10 Leftover Turkey and Stuffing Recipes

Turkey and stuffing were made to go together, so it makes sense to use the leftovers side by side. Stuffing is surprisingly versatile the second time around: it presses into a crisp crust, rolls into golden balls, fries up into a crunchy hash and even turns into fluffy dumplings for soup.

These 10 recipes put both leftovers to work in snacks, brunch dishes and easy dinners, so nothing goes to waste. Because the stuffing was cooked separately and stored, reheat everything until it reaches 165°F (74°C), and use your leftovers within 3 to 4 days.

1. Turkey and Stuffing Stuffed Peppers

Sweet bell pepper halves make edible bowls for a savory mix of turkey, stuffing and a little gravy. A blanket of melted Gruyere on top makes them feel brand new.

Servings: 4 · Total time: 45 minutes

Ingredients

• 4 large bell peppers, halved lengthwise and seeded
• 1 tablespoon olive oil
• 2 cups diced cooked turkey
• 2 cups leftover stuffing, broken up
• 1/2 cup turkey gravy, plus more for serving
• 1/4 cup turkey or chicken broth
• 1 cup shredded Gruyere cheese
• Chopped fresh sage, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Brush the pepper halves with oil and place cut-side up in a baking dish.
2. Mix the turkey, stuffing, gravy and broth until moist and evenly combined.
3. Pack the filling into the peppers, add 1/4 cup water to the dish and cover with foil.
4. Bake for 25 minutes, then uncover, top with the cheese and bake 10 minutes more until the peppers are tender and the filling reaches 165°F (74°C).
5. Drizzle with warm gravy and garnish with sage.

2. Stuffing-Crust Turkey Quiche

Leftover stuffing is pressed into a pie dish and baked into a crisp, savory crust, then filled with turkey, spinach and Swiss custard. It is a clever brunch centerpiece with no pastry to roll.

Servings: 6 · Total time: 1 hour 5 minutes

Ingredients

• 3 cups leftover stuffing
• 1 large egg, beaten, for the crust
• Nonstick cooking spray
• 1 1/2 cups diced cooked turkey
• 1 cup baby spinach, chopped
• 1 cup shredded Swiss cheese
• 5 large eggs
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F (190°C) and coat a 9-inch pie dish with cooking spray.
2. Mix the stuffing with the beaten egg, press firmly over the bottom and up the sides of the dish and bake for 15 minutes until set and lightly crisp.
3. Scatter the turkey, spinach and cheese over the crust.
4. Whisk the eggs, half-and-half, salt and pepper and pour over the filling.
5. Bake for 35 to 40 minutes until the center is set and reaches 160°F (71°C). Rest for 10 minutes before slicing.

3. Turkey and Stuffing Balls with Cranberry Dip

Crisp on the outside and tender inside, these bite-size balls are bound with egg and cheese and baked until golden. A quick cranberry dip makes them a perfect game-day snack.

Servings: 24 balls · Total time: 35 minutes

Ingredients

• 3 cups leftover stuffing
• 1 1/2 cups finely chopped cooked turkey
• 1 large egg, beaten
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh sage
• Nonstick cooking spray
• 3/4 cup cranberry sauce
• 1 tablespoon orange juice
• 1 teaspoon Dijon mustard

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Mix the stuffing, turkey, egg, Parmesan and sage until it holds together when squeezed.
3. Roll into 1 1/2-inch balls, place on the sheet and mist with cooking spray.
4. Bake for 18 to 20 minutes, turning once, until golden and the centers reach 165°F (74°C).
5. Whisk the cranberry sauce, orange juice and mustard together and serve with the warm balls.

4. Turkey Stuffing Muffins

Baking stuffing in a muffin tin gives every portion crispy edges, and folding in turkey and cranberries turns them into a grab-and-go meal. They reheat well for lunches all week.

Servings: 12 muffins · Total time: 35 minutes

Ingredients

• Nonstick cooking spray
• 5 cups leftover stuffing
• 2 cups finely diced cooked turkey
• 1/3 cup dried cranberries
• 2 large eggs, beaten
• 1/2 cup turkey or chicken broth
• Warm gravy, for serving

Instructions

1. Preheat the oven to 375°F (190°C) and generously coat a 12-cup muffin tin with cooking spray.
2. Mix the stuffing, turkey, cranberries, eggs and broth until evenly moistened.
3. Pack the mixture firmly into the cups, mounding slightly on top.
4. Bake for 20 to 25 minutes until the tops are crisp and golden and the centers reach 165°F (74°C).
5. Cool for 5 minutes, run a knife around each muffin to release and serve with gravy.

5. Thanksgiving Leftover Egg Rolls

Turkey, stuffing and a spoonful of mashed potatoes get wrapped in egg roll wrappers and fried until shatteringly crisp. Dip them in cranberry sauce and gravy for a fun twist on the holiday plate.

Servings: 12 egg rolls · Total time: 40 minutes

Ingredients

• 12 egg roll wrappers
• 2 cups finely chopped cooked turkey
• 1 1/2 cups leftover stuffing
• 1 cup leftover mashed potatoes
• 1 large egg, beaten, for sealing
• Vegetable oil, for frying
• Cranberry sauce and warm gravy, for dipping

Instructions

1. Lay a wrapper on the counter in a diamond shape and spoon a little mashed potato, stuffing and turkey just below the center.
2. Fold the bottom corner over the filling, fold in the sides, brush the top corner with egg and roll up tightly. Repeat with the rest.
3. Heat 2 inches of oil in a heavy pot to 350°F (175°C).
4. Fry the egg rolls in batches for 3 to 4 minutes, turning, until deep golden and the filling reaches 165°F (74°C).
5. Drain on a rack and serve with cranberry sauce and gravy for dipping.

6. Crispy Turkey and Stuffing Hash with Fried Eggs

Chunks of stuffing crisp up in a hot skillet with Brussels sprouts, onions and turkey for a hash full of crunchy bits. Fried eggs on top make it a hearty breakfast or easy dinner.

Servings: 4 · Total time: 30 minutes

Ingredients

• 3 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups Brussels sprouts, trimmed and halved
• 3 cups leftover stuffing, broken into chunks
• 2 cups diced cooked turkey
• Salt and black pepper to taste
• 4 large eggs
• Chopped fresh parsley, for garnish

Instructions

1. Heat 2 tablespoons of butter and the oil in a large cast-iron skillet over medium-high heat and cook the onion and Brussels sprouts for 6 to 8 minutes until browned and tender.
2. Add the stuffing chunks and press into an even layer. Cook without stirring for 4 minutes until crisp on the bottom, then flip in sections.
3. Add the turkey and cook until heated through to 165°F (74°C). Season.
4. In a separate pan, melt the remaining butter and fry the eggs until the whites and yolks are fully set.
5. Top the hash with the eggs and sprinkle with parsley.

7. Turkey and Stuffing Crescent Ring

Flaky crescent dough is arranged in a wreath around turkey, stuffing and melted cheese, then baked until golden. With a bowl of cranberry sauce in the middle, it makes a festive appetizer.

Servings: 8 · Total time: 40 minutes

Ingredients

• 2 (8-ounce) cans refrigerated crescent rolls
• 2 cups finely chopped cooked turkey
• 1 1/2 cups leftover stuffing, crumbled
• 1 1/2 cups shredded white cheddar cheese
• 1/3 cup turkey gravy
• 1 large egg, beaten
• 1 cup cranberry sauce, for serving

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
2. Unroll the dough and arrange the triangles in a sunburst around a 5-inch circle, wide ends overlapping in the center and points facing out.
3. Mix the turkey, stuffing, cheese and gravy and spoon it over the wide part of the dough in a ring.
4. Fold the points over the filling and tuck them under the inner edge, then brush with egg.
5. Bake for 20 to 25 minutes until golden and the filling reaches 165°F (74°C). Place a bowl of cranberry sauce in the center to serve.

8. Turkey and Stuffing Stuffed Mushrooms

Meaty cremini caps are filled with turkey, stuffing and Parmesan and baked until browned and crisp on top. They are an easy make-ahead appetizer for holiday weekend gatherings.

Servings: 24 mushrooms · Total time: 35 minutes

Ingredients

• 24 large cremini mushrooms
• 2 tablespoons olive oil, divided
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1 cup leftover stuffing, finely crumbled
• 3/4 cup finely chopped cooked turkey
• 2 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese, divided
• Chopped parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Remove and finely chop the mushroom stems and place the caps on a lined baking sheet.
2. Heat 1 tablespoon of oil and cook the stems, shallot and garlic for 5 minutes until dry.
3. Mix with the stuffing, turkey, cream cheese and half the Parmesan.
4. Brush the caps with the remaining oil, fill with the mixture and sprinkle with the rest of the Parmesan.
5. Bake for 18 to 20 minutes until the mushrooms are tender, the tops are golden and the filling reaches 165°F (74°C). Garnish with parsley.

9. Thanksgiving Leftover Quesadillas

Turkey, stuffing, cranberry sauce and melty cheese are toasted in a tortilla until crisp. Dip the wedges in warm gravy for a fast, fun lunch.

Servings: 4 · Total time: 20 minutes

Ingredients

• 4 large flour tortillas
• 2 cups shredded Monterey Jack or white cheddar cheese
• 2 cups chopped cooked turkey
• 1 1/2 cups leftover stuffing, crumbled
• 1/2 cup cranberry sauce
• 2 tablespoons butter
• Warm gravy, for dipping

Instructions

1. Lay the tortillas flat and sprinkle half of each with cheese.
2. Top with turkey, stuffing and small spoonfuls of cranberry sauce, then add the remaining cheese and fold the tortillas in half.
3. Melt a little butter in a large skillet over medium heat and cook the quesadillas two at a time for 3 minutes per side, pressing gently, until golden.
4. Check that the filling is melted and heated to 165°F (74°C), then cut into wedges and serve with gravy.

10. Turkey Soup with Stuffing Dumplings

Leftover stuffing is mixed with egg and flour and rolled into herby dumplings that poach right in a golden turkey soup. It is a clever, comforting way to use up both leftovers in one pot.

Servings: 6 · Total time: 45 minutes

Ingredients

For the soup

• 2 tablespoons butter
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups turkey or chicken broth
• 1 teaspoon fresh thyme leaves
• 3 cups shredded cooked turkey
• Salt and black pepper to taste

For the stuffing dumplings

• 3 cups leftover stuffing, finely crumbled
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 2 tablespoons grated Parmesan cheese

Instructions

1. Melt the butter in a large pot and cook the onion, carrots and celery for 8 minutes. Add the garlic for 30 seconds.
2. Pour in the broth and thyme, bring to a boil and simmer for 10 minutes.
3. Mix the dumpling ingredients until the mixture holds together, adding a little more flour if needed. Roll into 1-inch balls.
4. Reduce the soup to a gentle simmer, add the dumplings and cook covered for 10 minutes until they are firm and cooked through.
5. Stir in the turkey and simmer until the soup reaches 165°F (74°C). Season and serve.