50+ Tasty Ways to Use Up Leftover Thanksgiving Turkey

It's the day after the holidays, and your fridge is full of leftover turkey. What's a cook to do? These sandwiches, soups, and other clever dishes let you have some tasty fun with your remaining poultry.

Substitute your leftover Thanksgiving turkey for turkey cutlets in this comforting soup recipe. Serve with a crunchy salad and citrus vinaigrette.

Rev up your chili game with this hearty and healthy twist on the classic. Subbing ground turkey for the beef trims down the saturated fat, while black beans deliver gut-friendly fiber; kale comes in clutch with a healthy dose of vitamin C. If you can’t find ancho chili powder, feel free to substitute regular chili powder. Serve this chili with cornbread, on nachos, or use as a topping for baked sweet potatoes.

After everyone is done with the white meat for the sandwiches, what’s a cook to do with all the leftover bits? Soup is always the answer, and this Southwestern-inspired Turkey Posole is one to keep even after the holidays have passed. Hominy might be new to some, but the chewy texture of this thick corn kernel gives this soup more texture to hold up to the tangy broth. Feel free to mix and match your toppings, the ingredients indicated are only limited to your own posole dreams.

A little sugar balances the vinegar tang in the turkey mixture and helps develop wonderful crispy bits in the pan. Delicate butter lettuce leaves have a nice cup shape for filling; you could also use romaine.

This recipe serves four, with 2 cups of carne molida left over for a second meal. It's a simple dish with great flavor thanks to cumin, garlic, and achiote. Achiote is an earthy spice that can be found in well-stocked supermarkets. It's also sometimes labeled as annatto. Frozen peas and carrots make this dish come together quickly. Although we suggest serving the carne molida in tacos, it's also delicious over brown rice, roasted potatoes, or even with tortilla chips. A dollop of sour cream and a squeeze of lime dress it up a little more.

Don’t have an Instant Pot? No worries! Make this recipe in your Dutch oven instead. Preheat the oven to 350°F, make the peppers as instructed, then place in your Dutch oven with 1/2 to 1 cup water (depending on size of Dutch oven). Cover and bake until cooked through, about 45 to 50 minutes.

This hearty spin on chicken and dumplings satisfies with just over 300 calories. Double the recipe to freeze, so you have an easy, comforting dinner when you need it.

Enjoy one baked pasta dish tonight, and freeze one for a comforting supper later. This turkey-and veggie-loaded pasta bake is a one-dish meal worth sharing and is an easy solution for "nothing in the fridge" nights.

To Freeze: Cover baking dish with heavy-duty foil or an airtight lid. Freeze up to two months.
To Thaw: Remove foil; place dish in microwave. Microwave at 30% power for 30 minutes or until thawed.
To Reheat: Preheat oven to 400° for 20 minutes or until a thermometer inserted in center registers 160°.

Here's a low-carb twist on a taco: shredded white-meat turkey dressed with sweet-tart cranberry sauce spiced with adobo and chipotle. Tuck it all into tender lettuce leaves. 

You can substitute unsalted chicken stock for the homemade. If you do, simmer with the water, stock, peppercorns, sugar, star anise, and ginger, and proceed with recipe from there.

Give your day-after-Thanksgiving sandwich a modern update with global ingredients. The robust flavors of nutty sesame oil, tangy-garlicky- pungent kimchi, and salty-sweet white miso give your palate a wel- come change of pace. The sandwich also feeds your gut healthy probiotics (kimchi, yogurt, and miso) plus pre- biotics (whole-grain bread) to keep the good bacteria well fed.

Repurpose leftover turkey and cranberry sauce into a tasty snack with these Asian-inspired buns. With its zippy, tangy flavor, cranberry sauce makes a natural partner for sweetly spiced hoisin sauce. Add quick-pickled cukes and pillowy Chinese buns, and the bird takes a delicious detour East. 

The genius trick to this unique turkey tetrazzini is using flavor-packed Cauliflower Salad in the sauce. Pureed, it becomes creamy and luscious. Any leftover turkey, or even rotisserie chicken, will work here.

Separate the turkey into eight piles on a plate, and top evenly with cheese so you can quickly top each crepe as it cooks in the pan. Black Forest turkey has a subtle smoked flavor. You can also use oven-roasted turkey.

Time: 35 Minutes

Flavor Hit: Tahini adds a rich, roasted sesame flavor to the yogurt sauce.

Serve with Chopped Romaine Salad: Combine 1 tablespoon olive oil, 1 tablespoon red wine vinegar, ½ teaspoon chopped fresh oregano, ¼ teaspoon grated lemon rind, and ¼ teaspoon kosher salt in a large bowl, stirring with a whisk. Add 3 cups chopped romaine lettuce, 1 cup quartered cherry tomatoes, and ¼ cup vertically sliced red onion; toss gently to coat. SERVES 4 (serving size: 1 cup) CALORIES 49; FAT 3.6g (sat 0.5g); SODIUM 126mg

Enjoy one baked pasta dish tonight, and freeze one for a comforting supper later. This turkey-and veggie-loaded pasta bake is a one-dish meal worth sharing and is an easy solution for "nothing in the fridge" nights.

Use up leftover holiday turkey in a Cajun stew for your crew tonight, or freeze some for later.
To Freeze: Cool gumbo completely; freeze flat in a large zip-top plastic freezer bag. Freeze rice in a zip-top-plastic freezer bag.
To Thaw: Microwave gumbo in bag at MEDIUM (50% power) for 4 minutes or until pliable.
To Reheat: Pour gumbo into a large Dutch oven over medium heat. Cook 20 minutes or until heated. Place rice in a microwave-safe bowl. Microwave at HIGH 1 minute at a time, stirring after each minute, until heated.

The crusty grilled exterior gives way to a cheesy, savory interior loaded with earthy kale. Even finicky eaters will find this a delicious way to get their greens.

This casserole is a cross between tamale pie, posole, and—somehow—chicken and dumplings. It's a great use for leftover holiday turkey, taking the flavors south of the border for a welcome break from the Thanksgiving palate. You can also use rotisserie chicken in place of turkey.

After a day of eating probably just a bit too much, this simple salad makes for a nice, lighter change (and uses up your leftovers, too).

Salty-sweet and full of fresh crunch, these wraps are a tasty way to pack in a serving of vegetables that the kids are sure to love.

This is the perfect lunch to make ahead of time and pack for a long trip. Serve these turkey and Swiss wraps with a carrot salad for a healthy and kid-friendly lunch. The wholesome, balanced lunch will keep you fueled and ready for the day.

If you're looking for a spicier post-holiday meal, this veggie-packed curry stew certainly fits the bill. The mashing step thickens the broth; you can skip it for a looser stew.

Cranberry-shallot chutney adds a sweet, tangy flavor to this hearty turkey sandwich.

This main-dish salad combines two likely holiday leftovers: turkey and cranberry sauce. Pancetta is uncured Italian bacon; look for it in the deli section of your grocery store. You can substitute bacon, though, if you prefer.

Crowd-pleasing white bean chili calls for canned beans and chicken broth, making prep convenient (plus you already know you have the turkey in your fridge).

This savory bread pudding is the answer to holiday dinner leftovers, making use of extra turkey and bread.

Fresh mandarin oranges, riesling, and orange marmalade provide the highlights for the sweet profile, while crushed red pepper adds the spicy kick to this Asian-inspired turkey dish. Serve with hot steamed rice as an accompaniment to soak up the delicious sauce.

While usually an ingredient in moles, roasted pumpkinseed kernels add another layer of nutty flavor to this posole-style broth. Look for them in specialty markets and health-food stores. Substitute ancho chile powder if guajillo is unavailable.

Vatapa is a rustic Brazilian stew, a fiery blend with beer, coconut milk, and ground peanuts as its base. Made with leftover turkey, it's a snap to prepare.

Leftover turkey provides the meaty backbone for this pizza, while prosciutto adds its salty savoriness and arugula contributes a slight bitterness and crunch. Fontina, though it's not a traditional pizza cheese, has a mild and nutty flavor that's nice here (but you can substitute mozzarella if you want). Prebaked pizza crusts are an effortless way to a quick pizza, but you can make the dough from scratch; stretch into a circle and bake at 500° for 8 minutes before using in this recipe.

This fresh, bright salad takes Thanksgiving leftovers on a trip East. And after the big day, you'll welcome its lightness.

Andouille sausage adds a kick to the Cajun classic from Louisiana. Rice and shredded turkey absorb a flavorful mixture of tomatoes and spices until they're bursting with flavor.

Inject some new flavors into your holiday leftovers with these innovative turkey and mushroom hash cakes.

This creamy turkey soup recipe has distinctly Asian influences. Flavored with curry and sweetened with coconut, it's a tasty way to use leftovers from the holiday bird.

You may need a knife and fork to eat this sandwich. Serve with a side of cranberry sauce and sweet potato chips. For a twist, try Cambozola cheese (a mixture of soft, rich Camembert and zingy Gorgonzola blue cheese) instead of Brie.

This Thanksgiving-themed salad makes a tasty light lunch or supper option.

This simple one-pot meal of dried lima beans, smoked turkey breast, and chopped collards can easily be made ahead in advance. In fact, it’s probably better the next day, as the flavors intensify over time.

A brothy noodle soup, pho is a Vietnamese specialty that puts Thanksgiving remainders to use in a refreshingly original way.

Use smoked Spanish paprika for this recipe, as regular paprika will not impart the same rich, smoky flavor. Chorizo is a Spanish sausage that can be fiery or mild but is always well seasoned. Hot Italian sausage is a good substitute.

This is a variation of the classic Greek soup magiritsa, which is typically made from lamb, chicken broth, egg, and lemon, and is served to end the Lenten fast. Here, it's transformed into a fine fall dish using turkey leftovers.

Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an easy yet inventive meal. Rubbing the pizza crust with a halved garlic clove imparts lots of flavor with little effort and no chopping.

This posole, or spicy Mexican stew, is a great way to use up leftover Thanksgiving turkey. Top with shredded cabbage, sliced radishes, cilantro, and lime wedges.

This hearty soup will warm up your family on a cold night. For a complete meal, serve with an arugula salad.

Arepas are corn cakes popular in Latin American countries. Look for arepa flour in the international food section of large supermarkets or in an ethnic market. Don't substitute masa harina or cornmeal for the arepa flour, which is precooked. Store the flour in an airtight container in your freezer to extend its shelf life.

Turkey is a leaner alternative to ground beef, and gives a new taste and texture to what you expect in a taco filling. This recipe calls for making your own mole sauce, but don't let that intimidate you. It's easy to prepare and comes together in a flash. Be careful, though: the turkey will spatter from time to time in the pan during the browning process.

Leftover turkey, breadcrumbs, and egg combine to make crisp croquettes that nestle in velvety squash soup. Panko breadcrumbs are extracrisp, but you can use plain dry breadcrumbs, if you prefer.

This soup attains slow-simmered flavor in just 13 minutes. Cooking the pasta in the boiling broth saves time and also makes for flavorful noodles. A sandwich is a natural pairing to make this a meal; these Grilled Tomato and Brie Sandwiches are a great choice.

Your standard post-turkey day sandwich gets a major upgrade in our version of the Louisville classic.

Leftover cranberry sauce transforms into a spicy salsa for these delicious turkey quesadillas.

Pot-au-feu is a simple French dish of meat and vegetables simmered together. In this version, root vegetables and leftover turkey bask in a rich broth that's begging to be sopped up with warm bread.