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3 Recipes For Leftover Thanksgiving Turkey


What to do with that bounty of leftover turkey? If your feast gets old after a few days, ditch traditional leftovers in favor of new flavors. Unpack the turkey-filled Tupperware and give these recipes a whirl:

Turkey Enchiladas

Enchiladas are a great way to use leftover turkey. You can serve them with refried beans, rice, and sour cream on top.

2.5 cups shredded cheddar and Monterey cheese blend
3/4 of an onion, finely chopped
1 (2-ounce) can sliced black olives
3-4 cups cooked turkey, chopped
1 package of mild taco seasoning
24 (6-inch) corn tortillas
1 (19-ounce) can red enchilada sauce

Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
In a small bowl, combine two cups of the cheese, diced onion, and black olives.
Mix chopped turkey with one package of mild taco seasoning. Combine seasoned turkey with cheese/onion/olive mixture.
In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
Add turkey mixture to center of each tortilla, roll and place in the dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover. Repeat the process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese. Bake 20 minutes in the preheated oven, or until cheese is melted.

Makes 6 servings.

Turkey Noodle Soup

This soup is a great option if you want something lighter after Thanksgiving.

½ cup diced onions
1 Tablespoon butter or olive oil
4 cups water
4 cups broth
1 cup of diced turkey
3 stalks celery, diced
3 carrots, diced
salt and pepper, to taste
1 teaspoon sage or poultry seasoning
2 cups egg noodles
½ cup frozen corn
½ cup frozen peas

In a large pot, sauté half a cup of diced onions in butter or olive oil. Add 4 cups of water and 4 cups of broth. Add 1 cup of diced turkey, 3 diced celery stalks, and 3 diced carrots. Cook for 20 minutes. Add salt & pepper to taste and 1 teaspoon of sage or poultry seasoning. Add 2 cups of egg noodles (more or less to taste), frozen corn and frozen peas and bring to boil. Cook for 5-10 minutes.

Makes 6-8 servings.

Turkey Tetrazzini

1 (16-ounce) package uncooked thin spaghetti
1 Tablespoon butter or olive oil
4 cloves garlic, minced
½ cup onion, diced
1 pound white mushrooms, chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1-1/2 cups grated Parmesan cheese
4 cups chopped cooked turkey
1 cup frozen peas, thawed
4 slices bacon, fried and cut into bits
Salt and pepper to taste
1 cup Panko bread crumbs

Preheat oven to 350 degrees F. Lightly grease a large baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and set aside.
Melt 1 Tablespoon of butter or olive oil in a pan and sauté garlic, onion and mushrooms until cooked.
Melt ½ cup of butter in a separate saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1-1/4 cup of Parmesan cheese, and remove from heat.

Mix chicken broth mixture and turkey with cooked mushroom/garlic/onions and spaghetti. Microwave to heat the peas, drain them, and cook and crumble the bacon Fold peas and bacon bits into the mixture. Pour into the prepared dish and top with remaining cheese and Panko Bread Crumbs.

Bake at 350 degrees F for 20-30 minutes, or until the casserole is bubbly and the crumbs are golden brown.

Makes 8 servings.


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