish with fresh parsley and serve warm.
These paleo turkey and spinach stuffed mushrooms make an elegant and flavorful dish that’s perfect for any occasion. The combination of turkey, spinach, and garlic creates a savory filling that complements the earthy mushroom caps. Whether you’re looking for a festive appetizer or a quick meal, these stuffed mushrooms are a great way to enjoy your leftover turkey in a delicious way.
Paleo Turkey Tacos in Lettuce Cups
For a light, fresh, and paleo-friendly twist on tacos, try using lettuce cups instead of tortillas. These paleo turkey tacos are bursting with flavor from the seasoned turkey and fresh toppings. The lettuce cups serve as the perfect low-carb, crunchy shell, making this a fun and satisfying meal that’s perfect for a quick lunch or dinner.
Ingredients
- 2 cups leftover turkey, shredded
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 8 large lettuce leaves (romaine or butter lettuce)
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 1 lime, cut into wedges
- Salsa or pico de gallo (optional)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the shredded turkey, cumin, chili powder, garlic powder, salt, and pepper. Stir to combine and cook for 5-7 minutes until the turkey is heated through and evenly seasoned.
- Carefully separate the lettuce leaves and arrange them on a serving platter.
- Spoon the seasoned turkey into the center of each lettuce leaf.
- Top with red onion, cilantro, avocado, and a squeeze of lime juice. If desired, add salsa or pico de gallo for extra flavor.
- Serve immediately and enjoy!
These paleo turkey tacos in lettuce cups are a great alternative to traditional tacos, offering a fresh and low-carb meal that’s both tasty and satisfying. The turkey filling is flavorful and paired with crisp veggies and creamy avocado, making each bite delicious. They’re perfect for a quick weeknight meal or a healthy party appetizer.
These three recipes offer even more exciting ways to enjoy your leftover turkey while sticking to a paleo lifestyle. From the savory cauliflower fried rice to the elegant stuffed mushrooms and fun lettuce tacos, these dishes provide variety and flavor, turning your turkey leftovers into something special.
Paleo Turkey and Zucchini Noodles
This paleo turkey and zucchini noodles recipe is a light and nutritious meal that uses spiralized zucchini as a pasta alternative, making it perfect for anyone looking for a low-carb option. The combination of savory turkey, garlic, and fresh vegetables makes this dish both flavorful and satisfying, all while being quick and easy to prepare.
Ingredients
- 2 cups leftover turkey, shredded
- 3 medium zucchinis, spiralized into noodles
- 1/2 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tbsp olive oil
- 1 tbsp coconut aminos
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
- Add the cherry tomatoes to the skillet and cook for about 3-4 minutes until they begin to soften.
- Stir in the shredded turkey and coconut aminos, and cook for 3-5 minutes until the turkey is heated through.
- Add the spiralized zucchini noodles and cook for another 3-4 minutes, stirring gently to combine the turkey mixture with the noodles. Be careful not to overcook the zucchini noodles, as they can become soggy.
- Season with salt and pepper to taste, and garnish with fresh basil before serving.
This paleo turkey and zucchini noodles dish is a quick, light meal that’s both refreshing and satisfying. The zucchini noodles provide a fresh, slightly crunchy texture that pairs wonderfully with the seasoned turkey and juicy tomatoes. It’s an ideal low-carb, healthy dinner option when you’re looking for something light yet flavorful.
Paleo Turkey and Butternut Squash Soup
This paleo turkey and butternut squash soup is a rich, comforting dish that makes great use of leftover turkey. The smooth, slightly sweet butternut squash pairs perfectly with the savory turkey, making this soup a delicious, satisfying meal that’s perfect for chilly days.
Ingredients
- 2 cups leftover turkey, shredded
- 3 cups butternut squash, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (paleo-friendly)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme, for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-5 minutes until softened and fragrant.
- Add the diced butternut squash, turmeric, cumin, salt, and pepper, and stir to coat the squash with the spices.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes until the squash is tender.
- Use an immersion blender or regular blender to puree the soup until smooth and creamy.
- Stir in the shredded turkey and cook for another 5 minutes until the turkey is heated through.
- Serve the soup hot, garnished with fresh thyme if desired.
This paleo turkey and butternut squash soup is a warm, nourishing dish that’s perfect for using up leftover turkey. The natural sweetness of the squash blends beautifully with the savory turkey and spices, creating a hearty and flavorful soup. It’s a perfect comfort food for the holidays or any chilly day.
Paleo Turkey Meatballs with Zucchini Noodles
Paleo turkey meatballs with zucchini noodles offer a satisfying, protein-packed meal without the carbs. The turkey meatballs are tender and flavorful, while the zucchini noodles serve as a light, fresh alternative to traditional pasta. This dish is perfect for a healthy dinner that feels indulgent without the guilt.
Ingredients
- 2 cups leftover turkey, shredded
- 1/4 cup almond flour
- 1 egg
- 1/4 cup parsley, chopped
- 1/4 cup onion, finely chopped
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 2 zucchinis, spiralized into noodles
- 1 tbsp olive oil
- 1/2 cup marinara sauce (paleo-friendly)
Instructions
- Preheat your oven to 375°F (190°C). In a large bowl, combine the shredded turkey, almond flour, egg, parsley, onion, garlic powder, oregano, salt, and pepper. Mix until well combined.
- Roll the turkey mixture into 12-15 meatballs and place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 15-20 minutes, or until they are golden brown and cooked through.
- While the meatballs are baking, heat olive oil in a skillet over medium heat. Add the spiralized zucchini noodles and sauté for about 2-3 minutes until tender but still al dente.
- Serve the zucchini noodles topped with the baked turkey meatballs and marinara sauce.
These paleo turkey meatballs with zucchini noodles are a healthy, satisfying meal that’s packed with flavor and protein. The turkey meatballs are perfectly seasoned and moist, and the zucchini noodles make a great, light base. Topped with a rich marinara sauce, this dish feels like a comforting, indulgent meal without the carbs.
These three recipes provide even more delicious ways to enjoy leftover turkey in creative and healthy paleo dishes. From the refreshing zucchini noodles to the rich butternut squash soup and the savory turkey meatballs, these meals offer a range of flavors and textures that make the most of your holiday leftovers.
Paleo Turkey and Avocado Salad
This paleo turkey and avocado salad is a fresh, nutrient-packed dish that makes a perfect light lunch or dinner. The combination of tender turkey, creamy avocado, crisp veggies, and a zesty dressing provides a satisfying, wholesome meal. It’s quick, easy, and a great way to enjoy your leftover turkey in a refreshing way.
Ingredients
- 2 cups leftover turkey, shredded
- 1 large avocado, diced
- 2 cups mixed greens (spinach, arugula, or lettuce)
- 1/2 cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded turkey, diced avocado, mixed greens, cucumber, red onion, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately, garnished with additional herbs or seeds if desired.
This paleo turkey and avocado salad is an ideal meal for when you want something light yet filling. The creamy avocado complements the savory turkey, and the tangy dressing ties everything together perfectly. It’s a refreshing dish that’s packed with healthy fats, fiber, and protein, making it a great option for a nutritious meal.
Paleo Turkey and Sweet Potato Hash
This paleo turkey and sweet potato hash is a hearty, flavorful dish that makes the most of leftover turkey. The combination of sweet potatoes, turkey, and vegetables creates a comforting and satisfying meal that’s perfect for breakfast, lunch, or dinner. It’s full of healthy ingredients and easy to prepare, making it a great way to repurpose your holiday leftovers.
Ingredients
- 2 cups leftover turkey, shredded
- 2 medium sweet potatoes, peeled and diced
- 1 bell pepper, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften.
- Add the onion, bell pepper, and garlic to the skillet, and cook for another 5 minutes until the vegetables are tender.
- Stir in the shredded turkey, paprika, cumin, salt, and pepper, and cook for 3-5 minutes until the turkey is heated through and the flavors are well combined.
- Garnish with fresh parsley and serve hot.
This paleo turkey and sweet potato hash is a comforting and flavorful dish that’s great for any meal of the day. The sweetness of the potatoes pairs perfectly with the savory turkey and spices, creating a deliciously satisfying dish. It’s an easy, one-pan meal that’s full of nutrition and flavor, making it a perfect way to use up your leftover turkey.
Paleo Turkey and Broccoli Stir-Fry
This paleo turkey and broccoli stir-fry is a quick, flavorful meal that’s loaded with protein and vegetables. It’s a perfect way to use up leftover turkey in a dish that’s both nutritious and satisfying. The stir-fry sauce adds a savory depth of flavor while keeping the meal light and paleo-friendly.
Ingredients
- 2 cups leftover turkey, shredded
- 2 cups broccoli florets
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tbsp olive oil
- Salt and pepper to taste
- Sesame seeds, for garnish (optional)
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the onion, garlic, and ginger, and sauté for about 2 minutes until fragrant.
- Add the broccoli florets to the skillet and cook for 5-7 minutes, stirring occasionally, until the broccoli is tender but still crisp.
- Stir in the shredded turkey and coconut aminos, and cook for another 3-4 minutes, until the turkey is heated through.
- Drizzle with sesame oil, season with salt and pepper to taste, and toss to combine.
- Garnish with sesame seeds if desired and serve immediately.
This paleo turkey and broccoli stir-fry is a simple yet flavorful dish that makes a quick, nutritious meal. The combination of tender turkey, crisp broccoli, and savory stir-fry sauce creates a dish that’s both satisfying and full of flavor. It’s perfect for a quick dinner or lunch when you need a meal that’s light yet filling.
These three additional recipes provide even more delicious and healthy ways to use up leftover turkey while keeping things paleo-friendly. From the fresh avocado salad to the hearty sweet potato hash and the savory stir-fry, these dishes are packed with flavor and perfect for any meal.
Note: More recipes are coming soon!