45+ Easy and Flavorful Leftover Turkey Dinner Recipes to Try

The holiday season is over, and you’re left with a fridge full of turkey. While turkey sandwiches and soups are always a go-to, there are so many creative ways to reinvent your leftover turkey into a delicious dinner.

Whether you’re looking for comforting casseroles, hearty stews, or quick and easy skillet meals, leftover turkey can be transformed into a variety of exciting dishes.

This article will share over 45 scrumptious leftover turkey dinner recipes that will help you make the most of your festive feast.

From turkey pot pies to turkey tacos, there’s a recipe for every taste and occasion. Let’s dive into the delicious world of turkey leftovers!

45+ Easy and Flavorful Leftover Turkey Dinner Recipes to Try

Leftover turkey doesn’t have to be boring or repetitive. With these 45+ creative dinner ideas, you can turn your holiday leftovers into fresh and flavorful meals the whole family will love.

From hearty casseroles to savory stir-fries, there’s something for everyone in this collection.

Not only will you reduce food waste, but you’ll also enjoy a variety of tasty dishes that make the most out of your turkey leftovers.

So next time you find yourself with extra turkey, skip the same old sandwiches and try one of these fun and exciting recipes.

Leftover Turkey Shepherd’s Pie

Leftover turkey takes center stage in this comforting and hearty Shepherd’s Pie. Packed with turkey, vegetables, and topped with creamy mashed potatoes, this dish is a great way to repurpose your leftover holiday feast into a new family favorite. This recipe is easy to prepare, flavorful, and perfect for a cozy dinner.

Ingredients:

• 3 cups of leftover turkey, shredded
• 1 cup of frozen peas and carrots (or fresh, chopped)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup chicken or turkey broth
• 1/2 cup milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 cups mashed potatoes (prepared in advance)
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the frozen peas and carrots, cooking until tender, about 5-7 minutes. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually add the turkey broth and milk, stirring to combine. Bring the mixture to a simmer, allowing it to thicken, about 3-4 minutes.
5. Stir in the shredded turkey and dried thyme. Season with salt and pepper to taste. Cook for another 5 minutes until everything is heated through.
6. Transfer the turkey mixture into a greased 9×9-inch baking dish. Spread the mashed potatoes on top, smoothing them evenly.
7. Optional: sprinkle the shredded cheddar cheese on top for extra flavor.
8. Bake in the preheated oven for 25-30 minutes or until the top is golden and the filling is bubbling.
9. Let it cool slightly before serving.

Leftover turkey shepherd’s pie is an incredibly versatile dish that offers both comfort and convenience. The creamy filling and mashed potato topping are a satisfying way to reuse turkey, and the variety of vegetables adds flavor and nutrition. This recipe ensures that you won’t just have another turkey sandwich but rather a delicious and hearty meal the whole family can enjoy. It also freezes well, making it an ideal make-ahead dish for busy nights!

Turkey and Cranberry Quesadillas

Transform your leftover turkey into a zesty, savory treat with these turkey and cranberry quesadillas. The combination of turkey, tangy cranberry sauce, and melted cheese all wrapped up in a crispy tortilla creates the perfect balance of flavors. Quick, easy, and delicious, these quesadillas are a great way to enjoy Thanksgiving leftovers with a Mexican twist.

Ingredients:

• 2 cups leftover turkey, shredded
• 1/2 cup cranberry sauce
• 2 large flour tortillas
• 1 cup shredded mozzarella or cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. In a bowl, combine the shredded turkey, cranberry sauce, ground cumin, salt, and pepper. Stir until the turkey is evenly coated with the cranberry sauce.
2. Heat 1/2 tablespoon of olive oil in a large skillet over medium heat.
3. Place one tortilla in the skillet and sprinkle half of the shredded cheese on top. Then, evenly distribute the turkey and cranberry mixture over the cheese.
4. Place the second tortilla on top and cook for 2-3 minutes, pressing down gently with a spatula until the bottom is golden and crispy.
5. Flip the quesadilla carefully and cook for another 2-3 minutes, or until the other side is golden brown and the cheese is fully melted.
6. Remove from the skillet and let it cool for a minute before slicing into wedges.
7. Garnish with fresh cilantro, if desired.

These turkey and cranberry quesadillas are the perfect fusion of Thanksgiving leftovers and comfort food. The sweetness of the cranberry sauce and the richness of the turkey pair wonderfully with the gooey melted cheese and crispy tortillas. They are quick to prepare, making them a great lunch or dinner option for when you’re craving something new but still want to enjoy your leftover turkey. Plus, they can be easily customized with additional ingredients like avocado, spinach, or jalapeños for extra flavor.

Turkey and Sweet Potato Soup

A warm, nourishing bowl of turkey and sweet potato soup is the perfect way to use up your leftover turkey. This hearty, healthy soup is packed with tender chunks of turkey, sweet potatoes, and a variety of vegetables, all simmered in a savory broth. It’s a great way to create a wholesome meal with minimal effort, perfect for those chilly post-Thanksgiving days.

Ingredients:

• 2 cups leftover turkey, chopped
• 2 medium sweet potatoes, peeled and diced
• 1 cup carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or turkey broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup spinach or kale (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the diced sweet potatoes and sliced carrots, stirring to combine with the onion and garlic. Cook for another 5 minutes.
3. Pour in the chicken or turkey broth, cumin, paprika, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes or until the sweet potatoes are tender.
4. Add the chopped leftover turkey and continue to simmer for another 5-10 minutes, allowing the flavors to meld together.
5. If using, stir in the spinach or kale and cook for an additional 2-3 minutes until wilted.
6. Taste and adjust seasonings as needed.

This turkey and sweet potato soup is an ideal way to transform your Thanksgiving leftovers into a new, satisfying dish. The sweet potatoes add a natural sweetness that complements the savory turkey, while the broth brings everything together in a comforting, wholesome soup. It’s a nutritious meal packed with vitamins and fiber, perfect for cozy nights or for meal prepping. Plus, it’s easy to store and reheat, making it a fantastic make-ahead option that can feed the whole family.

Leftover Turkey Tetrazzini

Turn your leftover turkey into a creamy, delicious casserole with this turkey tetrazzini recipe. This dish is loaded with tender turkey, spaghetti, and a rich, cheesy sauce, making it the perfect comfort food. With a crispy topping and plenty of flavor, turkey tetrazzini is a simple way to repurpose leftovers into a hearty, satisfying meal.

Ingredients:

• 3 cups leftover turkey, shredded
• 8 ounces spaghetti, cooked and drained
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup chicken broth
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup frozen peas (optional)
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden, creating a roux.
3. Gradually add the milk and chicken broth, whisking constantly to avoid lumps. Bring to a simmer and cook for 3-4 minutes until the sauce thickens.
4. Stir in the mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
5. Add the shredded turkey and peas (if using) to the sauce, then mix in the cooked spaghetti, making sure everything is evenly coated.
6. Transfer the mixture into a greased 9×13-inch baking dish. In a small bowl, combine the breadcrumbs with olive oil and sprinkle over the top of the casserole.
7. Bake for 20-25 minutes or until the top is golden and bubbly.
8. Let cool for a few minutes before serving.

Turkey tetrazzini is the ultimate comfort food for using up leftover turkey. Its creamy, cheesy sauce combined with tender turkey and pasta makes for a filling and satisfying meal. The crispy breadcrumb topping adds texture, making each bite even more delicious. This dish is great for feeding a crowd, and it also reheats well, so it’s perfect for leftovers the next day. Whether you’re enjoying it as a family dinner or bringing it to a potluck, turkey tetrazzini is always a hit!

Turkey and Avocado Salad Wraps

These turkey and avocado salad wraps are a fresh and light way to enjoy your leftover turkey. With creamy avocado, crunchy veggies, and a tangy dressing wrapped in a soft tortilla, these wraps are full of flavor and make for a quick and healthy meal. Perfect for a lunch or light dinner, they’re a great option when you want something fresh after the big holiday meals.

Ingredients:

• 2 cups leftover turkey, chopped
• 1 ripe avocado, sliced
• 1/2 cup mixed greens (such as spinach, arugula, or lettuce)
• 1/2 cucumber, sliced thinly
• 1/4 red onion, thinly sliced
• 1/2 cup shredded carrots
• 1/4 cup Greek yogurt or sour cream
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 large flour tortillas

Instructions:

1. In a small bowl, combine the Greek yogurt (or sour cream), olive oil, lemon juice, salt, and pepper to create the dressing. Whisk together until smooth.
2. In a large bowl, toss the chopped leftover turkey with the dressing to coat evenly.
3. Lay the tortillas flat on a clean surface. On each tortilla, layer a handful of mixed greens, followed by the turkey mixture.
4. Add the sliced avocado, cucumber, red onion, and shredded carrots on top.
5. Fold the sides of the tortilla in and roll it up tightly, securing all the ingredients inside.
6. Slice the wraps in half and serve immediately, or wrap them tightly for a meal on the go.

These turkey and avocado salad wraps are a light and healthy way to enjoy your leftover turkey without turning to heavier dishes. The creamy avocado balances the tangy dressing, while the crunchy veggies add texture to every bite. Perfect for lunch or a quick dinner, these wraps are full of fresh, vibrant flavors. They’re also easy to customize with your favorite veggies or toppings, making them a versatile and satisfying option for any leftover turkey you have.

Turkey and Potato Croquettes

These crispy, golden turkey and potato croquettes are an excellent way to transform leftover turkey into a fun and flavorful bite-sized treat. With a smooth mashed potato filling, savory turkey, and a crunchy breadcrumb coating, these croquettes are perfect for appetizers, snacks, or even a light dinner. They’re easy to make and will be a hit at your next meal.

Ingredients:

• 2 cups leftover turkey, shredded
• 2 cups mashed potatoes (preferably made ahead)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 egg, beaten
• 1/2 cup breadcrumbs
• Salt and pepper to taste
• Olive oil, for frying

Instructions:

1. In a large bowl, combine the shredded turkey, mashed potatoes, Parmesan cheese, and parsley. Mix until everything is well incorporated. Season with salt and pepper.
2. Shape the mixture into small balls or oval croquettes, about the size of a golf ball.
3. Dip each croquette into the beaten egg, then roll it in breadcrumbs, ensuring it’s evenly coated.
4. Heat a few tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, carefully add the croquettes to the pan, frying them in batches until golden brown and crispy on all sides, about 3-4 minutes per side.
5. Transfer the croquettes to a paper towel-lined plate to drain any excess oil.
6. Serve warm with your favorite dipping sauce.

Turkey and potato croquettes are a deliciously creative way to enjoy your Thanksgiving leftovers. With their crispy exterior and creamy, flavorful filling, they make for a fun appetizer or side dish. The savory turkey paired with mashed potatoes and Parmesan creates a comforting and satisfying bite. These croquettes are perfect for family gatherings, parties, or as a light meal. Best of all, they’re easy to make, and you can even freeze them for future use, ensuring that your leftovers never go to waste.

Turkey and Cranberry Quesadillas

Turkey and cranberry quesadillas offer a fun and flavorful twist on a classic. Combining savory turkey with the sweet-tart flavor of cranberry sauce, these quesadillas are a perfect way to use up Thanksgiving leftovers. They are quick to make, satisfying, and can be served as a snack, lunch, or dinner. The crispy tortilla, gooey cheese, and savory turkey make each bite irresistible.

Ingredients:

• 2 cups leftover turkey, shredded
• 1/4 cup cranberry sauce
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil or butter
• 4 flour tortillas
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the shredded turkey and cranberry sauce. Season with salt and pepper to taste.
2. Heat a large skillet over medium heat and add a little olive oil or butter.
3. Place one tortilla in the skillet, then sprinkle half of the cheddar and mozzarella cheese on top. Add a generous portion of the turkey and cranberry mixture.
4. Top with the second tortilla and cook for about 2-3 minutes, or until the bottom is golden brown and crispy. Flip carefully and cook for another 2-3 minutes until both sides are crispy and the cheese is melted.
5. Remove from the skillet, slice into wedges, and serve immediately.

Turkey and cranberry quesadillas are a perfect balance of savory and sweet, making them a delicious way to use up leftovers from your holiday feast. The combination of melted cheese, shredded turkey, and tangy cranberry sauce wrapped in a crispy tortilla is utterly satisfying. These quesadillas are simple to make and can be customized with additional ingredients like spinach or onions for extra flavor. Serve them with a side of sour cream or guacamole for an extra treat!

Leftover Turkey Pot Pie

Leftover turkey pot pie is the ultimate comfort food, transforming your Thanksgiving leftovers into a warm and hearty meal. With a flaky, golden crust and a creamy filling packed with turkey, vegetables, and seasonings, this pot pie is the perfect way to make the most of your leftover turkey. It’s an easy-to-make dish that can be enjoyed by the whole family and is sure to be a crowd-pleaser.

Ingredients:

• 3 cups leftover turkey, shredded or chopped
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 small onion, diced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup milk
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 package refrigerated pie crusts (or homemade crust)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3 minutes.
3. Stir in the flour and cook for 1-2 minutes to create a roux.
4. Gradually whisk in the chicken broth and milk, stirring constantly until the sauce thickens, about 3-4 minutes.
5. Add the shredded turkey, frozen vegetables, thyme, salt, and pepper. Stir everything together and cook for an additional 5 minutes. Remove from heat.
6. Roll out one pie crust and fit it into the bottom of a pie dish. Pour the turkey and vegetable mixture into the pie crust.
7. Place the second pie crust over the filling and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
8. Brush the top crust with the beaten egg.
9. Bake for 35-40 minutes, or until the crust is golden brown.
10. Let the pie rest for 5-10 minutes before slicing and serving.

Turkey pot pie is a timeless, comforting dish that turns your leftover turkey into a satisfying and delicious meal. The creamy filling, tender turkey, and flaky pie crust make every bite a delight. It’s the perfect dish to enjoy with family after the holiday feast, and it also makes great leftovers for the next day. Whether you’re serving it for dinner or preparing it ahead of time for a special occasion, this turkey pot pie is sure to be a hit.

Turkey, Sweet Potato, and Spinach Curry

This turkey, sweet potato, and spinach curry is a flavorful and nutritious way to use up your leftover turkey. The combination of tender turkey, sweet potatoes, and fresh spinach in a spiced coconut milk base creates a hearty and comforting meal. The mild sweetness of the potatoes balances the savory turkey, making this curry both satisfying and healthy. It’s a wonderful dish to enjoy on a chilly evening.

Ingredients:

• 2 cups leftover turkey, shredded or chopped
• 2 medium sweet potatoes, peeled and diced
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, and turmeric, cooking for another minute to toast the spices.
4. Add the diced sweet potatoes, coconut milk, and chicken broth to the pot. Bring to a simmer and cook for 15-20 minutes, or until the sweet potatoes are tender.
5. Stir in the leftover turkey and spinach. Cook for another 5-7 minutes until the turkey is heated through and the spinach is wilted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro if desired.

This turkey, sweet potato, and spinach curry is a deliciously hearty dish that perfectly blends the flavors of turkey with sweet potatoes and fresh greens in a fragrant, spiced sauce. The coconut milk base gives it a creamy richness while the spices provide depth and warmth. This curry is ideal for turning your turkey leftovers into a meal that’s both nutritious and flavorful. Whether served with rice or naan, it’s a meal that the whole family will enjoy and will leave you feeling full and satisfied.

Turkey and Vegetable Stir-Fry

A turkey and vegetable stir-fry is a quick, healthy, and delicious way to repurpose leftover turkey. Packed with fresh vegetables, savory turkey, and a savory stir-fry sauce, this dish is full of flavor and can be prepared in under 30 minutes. It’s perfect for a quick weeknight dinner or a meal prep option for the week. With a balance of textures from crunchy vegetables and tender turkey, this stir-fry is sure to be a family favorite.

Ingredients:

• 2 cups leftover turkey, shredded or chopped
• 1 tablespoon vegetable oil
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced into half-moons
• 1 carrot, julienned
• 1 cup snap peas
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Cooked rice or noodles for serving
• Sesame seeds and green onions for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute until fragrant.
3. Add the bell pepper, zucchini, carrot, and snap peas to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
4. Stir in the shredded turkey and cook for another 2-3 minutes until heated through.
5. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Pour the sauce over the turkey and vegetables.
6. Stir in the cornstarch mixture to thicken the sauce and cook for another 1-2 minutes until the sauce is glossy and thickened.
7. Serve the stir-fry over rice or noodles and garnish with sesame seeds and sliced green onions.

This turkey and vegetable stir-fry is an easy, flavorful dish that transforms your leftovers into a fresh and vibrant meal. The savory sauce and crisp vegetables pair wonderfully with the tender turkey, creating a balanced and satisfying dish. It’s perfect for a busy weeknight or meal prep and is versatile enough to include any leftover vegetables you have on hand. This stir-fry is a great way to add variety to your leftover turkey and enjoy a quick, wholesome dinner.

Turkey Chili

Turkey chili is a hearty, comforting dish that is perfect for using up leftover turkey. This version is packed with tender turkey, beans, tomatoes, and spices, simmered together to create a rich, flavorful chili. It’s ideal for chilly days and can be enjoyed with a variety of toppings like sour cream, cheese, or green onions. This recipe is a great way to make your leftovers last and is even better the next day!

Ingredients:

• 2 cups leftover turkey, shredded or chopped
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup chicken broth
• 1/4 cup chopped cilantro (optional)
• Sour cream, shredded cheese, and green onions for topping (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper. Cook for 5 minutes, until the vegetables have softened.
2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, cooking for 1-2 minutes to toast the spices.
3. Add the diced tomatoes, kidney beans, black beans, chicken broth, and shredded turkey to the pot. Stir everything together and bring to a simmer.
4. Cover the pot and cook for 20-25 minutes, allowing the flavors to meld together.
5. Taste and adjust seasoning if needed.
6. Serve the chili with toppings such as sour cream, shredded cheese, and green onions, and garnish with cilantro if desired.

Turkey chili is a perfect dish for turning your leftover turkey into a cozy, filling meal. The combination of beans, vegetables, and spices creates a flavorful, satisfying dish that is easy to make and perfect for colder weather. With its rich, hearty texture, this chili is a great meal to make in advance and enjoy throughout the week. Whether you’re serving it for a family dinner or packing it for lunch, this turkey chili will keep everyone coming back for more.

Turkey Shepherd’s Pie

Turkey shepherd’s pie is a comforting, satisfying meal that repurposes your leftover turkey into a delicious casserole. Topped with a layer of creamy mashed potatoes and baked to golden perfection, this dish is a great way to stretch your leftovers into a new, filling dinner. It’s hearty, flavorful, and sure to please the whole family, especially on a cozy evening.

Ingredients:

• 2 cups leftover turkey, shredded or chopped
• 4 cups mashed potatoes (prepared ahead of time)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 carrot, diced
• 1 cup frozen peas
• 1 cup chicken broth
• 1/4 cup milk
• 2 tablespoons flour
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the onion and carrot and cook for 5-7 minutes, until the vegetables are soft.
3. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens, about 3-4 minutes.
5. Stir in the shredded turkey and peas, and cook for an additional 5 minutes. Season with salt and pepper to taste.
6. Transfer the turkey and vegetable mixture into a greased baking dish.
7. Spread the mashed potatoes evenly over the top of the turkey mixture, smoothing with a spatula.
8. Bake for 20-25 minutes, or until the top is golden and slightly crispy.
9. Garnish with fresh parsley if desired and serve hot.

Turkey shepherd’s pie is the ultimate comfort food, transforming your turkey leftovers into a warm, satisfying meal. The creamy mashed potatoes and savory turkey filling create a perfect balance of flavors and textures. This dish is not only delicious but also easy to make and can be customized with different vegetables or seasonings. Whether you make it the day after Thanksgiving or anytime you have leftover turkey, this shepherd’s pie is sure to be a hit with family and friends.

Turkey Alfredo Bake

Turkey Alfredo Bake is a creamy, cheesy casserole that combines leftover turkey with a rich Alfredo sauce and pasta for a comforting meal. This dish is perfect for those who love pasta and want to make use of their leftovers in a new, flavorful way. Baked until golden and bubbly, this casserole is an indulgent and satisfying dinner that will become a favorite go-to for any leftover turkey.

Ingredients:

• 2 cups leftover turkey, shredded or chopped
• 1 pound penne or rotini pasta
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• 1/4 teaspoon dried thyme (optional)
• 1/4 teaspoon garlic powder
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta according to package directions, then drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
3. Add the heavy cream and chicken broth to the skillet, bringing it to a simmer. Stir in the Parmesan cheese, mozzarella, garlic powder, thyme, salt, and pepper. Cook for another 3-4 minutes, allowing the sauce to thicken.
4. Stir in the leftover turkey and cooked pasta, combining well to coat everything with the sauce.
5. Transfer the mixture to a greased 9×13-inch baking dish. Top with additional mozzarella cheese if desired.
6. Bake for 20-25 minutes, or until the top is golden and bubbly.
7. Garnish with fresh parsley before serving.

Turkey Alfredo Bake is a decadent, comforting dish that is a perfect way to repurpose your leftover turkey. The creamy Alfredo sauce and melted cheese create a luxurious base for the turkey and pasta, making this casserole a filling and indulgent meal. It’s easy to prepare and can be customized with your favorite pasta or additional vegetables. Whether you’re serving it for a family dinner or as a special treat, this dish is sure to be a hit!

Turkey and Cranberry Quesadillas

Turkey and cranberry quesadillas are a fun and flavorful twist on traditional quesadillas, perfect for using up leftover turkey. The combination of savory turkey and tangy cranberry sauce, all melted together with gooey cheese in a crispy tortilla, creates a delicious, satisfying meal. These quesadillas can be enjoyed as a quick lunch, dinner, or even as a snack.

Ingredients:

• 2 cups leftover turkey, shredded
• 1/4 cup cranberry sauce
• 1 cup shredded sharp cheddar cheese
• 1/4 cup cream cheese, softened
• 4 flour tortillas
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix the shredded turkey with the cranberry sauce and a pinch of salt and pepper.
2. Spread a thin layer of cream cheese on one side of each tortilla.
3. Heat a large skillet over medium heat and add 1/2 tablespoon of butter. Place one tortilla in the skillet, cream cheese side up.
4. Sprinkle half of the shredded cheddar cheese over the tortilla. Top with half of the turkey-cranberry mixture.
5. Place a second tortilla on top, cream cheese side down, and press gently to seal.
6. Cook for 2-3 minutes per side, flipping the quesadilla carefully until both sides are golden brown and crispy, and the cheese is melted.
7. Repeat with the second set of tortillas and filling.
8. Slice into wedges and serve warm.

These turkey and cranberry quesadillas are a quick and delicious way to use up your leftover turkey, with the perfect balance of savory and sweet. The melted cheese and creamy cranberry sauce combine to create a rich, flavorful filling, while the crispy tortillas provide the perfect crunch. Whether for lunch, dinner, or a casual snack, these quesadillas offer a creative and tasty way to enjoy your turkey leftovers in a fun new way.

Turkey Lettuce Wraps

Turkey lettuce wraps are a light yet satisfying meal that brings fresh, crisp lettuce together with the savory flavors of leftover turkey. Paired with a flavorful sauce and fresh vegetables, these wraps are a great way to enjoy your leftover turkey in a healthier, low-carb format. Perfect for a quick lunch or dinner, these turkey lettuce wraps are full of texture and packed with flavor.

Ingredients:

• 2 cups leftover turkey, shredded or chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 1/2 red bell pepper, diced
• 1 carrot, shredded
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Butter lettuce or iceberg lettuce leaves for wrapping
• Chopped green onions and cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and carrot. Sauté for 3-4 minutes until the vegetables are tender.
2. Stir in the shredded turkey and cook for 2-3 minutes until heated through.
3. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sesame oil, red pepper flakes (if using), and a pinch of salt and pepper.
4. Pour the sauce over the turkey and vegetables, stirring to combine. Let the mixture simmer for 2-3 minutes until the sauce thickens slightly.
5. Carefully separate the lettuce leaves and wash them. Spoon the turkey mixture into the center of each leaf.
6. Garnish with chopped green onions and cilantro before serving.

Turkey lettuce wraps are a fantastic way to enjoy your leftover turkey in a fresh, healthy way. The crisp lettuce provides a refreshing contrast to the savory turkey mixture, while the soy-based sauce adds depth of flavor. These wraps are light but filling, making them perfect for a low-carb meal or snack. With the added crunch of vegetables and a simple, flavorful sauce, these turkey lettuce wraps are a great way to enjoy your leftovers in a new, exciting way.

Note: More recipes are coming soon!