8 Leftover Turkey Recipes for Post-Thanksgiving Meals

The turkey is gone. The stretchy pants are still here. And your fridge? It’s doing that “packed subway car” thing with
containers you don’t remember filling. Welcome to the best part of Thanksgiving: post-Thanksgiving meals.
This is where leftover turkey recipes go from “I guess we’ll eat it again” to “Wait… why is this better than the main event?”

Below are eight crowd-pleasing, weeknight-friendly ways to turn leftover turkey into meals that feel brand-newwithout
requiring a culinary degree, a second dishwasher, or emotional readiness to look at another slice of pie.
Expect cozy soups, bold tacos, creamy casseroles, and at least one sandwich that deserves its own fan club.

Before You Cook: The Leftover Turkey Game Plan (So You Don’t Lose to Fridge Chaos)

1) Safety first (then flavor)

Keep cooked turkey refrigerated promptly, store it in shallow containers (faster cooling = happier leftovers), and
reheat hot dishes until steaming and fully heated through. When in doubt, trust your sensesif it smells “off” or looks
questionable, don’t try to “season it into submission.”

2) A quick prep trick that makes every recipe better

Shred or chop turkey into two piles: small bits (for soups, fried rice, quesadillas) and larger chunks
(for pot pie, salads, open-faced melts). Label one container “SANDWICHES” in big letters. This prevents “snack tax” from
mysteriously erasing your best turkey.

3) Flavor boosters you probably already have

• Acid: lemon juice, vinegar, pickled jalapeños, salsa
• Umami: soy sauce, Worcestershire, parmesan, mushrooms
• Herbs: parsley, thyme, sage, rosemary (fresh or dried)
• Heat: chili flakes, hot sauce, chipotle, green chiles

1) Day-After Turkey Noodle Soup (The Cozy Reset Button)

Why you’ll love it

This is the classic leftover turkey soup that tastes like a warm blanket. It’s gentle, forgiving, and
excellent for anyone who needs a break from rich holiday food (or from hearing the word “cranberry”).

Ingredients (serves 4–6)

• 2 tbsp olive oil or butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery ribs, sliced
• 2–3 cloves garlic, minced
• 6–8 cups turkey stock or chicken broth (store-bought is fine)
• 2–3 cups chopped leftover turkey
• 1–2 cups egg noodles
• Salt, pepper, and a pinch of dried thyme
• Optional: a squeeze of lemon, handful of parsley

How to make it

1. Sauté onion, carrots, and celery in oil until softened (about 6–8 minutes). Add garlic for 30 seconds.
2. Add broth and bring to a gentle simmer.
3. Stir in turkey and noodles. Simmer until noodles are tender.
4. Finish with lemon and parsley for brightness. Taste and adjust seasoning.

Make it your own

• Want it heartier? Add leftover green beans or peas.
• Want it richer? Stir in a spoonful of gravy (yes, really).
• Want it spicy? A few dashes of hot sauce wake it up.

2) Leftover Turkey Pot Pie Skillet (Big Comfort, Less Fuss)

Why you’ll love it

Pot pie is the superhero cape of post-Thanksgiving meals. It makes leftover turkey feel intentional and
slightly glamorous, like it put on a blazer for dinner.

Ingredients (serves 4–6)

• 4 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 1/3 cup flour
• 2 1/2 cups broth (turkey or chicken)
• 3/4 cup milk or cream (or a mix)
• 2–3 cups leftover turkey (chunks)
• 1 cup peas (fresh or frozen)
• Salt, pepper, and a pinch of sage or thyme
• Topping: 1 sheet puff pastry, refrigerated biscuits, or pie crust

How to make it (skillet version)

1. Cook onion, carrots, and celery in butter until tender.
2. Sprinkle flour over the veggies and stir for 1 minute (this cooks out the raw flour taste).
3. Slowly whisk in broth, then milk/cream. Simmer until thick and glossy.
4. Stir in turkey and peas. Taste and season.
5. Top with puff pastry or biscuits. Bake at 400°F until golden and bubbly (usually 15–25 minutes).

Pro tip

If your turkey is a little dry, don’t panic. That creamy sauce is basically a moisture spa.

3) Creamy Turkey Tetrazzini (Because Pasta Fixes Everything)

Why you’ll love it

This is the “everyone stops talking because they’re too busy eating” casserole. Creamy sauce, tender turkey,
mushrooms, and plenty of cheeseaka the after-holiday hug you didn’t know you needed.

Ingredients (serves 6–8)

• 12 oz spaghetti or fettuccine
• 4 tbsp butter
• 8 oz mushrooms, sliced
• 2–3 cloves garlic, minced
• 1/3 cup flour
• 2 1/2 cups broth
• 1 cup milk or cream
• 2–3 cups shredded turkey
• 1 cup grated parmesan (plus more for topping)
• Optional: peas, a splash of white wine, or a spoon of leftover cranberry sauce for sweet-tart contrast

How to make it

1. Cook pasta until just shy of al dente. Drain.
2. Sauté mushrooms in butter until browned. Add garlic.
3. Stir in flour, then whisk in broth and milk. Simmer until thick.
4. Add turkey and parmesan. Fold in pasta.
5. Bake at 375°F in a casserole dish until bubbly and lightly browned (20–25 minutes).

Make it lighter (without ruining it)

Use half milk, half broth and add a big handful of spinach at the end. You’ll feel virtuous while still eating cheesy pasta.

4) Turkey Enchiladas (The “We’re Not Eating Thanksgiving Again” Dinner)

Why you’ll love it

Corn tortillas + saucy filling + melty cheese = instant mood shift. These enchiladas are bold enough to make your brain
forget it’s the same turkey from three days ago.

Ingredients (serves 4–6)

• 10–12 corn tortillas
• 2–3 cups shredded turkey
• 1 (15 oz) can enchilada sauce (red or green)
• 1 cup shredded cheese (Monterey Jack, cheddar, or a blend)
• 1/2 cup sour cream or Greek yogurt
• 1 small onion, diced (optional)
• Optional: canned green chiles, black beans, corn, cilantro

How to make it

1. Mix turkey with sour cream/yogurt, a little enchilada sauce, and any add-ins (green chiles are a great shortcut).
2. Warm tortillas briefly so they don’t crack.
3. Fill, roll, and place seam-side down in a baking dish.
4. Pour remaining sauce over the top and sprinkle with cheese.
5. Bake at 375°F until hot and bubbly (20–25 minutes). Top with cilantro and a squeeze of lime.

Shortcut that feels illegal (but isn’t)

Use a rotisserie-style salsa verde plus shredded cheese. It’s fast, and nobody needs to know it took 10 minutes of effort.

5) Turkey Fried Rice (A One-Pan Rescue Mission)

Why you’ll love it

Leftover turkey + leftover rice = the rare leftover-to-leftover synergy that deserves applause. This is quick, customizable,
and magically makes random fridge bits taste like a plan.

Ingredients (serves 4)

• 3–4 cups cold cooked rice (day-old works best)
• 2 tbsp oil (or butter for extra flavor)
• 2 eggs, beaten
• 1 cup mixed vegetables (peas/carrots/corn or whatever you’ve got)
• 1–2 cups chopped turkey
• 2–3 tbsp soy sauce
• 1 tsp sesame oil (optional but highly recommended)
• Green onions for topping

How to make it

1. Scramble eggs in a hot skillet, then push to the side (or remove and add back later).
2. Add oil, then vegetables. Cook until hot.
3. Add rice and stir-fry until it starts to toast. Add turkey.
4. Season with soy sauce and sesame oil. Fold in eggs and top with green onions.

Flavor upgrade

A spoonful of leftover gravy sounds strangebut it’s basically turkey-flavored umami. Start small and taste as you go.

6) Turkey Cranberry “Brie-lliant” Sandwich Melt (Yes, It’s a Pun. Eat It Anyway.)

Why you’ll love it

Sweet-tart cranberry, creamy brie, and savory turkey are a holiday power trio. Turn it into a melt and suddenly your lunch
feels like it should cost $18 and come with a tiny flag.

Ingredients (makes 2 sandwiches)

• 4 slices sturdy bread (sourdough is great)
• 1–1 1/2 cups sliced turkey
• 2–4 tbsp cranberry sauce
• 3–4 oz brie (sliced)
• Optional: arugula or baby spinach
• Butter or mayo for the outside of the bread (for crisping)

How to make it

1. Spread cranberry sauce on the inside of the bread.
2. Layer turkey, brie, and greens.
3. Butter (or mayo) the outsides. Grill in a skillet over medium heat until golden and melty.

Sandwich legend tip

If you’re team “gravy on sandwiches,” add a thin swipe inside. The goal is “juicy,” not “soggy sadness.”

7) White Turkey Chili (The Bowl That Clears Out Your Fridge)

Why you’ll love it

This chili is creamy, bright, and cozy without feeling heavy. It’s also a fantastic way to use turkey that’s leaning dry,
because the broth, beans, and spices do the heavy lifting.

Ingredients (serves 6)

• 1 tbsp oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 (4 oz) can green chiles
• 2 (15 oz) cans white beans, rinsed
• 4 cups broth
• 2–3 cups shredded turkey
• Optional creamy finish: 4 oz cream cheese or 1/2 cup sour cream
• Toppings: cilantro, lime, shredded cheese, tortilla chips

How to make it

1. Sauté onion in oil until soft. Add garlic and cumin.
2. Add green chiles, beans, broth, and turkey. Simmer 15–20 minutes.
3. Stir in cream cheese or sour cream until silky (don’t boil hard after adding dairy).
4. Top like you mean it: lime + crunch + cheese = happiness.

Spice dial

Keep it mild for kids, or add jalapeños and hot sauce if your family treats “spicy” as a competitive sport.

8) Thanksgiving Leftovers Shepherd’s Pie (A Casserole with a Mission)

Why you’ll love it

This is the ultimate “use what you’ve got” dish. Leftover turkey, leftover veggies, leftover mashed potatoesstack them up,
bake them, and call it dinner. It’s like a delicious edible spreadsheet.

Ingredients (serves 6)

• 2–3 cups chopped turkey
• 2 cups leftover vegetables (green beans, carrots, peas, cornanything works)
• 1–2 cups gravy (or make a quick sauce with broth + a bit of flour/butter)
• 3–4 cups mashed potatoes
• Optional: shredded cheddar or parmesan for the top

How to make it

1. Mix turkey, veggies, and gravy in a baking dish. Taste and season (pepper helps a lot).
2. Spread mashed potatoes on top. Drag a fork across the surface for crispy ridges.
3. Sprinkle with cheese if you want extra golden drama.
4. Bake at 400°F until bubbling and browned (20–30 minutes).

Extra credit

If you have stuffing left, add a thin layer under the potatoes. It’s not traditional shepherd’s pie, but neither is Thanksgiving sushiand people still do that.

Bonus: How to Keep Turkey Leftovers Tasting Fresh (Not Like “Day 4 Regret”)

Moisture strategy

• Store turkey with a splash of broth or gravy to reduce drying.
• Reheat gently in a covered pan or covered microwave-safe dish.
• For sandwiches, warm turkey briefly and add sauce (mustard, mayo, cranberry, gravy, salsa verde).

Flavor strategy

• Change cuisines: soup one night, enchiladas the next, fried rice after that.
• Add acid: lemon and lime make turkey taste brighter instantly.
• Use texture: crunchy toppings (chips, toasted bread, crisped potato ridges) keep meals exciting.

Extra: Real-World “Leftover Turkey” Experiences (The Stuff Nobody Mentions Until You’re Living It)

If Thanksgiving is the big concert, leftover week is the behind-the-scenes documentaryless polished, more chaotic, and somehow
even more entertaining. There’s a very specific moment the next day when you open the fridge and realize you’ve entered a new sport:
competitive container management. You’re trying to find the turkey, but you hit a wall of butter tubs that are definitely not butter.
Somewhere behind a pie box is the gravy. Under a foil-covered casserole dish is… something. Possibly stuffing. Possibly a science project.

This is why leftover turkey recipes feel like a small miracle: they turn that fridge chaos into meals with a purpose. The first “experience”
most people have is the day-after sandwich. It’s fast, satisfying, and makes you feel like you’re beating the system. You start simple:
turkey + bread + cranberry sauce. Then you level up. You toast the bread. You add brie. You throw on arugula so you can say the word “greens”
at least once this week. Suddenly, lunch feels fancy and you’re considering naming the sandwich like it’s a celebrity.

By day two, turkey fatigue tries to sneak in. That’s when bold flavors save the week. Enchiladas are a classic “reset” because they don’t taste like
Thanksgivingthey taste like a whole different plan. Same with fried rice: once turkey meets soy sauce, sesame oil, and scrambled egg, your brain stops
labeling it as leftover turkey and starts labeling it as “takeout vibes.” It’s also the most forgiving way to use small bits of turkey that are too
awkward for sandwiches but too precious to toss.

The coziest experience is almost always soup. People talk about turkey soup like it’s a tradition, and honestly, it is. It’s the meal you make when you want
calm. You chop vegetables, you let the pot simmer, and your kitchen starts smelling like you have your life togethereven if the sink is still full of pie plates.
Soup is also the moment you learn the power of a finishing squeeze of lemon. It’s a tiny step that makes leftover turkey taste brighter and more “new.”

And then there’s the emotional victory of the “everything casserole,” like shepherd’s pie. This is peak leftover engineering: turkey + veggies + gravy under
mashed potatoes, baked until bubbling. It feels like you’re cleaning up the holiday and turning it into something even better. Families tend to love it because
everyone recognizes the flavors, but the format is fresh. Kids often go for the crispy potato top, adults go for the gravy-rich filling, and nobody has to negotiate
who gets the last slice of pie because you’re all too busy arguing about whether to add cheese next time (the answer is: yes, add cheese).

The best part of leftover week is that it teaches you a small, delicious lesson: leftovers aren’t just “extra food.” They’re a head start. With a few smart
flavor movesacid, spice, textureyou can turn post-Thanksgiving meals into a mini season of comfort cooking. And when the fridge finally empties out, you’ll feel
victorious… right up until someone asks, “So, what are we doing with the leftover pie?” (Nice try. That one disappears on its own.)

Conclusion

The secret to winning leftover week is simple: don’t repeat the same mealrepeat the ingredient in new ways. With these
leftover turkey recipes, you can go from soup to enchiladas to fried rice to pot pie without ever feeling like
you’re stuck in a Thanksgiving time loop. Mix up the flavors, keep textures interesting, and let your leftovers do what they were
born to do: make your life easier and tastier.