50+ Delicious and Easy Thanksgiving Lunch Recipes to Elevate Your Leftovers

Thanksgiving is a time of abundance, family gatherings, and, of course, a bountiful feast. However, once the big day has passed, many of us find ourselves with an abundance of leftovers and no idea what to do with them.

Instead of reheating the same old plates, why not transform your Thanksgiving leftovers into exciting and delicious lunch recipes?

In this blog, we’ll explore over 50 creative and mouthwatering Thanksgiving lunch recipes that will make the most of your holiday leftovers, turning them into new, delightful meals that your family will love.

Whether you’re looking to reinvent turkey, mashed potatoes, cranberry sauce, or even stuffing, we have a variety of recipes that will inspire you to get creative in the kitchen.

From hearty soups and savory sandwiches to fresh salads and flavorful casseroles, these recipes are perfect for enjoying the flavors of Thanksgiving in a whole new way.

So, let’s dive in and discover how to make your Thanksgiving leftovers the star of your next lunch

50+ Delicious and Easy Thanksgiving Lunch Recipes to Elevate Your Leftovers

Thanksgiving is more than just a one-day event; it’s a celebration that can extend into the following days with delicious meals made from leftovers.

By trying out these 50+ Thanksgiving lunch recipes, you can enjoy the comforting flavors of the holiday while adding variety and excitement to your meals.

From the creamy Butternut Squash and Turkey Risotto to the zesty Turkey and Cranberry BBQ Flatbread, each recipe offers a unique twist on classic Thanksgiving dishes.

Don’t let your leftovers go to waste—transform them into something extraordinary. With these recipes, you’ll look forward to lunch even more, knowing that each bite carries the warmth and joy of Thanksgiving.

So, gather your leftovers, roll up your sleeves, and get ready to create some culinary magic. Happy cooking!

Roast Turkey and Cranberry Sandwiches

Roast Turkey and Cranberry Sandwiches offer a delightful way to enjoy the classic flavors of Thanksgiving in a convenient and portable lunch form. This recipe combines tender slices of roast turkey with tangy cranberry sauce and crisp lettuce, all layered between hearty whole grain bread. The addition of a creamy Dijon mustard spread enhances the flavors, making each bite a harmonious blend of sweet, savory, and slightly tangy notes.

Ingredients:

• 1 pound of roast turkey, thinly sliced
• 1 cup cranberry sauce
• 8 slices whole grain bread
• 1 cup fresh lettuce leaves
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the Spread: In a small bowl, combine the mayonnaise and Dijon mustard. Season with salt and pepper to taste.
2. Assemble the Sandwiches: Lay out the bread slices on a clean surface. Spread a generous layer of the mayonnaise mixture on each slice.
3. Add the Turkey and Cranberry Sauce: Layer the turkey slices evenly on half of the bread slices. Spread the cranberry sauce on top of the turkey.
4. Finish with Lettuce and Bread: Place fresh lettuce leaves over the cranberry sauce. Top with the remaining bread slices to form sandwiches.
5. Serve and Enjoy: Cut the sandwiches in half and serve immediately.

Roast Turkey and Cranberry Sandwiches are a wonderful way to bring the spirit of Thanksgiving to your lunch table. The combination of tender turkey, sweet-tart cranberry sauce, and crisp lettuce, all complemented by the creamy mustard spread, makes for a satisfying and flavorful meal. These sandwiches are perfect for using up Thanksgiving leftovers or simply enjoying the festive flavors any time of the year.

Thanksgiving Stuffing Muffins

Thanksgiving Stuffing Muffins are a creative and portable twist on traditional stuffing. These savory muffins are made with all the classic stuffing ingredients, including bread cubes, celery, onions, and herbs, combined with sausage for added richness. Baked to perfection in a muffin tin, they offer a delicious and convenient way to enjoy the comforting flavors of stuffing in a single serving.

Ingredients:

• 10 cups cubed day-old bread
• 1 pound sausage, crumbled and cooked
• 1 cup celery, finely chopped
• 1 cup onion, finely chopped
• 1/2 cup butter, melted
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. Prepare the Bread Cubes: Spread the cubed bread on a baking sheet and toast in the oven until lightly browned, about 10 minutes.
3. Cook the Sausage: In a large skillet, cook the sausage over medium heat until browned. Remove from the skillet and set aside.
4. Sauté Vegetables: In the same skillet, sauté the celery and onions in the melted butter until softened.
5. Mix Ingredients: In a large bowl, combine the toasted bread cubes, cooked sausage, sautéed vegetables, fresh herbs, beaten eggs, and chicken broth. Season with salt and pepper.
6. Fill Muffin Tin: Spoon the stuffing mixture into the prepared muffin tin, pressing down slightly to compact.
7. Bake: Bake for 25-30 minutes, or until the tops are golden brown and crispy.
8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before removing. Serve warm.

Thanksgiving Stuffing Muffins are a delightful way to enjoy the beloved flavors of holiday stuffing in a convenient and individual portion. These muffins are perfect for a festive lunch, making it easy to savor the savory goodness of stuffing without the need for a full Thanksgiving spread. They also make excellent appetizers or side dishes for any holiday meal.

Sweet Potato and Turkey Shepherd’s Pie

Sweet Potato and Turkey Shepherd’s Pie is a comforting and hearty dish that transforms Thanksgiving leftovers into a delicious lunch. This recipe layers seasoned ground turkey and mixed vegetables with a creamy sweet potato topping, all baked to perfection. The result is a savory pie that combines the best elements of Thanksgiving in every bite, making it an ideal way to enjoy a warm and satisfying meal.

Ingredients:

• 2 cups cooked turkey, shredded
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 cup turkey or chicken broth
• 4 cups mashed sweet potatoes
• 1/2 cup milk
• 1/4 cup butter
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened. Add the shredded turkey and mixed vegetables, cooking until heated through. Sprinkle the flour over the mixture and stir well. Gradually add the broth, stirring until the sauce thickens. Season with salt and pepper.
3. Prepare the Sweet Potato Topping: In a large bowl, combine the mashed sweet potatoes, milk, and butter. Mix until smooth and creamy. Season with salt and pepper.
4. Assemble the Pie: Spread the turkey and vegetable mixture evenly in a baking dish. Top with the mashed sweet potatoes, spreading them out to cover the filling completely.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbly.
6. Serve: Let the pie cool for a few minutes before serving. Garnish with chopped parsley, if desired.

Sweet Potato and Turkey Shepherd’s Pie is a delightful and nourishing way to repurpose Thanksgiving leftovers. The combination of savory turkey and vegetables with the creamy, slightly sweet mashed potatoes creates a harmonious and satisfying dish. This shepherd’s pie is perfect for a hearty lunch that brings the warmth and flavors of Thanksgiving to your table.

Turkey and Spinach Stuffed Bell Peppers

Turkey and Spinach Stuffed Bell Peppers are a nutritious and flavorful way to enjoy Thanksgiving leftovers. This recipe features colorful bell peppers filled with a savory mixture of ground turkey, spinach, rice, and a blend of spices, all topped with melted cheese. These stuffed peppers are not only visually appealing but also packed with protein and vitamins, making them a wholesome and satisfying lunch option.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 pound ground turkey
• 1 cup cooked rice
• 2 cups fresh spinach, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Bell Peppers: Place the bell peppers in a baking dish, cut side up.
3. Cook the Turkey and Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened. Add the ground turkey and cook until browned. Stir in the chopped spinach and cook until wilted.
4. Combine Filling Ingredients: In a large bowl, combine the cooked turkey mixture, cooked rice, diced tomatoes, oregano, basil, salt, and pepper. Mix well.
5. Stuff the Peppers: Spoon the turkey mixture into the bell peppers, filling them to the top.
6. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the shredded mozzarella cheese on top of each pepper, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve: Let the stuffed peppers cool for a few minutes before serving.

Turkey and Spinach Stuffed Bell Peppers are a delightful way to transform Thanksgiving leftovers into a nutritious and satisfying lunch. The combination of savory turkey, fresh spinach, and melted cheese, all encased in a sweet bell pepper, offers a perfect balance of flavors and textures. These stuffed peppers are an excellent option for a healthy and delicious meal that brings a touch of Thanksgiving to your everyday lunch.

Cranberry Pecan Turkey Salad

Cranberry Pecan Turkey Salad is a refreshing and flavorful dish that repurposes Thanksgiving turkey into a delightful lunch option. This salad combines tender turkey with crunchy pecans, sweet dried cranberries, and crisp celery, all tossed in a creamy and tangy dressing. It’s a perfect blend of textures and flavors that makes for a satisfying and nutritious meal.

Ingredients:

• 3 cups cooked turkey, diced
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1 cup celery, finely chopped
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• Fresh lettuce leaves, for serving

Instructions:

1. Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth.
2. Combine the Salad Ingredients: Add the diced turkey, dried cranberries, chopped pecans, and chopped celery to the bowl. Toss until all ingredients are well coated with the dressing.
3. Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve: Serve the turkey salad on a bed of fresh lettuce leaves.

Cranberry Pecan Turkey Salad is a delicious and refreshing way to enjoy leftover Thanksgiving turkey. The combination of sweet cranberries, crunchy pecans, and a creamy, tangy dressing creates a delightful salad that is both satisfying and nutritious. It’s an excellent choice for a light yet flavorful lunch that brings the festive flavors of Thanksgiving into your everyday meals.

Pumpkin and Turkey Quiche

Pumpkin and Turkey Quiche is a savory and flavorful dish that combines the rich taste of pumpkin with the savory goodness of turkey. This quiche features a creamy pumpkin custard filled with chunks of turkey, onions, and cheese, all baked in a flaky pie crust. It’s a perfect way to use up Thanksgiving leftovers and enjoy a warm and comforting lunch.

Ingredients:

• 1 pre-made pie crust
• 1 cup cooked turkey, diced
• 1 cup pumpkin puree
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 onion, finely chopped
• 3 large eggs
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Pie Crust: Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
3. Sauté the Onions: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened.
4. Prepare the Filling: In a large bowl, whisk together the eggs, pumpkin puree, heavy cream, milk, thyme, nutmeg, salt, and pepper. Stir in the sautéed onions, diced turkey, and shredded cheese.
5. Assemble the Quiche: Pour the filling into the prepared pie crust.
6. Bake: Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
7. Cool and Serve: Allow the quiche to cool for a few minutes before slicing and serving.

Pumpkin and Turkey Quiche is a delightful and savory dish that brings together the rich flavors of pumpkin and turkey in a creamy, cheesy custard. The flaky pie crust adds a wonderful texture, making this quiche a comforting and satisfying lunch option. It’s an excellent way to repurpose Thanksgiving leftovers into a delicious meal that can be enjoyed any time of the year.

Harvest Grain and Turkey Salad

Harvest Grain and Turkey Salad is a hearty and nutritious dish that makes excellent use of Thanksgiving turkey leftovers. This salad combines wholesome grains, such as quinoa and farro, with tender turkey, roasted butternut squash, dried cranberries, and a tangy maple vinaigrette. It’s a perfect balance of flavors and textures, providing a satisfying and healthy lunch option.

Ingredients:

• 1 cup quinoa
• 1 cup farro
• 2 cups cooked turkey, diced
• 2 cups roasted butternut squash, cubed
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 2 cups baby spinach
• 1/4 cup red onion, thinly sliced

For the Maple Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the Grains: In separate pots, cook the quinoa and farro according to package instructions. Once cooked, let them cool to room temperature.
2. Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
3. Combine the Ingredients: In a large bowl, combine the cooked quinoa, farro, diced turkey, roasted butternut squash, dried cranberries, toasted pecans, baby spinach, and red onion.
4. Toss with Vinaigrette: Pour the maple vinaigrette over the salad and toss until everything is evenly coated.
5. Serve: Serve immediately or refrigerate for up to two days.

Harvest Grain and Turkey Salad is a delicious and nutritious way to repurpose Thanksgiving leftovers into a hearty lunch. The combination of grains, turkey, and roasted vegetables, paired with the sweet and tangy maple vinaigrette, creates a satisfying dish that’s perfect for a post-holiday meal. This salad is not only filling but also packed with nutrients, making it a great choice for a wholesome lunch.

Turkey and Sweet Potato Chili

Turkey and Sweet Potato Chili is a comforting and flavorful dish that brings together the warmth of chili spices with the sweetness of roasted sweet potatoes and the savory taste of turkey. This chili is hearty, healthy, and perfect for a cozy lunch, making excellent use of Thanksgiving leftovers in a creative and delicious way.

Ingredients:

• 1 pound cooked turkey, shredded
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast for 25 minutes, or until tender and caramelized.
2. Sauté the Onions and Garlic: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
3. Add the Spices: Stir in the chili powder, ground cumin, smoked paprika, and ground cinnamon. Cook for 1-2 minutes to toast the spices.
4. Combine the Ingredients: Add the diced tomatoes, black beans, kidney beans, chicken broth, and shredded turkey to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Add the Sweet Potatoes: Stir in the roasted sweet potatoes and simmer for an additional 10 minutes.
6. Serve: Ladle the chili into bowls and garnish with fresh cilantro.

Turkey and Sweet Potato Chili is a deliciously comforting dish that combines the savory taste of turkey with the sweetness of roasted sweet potatoes and the warmth of chili spices. This hearty chili is perfect for a cozy lunch, making it an ideal way to use up Thanksgiving leftovers. The rich flavors and wholesome ingredients make it a satisfying and nourishing meal for any day.

Turkey, Brie, and Cranberry Panini

Turkey, Brie, and Cranberry Panini is a gourmet sandwich that brings together the best flavors of Thanksgiving in a crispy, melty, and delicious form. This panini features tender turkey slices, creamy Brie cheese, and tangy cranberry sauce, all pressed between slices of artisan bread. It’s an indulgent and satisfying lunch option that’s perfect for enjoying leftover Thanksgiving turkey.

Ingredients:

• 8 slices artisan bread
• 1 pound cooked turkey, thinly sliced
• 8 ounces Brie cheese, sliced
• 1/2 cup cranberry sauce
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons butter, softened

Instructions:

1. Prepare the Spread: In a small bowl, mix the mayonnaise and Dijon mustard until well combined.
2. Assemble the Sandwiches: Spread the mayonnaise mixture on one side of each slice of bread. On four of the slices, layer the turkey, Brie cheese, and cranberry sauce. Top with the remaining bread slices, spread side down.
3. Butter the Bread: Butter the outside of each sandwich.
4. Grill the Panini: Preheat a panini press or a large skillet over medium heat. Place the sandwiches in the press or skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
5. Serve: Cut the panini in half and serve immediately.

Turkey, Brie, and Cranberry Panini is a luxurious and satisfying way to enjoy Thanksgiving leftovers. The combination of tender turkey, creamy Brie, and tangy cranberry sauce, all pressed between crispy artisan bread, creates a delightful and gourmet sandwich. This panini is perfect for a quick and delicious lunch that brings the festive flavors of Thanksgiving into a handheld form.

Butternut Squash and Turkey Risotto

Butternut Squash and Turkey Risotto is a creamy and comforting dish that makes excellent use of Thanksgiving turkey leftovers. This risotto features tender turkey, sweet roasted butternut squash, and creamy Arborio rice, all cooked to perfection in a flavorful broth. The addition of Parmesan cheese and fresh herbs elevates this dish to a gourmet level, making it a perfect choice for a hearty and satisfying lunch.

Ingredients:

• 1 cup Arborio rice
• 1 pound cooked turkey, diced
• 2 cups butternut squash, peeled and cubed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
2. Prepare the Broth: In a saucepan, heat the chicken broth and keep it warm over low heat.
3. Sauté the Onions and Garlic: In a large pot, heat the remaining olive oil and butter over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
4. Cook the Rice: Add the Arborio rice to the pot and stir to coat the grains with the oil and butter. Cook for 2-3 minutes, or until the rice is lightly toasted.
5. Add the Wine and Broth: Pour in the white wine (if using) and cook until it has evaporated. Begin adding the warm chicken broth, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and cooked through, about 20 minutes.
6. Combine the Ingredients: Stir in the roasted butternut squash, diced turkey, dried thyme, and grated Parmesan cheese. Cook until heated through.
7. Serve: Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.

Butternut Squash and Turkey Risotto is a luxurious and comforting dish that transforms Thanksgiving leftovers into a gourmet meal. The creamy Arborio rice, sweet butternut squash, and savory turkey combine to create a rich and satisfying lunch that is perfect for a cozy day. The addition of Parmesan cheese and fresh herbs adds a delightful depth of flavor, making this risotto a true culinary delight.

Turkey and Cranberry BBQ Flatbread

Turkey and Cranberry BBQ Flatbread is a creative and delicious way to repurpose Thanksgiving leftovers. This flatbread features a crispy crust topped with tender turkey, tangy cranberry sauce, and a sweet and smoky BBQ sauce, all finished with melted cheese and fresh herbs. It’s a fun and flavorful lunch option that combines the best of Thanksgiving flavors in a new and exciting way.

Ingredients:

• 1 pre-made pizza dough or flatbread
• 1 cup cooked turkey, shredded
• 1/2 cup cranberry sauce
• 1/2 cup BBQ sauce
• 1 cup shredded mozzarella cheese
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). If using pizza dough, roll it out on a floured surface to your desired thickness.
2. Prepare the Dough: Place the pizza dough or flatbread on a baking sheet lined with parchment paper. Brush the surface with olive oil.
3. Combine Sauces: In a small bowl, mix the cranberry sauce and BBQ sauce until well combined.
4. Assemble the Flatbread: Spread the cranberry-BBQ sauce mixture evenly over the dough. Top with shredded turkey, sliced red onion, and shredded mozzarella cheese.
5. Bake: Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
6. Garnish and Serve: Remove from the oven and sprinkle with fresh cilantro. Season with salt and pepper to taste. Slice and serve immediately.

Turkey and Cranberry BBQ Flatbread is a fun and flavorful way to enjoy Thanksgiving leftovers. The combination of tender turkey, tangy cranberry sauce, sweet and smoky BBQ sauce, and melted cheese on a crispy crust creates a delightful and satisfying lunch. This flatbread is not only delicious but also easy to make, making it a perfect choice for a quick and tasty meal that brings a new twist to traditional Thanksgiving flavors.

Turkey and Pumpkin Soup

Turkey and Pumpkin Soup is a warm and comforting dish that combines the rich flavors of roasted turkey and creamy pumpkin. This soup is enhanced with aromatic herbs and spices, creating a hearty and nutritious meal that is perfect for a cozy lunch. It’s a wonderful way to use up Thanksgiving leftovers and enjoy the flavors of the season in a delicious and wholesome way.

Ingredients:

• 2 cups cooked turkey, shredded
• 2 cups pumpkin puree
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh sage leaves, chopped (for garnish)

Instructions:

1. Sauté the Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
2. Add the Spices: Stir in the ground cumin, nutmeg, and cinnamon. Cook for 1-2 minutes to toast the spices.
3. Combine the Ingredients: Add the pumpkin puree, chicken broth, and shredded turkey to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.
5. Add the Cream: Stir in the heavy cream and simmer for an additional 5 minutes. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with chopped sage leaves.

Turkey and Pumpkin Soup is a delightful and comforting way to enjoy Thanksgiving leftovers. The creamy pumpkin base, combined with the savory turkey and aromatic spices, creates a rich and satisfying soup that is perfect for a cozy lunch. This soup is not only delicious but also packed with nutrients, making it a wholesome and nourishing meal that captures the essence of the season.

Cranberry Pecan Turkey Salad

Cranberry Pecan Turkey Salad is a refreshing and flavorful dish that transforms Thanksgiving turkey into a delightful lunch option. This salad combines tender turkey, sweet dried cranberries, crunchy pecans, and crisp celery, all tossed in a creamy, tangy dressing. It’s perfect for a light yet satisfying meal that celebrates the best of holiday flavors.

Ingredients:

• 3 cups cooked turkey, diced
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 2 celery stalks, chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, salt, and pepper until well combined.
2. Combine the Salad Ingredients: Add the diced turkey, dried cranberries, chopped pecans, celery, and red onion to the bowl. Toss to coat all ingredients evenly with the dressing.
3. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Garnish with chopped parsley before serving.

Cranberry Pecan Turkey Salad is a delightful way to enjoy Thanksgiving leftovers. The combination of tender turkey, sweet cranberries, and crunchy pecans, all brought together with a creamy and tangy dressing, creates a harmonious blend of flavors and textures. This salad is perfect for a light lunch that still feels festive and satisfying.

Sweet Potato and Turkey Hash

Sweet Potato and Turkey Hash is a hearty and nutritious dish that makes excellent use of Thanksgiving leftovers. This hash features tender turkey, sweet potatoes, bell peppers, and onions, all sautéed together and seasoned to perfection. It’s an easy and flavorful lunch option that’s perfect for a quick meal with a taste of the holidays.

Ingredients:

• 2 cups cooked turkey, diced
• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, or until they begin to soften.
2. Add the Peppers and Onion: Add the diced bell peppers and chopped onion to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender.
3. Season and Add Garlic: Stir in the minced garlic, smoked paprika, ground cumin, salt, and pepper. Cook for 1-2 minutes, or until fragrant.
4. Add the Turkey: Add the diced turkey to the skillet and cook until heated through.
5. Serve: Garnish with chopped cilantro and serve immediately.

Sweet Potato and Turkey Hash is a delicious and satisfying way to repurpose Thanksgiving leftovers. The combination of tender turkey and sweet potatoes, along with the smoky flavor of the paprika and the freshness of the bell peppers, creates a flavorful and hearty meal. This hash is perfect for a quick and nutritious lunch that still brings the essence of Thanksgiving to your table.

Turkey and Spinach Stuffed Mushrooms

Turkey and Spinach Stuffed Mushrooms are an elegant and tasty way to use up Thanksgiving turkey. These mushrooms are filled with a savory mixture of turkey, spinach, cream cheese, and Parmesan, then baked to perfection. They make a delicious and sophisticated lunch option that’s sure to impress.

Ingredients:

• 16 large button mushrooms, stems removed
• 2 cups cooked turkey, finely chopped
• 1 cup fresh spinach, chopped
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup bread crumbs
• 2 cloves garlic, minced
• 2 tablespoons olive oil

Turkey and Pumpkin Soup is a delightful and comforting way to enjoy Thanksgiving leftovers. The creamy pumpkin base, combined with the savory turkey and aromatic spices, creates a rich and satisfying soup that is perfect for a cozy lunch. This soup is not only delicious but also packed with nutrients, making it a wholesome and nourishing meal that captures the essence of the season.

Note: More recipes are coming soon!