leftover turkey

After Thanksgiving, I like to reinvent my leftover turkey in a cold salad because I&#039;m not  a fan of reheated turkey. This spread is so delicious and makes a great grazing platter for house guests!

Leftover Turkey Salad with Cream Cheese and Pomegranates

oz cream cheese (, softened)

mayo

lemon

celery seed

celery (, finely diced)

turkey (, diced)

salt and pepper

pomegranate seeds

In a large bowl, mix together the softened cream cheese, mayo, lemon zest and celery seed until smooth.

Add turkey and celery, then season with salt and pepper to taste.

Finially, add pomegranates seeds and gently fold in to turkey salad.

Use your leftover turkey or chicken to make a creamy casserole filled with delicious vegetables!

Low Carb Keto Leftover Turkey Casserole Recipe

turkey breast (about 4 cups (or chicken breast))

brown mushrooms

g green beans (about 1.5 cups)

carrot

onion

garlic

broccoli (about 1 cup)

tbsp butter

g cheddar (about 1 cup (or any other type of cheese))

parsley

tbsp crushed pork rinds

g cream cheese (1 philly block)

heavy cream

45 g parmesan cheese (about 1/2 cup)

salt

tsp black pepper

tsp nutmeg

Dice the carrot. Slice the onion, green beans, mushrooms and broccoli.&nbsp; Mince the garlic.&nbsp; Shred the turkey breasts.&nbsp;

Grate the cheddar and parmesan.

In a large pot, melt the 4 tbsp of butter.&nbsp; Add the onion, garlic and carrots.&nbsp; Cook 2-3 minutes and cover with a lid.&nbsp; Let steam for 2 minutes.&nbsp; Take the cover off and add the mushrooms and broccoli.&nbsp; Cook for another minute, cover and let steam for another 2 minutes.

Add the shredded turkey breasts and mix everything together.&nbsp; Turn off the heat and set aside.

Preheat the oven to 180C/350F.

In a small pot, melt the 2 tbsp of butter on medium heat.&nbsp; Add the cream cheese in.&nbsp; It's easier to melt if you separate the cream cheese into small cubes before putting it in the pot.

Once the cream cheese starts to melt, start mixing it with a whisk.&nbsp; You'll notice that the butter and cream cheese do not mix together and are separated. That's okay.

Add the heavy cream to the pot and continue mixing with your whisk.&nbsp; The oil and milk will now mix together without any problems.Add the salt, pepper and nutmeg, and mix together.&nbsp; Add the parmesan&nbsp;AND Heat the white sauce until it starts to bubble, for about 2-3 minutes.

Turn off the heat and pour the white sauce all over the meat and vegetable mixture in the other pot that we set aside.

Transfer the casserole ingredients into a casserole dish.

Sprinkle the grated cheddar, chopped parsley and crushed pork rinds over everything.

Bake for 15 minutes or until the cheese starts to become golden brown.Take out of the oven and serve!

https://embed.mediavine.com/videos/gvsd333ijujdpegewaz8

A delicious cheesy casserole made with leftover turkey or chicken.

Low Carb Keto Turkey Casserole Recipe

Smoked Turkey Pot Pie Recipe Amps Up Your Thanksgiving Leftovers

butter

onion,

mushrooms,

vegetables

water

teapoon

Simon & Garfunkel rub

seasoning

crispy apples, peeled, cored,

flour

turkey stock or chicken stock

pie dough

Use your Thanksgiving leftover turkey to make these delicious healthy turkey enchiladas! The perfect flavor-packed recipe to turn your Thanksgiving leftovers into a healthy meal!

Healthy Leftover Turkey Enchiladas

white onion (diced/finely chopped)

red bell pepper (diced/finely chopped)

green bell pepper (diced/finely chopped)

olive oil oil

garlic (or 1T garlic powder)

turkey meat ((I used the leftover dark meat))

red enchilada sauce

whole-grain tortillas (use GF if needed)

salsa

green onions (chopped)

Preheat oven to 350F.

Saute chopped onion, garlic, and bell pepper in oil until translucent and tender.

Add in half of the enchilada sauce, 2 ounces (1/4 cup)  of cheese, and 3 cups turkey meat to skillet.  Mix until everything is well combined and hot.

Add 1/2 cup salsa to the bottom of a 9x13 pan in a 1/8 inch layer (just barely line it.)  Divide turkey mixture among the tortillas, roll into burritos and place in the casserole dish.

Top with remainder of the enchilada sauce and the rest of the cheese (about 3/4 cup.)

Bake the enchiladas at 350F for 25 minutes.  Garnish the enchiladas with sliced green onions.

https://embed.mediavine.com/videos/l5axegdnynyggsywrfjv

It is packed with sauteed onions, spinach, cheese, and turkey all rolled into a soft flour tortilla. It’s baked in a simple cream sauce with  more cheese on top. 

Creamy Turkey Enchiladas

canola oil

yellow onion (sliced thin)

oz baby spinach

turkey meat (cooked)

Monterrey Jack cheese

Monterrey Jack cheese (on top)

soft taco flour tortillas

heavy whipping cream

sour cream

garlic powder

black pepper

Heat up a cooking pan over medium heat and add oil. Saute onions until it’s softened and add garlic.

Cook for just a few seconds, until garlic becomes fragrant, and add spinach.

Carefully mix everything, cover with a lid, and let spinach cook down until wilted. You will need to stir every so often so spinach cooks evenly. 

Once spinach is wilted, mix in turkey meat and take off heat.

Preheat oven to 375° and lightly grease a 9×9 baking dish.

Spread about 1/4 cup of shredded cheese across the middle of each tortilla. Divide the turkey and spinach filling along the middle of each tortilla as well and roll them up.

Place each rolled tortilla in the prepared baking dish, seam down. 

In a small bowl, whisk all ingredients for the sauce and pour in evenly and slowly over the enchiladas, letting the sauce seem through inside and in the middle.

Spread more cheese over the top and bake for about 20 minutes. 

More turkey left from your holiday dinner than you planned for? This Leftover Turkey Skillet is a one pan meal that takes care of that leftover turkey!

Leftover Turkey Skillet

Tbsp Butter

Cup Orzo

Cup White Rice

Onions,

Cloves Garlic

oz Bag of Frozen Broccoli Florets

Cups Chicken Broth

Can Cream of Chicken Soup

Cup Sour Cream

tsp Celery Salt

Worcestershire Sauce

Lemon

Black Pepper

Cups Leftover Turkey, chopped

Cup Diced Ham

1/2-1 Cup Shredded Mozzarella Cheese

Measure and prepare the ingredients.

Put the butter in a large skillet and bring to a sizzle over medium heat.

Add the orzo and the rice.  Continually stir.

When you notice the first few orzo/rice pieces starting to brown, add the onions and the garlic.

When the majority of the orzo/rice has browned, add the frozen broccoli and carefully pour in the chicken broth.

Bring to a simmer, cover with a lid or sheet of foil and simmer until the rice is done and all the liquid has been absorbed.

While you are waiting for the rice to cook, whisk the cream of chicken soup, sour cream, celery seed, salt, Worcestershire sauce, lemon juice and pepper together.  Set aside.

Stir the turkey and ham into the rice.

Stir the cream of chicken soup mixture into the rice.

 Once everything in the skillet is heated through, sprinkle with cheese and serve.

Leftover Turkey Pot Pies are a great way to use Thanksgiving leftovers like turkey, carrots, onions, celery, even pie crust. Make them whatever size you want; we like small ramekins for mini-size portions for the kids!

Leftover Turkey Pot Pies

unsalted butter

carrots

celery

turkey

all-purpose flour

chicken or turkey stock

sweet peas

thyme (optional)

pie crusts, store-bought

"Looks wonderful!!  What vegetable would be a good substitute for the peas? Husband doesn't like cooked ones.  Thanks..."

"Do you think I can make these and freeze before cooking? I'd love to get single serving, round,  aluminum pans and freeze 10 of these for an elderly parent. \r\n\r\nMuch better than frozen dinners from Trader Joe's."

"Just call them turkey pies.  The kids probably think they have pot in them (whether the plant or meat type.  In UK kids love meat pie, of all kinds as well as fruit pies ."

Cook the pot pie base: Add the butter to a large skillet over medium heat. Once the butter has melted, add onions, carrots, and celery. Cook for 3-4 minutes until the vegetables start to soften. Stir in chopped turkey and season with the salt and pepper.

Make the gravy: Add flour to the filling and stir until the mixture is smooth. Cook for a minute or two to cook out the flour taste. Then slowly whisk in the stock to form a light gravy. If the gravy seems too thick, add more stock or water by the 1/4 cup.

Add peas and thyme: When gravy is done, add peas and fresh thyme and remove from heat.

Fill the ramekins: Divide the pot pie filling between ramekins. Fill ramekins up about 3/4 of the way full to prevent overflowing. (You can use any size or shape of ramekin. Round works best, but oblong is okay as well and you get more crust with that shape.)

Cover with pie crust and brush with egg wash: Cover ramekins with a top piece of pie crust, either store-bought or homemade. Crimp the edges well and poke a few holes in the center of the pie crust to let steam escape. Brush with egg wash.

Bake the pot pies: Bake the turkey pot pies at 350˚F for 20-25 minutes, or until the crust is golden brown around the edges and in the center. Let the pot pies cool for a few minutes before serving.
Leftover pot pie will keep well in the fridge for up to five days. Reheat them in a 350°F oven until warmed through and piping hot.

"Husband approved!  Kids approved!  It was easy and delicious.  Held off on too much salt since the left over turkey was brined, used reduced sodium chicken broth and it was perfect.  Recipe was enough for a family of four (2 adults, 2 kids ages 5 and 7), but if they're older with bigger appetites, you may want to increase the recipe."

One pot and 30 minutes is all you will need to make this delicious and hearty, quick-cooking chowder, loaded with turkey and corn.

Turkey Corn Chowder

olive oil

yellow onion, (diced)

carrot, (thinly sliced)

(peeled potatoes

thyme

salt, (or to taste)

pepper, (or to taste)

(14.75-ounces) cream style sweet corn

(15.25-ounces) sweet corn, (rinsed)

chicken broth

2% milk

parsley (, for garnish)

Heat butter and olive oil in a large soup pot over medium-high heat.

Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.

Stir in the turkey and potatoes; season with thyme, salt and pepper.

Add cream style corn, sweet corn, chicken broth and milk; bring mixture to a boil over high heat.

Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.

Remove from heat.

Let stand several minutes.

Give it a stir and taste for seasonings; adjust accordingly.

Garnish with chopped parsley.

Serve.

This 30 minute creamy one pot turkey and rice is filled with flavour and a fantastic way to use up your leftover turkey! Fast, easy, delicious.

Creamy One Pot Turkey and Rice

garlic,

mushrooms

all purpose flour

paprika

chicken stock

milk (I used 2%)

cooked turkey, chopped (or chicken)

rice

corn kernels

peas

In a large skillet with a lid, melt...

In a large skillet with a lid, melt the butter over medium heat.

Add the onion, garlic and mushrooms and cook,...

Add the onion, garlic and mushrooms and cook, stirring for 2-3 minutes or until the onion is softened.

Add the flour, salt, pepper, thyme and paprika...

Add the flour, salt, pepper, thyme and paprika and continue to cook, stirring, for 1 minute.

Slowly stir in the milk and chicken broth.

Add the turkey and the rice and bring...

Add the turkey and the rice and bring to a boil over medium heat.

Stir, reduce the heat to low, and cover...

Stir, reduce the heat to low, and cover with a lid.

Simmer for 15-20 minutes or until the rice...

Simmer for 15-20 minutes or until the rice is tender.

Stir in the corn and peas and heat...

Stir in the corn and peas and heat through.

Top 40 leftover turkey recipes from across the web

The most viewed leftover turkey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Leftover Turkey Salad with Cream Ch...

Low Carb Keto Leftover Turkey Casse...

Smoked Turkey Pot Pie Recipe Amps U...

Healthy Leftover Turkey Enchiladas

Creamy Turkey Enchiladas

Leftover Turkey Skillet

Leftover Turkey Pot Pies

Turkey Corn Chowder

Creamy One Pot Turkey and Rice

Leftover Turkey Noodles

Copycat Trader Joe's Turkey Gobbler...

Keto Turkey Pot Pie

30 Minute Stovetop Turkey Tetrazzin...

Leftover Turkey Pasta with Mushroom...

Instant Pot Turkey Tetrazzini

Leftover Turkey Noodle Casserole

Turkey Potpie

Leftover Turkey in Gravy Recipe

Leftover Turkey Soup Recipe with Or...

Turkey Florentine

Moroccan-spiced turkey pie

Leftover Thanksgiving Turkey Stromb...

Korean rice pot

Turkey, stuffing and cranberry Chel...

Leftover Turkey Soup

Turkey Stew

Creamy Turkey Gnocchi Soup

Slow Cooker Turkey Pot Pie

Turkey Soup

One Pot Turkey Birria and Quesabirr...

Chicken Enchiladas Suizas Verdes

Bang bang turkey

Turkey, ham and stuffing pie

Turkey tortilla soup

Turkey jambalaya

Festive Poutine - Gluten Free

Thanksgiving Stuffing, Turkey and M...

Lemon Rosemary Chicken Soup

Leftovers pie

The most viewed leftover turkey recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine