24 Clever Leftover Turkey Recipes After Thanksgiving

The feast is over, the plates are cleared, and the fridge is full of turkey — these Thanksgiving recipes with leftover turkey turn the best part of the holiday into a whole week of easy, cozy meals. Instead of the same reheated plate night after night, you will find soups, casseroles, sandwiches, pastas, and skillet dinners that make those leftovers taste brand new. Every recipe here is simple, family-friendly, and built around ingredients you probably already have, from cranberry sauce and stuffing to mashed potatoes and gravy. So grab that container of turkey, pick a favorite, and let the second round of Thanksgiving begin — dinner just got delicious again.

Turkey Pot Pie

This golden pot pie wraps tender turkey, sweet carrots, and peas in a creamy sauce under a flaky, buttery crust. It tastes like pure comfort on a cold evening, and it uses up a generous pile of turkey in one satisfying dish. Serve it hot with a simple green salad for a dinner everyone will ask for again.

Ingredients

• 3 cups shredded leftover turkey
• 1 refrigerated pie crust
• 2 cups frozen mixed vegetables
• 1 cup diced potatoes
• 1 can cream of chicken soup
• 1/2 cup milk
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F and lightly grease a 9-inch pie dish.
2. Stir the turkey, vegetables, potatoes, soup, milk, and thyme together in a large bowl.
3. Season the filling with salt and pepper, then spoon it into the pie dish.
4. Lay the pie crust over the top and crimp the edges to seal.
5. Cut a few small slits in the crust so steam can escape.
6. Bake for 30–35 minutes until the crust is golden and the filling bubbles.

Turkey Tetrazzini

This creamy baked pasta is a classic way to stretch leftover turkey into a rich, crowd-pleasing dinner. Spaghetti, mushrooms, and a silky Parmesan sauce come together under a golden, crunchy topping. It reheats beautifully, so it is perfect for busy weeknights after the holiday.

Ingredients

• 3 cups shredded leftover turkey
• 8 ounces spaghetti
• 2 cups sliced mushrooms
• 1 can cream of mushroom soup
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons butter

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the spaghetti according to the package directions, then drain it well.
3. Melt the butter in a skillet and cook the mushrooms until softened.
4. Stir in the soup, broth, turkey, and spaghetti until everything is coated.
5. Transfer the mixture to the baking dish and sprinkle with Parmesan and breadcrumbs.
6. Bake for 25 minutes until hot and golden on top.

Tip: I like to stir a splash of sherry or white wine into the sauce — it adds a lovely depth that makes the whole dish taste restaurant-worthy.

Turkey Noodle Soup

Nothing beats a steaming bowl of turkey noodle soup on a chilly day after Thanksgiving. Tender turkey, soft egg noodles, and sweet carrots swim in a savory broth that tastes like it simmered all afternoon. It is light, comforting, and one of the easiest ways to use up the last of the bird.

Ingredients

• 3 cups shredded leftover turkey
• 8 cups chicken or turkey broth
• 2 cups egg noodles
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme

Instructions

1. Heat a drizzle of oil in a large pot over medium heat.
2. Cook the onion, carrots, celery, and garlic until softened, about 5 minutes.
3. Pour in the broth and bring it to a gentle boil.
4. Add the noodles and cook until just tender, about 7 minutes.
5. Stir in the turkey and thyme and simmer for 5 more minutes.
6. Taste and season with salt and pepper before serving hot.

Turkey Cranberry Sandwiches

These sandwiches turn Thanksgiving leftovers into the lunch everyone dreams about. Layers of sliced turkey, tart cranberry sauce, and creamy mayo stack up on soft bread for a sweet-savory bite. They are quick to assemble, easy to pack, and taste even better the next day.

Ingredients

• 2 cups sliced leftover turkey
• 8 slices sandwich bread
• 1/2 cup cranberry sauce
• 1/4 cup mayonnaise
• 4 lettuce leaves
• 1 cup leftover stuffing, optional
• 2 tablespoons butter, softened
• Salt and black pepper to taste

Instructions

1. Spread mayonnaise on one side of each slice of bread.
2. Layer turkey, cranberry sauce, and lettuce on four slices.
3. Add a spoonful of stuffing if you have some to use up.
4. Season lightly with salt and pepper, then top with the remaining bread.
5. Butter the outside of each sandwich and grill in a skillet until golden.
6. Slice in half and serve warm or at room temperature.

Turkey Fried Rice

Day-old rice and leftover turkey were made for this fast, flavorful fried rice. Scrambled egg, crisp vegetables, and a splash of soy sauce turn simple leftovers into a takeout-style dinner in under twenty minutes. It is a brilliant way to clear out the fridge in one pan.

Ingredients

• 3 cups cooked leftover turkey, diced
• 4 cups cold cooked rice
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 3 green onions, sliced
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil

Instructions

1. Heat the vegetable oil in a large skillet or wok over high heat.
2. Scramble the eggs until just set, then remove them to a plate.
3. Add the turkey and vegetables and stir-fry for 3 minutes.
4. Stir in the rice and soy sauce, breaking up any clumps.
5. Cook for 4–5 minutes until the rice is hot and lightly crisped.
6. Fold in the eggs, green onions, and sesame oil, then serve.

Turkey Enchiladas

Rolled tortillas filled with turkey, smothered in red enchilada sauce, and baked under melted cheese — these enchiladas are pure weeknight joy. They come together fast with pantry staples and taste like a fiesta. Serve with sour cream, salsa, and a simple salad on the side.

Ingredients

• 3 cups shredded leftover turkey
• 8 flour tortillas
• 2 cups red enchilada sauce
• 2 cups shredded Monterey Jack cheese
• 1 can black beans, drained
• 1/2 cup sour cream
• 1 teaspoon ground cumin
• 1/4 cup chopped cilantro

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Toss the turkey with the black beans and cumin in a bowl.
3. Spoon the filling into each tortilla, roll tightly, and place seam-side down.
4. Pour the enchilada sauce over the top and sprinkle with cheese.
5. Cover with foil and bake for 20 minutes.
6. Uncover and bake 5 more minutes until the cheese is bubbly.
7. Top with sour cream and cilantro before serving.

Tip: I always warm the tortillas for a few seconds in the microwave first — soft tortillas roll without cracking and hold the filling much better.

Turkey Shepherd's Pie

This cozy shepherd's pie layers savory turkey and vegetables under a blanket of fluffy mashed potatoes. A golden, slightly crisp top gives way to a rich, gravy-soaked filling that tastes like Thanksgiving all over again. It is the ultimate comfort food for a cold November evening.

Ingredients

• 3 cups shredded leftover turkey
• 3 cups leftover mashed potatoes
• 2 cups frozen mixed vegetables
• 1 cup leftover gravy
• 1 onion, diced
• 2 tablespoons butter
• 1/2 cup shredded cheddar cheese
• 1 teaspoon Worcestershire sauce

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Melt the butter in a skillet and cook the onion until soft.
3. Stir in the turkey, vegetables, gravy, and Worcestershire sauce.
4. Simmer for 5 minutes, then spread the mixture in the baking dish.
5. Spoon the mashed potatoes over the top and smooth into an even layer.
6. Sprinkle with cheddar and bake 25 minutes until golden and bubbling.

Turkey Curry

A fragrant turkey curry is a delicious change of pace from classic holiday flavors. Tender turkey simmers in a creamy coconut sauce with warm spices, sweet peppers, and a hint of ginger. Serve it over fluffy rice with warm naan for a dinner that feels completely new.

Ingredients

• 3 cups shredded leftover turkey
• 1 can coconut milk
• 1 onion, diced
• 1 red bell pepper, sliced
• 2 tablespoons red curry paste
• 1 tablespoon grated fresh ginger
• 1 tablespoon vegetable oil
• 1/4 cup chopped cilantro

Instructions

1. Heat the oil in a large skillet over medium heat.
2. Cook the onion, bell pepper, and ginger until softened.
3. Stir in the curry paste and cook for 1 minute until fragrant.
4. Pour in the coconut milk and bring to a gentle simmer.
5. Add the turkey and cook for 8–10 minutes until heated through.
6. Serve over rice, garnished with fresh cilantro.

Turkey Stuffed Peppers

Bright bell peppers stuffed with turkey, rice, and melted cheese make a colorful dinner that feels fresh and light. The filling is savory and satisfying, with a little tomato sweetness in every bite. They bake up beautifully and look gorgeous on the plate.

Ingredients

• 4 large bell peppers
• 2 cups shredded leftover turkey
• 2 cups cooked rice
• 1 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup diced onion
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F and cut the tops off the peppers.
2. Remove the seeds and brush the peppers lightly with olive oil.
3. Mix the turkey, rice, tomato sauce, onion, and seasoning in a bowl.
4. Spoon the filling into each pepper and place in a baking dish.
5. Cover with foil and bake for 30 minutes.
6. Uncover, sprinkle with mozzarella, and bake 10 more minutes until melted.

Turkey Alfredo Pasta

Silky Alfredo sauce, tender turkey, and fettuccine make a rich, restaurant-style dinner in about twenty minutes. A sprinkle of Parmesan and cracked black pepper finishes this creamy pasta perfectly. It is indulgent, easy, and a guaranteed family favorite after the holiday.

Ingredients

• 3 cups shredded leftover turkey
• 12 ounces fettuccine
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Cook the fettuccine according to the package directions and drain.
2. Melt the butter in a large skillet and cook the garlic for 1 minute.
3. Pour in the cream and simmer gently for 3–4 minutes.
4. Stir in the Parmesan until the sauce is smooth and thick.
5. Add the turkey and pasta, tossing until everything is coated.
6. Season with salt and pepper and garnish with parsley.

Turkey Breakfast Hash

Crispy potatoes, savory turkey, and a fried egg on top make a breakfast worth waking up for. This hearty hash uses up turkey, potatoes, and even a little stuffing in one sizzling skillet. It is the perfect slow-morning meal for the weekend after Thanksgiving.

Ingredients

• 2 cups diced leftover turkey
• 3 cups diced potatoes
• 1 onion, diced
• 1 bell pepper, diced
• 4 eggs
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions

1. Heat the oil in a large cast-iron skillet over medium-high heat.
2. Cook the potatoes until golden and crisp, about 10 minutes.
3. Add the onion, bell pepper, and paprika and cook 5 minutes more.
4. Stir in the turkey and cook until heated through.
5. Make four wells in the hash and crack an egg into each.
6. Cover and cook 4–5 minutes until the eggs are set.

Tip: I press the hash down firmly with a spatula and leave it undisturbed for a few minutes — that patience is what creates those irresistible crispy edges.

Creamy Turkey Casserole

This creamy turkey casserole is the definition of cozy leftovers cooking. Tender turkey, egg noodles, and vegetables bake together in a rich sauce under a buttery, golden topping. If you love easy Thanksgiving casserole recipes, this one belongs in your regular rotation — it is simple, hearty, and always disappears fast at the table.

Ingredients

• 3 cups shredded leftover turkey
• 8 ounces egg noodles
• 1 can cream of mushroom soup
• 1 cup sour cream
• 2 cups frozen mixed vegetables
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the egg noodles according to the package directions and drain.
3. Stir the soup, sour cream, turkey, vegetables, and noodles together.
4. Spread the mixture into the baking dish and top with cheddar.
5. Toss the breadcrumbs with melted butter and sprinkle over the top.
6. Bake for 25–30 minutes until hot, bubbly, and golden.

Turkey Quesadillas

Crispy tortillas, gooey melted cheese, and savory turkey make these quesadillas an instant hit. Add a little cranberry sauce or leftover stuffing for a fun Thanksgiving twist. They cook in minutes, so they are perfect for a quick lunch or a casual dinner with salsa and sour cream.

Ingredients

• 2 cups shredded leftover turkey
• 4 large flour tortillas
• 2 cups shredded Mexican cheese blend
• 1/2 cup cranberry sauce, optional
• 1/2 cup diced green chilies
• 2 tablespoons butter
• 1/2 cup sour cream
• 1/4 cup chopped green onions

Instructions

1. Heat a large skillet over medium heat and melt a little butter.
2. Lay a tortilla flat and sprinkle cheese over one half.
3. Add turkey, green chilies, and a spoonful of cranberry sauce.
4. Fold the tortilla in half and cook until golden, about 3 minutes per side.
5. Repeat with the remaining tortillas and filling.
6. Slice into wedges and serve with sour cream and green onions.

Turkey Wild Rice Soup

This hearty wild rice soup is nutty, creamy, and deeply comforting. Tender turkey and earthy mushrooms simmer in a velvety broth that warms you from the inside out. It is a wonderful make-ahead soup that tastes even better the next day.

Ingredients

• 3 cups shredded leftover turkey
• 1 cup uncooked wild rice
• 8 cups chicken broth
• 2 cups sliced mushrooms
• 2 carrots, diced
• 1 onion, diced
• 1/2 cup heavy cream
• 2 tablespoons butter

Instructions

1. Melt the butter in a large pot over medium heat.
2. Cook the onion, carrots, and mushrooms until softened.
3. Pour in the broth and add the wild rice.
4. Simmer for 40–45 minutes until the rice is tender.
5. Stir in the turkey and cream and heat for 5 minutes.
6. Season with salt and pepper and serve hot.

Turkey Potstickers

These crispy little potstickers turn leftover turkey into a fun, finger-food dinner. A savory filling of turkey, cabbage, and ginger tucks into tender wrappers that fry up golden on the bottom. Serve them with soy dipping sauce and watch them disappear in minutes.

Ingredients

• 2 cups finely chopped leftover turkey
• 24 round dumpling wrappers
• 1 cup shredded cabbage
• 2 green onions, chopped
• 1 tablespoon grated fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/4 cup water

Instructions

1. Mix the turkey, cabbage, green onions, ginger, soy sauce, and sesame oil.
2. Spoon a teaspoon of filling into the center of each wrapper.
3. Fold and pinch the edges tightly to seal each potsticker.
4. Heat a little oil in a skillet and arrange the potstickers flat-side down.
5. Cook until the bottoms are golden, then add the water and cover.
6. Steam for 4 minutes, then uncover and crisp for 1 more minute.

Turkey BBQ Sliders

Sweet, smoky barbecue sauce and tender turkey piled onto soft slider buns make the easiest party food. A crunchy slaw on top adds freshness and texture in every bite. These sliders are perfect for game day, casual gatherings, or a fuss-free family dinner.

Ingredients

• 3 cups shredded leftover turkey
• 1 cup barbecue sauce
• 12 slider buns
• 2 cups coleslaw mix
• 1/4 cup ranch dressing
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• Pickles, for serving

Instructions

1. Warm the turkey and barbecue sauce together in a skillet over medium heat.
2. Toss the coleslaw mix with ranch dressing in a small bowl.
3. Brush the slider buns with melted butter and garlic powder.
4. Toast the buns lightly in the oven or a skillet.
5. Pile the barbecue turkey onto each bun.
6. Top with coleslaw and pickles, then serve warm.

Tip: I warm the barbecue sauce with the turkey low and slow so it soaks in — rushing this step leaves the meat dry, but a gentle simmer keeps every bite juicy.

Turkey White Bean Chili

This white bean chili is creamy, gently spiced, and packed with tender turkey. White beans, green chilies, and cumin create a cozy bowl that feels lighter than classic chili but just as satisfying. Top it with cheese, sour cream, and a squeeze of lime.

Ingredients

• 3 cups shredded leftover turkey
• 2 cans white beans, drained
• 4 cups chicken broth
• 1 can diced green chilies
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 cup sour cream

Instructions

1. Heat a drizzle of oil in a large pot over medium heat.
2. Cook the onion and garlic until soft and fragrant.
3. Stir in the cumin, green chilies, beans, and broth.
4. Bring to a simmer and cook for 15 minutes.
5. Add the turkey and simmer 10 more minutes.
6. Stir in the sour cream and serve with your favorite toppings.

Turkey Pesto Pasta

Bright basil pesto, juicy turkey, and sweet cherry tomatoes toss together into a fresh, vibrant pasta. It is a lovely lighter option after days of rich holiday food, and it comes together in the time it takes to boil the pasta. A shower of Parmesan finishes it beautifully.

Ingredients

• 3 cups shredded leftover turkey
• 12 ounces penne pasta
• 1/2 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons pine nuts
• Salt and black pepper to taste

Instructions

1. Cook the penne according to the package directions and drain.
2. Warm the olive oil in a large skillet over medium heat.
3. Add the cherry tomatoes and cook until just softened.
4. Stir in the turkey and pesto until everything is coated.
5. Toss with the cooked pasta and Parmesan.
6. Top with pine nuts and serve warm or at room temperature.

Turkey Lettuce Wraps

Crisp lettuce cups filled with savory, gingery turkey make a light, fresh dinner that still feels satisfying. A drizzle of hoisin and a sprinkle of crunchy peanuts add sweet and salty notes. These wraps are quick, fun to assemble, and great for a low-carb night.

Ingredients

• 3 cups shredded leftover turkey
• 1 head butter lettuce, leaves separated
• 1/4 cup hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1/4 cup chopped peanuts
• 2 green onions, sliced

Instructions

1. Whisk the hoisin, soy sauce, rice vinegar, and ginger in a small bowl.
2. Warm the turkey in a skillet over medium heat.
3. Pour the sauce over the turkey and toss until coated.
4. Cook for 3–4 minutes until heated through and glossy.
5. Spoon the turkey mixture into lettuce leaves.
6. Top with peanuts and green onions and serve immediately.

Turkey Mushroom Risotto

Creamy, slow-stirred risotto with earthy mushrooms and tender turkey is pure elegance in a bowl. Arborio rice soaks up savory broth until it turns luxuriously silky, and a knob of butter and Parmesan at the end makes it shine. It is a beautiful way to dress up leftovers.

Ingredients

• 2 cups shredded leftover turkey
• 1 1/2 cups Arborio rice
• 6 cups warm chicken broth
• 2 cups sliced mushrooms
• 1 onion, finely diced
• 1/2 cup grated Parmesan cheese
• 3 tablespoons butter
• 1/4 cup white wine

Instructions

1. Melt half the butter in a large pan and cook the mushrooms until golden.
2. Remove the mushrooms, then cook the onion in the same pan.
3. Stir in the rice and cook 1 minute until lightly toasted.
4. Add the wine and stir until absorbed.
5. Add the broth one ladle at a time, stirring until absorbed before adding more.
6. Stir in the turkey, mushrooms, remaining butter, and Parmesan until creamy.

Turkey Cranberry Flatbread

This flatbread layers turkey, tangy cranberry sauce, and melty brie on a crisp crust for a sweet-savory bite that tastes like the holidays in miniature. A drizzle of balsamic and fresh arugula on top keeps it bright. It is perfect for a light dinner or a shareable appetizer.

Ingredients

• 2 cups sliced leftover turkey
• 1 large flatbread or naan
• 1/2 cup cranberry sauce
• 4 ounces brie cheese, sliced
• 1 cup baby arugula
• 1 tablespoon balsamic glaze
• 1 tablespoon olive oil
• 1/4 cup chopped pecans

Instructions

1. Preheat the oven to 425°F and place the flatbread on a baking sheet.
2. Brush the flatbread lightly with olive oil.
3. Spread cranberry sauce over the surface in an even layer.
4. Arrange the turkey and brie slices on top.
5. Bake for 8–10 minutes until the cheese melts and the edges crisp.
6. Top with arugula, pecans, and a drizzle of balsamic glaze.

Tip: I add the arugula after baking, never before — the heat wilts it instantly, but fresh leaves on top stay peppery and crisp.

Turkey Tortilla Soup

Smoky, zesty tortilla soup with tender turkey is a bowl full of bold flavor. A tomato-chile broth, black beans, and corn come together quickly, and crispy tortilla strips on top add the perfect crunch. Finish with avocado, cheese, and a squeeze of lime for a dinner everyone loves.

Ingredients

• 3 cups shredded leftover turkey
• 6 cups chicken broth
• 1 can diced tomatoes with green chilies
• 1 can black beans, drained
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 4 corn tortillas, cut into strips

Instructions

1. Heat a drizzle of oil in a large pot over medium heat.
2. Stir in the chili powder and cumin and cook for 30 seconds.
3. Pour in the broth, tomatoes, beans, and corn.
4. Simmer for 15 minutes to let the flavors meld.
5. Add the turkey and simmer 5 more minutes.
6. Fry the tortilla strips until crisp and serve the soup topped with them.

Turkey Stuffing Balls

These golden stuffing balls are the ultimate two-leftovers-in-one bite. Leftover stuffing and turkey roll together with a little egg and cheese, then bake until crisp outside and soft inside. Serve them with warm gravy for dipping and watch them vanish from the plate.

Ingredients

• 2 cups leftover stuffing
• 2 cups finely chopped leftover turkey
• 1 egg, beaten
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chicken broth
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted
• 1 cup leftover gravy, for serving

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment.
2. Mix the stuffing, turkey, egg, cheese, and broth in a large bowl.
3. Roll the mixture into golf-ball-sized rounds.
4. Roll each ball in breadcrumbs and place on the baking sheet.
5. Brush with melted butter and bake for 20–25 minutes until golden.
6. Serve warm with gravy for dipping.

Turkey Gravy Fries

Crispy fries loaded with turkey, hot gravy, and melted cheese are the ultimate indulgent leftover creation. Every forkful is salty, savory, and deeply comforting — like poutine met Thanksgiving dinner. They are perfect for a fun family night or a late-night snack.

Ingredients

• 3 cups shredded leftover turkey
• 1 bag frozen French fries
• 2 cups leftover gravy
• 1 cup cheese curds or shredded mozzarella
• 2 green onions, sliced
• 1/2 cup cranberry sauce, optional
• Salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Instructions

1. Cook the French fries according to the package directions until crisp.
2. Warm the gravy and turkey together in a saucepan over medium heat.
3. Spread the hot fries on a large serving platter.
4. Spoon the turkey and gravy generously over the fries.
5. Scatter the cheese over the top so it melts into the gravy.
6. Garnish with green onions, parsley, and cranberry sauce if you like.

Conclusion

These Thanksgiving recipes with leftover turkey prove that the best meals often come after the big day, when a little creativity turns the fridge into a week of delicious possibilities. From cozy soups and golden casseroles to crispy sandwiches and fun family snacks, every dish here makes the most of what you already have. Try one tonight, save the rest for later, and share this collection with someone who always ends up with extra turkey. Pin this post on Pinterest now so your next round of leftovers is already planned and ready to enjoy.