15 Easy Leftover Turkey Recipes for After Thanksgiving

The day after Thanksgiving is for relaxing, not for spending hours in the kitchen. These 15 easy leftover turkey recipes use simple ingredients and quick methods to turn the extra turkey, stuffing, gravy and cranberry sauce into meals the whole family will love.

There are cozy casseroles and soups, quick sandwiches and wraps, kid-friendly snacks like taquitos and nachos, and a fun Thanksgiving poutine. Most take 30 minutes or less, hot dishes are heated through to 165°F (74°C), and leftover turkey should be used within 3 to 4 days or frozen for later.

1. Creamy Turkey Noodle Casserole

Egg noodles, turkey, peas and mushrooms in a creamy sauce bake under a buttery cracker topping for a classic family casserole. It is pure comfort food that comes together quickly.

Servings: 6 · Total time: 45 minutes

Ingredients

• 12 oz wide egg noodles
• 3 tbsp unsalted butter
• 8 oz mushrooms, sliced
• 1 onion, diced
• 3 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 tsp kosher salt
• 4 cups diced cooked turkey
• 1 cup frozen peas
• 1 cup shredded cheddar
• 1 cup crushed buttery crackers mixed with 2 tbsp melted butter

Instructions

1. Heat the oven to 350°F (175°C). Cook the noodles 2 minutes short of the package time and drain.
2. Cook the mushrooms and onion in the butter for 7 minutes, stir in the flour, then whisk in the broth and milk and simmer until thick. Season with salt.
3. Fold in the noodles, turkey, peas and cheddar, spread in a baking dish and top with the cracker crumbs.
4. Bake 25 minutes until golden and bubbling and the center reaches 165°F (74°C).

2. Cranberry Turkey Salad

Turkey, dried cranberries, celery and pecans in a light, creamy dressing make a quick salad for lunches, crackers or lettuce cups. It takes 10 minutes and no cooking.

Servings: 4 · Total time: 10 minutes

Ingredients

• 3 cups diced cooked turkey, chilled
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 celery stalks, diced
• 2 green onions, sliced
• 1/3 cup mayonnaise
• 1/3 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp kosher salt

Instructions

1. Whisk the mayonnaise, yogurt, lemon juice and salt.
2. Fold in the turkey, cranberries, pecans, celery and green onions.
3. Chill and serve with crackers, in lettuce cups or on toast.

3. Turkey à la King

Turkey, peas, mushrooms and pimientos in a velvety cream sauce served over toast or biscuits is a quick, retro comfort dish. It is ready in 25 minutes.

Servings: 4 · Total time: 25 minutes

Ingredients

• 3 tbsp unsalted butter
• 8 oz mushrooms, sliced
• 1/2 onion, diced
• 3 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 3 cups diced cooked turkey
• 1 cup frozen peas
• 1 (4-oz) jar diced pimientos, drained
• 1/2 tsp kosher salt
• Toast, biscuits or rice, for serving

Instructions

1. Cook the mushrooms and onion in the butter for 6 minutes, then stir in the flour.
2. Whisk in the broth and cream and simmer until thick.
3. Add the turkey, peas, pimientos and salt and heat to 165°F (74°C). Serve over toast, biscuits or rice.

4. Hot Turkey Sandwiches with Gravy

Thick bread topped with warm turkey and smothered in rich gravy is the ultimate diner-style way to use up leftovers. Serve it with mashed potatoes and cranberry sauce for a second Thanksgiving.

Servings: 4 · Total time: 15 minutes

Ingredients

• 4 thick slices white or sourdough bread
• 4 cups sliced cooked turkey
• 2 cups leftover turkey gravy
• 1/4 cup low-sodium chicken broth
• Mashed potatoes and cranberry sauce, for serving

Instructions

1. Warm the gravy and broth in a large skillet until simmering.
2. Add the turkey and simmer gently until heated through to 165°F (74°C).
3. Toast the bread, top with the turkey and spoon plenty of gravy over. Serve with mashed potatoes and cranberry sauce.

5. Honey Garlic Turkey Rice Bowls

Turkey tossed in a sticky honey, garlic and soy glaze is served over rice with steamed broccoli for a quick, takeout-style dinner. It is a fresh change of flavor after the holiday.

Servings: 4 · Total time: 20 minutes

Ingredients

• 1 tbsp neutral oil
• 3 cups bite-size cooked turkey
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1/3 cup soy sauce
• 1/4 cup honey
• 1 tbsp cornstarch mixed with 1/4 cup water
• 4 cups cooked rice
• 3 cups steamed broccoli
• Green onions and sesame seeds, for topping

Instructions

1. Heat the oil and cook the garlic and ginger for 30 seconds.
2. Add the soy sauce, honey and cornstarch mixture and simmer until glossy.
3. Add the turkey and toss until coated and hot, 165°F (74°C).
4. Serve over rice with broccoli, green onions and sesame seeds.

6. Turkey Vegetable Soup

A simple, brothy soup with turkey, carrots, celery, potatoes and green beans is light, healthy and endlessly adaptable. Make it with homemade stock from the carcass for the best flavor.

Servings: 6 · Total time: 40 minutes

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 8 cups low-sodium turkey or chicken broth
• 1 (14.5-oz) can diced tomatoes
• 2 Yukon Gold potatoes, diced
• 1 cup green beans, cut into pieces
• 1 tsp dried thyme
• 1 1/2 tsp kosher salt
• 3 cups diced cooked turkey

Instructions

1. Cook the onion, carrots and celery in the oil for 6 minutes, then the garlic for 1 minute.
2. Add the broth, tomatoes, potatoes, green beans, thyme and salt and simmer 20 minutes.
3. Add the turkey and simmer until hot, 165°F (74°C).

7. Turkey Cranberry Crescent Ring

Refrigerated crescent dough wrapped around turkey, Swiss cheese, cranberry sauce and spinach bakes into a golden, shareable ring. It looks impressive but takes only minutes to assemble.

Servings: 8 · Total time: 35 minutes

Ingredients

• 2 (8-oz) cans refrigerated crescent rolls
• 2 cups chopped cooked turkey
• 1 1/2 cups shredded Swiss cheese
• 1/2 cup cranberry sauce
• 1 cup baby spinach
• 1 tbsp Dijon mustard
• 1 large egg, beaten

Instructions

1. Heat the oven to 375°F (190°C). Arrange the crescent triangles in a ring on a lined baking sheet with the wide ends overlapping in the center and the points facing out.
2. Mix the turkey, cheese, cranberry sauce, spinach and mustard and spoon onto the wide part of the ring.
3. Fold the points over the filling and tuck them under, then brush with egg.
4. Bake 20 to 25 minutes until golden and the filling is hot, 165°F (74°C).

8. Baked Turkey Taquitos

Turkey, cream cheese and spices rolled in tortillas and baked until crisp make a fun, kid-friendly snack or dinner. Dip them in guacamole and salsa.

Servings: 6 · Total time: 30 minutes

Ingredients

• 3 cups shredded cooked turkey
• 4 oz cream cheese, softened
• 1/2 cup salsa
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 1/2 cups shredded Monterey Jack
• 12 small flour tortillas
• Cooking spray
• Guacamole, salsa and sour cream, for serving

Instructions

1. Heat the oven to 425°F (220°C).
2. Mix the turkey, cream cheese, salsa, spices and cheese.
3. Spread a line of filling on each tortilla, roll tightly and place seam side down on a lined sheet. Spray with oil.
4. Bake 15 to 18 minutes until crisp and golden and the filling is hot. Serve with dips.

9. Turkey Tater Tot Casserole

Turkey, vegetables and a creamy sauce topped with crispy tater tots and cheese is a hearty, kid-approved casserole. It is a playful twist on shepherd’s pie.

Servings: 6 · Total time: 50 minutes

Ingredients

• 3 tbsp unsalted butter
• 1 onion, diced
• 3 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup sour cream
• 4 cups diced cooked turkey
• 2 cups frozen mixed vegetables
• 1 tsp kosher salt
• 1 cup shredded cheddar
• 1 (28-oz) bag frozen tater tots

Instructions

1. Heat the oven to 400°F (200°C).
2. Cook the onion in the butter, stir in the flour, whisk in the broth and simmer until thick. Stir in the sour cream, turkey, vegetables and salt.
3. Spread in a 9×13-inch dish, sprinkle with cheese and arrange the tater tots on top.
4. Bake 35 to 40 minutes until the tots are crisp and the filling reaches 165°F (74°C).

10. Turkey Pasta Salad

Rotini, turkey, crisp vegetables, olives and a zesty homemade Italian dressing make a fresh, make-ahead pasta salad. It is perfect for lunches all week.

Servings: 6 · Total time: 25 minutes

Ingredients

• 12 oz rotini
• 3 cups diced cooked turkey, chilled
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely diced
• 1/2 cup sliced black olives
• 1/2 cup mozzarella pearls
• 1/3 cup olive oil
• 3 tbsp apple cider vinegar
• 1 tsp Italian seasoning
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 2 tbsp chopped parsley

Instructions

1. Cook the pasta, rinse under cold water and drain well.
2. Whisk the oil, vinegar, Italian seasoning, Dijon and salt.
3. Toss the pasta with the turkey, vegetables, olives, mozzarella and dressing.
4. Chill at least 30 minutes and sprinkle with parsley before serving.

11. Turkey Stuffing Cups

Leftover stuffing pressed into a muffin tin bakes into crisp cups that hold turkey, gravy and a dollop of cranberry sauce. They are Thanksgiving dinner in one handheld bite.

Servings: 12 · Total time: 35 minutes

Ingredients

• 4 cups leftover stuffing
• 1 large egg, beaten
• 2 cups chopped cooked turkey
• 3/4 cup leftover gravy
• 1/2 cup cranberry sauce
• Cooking spray

Instructions

1. Heat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. Mix the stuffing with the egg and press into the cups, forming a well in each.
3. Bake 15 minutes until crisp at the edges.
4. Mix the turkey and gravy, fill the cups and bake 10 minutes more until hot, 165°F (74°C). Top each with cranberry sauce.

12. Loaded Turkey Nachos

Tortilla chips piled with turkey, beans, melted cheese and all the toppings make a fun, shareable dinner for watching football. They are on the table in 20 minutes.

Servings: 6 · Total time: 20 minutes

Ingredients

• 1 (12-oz) bag tortilla chips
• 3 cups shredded cooked turkey
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 cup salsa
• 1 (15-oz) can black beans, drained
• 3 cups shredded Mexican cheese blend
• Jalapeños, sour cream, guacamole and pico de gallo, for topping

Instructions

1. Heat the oven to 400°F (200°C).
2. Toss the turkey with the spices and salsa.
3. Layer half the chips, turkey, beans and cheese on a sheet pan and repeat.
4. Bake 10 minutes until the cheese melts and the turkey is hot, 165°F (74°C). Add the toppings and serve.

13. Turkey Cranberry Wraps

Flour tortillas spread with cranberry cream cheese and filled with turkey and greens make quick, packable lunches. They taste like the holiday in a hand-held roll.

Servings: 4 · Total time: 10 minutes

Ingredients

• 4 large flour tortillas
• 4 oz cream cheese, softened
• 1/3 cup cranberry sauce
• 3 cups sliced cooked turkey
• 2 cups baby spinach
• 1 cup shredded lettuce
• 1/4 cup chopped pecans

Instructions

1. Mix the cream cheese and cranberry sauce until smooth.
2. Spread over the tortillas and layer with turkey, spinach, lettuce and pecans.
3. Roll tightly, cut in half and serve, or wrap and chill for later.

14. Turkey Pesto Panini

Turkey, mozzarella, basil pesto and roasted red peppers pressed between crusty bread until golden and melty make a quick, flavorful lunch. No panini press is needed, just a heavy skillet.

Servings: 4 · Total time: 20 minutes

Ingredients

• 8 slices ciabatta or sourdough
• 1/3 cup basil pesto
• 3 cups sliced cooked turkey
• 8 slices fresh mozzarella
• 1/2 cup sliced roasted red peppers
• 2 tbsp olive oil

Instructions

1. Spread the bread with pesto and layer with turkey, mozzarella and peppers.
2. Brush the outsides with oil.
3. Cook in a skillet over medium heat, pressing with a heavy pan, for 3 to 4 minutes per side until golden, the cheese melts and the center is hot, 165°F (74°C).

15. Thanksgiving Leftover Poutine

Crispy fries topped with turkey, hot gravy, cheese curds and a spoonful of cranberry sauce make an indulgent, fun twist on leftovers. It is the ultimate comfort food for a lazy evening.

Servings: 4 · Total time: 35 minutes

Ingredients

• 1 (28-oz) bag frozen French fries
• 2 cups shredded cooked turkey
• 2 cups leftover turkey gravy
• 1 1/2 cups cheese curds or torn mozzarella
• 1/4 cup cranberry sauce
• 2 green onions, sliced

Instructions

1. Bake the fries according to the package until extra crisp.
2. Heat the gravy and turkey together until bubbling and 165°F (74°C).
3. Pile the fries on a platter, scatter with cheese curds and pour the hot turkey gravy over so the cheese softens.
4. Dot with cranberry sauce and sprinkle with green onions.