25+ Delicious Sunday Paleo Leftover Turkey Recipes to Use Up Easy

There’s nothing quite like the comfort of a cozy Sunday meal, especially after a weekend celebration or a festive family gathering.

If you find yourself with leftover turkey after a holiday or special meal, you’re in luck—there are countless ways to repurpose it into delicious, satisfying dishes.

With a focus on health and flavor, these 25+ Sunday paleo recipes for leftover turkey will help you enjoy every last bite in style.

Whether you’re craving something hearty, fresh, or simple, these recipes are perfect for nourishing your body and soul on a lazy Sunday.

From savory turkey-stuffed sweet potatoes to aromatic turkey stir-fry and comforting egg cups, there’s a recipe for every palate.

Embrace the versatility of turkey and explore these creative ways to transform your leftovers into a Sunday feast that’s both flavorful and paleo-friendly.

25+ Delicious Sunday Paleo Leftover Turkey Recipes to Use Up Easy

Leftover turkey doesn’t have to mean repetitive meals or boring dinners. With these 25+ paleo recipes, you can take your leftover turkey and turn it into an array of meals that feel fresh, exciting, and entirely new.

Whether you’re in the mood for a light lunch of turkey lettuce wraps or a hearty dinner of turkey-stuffed bell peppers, the possibilities are endless.

Enjoying your leftovers in a way that aligns with your paleo lifestyle has never been easier or more satisfying.

Let your creativity shine and discover the joy of transforming your turkey leftovers into dishes that will make every Sunday feel special.

Paleo Turkey and Vegetable Skillet

This hearty skillet dish is a quick and nutritious way to use up leftover turkey while packing in plenty of vegetables. Perfect for a cozy Sunday meal, it’s rich in protein and full of fresh flavors from the mix of herbs and veggies.

Ingredients

• 2 cups cooked turkey, shredded or diced
• 1 medium zucchini, sliced
• 1 bell pepper, chopped
• 1 cup broccoli florets
• 1 medium sweet potato, peeled and diced
• 2 tbsp olive oil or avocado oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Add the diced sweet potato and cook for about 5-7 minutes or until they begin to soften.
3. Add the garlic and stir for about 30 seconds, letting it become fragrant.
4. Toss in the bell pepper, zucchini, and broccoli. Stir frequently and cook for another 3-5 minutes until the vegetables are tender-crisp.
5. Add the cooked turkey, thyme, smoked paprika, salt, and black pepper. Stir well and cook for another 3-4 minutes until the turkey is heated through and the flavors meld together.
6. Remove from heat and garnish with fresh parsley before serving.

This dish makes for an easy and satisfying meal that packs a punch with its blend of flavors and textures. It’s perfect for a relaxing Sunday dinner when you want something quick, nourishing, and full of color.

Paleo Turkey Lettuce Wraps

These wraps are a refreshing, light way to repurpose your turkey leftovers. Full of crunch, zest, and a satisfying balance of flavors, they make for an excellent lunch or dinner that doesn’t feel heavy.

Ingredients

• 2 cups cooked turkey, finely chopped
• 1/4 cup green onions, chopped
• 1/4 cup shredded carrots
• 1/2 cup water chestnuts, finely chopped
• 2 tbsp coconut aminos (or a similar paleo-friendly substitute)
• 1 tbsp ginger, freshly grated
• 1 tbsp garlic, minced
• 2 tbsp avocado oil
• Salt to taste
• Lettuce leaves (e.g., iceberg or butter lettuce) for wrapping

Instructions

1. In a large skillet, heat the avocado oil over medium heat.
2. Add the ginger and garlic and sauté for 1 minute until fragrant.
3. Add the chopped turkey, green onions, and carrots. Stir and cook for about 4 minutes.
4. Stir in the water chestnuts and coconut aminos, cooking for another 2-3 minutes until everything is well combined and heated through.
5. Season with a pinch of salt if needed.
6. Spoon the turkey mixture into lettuce leaves and serve immediately.

These wraps are a great way to enjoy a meal that’s flavorful yet light. They bring a burst of freshness that pairs beautifully with the richness of turkey, making it a perfect Sunday meal when you’re looking for something a bit different but satisfying.

Paleo Turkey Cauliflower Fried Rice

This low-carb twist on classic fried rice uses cauliflower rice as the base, providing a filling yet light meal. It’s perfect for repurposing turkey leftovers in a way that doesn’t compromise on taste or nutrition.

Ingredients

• 2 cups cooked turkey, shredded
• 3 cups cauliflower rice (fresh or frozen)
• 2 eggs, whisked
• 1/2 cup peas (fresh or frozen)
• 1/4 cup diced carrots
• 2 tbsp coconut aminos
• 2 tbsp sesame oil or avocado oil
• 2 cloves garlic, minced
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and sauté for 30 seconds.
3. Push the garlic to one side of the skillet and pour the whisked eggs into the other side. Scramble the eggs until just set, then mix them with the garlic.
4. Add the diced carrots and peas, cooking for 2-3 minutes until the veggies begin to soften.
5. Add the cauliflower rice and cook for 4-5 minutes, stirring constantly to ensure it doesn’t burn.
6. Stir in the shredded turkey, green onions, and coconut aminos. Cook for another 2-3 minutes until heated through and well combined.
7. Season with salt and pepper to taste and serve hot.

This turkey cauliflower fried rice is perfect for those who crave the taste of traditional fried rice but want to stay within paleo guidelines. It’s rich in protein and packed with veggies, making it a nourishing, satisfying dish for a laid-back Sunday.

Paleo Turkey and Spinach Stuffed Bell Peppers

These stuffed bell peppers are a flavorful and wholesome way to enjoy leftover turkey. They combine the satisfying texture of ground turkey with a medley of vegetables and spices, all baked until tender and topped with a hint of coconut aminos.

Ingredients

• 2 large bell peppers (any color), halved and seeds removed
• 2 cups cooked turkey, shredded or ground
• 1 cup spinach, chopped
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup onion, finely chopped
• 2 tbsp coconut aminos
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1 tbsp olive oil
• Fresh basil for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Place the halved bell peppers cut side up in a baking dish.
2. Heat the olive oil in a skillet over medium heat and sauté the onions until translucent, about 3-4 minutes.
3. Add the diced tomatoes, spinach, and cooked turkey. Stir in the coconut aminos, Italian seasoning, garlic powder, salt, and black pepper. Cook for 4-5 minutes until the mixture is well combined and the spinach has wilted.
4. Spoon the turkey and vegetable mixture into each bell pepper half.
5. Bake for 20-25 minutes or until the peppers are tender.
6. Garnish with fresh basil before serving.

This dish is perfect for a filling yet light Sunday meal that offers a satisfying blend of sweet, savory, and earthy flavors. The combination of turkey and vegetables in a colorful bell pepper shell makes this recipe as beautiful as it is tasty.

Paleo Turkey Avocado Salad

This salad is refreshing and packed with nutrients, making it a perfect light dish for a Sunday lunch or dinner. It combines leftover turkey with creamy avocado, crisp vegetables, and a zesty dressing, giving you a satisfying and nutritious meal.

Ingredients

• 2 cups cooked turkey, shredded or chopped
• 1 avocado, diced
• 2 cups mixed greens (e.g., spinach, arugula, romaine)
• 1/2 cucumber, sliced
• 1/2 red bell pepper, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions

1. In a large mixing bowl, combine the mixed greens, cucumber, red bell pepper, red onion, and cherry tomatoes.
2. Add the shredded turkey and diced avocado to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
4. Pour the dressing over the salad and gently toss until everything is evenly coated.
5. Sprinkle with fresh cilantro before serving.

This turkey avocado salad is an excellent way to utilize your leftovers while keeping the dish light and packed with healthy fats, protein, and fresh veggies. It’s perfect for a sunny Sunday afternoon when you crave something fresh but hearty.

Paleo Turkey Sweet Potato Hash

A warm and comforting dish, this turkey sweet potato hash is ideal for a leisurely Sunday breakfast or brunch. It’s full of sweet, savory, and slightly spicy flavors, all cooked together to create a dish that’s hearty and satisfying.

Ingredients

• 2 cups cooked turkey, diced
• 2 medium sweet potatoes, peeled and cubed
• 1/2 bell pepper, diced
• 1/4 cup onion, chopped
• 2 tbsp avocado oil
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. Heat the avocado oil in a large skillet over medium heat.
2. Add the sweet potatoes and cook for about 5-7 minutes, stirring occasionally, until they start to soften.
3. Add the chopped onion and bell pepper and continue to cook for another 3-4 minutes.
4. Stir in the diced turkey, paprika, cumin, and cayenne pepper (if using). Cook for an additional 4-5 minutes, allowing the flavors to meld and the sweet potatoes to be fully cooked.
5. Season with salt and black pepper to taste.
6. Serve warm, garnished with fresh cilantro or parsley.

This sweet potato hash is a filling and nutrient-dense meal that’s great for starting your Sunday off right. The combination of turkey, sweet potatoes, and spices creates a satisfying dish with a touch of sweetness and just the right amount of heat.

Paleo Turkey and Mushroom Stew

This hearty stew is a comforting way to use up leftover turkey, perfect for a cozy Sunday dinner. Packed with tender turkey, earthy mushrooms, and a medley of aromatic vegetables, it’s a nourishing, warming dish that feels like a hug in a bowl.

Ingredients

• 2 cups cooked turkey, shredded or diced
• 2 cups mushrooms, sliced (button or cremini mushrooms work well)
• 1 medium carrot, peeled and diced
• 1/2 cup celery, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken or turkey broth (paleo-friendly)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery, and sauté for about 4-5 minutes until they begin to soften.
2. Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and start to brown.
3. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
4. Pour in the chicken or turkey broth, dried thyme, and rosemary. Bring to a simmer and cook for 15-20 minutes until the vegetables are tender.
5. Add the cooked turkey and season with salt and black pepper. Simmer for an additional 5 minutes, allowing the flavors to blend.
6. Serve hot, garnished with fresh parsley.

This turkey and mushroom stew is a perfect meal for a chilly Sunday evening. The combination of rich flavors and tender ingredients creates a dish that’s both satisfying and nourishing.

Paleo Turkey Chili

This turkey chili is a great way to spice up your Sunday with bold flavors and a touch of heat. It’s perfect for using up leftover turkey in a hearty and warming dish that’s easy to prepare and full of nutrients.

Ingredients

• 2 cups cooked turkey, shredded or diced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup bell peppers, diced (use a mix of colors)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• 1 cup chicken broth (paleo-friendly)
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro and avocado slices for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing for 2-3 minutes until fragrant.
2. Add the diced bell peppers and cook for another 2-3 minutes.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute to enhance the flavors.
4. Pour in the diced tomatoes and chicken broth, and bring the mixture to a boil. Reduce the heat and let simmer for 15 minutes, stirring occasionally.
5. Add the cooked turkey and season with salt and black pepper. Simmer for an additional 5-10 minutes.
6. Serve hot with fresh cilantro and avocado slices.

This turkey chili is an excellent meal for a Sunday afternoon or evening, providing both comfort and nutrition with its spicy kick and hearty base.

Paleo Turkey Zucchini Fritters

These turkey zucchini fritters are a fun and flavorful way to use up leftover turkey. They’re crispy on the outside, tender on the inside, and packed with protein and veggies, making them an ideal Sunday lunch or light dinner.

Ingredients

• 2 cups cooked turkey, finely shredded or diced
• 2 medium zucchinis, grated and excess water squeezed out
• 1/4 cup coconut flour
• 2 eggs, whisked
• 1/4 cup onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp avocado oil for frying

Instructions

1. In a large bowl, combine the shredded turkey, grated zucchini, coconut flour, whisked eggs, chopped onion, parsley, garlic powder, and dried oregano. Mix well until all ingredients are evenly incorporated.
2. Season with salt and black pepper to taste.
3. Heat the avocado oil in a skillet over medium heat. Scoop about 2 tablespoons of the mixture and form into patties. Place them into the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
4. Transfer the fritters to a paper towel-lined plate to remove excess oil.
5. Serve warm with a side of fresh salad or a simple dipping sauce like paleo-friendly aioli.

These turkey zucchini fritters are a great way to repurpose leftover turkey in a creative and nutritious way. They’re crunchy, packed with flavor, and perfect for a light Sunday meal that won’t weigh you down.

Paleo Turkey and Broccoli Stir-Fry

This turkey and broccoli stir-fry is a quick and easy dish that makes great use of leftover turkey. It’s loaded with fresh vegetables and a zesty, paleo-friendly sauce that’s both satisfying and full of flavor.

Ingredients

• 2 cups cooked turkey, shredded or diced
• 2 cups broccoli florets
• 1 medium carrot, julienned
• 1/2 red bell pepper, thinly sliced
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp ginger, grated
• 1 tbsp avocado oil for cooking
• Salt and black pepper to taste
• Sesame seeds for garnish (optional)

Instructions

1. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
2. Add the broccoli, carrot, and bell pepper to the skillet and stir-fry for 3-4 minutes until the vegetables begin to soften.
3. Add the cooked turkey to the skillet and pour in the coconut aminos and sesame oil. Stir well to coat the turkey and vegetables in the sauce.
4. Continue cooking for another 3-4 minutes until everything is heated through and the flavors are well combined.
5. Season with salt and black pepper to taste.
6. Serve warm, sprinkled with sesame seeds if desired.

This turkey and broccoli stir-fry is the perfect balance of protein and vegetables, making it a light yet filling meal for a busy Sunday. The sesame oil and ginger add a unique, aromatic flavor that elevates the dish.

Paleo Turkey Lettuce Wraps

These turkey lettuce wraps are a versatile and satisfying dish that’s perfect for a light, low-carb Sunday lunch. They’re filled with flavorful turkey and vegetables, all wrapped in crispy lettuce for a refreshing and healthy meal.

Ingredients

• 2 cups cooked turkey, finely diced
• 1/2 cup water chestnuts, diced
• 1/2 cup diced carrots
• 1/4 cup onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup coconut aminos
• 1 tbsp avocado oil
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Lettuce leaves (e.g., iceberg or butter lettuce)

Instructions

1. Heat the avocado oil in a skillet over medium heat. Add the chopped onions and carrots, and sauté for 3-4 minutes until tender.
2. Add the water chestnuts and diced turkey to the skillet and stir-fry for 2-3 minutes.
3. Stir in the coconut aminos, lime juice, garlic powder, salt, and black pepper. Cook for another 2-3 minutes, ensuring everything is evenly coated and heated through.
4. Remove from heat and stir in the chopped cilantro.
5. To serve, spoon the turkey mixture onto a lettuce leaf and wrap it up to enjoy.

These turkey lettuce wraps are perfect for a light, refreshing Sunday lunch that’s full of texture and flavor. The combination of turkey, crunchy vegetables, and tangy lime makes every bite irresistible.

Paleo Turkey Stuffed Sweet Potatoes

Stuffed sweet potatoes are a wholesome and satisfying way to use up leftover turkey. The naturally sweet, hearty flesh of the sweet potato pairs perfectly with savory turkey and a blend of vegetables, creating a balanced and nourishing Sunday dinner.

Ingredients

• 2 large sweet potatoes
• 2 cups cooked turkey, shredded or diced
• 1/2 cup black beans, drained and rinsed (optional for added texture)
• 1/2 cup corn kernels (optional)
• 1/4 cup green onions, chopped
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them for 45-50 minutes or until they are tender and cooked through.
2. While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the shredded turkey, black beans, corn, green onions, cumin, paprika, and garlic powder. Stir well and cook for 5-7 minutes until heated through. Season with salt and black pepper to taste.
3. Once the sweet potatoes are done, cut them in half lengthwise and slightly mash the flesh with a fork.
4. Spoon the turkey mixture evenly over the sweet potato halves.
5. Serve warm, garnished with fresh cilantro if desired.

These turkey-stuffed sweet potatoes are both filling and flavorful, with a wonderful combination of sweet and savory flavors that make them perfect for a Sunday night meal.

Paleo Turkey Cauliflower Fried Rice

This paleo turkey cauliflower fried rice is a great alternative to traditional fried rice, using cauliflower rice as the base. It’s a quick and delicious way to use up leftover turkey, packed with vegetables and rich in flavor for a satisfying Sunday meal.

Ingredients

• 2 cups cooked turkey, shredded or diced
• 3 cups cauliflower rice (fresh or frozen)
• 1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
• 2 eggs, lightly beaten
• 3 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1/2 tsp ginger, grated
• 2 tbsp green onions, chopped
• Salt and black pepper to taste

Instructions

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
2. Add the mixed vegetables and stir-fry for 3-4 minutes until they begin to soften.
3. Push the vegetables to the side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until just set, then mix them with the vegetables.
4. Add the cauliflower rice and cooked turkey to the skillet. Pour in the coconut aminos and stir everything together, cooking for another 3-4 minutes until heated through.
5. Season with salt and black pepper to taste and garnish with chopped green onions.

This turkey cauliflower fried rice is a flavorful, nutrient-dense dish that’s perfect for a quick, easy, and satisfying Sunday lunch or dinner. The mix of vegetables and savory flavors makes it an ideal way to use up leftovers while still enjoying a well-rounded meal.

Paleo Turkey and Spinach Egg Cups

These turkey and spinach egg cups are a simple, high-protein option for a weekend brunch or breakfast-for-dinner. They’re easy to prepare, bake in the oven, and are perfect for using up leftover turkey.

Ingredients

• 2 cups cooked turkey, diced
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/4 cup coconut milk (or any paleo-friendly milk)
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• Salt and black pepper to taste
• 2 tbsp avocado oil or coconut oil for greasing the muffin tin

Instructions

1. Preheat the oven to 375°F (190°C). Grease a muffin tin with avocado or coconut oil.
2. In a mixing bowl, whisk together the eggs and coconut milk until well combined. Season with garlic powder, paprika, salt, and black pepper.
3. Divide the chopped spinach and diced turkey evenly among the muffin tin cups.
4. Pour the egg mixture over the turkey and spinach until the cups are almost full.
5. Bake for 20-25 minutes or until the eggs are fully set and lightly golden on top.
6. Allow the egg cups to cool for a few minutes before serving.

These turkey and spinach egg cups are perfect for a Sunday brunch or quick dinner. They’re protein-packed, versatile, and easy to make in advance for an on-the-go meal throughout the week.

Paleo Turkey Stuffed Bell Peppers

These paleo turkey stuffed bell peppers are a colorful and delicious way to repurpose leftover turkey into a satisfying dish. Filled with a flavorful turkey and veggie mix, they are baked until tender and are perfect for a healthy Sunday dinner.

Ingredients

• 4 large bell peppers (any color)
• 2 cups cooked turkey, shredded or diced
• 1 cup cauliflower rice
• 1/2 cup cherry tomatoes, diced
• 1/2 cup onions, chopped
• 1/2 cup zucchini, diced
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp cumin
• Salt and black pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onions and zucchini and sauté for 3-4 minutes until they begin to soften.
3. Add the diced cherry tomatoes and cauliflower rice, cooking for another 2 minutes.
4. Stir in the cooked turkey, oregano, cumin, salt, and black pepper. Cook for another 2-3 minutes to combine the flavors.
5. Spoon the turkey mixture evenly into each bell pepper.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes or until the peppers are tender.
7. Serve hot, garnished with fresh basil if desired.

These paleo turkey stuffed bell peppers are both vibrant and nutrient-dense, making them perfect for a comforting and balanced Sunday dinner. The combination of turkey, vegetables, and the naturally sweet taste of the bell peppers makes this dish a crowd-pleaser.

Note: More recipes​ are coming soon!