15 Leftover Turkey Recipes

The day after Thanksgiving, the fridge is packed and the possibilities are endless. These leftover turkey recipes turn that mountain of turkey into cozy casseroles, hearty soups, crispy quesadillas, and weeknight dinners your family will actually get excited about.

Below you will find 15 creative ways to use up leftover turkey, from classic comfort food like tetrazzini and pot pie to fresh ideas like turkey curry and cobb salad. Most of these come together fast, freeze well, and make the most of every last bite.

1. Turkey Tetrazzini

Turkey tetrazzini is the ultimate day-after-Thanksgiving casserole. Tender chunks of turkey folded into a creamy mushroom sauce with spaghetti, peas, and a buttery breadcrumb topping that bakes up golden and crisp.

The sauce comes together on the stovetop with butter, flour, and broth whisked into a silky base, then enriched with cream and parmesan. Toss in the cooked spaghetti and turkey, top with breadcrumbs, and bake until bubbly and browned at the edges.

Why You’ll Love This

It uses a serious amount of leftover turkey, which is exactly what you need after the holiday. The whole thing reheats beautifully, and the creamy, savory flavor is pure comfort food that even picky eaters love.

• 3 cups diced leftover turkey
• 8 ounces spaghetti, cooked al dente
• 8 ounces sliced mushrooms
• 3 tablespoons butter plus 3 tablespoons flour
• 2 cups chicken broth and 1 cup cream
• 1/2 cup parmesan and 1 cup breadcrumbs

Make-Ahead Notes

Assemble the casserole a day ahead and refrigerate, then bake when ready, adding 10 extra minutes. It also freezes well for up to 3 months. For more crowd-pleasing holiday dishes, see our best Thanksgiving side dishes.

Swap the spaghetti for egg noodles or penne if that is what you have on hand. A splash of sherry in the sauce adds a lovely depth, and topping with extra parmesan under the breadcrumbs gives you an even crispier, cheesier crust.

2. Leftover Turkey Pot Pie

Leftover turkey pot pie wraps all the cozy flavors of the holiday in a flaky, buttery crust. Chunks of turkey, carrots, peas, and potatoes swim in a rich gravy-like sauce that bubbles up through a golden pastry lid.

Make the filling on the stovetop first, simmering the vegetables in broth until tender, then thickening with a flour roux and stirring in the turkey. Pour it into a pie dish, lay the crust over the top, crimp the edges, and bake until deeply golden.

Pro Tips

Cut a few slits in the top crust so steam escapes and the filling does not bubble over. Brush the crust with egg wash for that glossy, bakery-style finish. Let the pie rest 10 minutes before slicing so the filling sets. For more bubbly baked comfort, browse our easy casserole dinners.

• 3 cups diced leftover turkey
• 2 cups mixed diced carrots, peas, and potatoes
• 1 onion, diced
• 4 tablespoons butter plus 1/3 cup flour
• 2 1/2 cups turkey or chicken broth
• 1 double pie crust, homemade or store-bought

Easy Variations

Top with puff pastry instead of pie crust for an extra-flaky lid, or skip the bottom crust and bake the filling in ramekins with a pastry cap for individual pot pies. A pinch of thyme and sage in the filling echoes Thanksgiving flavors.

Use leftover gravy in place of some of the broth for an even richer filling with true holiday flavor. If you have leftover mashed potatoes, spread them over the filling instead of pastry for a shepherd’s pie style twist that is just as comforting.

3. Turkey Cranberry Sliders

Turkey cranberry sliders stack leftover turkey, tangy cranberry sauce, and melty Swiss on soft Hawaiian rolls, brushed with butter and baked until warm. They taste like Thanksgiving dinner in two-bite form.

Slice the whole slab of rolls horizontally, layer turkey, cranberry sauce, and cheese on the bottom half, then cap with the tops. Brush generously with melted butter mixed with a little Dijon and poppy seeds, then bake until the cheese melts and the tops turn golden.

Serving Suggestions

These are made for grazing, so set out a big platter with pickles, chips, and a simple slaw. They are perfect for the weekend after Thanksgiving when family is still around and nobody wants to cook a real meal.

• 12 Hawaiian rolls, kept as a slab
• 3 cups sliced leftover turkey
• 1 cup cranberry sauce
• 8 ounces sliced Swiss cheese
• 4 tablespoons melted butter
• 1 tablespoon Dijon mustard

Make-Ahead Notes

Assemble the sliders up to a day ahead, cover, and refrigerate. Brush with the butter mixture just before baking. They reheat well in a 300 degree oven, making them ideal for game-day spreads too, like our fall potluck dishes.

Swap the cranberry sauce for leftover gravy and add stuffing for a hot Thanksgiving sandwich slider. Or go sweet and savory with brie instead of Swiss; the creamy brie with tart cranberry is a combination guests always rave about. For a breakfast twist, fill the rolls with scrambled eggs, turkey, and cheddar.

4. Turkey Wild Rice Soup

Turkey wild rice soup is comfort in a bowl: tender turkey, chewy wild rice, carrots, celery, and onion in a creamy, herby broth. It is hearty enough for dinner but light enough that you will not feel weighed down.

Simmer the wild rice in broth until tender, which takes about 45 minutes, so start it first. Meanwhile, saute the vegetables until soft, then combine everything with the turkey and a splash of cream. A bay leaf and fresh thyme give the broth real depth.

Why You’ll Love This

Wild rice adds a nutty chew that regular rice cannot match, and it holds up in soup without turning mushy. This is the kind of soup that tastes even better the next day, making it perfect for a big post-holiday batch.

• 2 cups diced leftover turkey
• 1 cup wild rice blend
• 6 cups turkey or chicken broth
• 2 carrots, 2 celery stalks, and 1 onion, diced
• 3 tablespoons butter
• 1/2 cup cream or half-and-half

Ingredient Notes

A true wild rice blend takes longer to cook than white rice, so do not rush it. If you are short on time, use quick-cooking wild rice or substitute brown rice. The turkey goes in last since it is already cooked and just needs to warm through. If you love cozy bowls, our cozy fall soup recipes have plenty more to warm you up.

Add a handful of chopped kale or spinach at the end for extra greens that wilt right into the hot soup. A squeeze of lemon at serving brightens the creamy broth beautifully. Leftovers keep 4 days and reheat gently on the stove.

5. Turkey Shepherd’s Pie

Turkey shepherd’s pie layers savory leftover turkey and vegetables in gravy under a fluffy blanket of mashed potatoes, baked until the peaks turn golden. It is rustic, filling, and deeply satisfying.

Simmer the turkey with diced vegetables and leftover gravy (or a quick roux-based sauce) until thick and savory. Spread it in a baking dish, pipe or spoon the mashed potatoes over the top, rough up the surface with a fork, and bake until browned.

Pro Tips

Those fork-roughened peaks are what get crispy and golden, so do not smooth the potatoes flat. If your mashed potatoes are a little loose, stir in an extra tablespoon of butter and a spoonful of sour cream to firm them up.

• 3 cups diced or shredded leftover turkey
• 2 cups leftover gravy, plus broth as needed
• 2 cups mixed vegetables (carrots, peas, corn)
• 4 cups mashed potatoes
• 1 onion, diced and sauteed
• Salt, pepper, and fresh thyme

Serving Suggestions

Serve straight from the baking dish with a simple green salad on the side. This is a complete meal in one pan, which is exactly what you want when the holiday cooking marathon is finally over. Pair it with our easy casserole dinners for more one-pan ideas.

Top with shredded cheddar during the last 10 minutes of baking for a cheesy crust. You can also portion the pie into ramekins before baking for individual servings that look impressive and reheat perfectly in the microwave. A sprinkle of paprika over the potatoes adds color and a subtle smoky flavor.

6. Turkey Enchiladas

Turkey enchiladas take a sharp left turn from Thanksgiving flavors, and that is exactly the point. Shredded turkey rolled in tortillas with enchilada sauce, cheese, and green chiles tastes completely new, which is a relief by day three of leftovers.

Warm the tortillas so they roll without cracking, fill each with turkey and cheese, and arrange seam-side down in a sauced baking dish. Pour over more sauce, blanket with cheese, and bake until bubbly with crispy edges.

Easy Variations

Use green enchilada sauce for a tangier version, or go with a creamy white sauce and Monterey Jack. Black beans and corn stretch the filling further, and a fried egg on top turns leftovers into a killer brunch.

• 3 cups shredded leftover turkey
• 12 flour or corn tortillas
• 2 cans (10 oz each) enchilada sauce
• 3 cups shredded Mexican-blend cheese
• 1 can diced green chiles
• 1 onion, diced

Make-Ahead Notes

Assemble the enchiladas a day ahead and refrigerate unbaked, then bake straight from the fridge with 10 extra minutes. They also freeze well; thaw overnight before baking for the best texture.

Stir a spoonful of leftover cranberry sauce into the enchilada sauce for a subtle sweet heat that is surprisingly good. It sounds odd, but the tart cranberry plays beautifully with the smoky chiles and rich cheese. Serve with Mexican rice and refried beans to turn it into a full fiesta dinner.

7. Turkey Fried Rice

Turkey fried rice is the fastest way to turn leftovers into dinner. Diced turkey, day-old rice, peas, carrots, and scrambled egg tossed in a hot wok with soy sauce and sesame oil, ready in 15 minutes flat.

The key is a screaming hot pan and cold, day-old rice. The cold grains stay separate and get those crispy, toasty edges instead of turning gummy. Cook the egg first and set it aside, then fry the rice hard before tossing everything together.

Pro Tips

Do not crowd the pan; cook in two batches if needed so the rice actually fries instead of steams. A drizzle of sesame oil goes in at the very end, off the heat, so its nutty aroma stays bright.

• 3 cups cold cooked rice, day-old is best
• 2 cups diced leftover turkey
• 2 eggs, lightly beaten
• 1 cup frozen peas and carrots
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil plus 2 tablespoons neutral oil

Serving Suggestions

Serve with extra soy sauce, sriracha, and chili crisp on the table so everyone can season their own bowl. A quick cucumber salad on the side adds cool crunch. It is a complete meal that costs almost nothing to make.

Add diced pineapple for a sweet-savory twist, or stir in a spoonful of gochujang for Korean-inspired heat. Leftover ham works in place of turkey too, making this the ultimate clean-out-the-fridge fried rice formula. A fried egg on top of each bowl makes it extra satisfying.

8. Turkey Noodle Casserole

Turkey noodle casserole is pure retro comfort: egg noodles, turkey, and vegetables in a creamy sauce with a crunchy topping. It is the kind of dish that shows up at potlucks and disappears first.

Cook the egg noodles just shy of done, then fold them into a creamy sauce made with condensed soup or a homemade cream base, turkey, and vegetables. Top with crushed crackers or fried onions and bake until golden and bubbling.

Why You’ll Love This

It feeds a crowd on a budget and uses pantry staples you already have. The creamy noodles, savory turkey, and crunchy topping hit every comfort-food note, and kids ask for seconds without any convincing.

• 3 cups diced leftover turkey
• 12 ounces egg noodles
• 2 cans cream of mushroom or chicken soup
• 2 cups frozen mixed vegetables
• 1 cup shredded cheddar
• 1 cup crushed Ritz crackers or fried onions, plus 3 tablespoons melted butter

Make-Ahead Notes

Assemble up to a day ahead and refrigerate, then bake with 10 extra minutes. For more cozy baked dishes, browse our one-pot pasta recipes when you want the same comfort with less cleanup.

Stir in a cup of leftover stuffing cubes for a Thanksgiving-flavored twist that is genuinely delicious. The herby, buttery stuffing melts into the creamy sauce and adds a savory depth you cannot get any other way. Freeze individual portions in muffin tins for easy single-serve reheating later.

9. Turkey Club Sandwich

The turkey club sandwich is the classic day-after lunch for a reason. Triple-stacked turkey, bacon, lettuce, and tomato with mayo on toasted bread is simple, satisfying, and endlessly repeatable.

Toast the bread well so it stands up to the juicy tomato and mayo. Layer turkey on the bottom slice, bacon and lettuce in the middle, and tomato on top, with mayo on every slice. Secure with long toothpicks and cut into triangles.

Serving Suggestions

Serve with kettle chips, pickle spears, and a cold drink for the ultimate leftover lunch. It is also picnic-perfect since it holds together well when wrapped tightly in parchment or foil.

• 9 slices sandwich bread, toasted
• 12 ounces sliced leftover turkey
• 6 slices bacon, cooked crisp
• 6 lettuce leaves
• 2 tomatoes, sliced
• 1/3 cup mayo

Easy Variations

Add a slice of Swiss or cheddar, swap mayo for cranberry mayo using leftover cranberry sauce, or turn it into a wrap for easier eating on the go. Avocado slices make it richer and more filling.

Make a cranberry mayo by stirring 2 tablespoons of cranberry sauce into 1/3 cup of mayo. It adds a sweet-tart punch that makes the whole sandwich taste like the holidays in the best possible way. Double the recipe when feeding a crowd; these disappear fast.

10. Turkey Stuffed Bell Peppers

Turkey stuffed bell peppers turn leftovers into a colorful, wholesome dinner. Sweet bell peppers filled with seasoned turkey, rice, tomatoes, and cheese, baked until tender and bubbly.

Par-bake the hollowed peppers for 10 minutes so they soften without collapsing. Fill generously with the turkey and rice mixture, top with cheese, add a splash of broth to the pan, cover with foil, and bake until the peppers are tender.

Ingredient Notes

Any color bell pepper works, but red, yellow, and orange are sweeter than green. Use cooked rice, quinoa, or even cauliflower rice as the filler. The turkey is already cooked, so the filling just needs to heat through.

• 6 bell peppers, halved and seeded
• 3 cups diced leftover turkey
• 2 cups cooked rice
• 1 can (14 oz) diced tomatoes, drained
• 1 1/2 cups shredded mozzarella or cheddar
• 1 teaspoon Italian seasoning

Pro Tips

Stand the pepper halves upright in the baking dish so the filling stays put. If they wobble, slice a thin sliver off the bottom to level them. Do not overbake or the peppers turn mushy instead of tender-crisp.

Go Mexican style with taco seasoning, black beans, corn, and pepper jack cheese, finished with sour cream and cilantro. Or go Greek with oregano, feta, olives, and a squeeze of lemon for a completely different flavor profile. Any color pepper works, so buy what is on sale.

11. Turkey Quesadillas

Turkey quesadillas are the 15-minute answer to leftover fatigue. Crispy tortillas, melty cheese, and savory turkey with peppers and onions, cut into wedges for dipping.

Layer cheese on both tortillas so it acts as glue, with the turkey and veggies in the middle. Cook in a dry skillet over medium heat until golden and crisp on both sides, pressing gently with a spatula for maximum contact.

Why You’ll Love This

Crispy, cheesy, and ready faster than takeout, these are a weeknight lifesaver. Kids love them, adults love them, and you can customize each one with whatever is in the fridge.

• 8 large flour tortillas
• 3 cups shredded leftover turkey
• 3 cups shredded Monterey Jack or cheddar
• 1 bell pepper and 1 onion, diced and sauteed
• 1 teaspoon taco seasoning
• Salsa, sour cream, and guacamole for serving

Serving Suggestions

Cut into wedges and serve with all the dips: salsa, sour cream, guacamole, and pico de gallo. A simple side salad rounds it out. These are also fantastic party food, just keep them warm in a low oven.

Add a smear of leftover cranberry sauce inside before cooking for a sweet-tart surprise that pairs shockingly well with the savory turkey and cheese. It is the kind of odd combo that becomes a new tradition. Keep the heat at medium so the tortilla crisps without burning.

12. Turkey Curry

Turkey curry completely reinvents leftovers with warm spices and creamy coconut milk. Tender turkey simmers in a fragrant sauce of curry powder, ginger, garlic, and tomatoes until every piece is infused with flavor.

Bloom the spices in oil first until fragrant, which wakes up their flavor. Add onion, ginger, and garlic, then tomatoes and coconut milk, and simmer until slightly thickened. Stir in the turkey at the end so it warms through without overcooking.

Easy Variations

Use red curry paste instead of powder for a Thai twist, or add chickpeas and spinach to stretch it further. A squeeze of lime and fresh cilantro at the end brightens the rich sauce beautifully.

• 3 cups diced leftover turkey
• 2 tablespoons curry powder
• 1 onion, 3 cloves garlic, and 1 tablespoon grated ginger
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons oil

Serving Suggestions

Serve over fluffy basmati rice with warm naan for scooping up the sauce. A cooling cucumber raita on the side balances the heat. Leftovers keep well for 3 days, and the flavors get even better overnight.

Make it a slow cooker meal by combining everything except the turkey and coconut milk in the morning, then stirring those in for the last 30 minutes. The long simmer deepens the spice flavor while keeping the turkey tender. Serve with mango chutney on the side for sweetness.

13. Turkey and Dumplings

Turkey and dumplings is chicken and dumplings’ heartier holiday cousin. Tender turkey and vegetables simmer in a savory broth under fluffy, pillowy dumplings that steam right on top.

Make a rich stew base first with turkey, carrots, celery, onion, and herbs, thickened slightly with flour. Drop spoonfuls of dumpling batter on top, cover tightly, and simmer without peeking so the dumplings steam through.

Pro Tips

Do not lift the lid while the dumplings steam; the trapped steam is what cooks them through. The dumplings are done when a toothpick comes out clean. Keep the simmer gentle so the stew does not scorch on the bottom.

• 3 cups diced leftover turkey
• 6 cups turkey or chicken broth
• 3 carrots, 3 celery stalks, and 1 onion, diced
• 2 cups all-purpose flour for dumplings
• 1 tablespoon baking powder
• 3/4 cup milk, 3 tablespoons butter, thyme, salt, and pepper

Why You’ll Love This

It is the ultimate comfort food: savory stew, fluffy dumplings, and zero fancy technique required. One pot feeds the whole family, and the leftovers reheat like a dream for lunch the next day.

Add frozen peas or corn to the stew for extra color and sweetness. For herb dumplings, stir chopped parsley and thyme into the batter. For more pillowy dumpling inspiration, check out our homemade dumpling recipes. Leftovers reheat gently on the stove with a splash of extra broth.

14. Turkey Chili

Turkey chili is a bold, hearty way to use leftovers when you are done with traditional flavors. Diced turkey simmers with beans, tomatoes, and smoky chili spices into a thick, satisfying chili.

Brown some onion and peppers first for a flavor base, then add chili powder, cumin, and smoked paprika and toast briefly. Stir in tomatoes, beans, broth, and the turkey, then simmer at least 30 minutes so the flavors meld.

Serving Suggestions

Set up a topping bar with shredded cheddar, sour cream, diced onion, jalapenos, and cornbread on the side. Chili is even better the next day, so make a big pot and enjoy easy lunches all week.

• 3 cups diced leftover turkey
• 2 cans (15 oz each) kidney or black beans, drained
• 1 can (28 oz) crushed tomatoes
• 1 onion and 1 bell pepper, diced
• 3 tablespoons chili powder
• 2 cups broth, plus toppings

Easy Variations

Go white chili style with white beans, green chiles, and a splash of cream. Or make it spicy with chipotles in adobo. Ground turkey also works if you are starting from scratch rather than leftovers.

Use the chili as a topping for baked potatoes, nachos, or hot dogs later in the week. It also makes an incredible chili mac when tossed with cooked elbow pasta and extra cheese, a guaranteed kid-pleaser. It is a game day essential too, so pair it with our game day appetizer recipes for the full spread.

15. Turkey Cobb Salad

Turkey cobb salad arranges leftover turkey in neat rows with egg, bacon, avocado, tomato, and blue cheese over crisp lettuce. It is the fresh, crunchy reset your body craves after days of heavy holiday food.

Chop the lettuce and arrange it as the base, then lay each topping in tidy rows for that classic cobb presentation. The visual appeal is half the fun. Toss with dressing at the table so everything stays crisp.

Ingredient Notes

A sturdy lettuce like romaine or iceberg holds up best under all the toppings. Use a good blue cheese and crumble it yourself; the pre-crumbled kind is dry by comparison. Ripe avocado and jammy eggs make it feel luxurious.

• 8 cups chopped romaine
• 2 cups diced leftover turkey
• 4 hard-boiled eggs, quartered
• 6 slices bacon, cooked and crumbled
• 1 avocado, diced
• 1/2 cup blue cheese, plus ranch or blue cheese dressing

Pro Tips

Dress the salad right before serving so the lettuce stays crunchy. For a lighter option, use a simple red wine vinaigrette instead of creamy dressing. For more fresh ideas, see our homemade dumpling recipes when comfort calls again.

Turn it into a cobb wrap by rolling the components in a large tortilla with a drizzle of ranch. It packs beautifully for lunch and eats like a handheld version of the salad. For more packable midday meals, see our make-ahead lunch ideas.

Final Thought

With these leftover turkey recipes in your back pocket, not a single slice has to go to waste. Pick a few favorites, stock up on the pantry staples, and turn the day-after fridge haul into a week of genuinely delicious meals.