35+ Irresistible Saturday Paleo Leftover Turkey Recipes for Enjoy The Meal

Leftover turkey is a staple after holiday feasts, but finding ways to use it up without repeating the same old sandwiches or reheating it on its own can be a challenge.

If you follow a paleo lifestyle, you might be looking for recipes that not only use up your turkey but also keep your meals healthy, flavorful, and satisfying.

Thankfully, there are plenty of paleo-friendly recipes that you can create with your leftover turkey, turning your weekend meals into something special.

Whether you’re craving a savory frittata, refreshing salads, or a hearty stir-fry, there’s a paleo turkey recipe that suits every taste.

We’ve rounded up over 35 paleo leftover turkey recipes that are perfect for any Saturday.

These dishes range from light salads to more filling meals, and all of them are grain-free, gluten-free, and packed with delicious flavors.

With these recipes, you’ll never look at leftover turkey the same way again. Let’s dive into these creative, easy, and nutritious options!

35+ Irresistible Saturday Paleo Leftover Turkey Recipes for Enjoy The Meal

With these 35+ Saturday paleo leftover turkey recipes, your leftovers will never feel boring or repetitive.

From light salads to satisfying stir-fries, there are so many delicious ways to incorporate turkey into your paleo diet without feeling like you’re eating the same thing every day.

These recipes make use of fresh, wholesome ingredients, ensuring that your meals remain nourishing while still being flavorful and fun to prepare.

The next time you have leftover turkey, consider trying something new from this collection, and turn your Saturday into a culinary delight!

Enjoy experimenting with these recipes, and don’t be afraid to add your own twist to them—after all, cooking is all about creativity!

Whether you’re meal prepping for the week ahead or simply looking for a tasty weekend lunch, these paleo recipes will help you make the most of your turkey leftovers in the best possible way.

Leftover Turkey Paleo Soup

This hearty leftover turkey soup is perfect for a warm, comforting meal after a busy week. The combination of tender turkey, fresh vegetables, and flavorful spices creates a satisfying dish that is both paleo-friendly and easy to prepare. The broth, infused with herbs, brings out the rich flavors of the turkey, making it a great way to repurpose leftovers.

Ingredients:

• 2 cups leftover turkey, shredded
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth (preferably homemade)
• 1 teaspoon dried thyme
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 bay leaf
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, until softened.
2. Add the minced garlic, thyme, turmeric, salt, and pepper, and cook for another minute to release the flavors.
3. Pour in the chicken broth and stir in the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
4. Add the shredded turkey to the pot and continue to simmer for another 10 minutes until the turkey is heated through.
5. Remove the bay leaf, taste, and adjust the seasoning if needed.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

This turkey soup is a great way to use up leftover turkey while staying within paleo guidelines. The rich broth, packed with vegetables and aromatic spices, makes for a nutritious and filling meal that is perfect for a cozy Saturday lunch or dinner.

Paleo Turkey Lettuce Wraps

These paleo turkey lettuce wraps are a light and fresh meal that makes use of your leftover turkey in a creative way. The crunchy lettuce wraps are filled with a flavorful turkey mixture, complete with fresh vegetables and a touch of paleo-friendly mayo. It’s an ideal dish for a quick and satisfying lunch.

Ingredients:

• 2 cups leftover turkey, shredded
• 1/2 cup shredded carrots
• 1/4 cup red bell pepper, finely chopped
• 2 tablespoons paleo mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste
• 8 large romaine lettuce leaves

Instructions:

1. In a large bowl, combine the shredded turkey, shredded carrots, red bell pepper, and cilantro.
2. Add the paleo mayonnaise and lime juice, mixing everything together until the turkey is well coated. Season with salt and pepper to taste.
3. Lay the lettuce leaves flat on a clean surface. Spoon the turkey mixture evenly into the center of each leaf.
4. Roll up the lettuce leaves, folding in the sides to create a wrap.
5. Serve immediately, or refrigerate for a quick snack later.

These turkey lettuce wraps are the perfect way to enjoy your leftovers without the heaviness of bread or tortillas. The combination of the tender turkey, crisp vegetables, and zesty mayo creates a light yet satisfying meal.

Paleo Turkey and Avocado Salad

This paleo turkey and avocado salad is a vibrant and nourishing dish that brings together fresh vegetables and creamy avocado, topped with tender turkey. The tangy dressing enhances the flavors, making this salad an ideal choice for a healthy and refreshing Saturday meal.

Ingredients:

• 2 cups leftover turkey, shredded
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard (ensure it’s paleo-friendly)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded turkey, diced avocado, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and gently toss to coat the ingredients evenly.
4. Taste and adjust the seasoning as necessary.
5. Serve immediately for a fresh, light meal or refrigerate for later.

This turkey and avocado salad is not only a great way to use up leftover turkey, but it also offers a balance of healthy fats, protein, and veggies. The creamy avocado pairs wonderfully with the turkey, while the tangy dressing ties everything together perfectly. It’s a versatile and refreshing dish that can be enjoyed any time.

Paleo Turkey Chili

This hearty and warming paleo turkey chili is a great way to use up leftover turkey while enjoying a flavorful, protein-packed dish. The chili is made with a mix of vegetables, beans (optional for stricter paleo diets), and a blend of spices, creating a savory, satisfying meal perfect for any time of year. The turkey adds richness and depth to the chili, making it a comforting option for a weekend meal.

Ingredients:

• 2 cups leftover turkey, shredded
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 cup beef or chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 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 diced onion and bell pepper and cook for 5-7 minutes until softened.
2. Add the garlic, cumin, chili powder, and smoked paprika, cooking for another minute to release the flavors.
3. Pour in the diced tomatoes, tomato sauce, and broth, and bring the mixture to a simmer.
4. Add the shredded turkey, stir well, and let the chili simmer for 20-25 minutes, allowing the flavors to meld together.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve the chili with a garnish of fresh cilantro, if desired.

This paleo turkey chili is not only an excellent way to repurpose your leftovers but also a deliciously warming meal. The robust flavors of the chili spices complement the turkey perfectly, while the tomatoes and bell pepper add depth and freshness. It’s an ideal dish for chilly days and casual gatherings.

Paleo Turkey Stuffed Sweet Potatoes

These paleo turkey stuffed sweet potatoes are a nutritious and filling meal that combines the sweetness of roasted sweet potatoes with the savory flavors of leftover turkey. The combination of turkey, spices, and sweet potatoes makes for a wholesome dish that is both paleo-friendly and satisfying.

Ingredients:

• 2 large sweet potatoes
• 2 cups leftover turkey, shredded
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• 1/2 avocado, sliced (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 40-45 minutes, or until tender.
2. While the sweet potatoes are roasting, heat the olive oil in a pan over medium heat. Add the shredded turkey, cinnamon, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the turkey is heated through and well-seasoned.
3. Once the sweet potatoes are tender, cut them open lengthwise and fluff the insides with a fork.
4. Spoon the seasoned turkey mixture into each sweet potato and top with fresh parsley and sliced avocado.
5. Serve immediately.

These turkey-stuffed sweet potatoes are a perfect way to enjoy a filling and nutritious meal that combines the best of savory and sweet. The roasted sweet potatoes provide a soft, slightly sweet base, while the seasoned turkey brings the dish together with its savory richness. This is an excellent choice for lunch or dinner, offering a balanced meal that’s both paleo and hearty.

Paleo Turkey Stir-Fry

This quick and easy paleo turkey stir-fry is a flavorful dish that brings together leftover turkey and fresh vegetables in a savory stir-fry sauce. The stir-fry is full of vibrant colors and textures, with the turkey taking on a deliciously tangy flavor from the sauce, making it a great weeknight dinner or Saturday lunch option.

Ingredients:

• 2 cups leftover turkey, shredded
• 1 tablespoon coconut oil
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 garlic cloves, minced
• 2 tablespoons coconut aminos (paleo soy sauce alternative)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium heat. Add the bell pepper, zucchini, and broccoli, and cook for about 5-7 minutes until the vegetables are tender-crisp.
2. Add the garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the shredded turkey, coconut aminos, sesame oil, rice vinegar, and ground ginger. Cook for 3-4 minutes, allowing the turkey to heat through and absorb the flavors.
4. Season with salt and pepper to taste.
5. Serve the stir-fry immediately, garnished with sesame seeds if desired.

This paleo turkey stir-fry is a quick and versatile meal that is packed with nutrients and full of flavor. The combination of crisp vegetables and savory turkey, paired with a tangy stir-fry sauce, makes this dish a satisfying and healthy option for any day of the week.

Paleo Turkey Meatballs

These paleo turkey meatballs are a great way to turn leftover turkey into a simple yet delicious meal. Packed with flavor and made without breadcrumbs, they’re perfect for those following a paleo diet. You can serve them with a side of veggies, cauliflower rice, or in lettuce wraps for a complete meal.

Ingredients:

• 2 cups leftover turkey, shredded
• 1/4 cup almond flour
• 1 egg
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil (for frying)

Instructions:

1. In a bowl, combine the shredded turkey, almond flour, egg, parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined.
2. Form the mixture into small meatballs, about 1-2 inches in diameter.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 4-5 minutes per side, until they are golden brown and cooked through.
4. Remove the meatballs from the skillet and let them rest for a few minutes before serving.

These turkey meatballs are flavorful, easy to prepare, and perfect for using up your leftover turkey. Whether you serve them as a snack, a main dish, or in a paleo wrap, they are a versatile and delicious option for your weekend meals.

Paleo Turkey and Vegetable Frittata

This paleo turkey and vegetable frittata is a simple yet flavorful way to repurpose your leftover turkey while making a nutritious and satisfying meal. With a mix of vegetables and eggs, it’s an easy dish that can be enjoyed for breakfast, lunch, or dinner. The turkey adds a savory depth to the frittata, making it a hearty choice for any meal.

Ingredients:

• 2 cups leftover turkey, shredded
• 6 large eggs
• 1/2 cup almond milk (unsweetened)
• 1/2 cup bell pepper, diced
• 1/2 cup spinach, chopped
• 1/4 cup onion, diced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion, bell pepper, and spinach, cooking for about 5 minutes until softened.
2. In a bowl, whisk together the eggs, almond milk, garlic powder, smoked paprika, salt, and pepper.
3. Add the shredded turkey to the skillet with the vegetables, stirring to combine.
4. Pour the egg mixture evenly over the turkey and vegetables. Cook on the stove for 3-4 minutes until the edges begin to set.
5. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and golden on top.
6. Remove from the oven, slice, and garnish with fresh parsley if desired.

This paleo turkey and vegetable frittata is a quick and versatile dish that makes the most of your leftover turkey. It’s packed with protein and vegetables, providing a balanced meal that’s both filling and nutritious.

Paleo Turkey Tacos (Lettuce Wraps)

These paleo turkey tacos use crunchy lettuce leaves as a tortilla alternative, making them a light and fresh meal that still delivers all the flavor of traditional tacos. The turkey filling is seasoned with taco spices and paired with fresh toppings for a satisfying dish that’s paleo-friendly and low-carb.

Ingredients:

• 2 cups leftover turkey, shredded
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8-10 large romaine lettuce leaves (for wrapping)
• 1/2 avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup red onion, diced
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the shredded turkey and season with chili powder, cumin, garlic powder, paprika, salt, and pepper.
2. Stir to combine and cook for about 5-7 minutes, allowing the turkey to absorb the spices and heat through.
3. While the turkey cooks, prepare the lettuce leaves by washing and patting them dry.
4. To assemble the tacos, spoon the seasoned turkey into the center of each lettuce leaf. Top with sliced avocado, diced tomatoes, red onion, and fresh cilantro.
5. Serve immediately.

These paleo turkey tacos are an easy and refreshing way to use your leftover turkey. The crisp lettuce wraps provide a satisfying crunch, while the turkey filling, seasoned with taco spices, delivers a flavorful and filling meal without the carbs.

Paleo Turkey Avocado Salad

This paleo turkey avocado salad is a vibrant and nutritious dish that makes the most of your leftover turkey. The creamy avocado pairs perfectly with the turkey, while the fresh veggies and tangy dressing bring everything together in a light yet satisfying meal. It’s perfect for a fresh and quick Saturday lunch.

Ingredients:

• 2 cups leftover turkey, shredded
• 1 ripe avocado, diced
• 1 cup mixed greens (such as spinach, arugula, or kale)
• 1/2 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (paleo-friendly)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded turkey, mixed greens, cucumber, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Top the salad with diced avocado and serve immediately.

This paleo turkey avocado salad is light, refreshing, and packed with healthy fats from the avocado. The tangy dressing enhances the natural flavors of the turkey and vegetables, making it a perfect meal for those looking for a nutrient-dense, paleo-friendly option.

Paleo Turkey Zucchini Noodles

These paleo turkey zucchini noodles offer a healthy and low-carb twist on traditional pasta dishes. The zucchini noodles are a perfect base for the savory turkey, creating a flavorful and satisfying meal that’s both light and filling. It’s a great option for anyone following a paleo diet who craves a comforting, noodle-based dish.

Ingredients:

• 2 cups leftover turkey, shredded
• 4 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until fragrant and softened.
2. Add the shredded turkey to the skillet and stir in the diced tomatoes, basil, salt, and pepper. Cook for 5-7 minutes, allowing the flavors to combine.
3. In a separate skillet, lightly sauté the zucchini noodles for 2-3 minutes until just tender. Avoid overcooking to maintain the texture.
4. Combine the zucchini noodles with the turkey mixture, tossing to coat evenly.
5. Serve the dish immediately, garnished with fresh basil if desired.

These paleo turkey zucchini noodles provide a healthy, flavorful alternative to traditional pasta dishes. The zucchini noodles are a great way to keep things light, while the turkey adds a rich and savory flavor to the dish. It’s a satisfying meal that’s perfect for those following a paleo lifestyle.

Paleo Turkey and Sweet Potato Hash

This paleo turkey and sweet potato hash is a hearty, comforting dish that’s perfect for breakfast, lunch, or dinner. The combination of sweet potatoes, turkey, and vegetables creates a flavorful, nutrient-dense meal. It’s easy to prepare, and the savory turkey pairs beautifully with the naturally sweet flavor of the sweet potatoes.

Ingredients:

• 2 cups leftover turkey, shredded
• 2 medium sweet potatoes, peeled and diced
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• 2 eggs (optional for topping)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until they begin to soften and brown.
2. Add the diced onion and bell pepper to the skillet, cooking for an additional 5 minutes until the vegetables are tender.
3. Stir in the shredded turkey, garlic powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, ensuring the turkey is heated through and the flavors are well combined.
4. If desired, cook eggs in a separate pan and top the hash with a fried or poached egg for extra protein.
5. Serve the hash immediately, garnished with fresh cilantro if desired.

This turkey and sweet potato hash is a balanced, satisfying meal that combines the savory goodness of turkey with the sweet, earthy flavor of sweet potatoes. It’s a perfect dish for breakfast or any time of day, delivering a nutritious, paleo-friendly option that’s both filling and flavorful.

Paleo Turkey Soup

This paleo turkey soup is a comforting and nutritious way to enjoy your leftover turkey. It’s packed with vegetables, herbs, and a savory broth, making it a light yet satisfying meal. This soup is easy to make and perfect for a cozy Saturday, especially if you’re looking for something warm and hearty.

Ingredients:

• 2 cups leftover turkey, shredded
• 4 cups chicken broth (preferably homemade or paleo-friendly)
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, sauté the onion, garlic, carrots, and celery in a little olive oil over medium heat for 5-7 minutes, until the vegetables are tender.
2. Add the chicken broth, zucchini, thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes until the vegetables are fully cooked.
3. Stir in the shredded turkey and let the soup simmer for an additional 5-7 minutes to heat the turkey through.
4. Taste and adjust seasoning with more salt and pepper if needed.
5. Serve the soup hot, garnished with fresh parsley.

This paleo turkey soup is the perfect dish to make when you have leftover turkey. It’s nourishing and packed with veggies, providing a satisfying, low-calorie meal that’s rich in flavor and nutrients.

Paleo Turkey and Avocado Lettuce Cups

These paleo turkey and avocado lettuce cups are a fresh, low-carb option for using leftover turkey. The crunchy lettuce cups are filled with savory turkey, creamy avocado, and a tangy dressing, creating a delicious handheld meal that’s paleo-friendly and easy to prepare.

Ingredients:

• 2 cups leftover turkey, shredded
• 1 ripe avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 large lettuce leaves (such as butter lettuce or romaine)
• Fresh cilantro for garnish (optional)

Instructions:

1. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to create the dressing.
2. In a large bowl, toss the shredded turkey with the dressing until well combined.
3. To assemble, spoon the turkey mixture into the center of each lettuce leaf.
4. Top with slices of avocado, red onion, and fresh cilantro if desired.
5. Serve immediately as a light, refreshing meal.

These turkey and avocado lettuce cups are a simple yet flavorful way to enjoy your leftover turkey. The creamy avocado complements the savory turkey perfectly, while the lettuce adds a refreshing crunch. It’s an ideal paleo lunch or snack that’s quick, healthy, and easy to make.

Paleo Turkey Stuffed Bell Peppers

These paleo turkey stuffed bell peppers are a great way to use up leftover turkey in a satisfying and healthy way. The bell peppers are filled with a flavorful turkey mixture, then baked until tender. This dish is not only paleo-friendly but also packed with protein and vegetables, making it a wholesome meal for any day of the week.

Ingredients:

• 2 large bell peppers, halved and seeded
• 2 cups leftover turkey, shredded
• 1/2 cup cauliflower rice (or regular rice if not following strict paleo)
• 1/2 cup diced tomatoes
• 1/4 cup onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the halved bell peppers in a baking dish.
2. In a skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
3. Stir in the shredded turkey, cauliflower rice, diced tomatoes, garlic powder, cumin, salt, and pepper. Cook for 5-7 minutes, allowing the mixture to heat through and the flavors to meld.
4. Spoon the turkey mixture into the halved bell peppers, packing it in tightly.
5. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
6. Serve the stuffed peppers garnished with fresh cilantro.

These paleo turkey stuffed bell peppers are a delicious and filling way to use your leftover turkey. They’re packed with flavor, protein, and nutrients, making them a well-rounded meal that’s easy to prepare and perfect for a healthy dinner.

Paleo Turkey Salad with Cranberries and Walnuts

This paleo turkey salad with cranberries and walnuts is a light yet satisfying dish, ideal for using up leftover turkey while keeping the meal healthy and fresh. The sweetness of dried cranberries and the crunch of walnuts perfectly complement the savory turkey, making this salad a flavorful and nutritious option for lunch or dinner.

Ingredients:

• 2 cups leftover turkey, shredded
• 1/4 cup dried cranberries (unsweetened if possible)
• 1/4 cup walnuts, chopped
• 1/2 cup celery, diced
• 1/4 cup red onion, diced
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the shredded turkey, cranberries, walnuts, celery, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the turkey mixture and toss until well combined.
4. Taste and adjust seasoning with more salt and pepper if needed.
5. Serve the salad chilled, garnished with fresh parsley.

This paleo turkey salad is a delightful way to enjoy leftover turkey in a light, healthy meal. The tangy dressing and combination of textures from the cranberries, walnuts, and celery make each bite satisfying and flavorful. It’s a perfect option for a quick lunch or a meal prep idea for the week ahead.

Paleo Turkey Frittata

A paleo turkey frittata is a versatile and easy-to-make dish that transforms leftover turkey into a delicious meal. Packed with protein and veggies, it’s great for breakfast, brunch, or a light dinner. The eggs hold everything together, creating a fluffy, satisfying frittata that’s sure to please everyone.

Ingredients:

• 2 cups leftover turkey, shredded
• 6 large eggs
• 1/2 cup spinach, chopped
• 1/4 cup onion, diced
• 1/2 cup bell pepper, diced
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the diced onion and bell pepper and sauté for 5-7 minutes until tender.
3. Add the chopped spinach and cook for another 2-3 minutes until wilted.
4. In a bowl, whisk the eggs with garlic powder, oregano, salt, and pepper.
5. Stir in the shredded turkey, then pour the egg mixture into the skillet with the vegetables.
6. Cook over medium heat for 5-7 minutes, until the edges begin to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and golden on top.
8. Remove from the oven and garnish with fresh herbs if desired. Serve warm.

This paleo turkey frittata is an excellent way to use up leftover turkey in a protein-packed meal. The eggs and veggies make it both hearty and nutritious, and the turkey adds a savory depth of flavor. It’s perfect for any time of day and is a great way to enjoy a healthy, filling meal.

Paleo Turkey Lettuce Wraps with Avocado and Salsa

These paleo turkey lettuce wraps are fresh, light, and full of flavor. The turkey is combined with creamy avocado and tangy salsa, all wrapped in crisp lettuce leaves. This is a great meal option for anyone looking for a low-carb, paleo-friendly way to use up leftover turkey.

Ingredients:

• 2 cups leftover turkey, shredded
• 1 ripe avocado, sliced
• 1/2 cup salsa (paleo-friendly)
• 8 large lettuce leaves (such as iceberg or Romaine)
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a medium bowl, toss the shredded turkey with the salsa and lime juice. Season with salt and pepper to taste.
2. Lay out the lettuce leaves on a platter, arranging them to create cups.
3. Spoon the turkey mixture into each lettuce leaf, dividing it evenly.
4. Top each wrap with slices of avocado and a sprinkle of fresh cilantro.
5. Serve the wraps immediately, and enjoy!

These turkey lettuce wraps are an excellent way to enjoy your leftover turkey in a paleo-friendly, light, and fresh manner. The creamy avocado and tangy salsa balance the savory turkey perfectly, while the lettuce provides a refreshing crunch. This dish makes a great snack, lunch, or a fun dinner option.

Paleo Turkey and Zucchini Noodles Stir-Fry

This paleo turkey and zucchini noodles stir-fry is a healthy, low-carb alternative to traditional stir-fried noodles. The zucchini noodles (or zoodles) replace regular pasta, and the turkey adds lean protein. With vibrant vegetables and a savory sauce, this dish is a satisfying and flavorful way to repurpose leftover turkey.

Ingredients:

• 2 cups leftover turkey, shredded
• 2 large zucchinis, spiralized into noodles
• 1/2 cup bell pepper, sliced
• 1/2 cup carrots, julienned
• 2 tablespoons coconut aminos (or soy sauce if not strictly paleo)
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• Sesame seeds for garnish (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
2. Add the sliced bell pepper and carrots to the skillet and cook for 3-4 minutes, until the vegetables begin to soften.
3. Stir in the shredded turkey, zucchini noodles, and coconut aminos. Cook for an additional 5-7 minutes, tossing occasionally until the zoodles are tender but still slightly crisp.
4. Season with salt and pepper to taste.
5. Serve the stir-fry warm, garnished with sesame seeds and fresh cilantro if desired.

This paleo turkey and zucchini noodles stir-fry is a delicious and low-carb way to enjoy your leftover turkey. The zucchini noodles are a great substitute for traditional pasta, and the combination of turkey, veggies, and savory sauce makes this dish both satisfying and healthy. It’s perfect for a quick and easy meal any time of day.

Note: More recipes​ are coming soon!