3 Ways to Use Leftover Thanksgiving Turkey

Thanksgiving dinner is a meal we look forward to all year long. The savory stuffing, the roasted turkey, the cranberry sauce — does it get any better than that? The best part are the leftovers! And we’re talking about more scrumptious meals than the usual turkey sandwich. We’ve scoured the internet for different ways to put that surplus of food — trimmings included — to use.

Recipe 1 Southwestern Turkey Bake

Have some leftover turkey and don’t know what to do with it? This Southwestern Turkey Bake is the perfect recipe for a satisfying dinner and to put that turkey to good use! It’s the perfect combination of turkey, hearty veggies, tangy sour cream, melty cheese! It is savory and makes sure your turkey doesn’t go to waste. If anything, it reinvigorates your turkey in a bold new dish!

Ingredients

• 2 large onions, chopped
• 2 jalapeño peppers, seeded and chopped
• 2 tablespoons butter
• 6 cups turkey, cooked and cubed
• 2 (10.75 ounces) cans condensed cream of chicken soup, undiluted
• 2 cups sour cream
• 1 (10 ounces) package frozen chopped spinach, thawed and squeezed dry
• 2 cups Monterey Jack cheese, shredded
• 1 (9.75 ounces) package nacho-flavored tortilla chips, crushed
• 4 green onions, optional, sliced, for serving

Directions:

1. Preheat the oven to 350 degrees F.
2. In a Dutch oven, sauté the onions and jalapeños in the butter until they are tender, about 5 minutes.
3. Stir in the turkey, soup, sour cream, and spinach.
4. In a greased 9×13-inch baking dish, layer half of the turkey mixture, the cheese, and the tortilla chips.
5. Repeat the layers.
6. Bake, uncovered, until bubbly, about 25-30 minutes.
7. Let it stand for 5 minutes, then sprinkle with the green onions.
8. Serve

Recipe 2: Wild Rice Soup

This healthy leftover turkey wild rice soup is a creamy, delicious, hearty soup made with whole-grain wild rice, leftover turkey, and no cream for a light but comforting meal made with Thanksgiving leftovers! (gluten-free, nut-free, dairy-free option)

Ingredients:

• 2 tsp olive oil
• 3 cloves garlic, minced
• 1/2 white onion, diced
• 2 large carrots, sliced into coins
• 2 stalks celery, sliced
• 4 oz mushrooms, sliced
• 1 tsp freshly cracked black pepper
• 1/2 tsp salt
• 3/4 cup whole grain wild rice
• 2 cups leftover cooked turkey, shredded
• 6 sprigs fresh thyme, leaves removed and stems discarded (or 2 tsp dried thyme)
• 6 cups vegetable, chicken, or turkey broth (see notes to make broth from the turkey carcass)

Instructions

1. In a large heavy-bottomed pot, heat oil over medium-low heat. Add garlic, onions, carrots, celery, and mushrooms. Cook, stirring, until vegetables are slightly softened, about 5 minutes.
2. Add wild rice, broth, turkey, thyme, salt and pepper. Stir and cover.
3. Simmer 45 minutes or until rice is fully cooked. Remove from heat and let cool slightly.
4. Remove 1/3 cup broth from the soup and let cool slightly. Stir into the Greek yogurt.
5. Pour yogurt mixture into soup, slowly, while stirring. This will prevent the yogurt from curdling.
6. Serve immediately.

Recipe 3: Thanksgiving Leftover Casserole

This is one of those clear-out-the-fridge kind of meals. It combines a whole bunch of leftovers, including turkey, stuffing, green beans, mashed potatoes, and gravy into one casserole dish.

Ingredients

• Salted butter, for the baking dish
• 4 cups leftover stuffing
• 4 cups chopped skinless leftover turkey (or use rotisserie chicken)
• 1 1/2 cups coarsely chopped leftover green beans
• 1 1/2 c. leftover gravy
• 3 cups leftover mashed potatoes
• 1 large egg yolk
• 1 cup shredded Monterey jack cheese (about 2 oz.)
• Cranberry sauce, for serving

Instructions

1. Position a rack in the lower third of the oven and preheat to 425º. Butter the bottom and sides of a 9-by-13-inch baking dish. Crumble the stuffing into the baking dish and pat to make an even crust on the bottom.
2. Scatter the turkey and green beans over the stuffing layer. Pour the gravy over.
3. Combine the mashed potatoes and egg yolk in a medium bowl and mix until smooth.
4. Spread the mashed potato mixture over the turkey layer. Sprinkle with the grated cheese.
5. Cover with foil and bake until heated through, about 20 minutes. Uncover and bake until the top is golden brown and crusty, 20 to 25 more minutes. Remove to a rack and let cool about 10 minutes before serving.
6. Serve with a dollop of cranberry sauce on the side.

Please share your leftover ideas in comments below or on our social media page.