12 Leftover Turkey Breast Recipes

Turkey breast is the part of the bird most likely to be left over, and also the part most likely to dry out the second time around. The trick is to bring it back gently: warm it in a sauce, toss it into a quick stir-fry at the very end, or serve it cold in a salad where its lean, clean flavor shines.

These 12 recipes do exactly that, covering pan sauces, rice bowls, bakes, wraps and salads so you can work through a whole platter of sliced breast without repeating yourself. Whenever the turkey is served hot, heat it to 165°F (74°C), and use it within 3 to 4 days of the holiday.

1. Turkey Cobb Salad

Rows of sliced turkey breast, crisp turkey bacon, avocado, eggs and blue cheese make this a salad with real staying power. A tangy apple cider vinaigrette with a touch of Dijon ties it all together.

Servings: 4 · Total time: 25 minutes

Ingredients

For the salad

• 2 romaine hearts, chopped
• 3 cups sliced or diced cooked turkey breast
• 6 slices turkey bacon, cooked and crumbled
• 4 hard-boiled eggs, chopped
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese
• 2 tablespoons chopped chives

For the dressing

• 1/3 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small clove garlic, grated
• Salt and black pepper to taste

Instructions

1. Whisk all the dressing ingredients together in a small jar until emulsified.
2. Spread the romaine over a large platter.
3. Arrange the turkey, turkey bacon, eggs, avocado, tomatoes and blue cheese in neat rows over the lettuce.
4. Scatter over the chives and serve with the dressing on the side.

2. Open-Faced Hot Turkey Sandwiches with Gravy

Thick slices of turkey breast are warmed right in the gravy so they stay juicy, then spooned over toasted bread. Serve with mashed potatoes for a diner-style plate that uses up three leftovers at once.

Servings: 4 · Total time: 20 minutes

Ingredients

• 2 cups leftover turkey gravy
• 1/2 cup turkey or chicken broth, as needed
• 1 1/2 pounds sliced cooked turkey breast
• 4 thick slices sourdough or white bread
• 2 tablespoons butter, softened
• 2 cups leftover mashed potatoes, warmed
• Chopped fresh parsley, for garnish

Instructions

1. Warm the gravy in a large skillet over medium heat, thinning with broth if it is too thick.
2. Add the turkey slices, cover and simmer gently until heated through to 165°F (74°C), about 5 minutes.
3. Butter the bread and toast in a dry pan or under the broiler until golden.
4. Place each toast on a plate, pile on the turkey and spoon over plenty of gravy.
5. Serve with the warm mashed potatoes and a sprinkle of parsley.

3. Turkey Piccata

Sliced turkey breast gets a quick dusting of flour and a golden sear, then finishes in a lemon butter sauce with briny capers. It tastes like a fresh weeknight dinner rather than a leftover.

Servings: 4 · Total time: 20 minutes

Ingredients

• 1 1/2 pounds cooked turkey breast, sliced 1/2 inch thick
• 1/3 cup all-purpose flour
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 4 tablespoons cold butter, divided
• 2 cloves garlic, minced
• 1 cup turkey or chicken broth
• 1/4 cup fresh lemon juice
• 3 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley
• 8 ounces angel hair pasta, cooked, for serving

Instructions

1. Season the turkey slices and dredge lightly in flour, shaking off the excess.
2. Heat the oil and 1 tablespoon of butter in a large skillet over medium-high heat and sear the turkey for 1 to 2 minutes per side until golden; transfer to a plate.
3. Add the garlic for 30 seconds, then pour in the broth and lemon juice, scraping up the browned bits, and simmer for 4 minutes to reduce slightly.
4. Stir in the capers, then whisk in the remaining cold butter a piece at a time until glossy.
5. Return the turkey to the pan and simmer until it reaches 165°F (74°C). Sprinkle with parsley and serve over the pasta.

4. Turkey and Broccoli Stir-Fry

A garlicky ginger-soy sauce coats crisp broccoli, red pepper and strips of turkey breast in about 15 minutes. Adding the turkey at the end keeps it tender instead of tough.

Servings: 4 · Total time: 20 minutes

Ingredients

For the sauce

• 1/4 cup low-sodium soy sauce
• 1/2 cup turkey or chicken broth
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil

For the stir-fry

• 2 tablespoons vegetable oil
• 4 cups broccoli florets
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 3 cups cooked turkey breast, cut into strips
• Sesame seeds and sliced green onions, for garnish
• Steamed rice, for serving

Instructions

1. Whisk all the sauce ingredients together until the cornstarch dissolves.
2. Heat the oil in a wok or large skillet over high heat and stir-fry the broccoli for 3 minutes.
3. Add 2 tablespoons of water, cover for 1 minute to steam, then add the bell pepper, garlic and ginger and stir-fry for 2 minutes.
4. Pour in the sauce and add the turkey, tossing until the sauce thickens and the turkey reaches 165°F (74°C).
5. Garnish with sesame seeds and green onions and serve over rice.

5. Turkey Parmesan Bake

Slices of turkey breast are layered with marinara, mozzarella and a crisp Parmesan crumb, then baked until bubbling. It has all the comfort of chicken Parm with none of the frying.

Servings: 6 · Total time: 35 minutes

Ingredients

• 2 cups marinara sauce
• 1 1/2 pounds sliced cooked turkey breast
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• Fresh basil leaves, for garnish
• Cooked spaghetti, for serving (optional)

Instructions

1. Preheat the oven to 400°F (200°C) and spread 1 cup of marinara over the bottom of a 9×13-inch baking dish.
2. Arrange the turkey slices in overlapping rows and spoon over the remaining sauce.
3. Top with the mozzarella, then mix the Parmesan, panko, olive oil and Italian seasoning and scatter it over the cheese.
4. Bake for 18 to 20 minutes until bubbling, golden and the turkey reaches 165°F (74°C) in the center.
5. Rest for 5 minutes, garnish with basil and serve with spaghetti if you like.

6. Turkey Caesar Wraps

Chopped turkey breast, crisp romaine and a quick creamy Caesar dressing get rolled into soft tortillas for an easy lunch. They hold well for a few hours, so they pack nicely.

Servings: 4 · Total time: 15 minutes

Ingredients

For the dressing

• 1/3 cup mayonnaise
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste (optional)
• 1 small clove garlic, grated
• Black pepper to taste

For the wraps

• 2 1/2 cups chopped cooked turkey breast
• 3 cups chopped romaine
• 1/3 cup shaved Parmesan cheese
• 1 cup croutons, lightly crushed
• 4 large flour tortillas

Instructions

1. Whisk the dressing ingredients together in a large bowl.
2. Add the turkey, romaine, shaved Parmesan and croutons and toss to coat.
3. Divide the filling among the tortillas, fold in the sides and roll up tightly.
4. Cut in half on the diagonal and serve, or wrap tightly and refrigerate for up to 4 hours.

7. Turkey in Creamy Mushroom Sauce

Browned mushrooms, garlic, thyme and a touch of Dijon build a rich sauce that turkey slices soak up as they warm. Spoon it over egg noodles, rice or mashed potatoes.

Servings: 4 · Total time: 25 minutes

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 12 ounces cremini mushrooms, sliced
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 cup turkey or chicken broth
• 3/4 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 1/2 pounds sliced cooked turkey breast
• Salt and black pepper to taste
• 8 ounces egg noodles, cooked, for serving

Instructions

1. Heat the butter and oil in a large skillet over medium-high heat and cook the mushrooms without stirring for 3 minutes, then stir and cook until well browned.
2. Add the shallot, garlic and thyme and cook for 2 minutes.
3. Pour in the broth and simmer for 3 minutes, then stir in the cream and mustard and simmer until slightly thickened.
4. Nestle in the turkey slices, cover and simmer gently until they reach 165°F (74°C).
5. Season and serve over the egg noodles.

8. Turkey Salad with Grapes and Pecans

This creamy, crunchy salad mixes chopped turkey breast with sweet grapes, celery and toasted pecans in a lemony dressing. Spoon it into lettuce cups, croissants or onto crackers.

Servings: 4 · Total time: 15 minutes

Ingredients

• 3 cups diced cooked turkey breast
• 1 cup red grapes, halved
• 2 celery stalks, finely diced
• 1/2 cup toasted pecans, chopped
• 2 tablespoons finely chopped red onion
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• Salt and black pepper to taste
• Butter lettuce leaves, for serving

Instructions

1. Whisk the mayonnaise, yogurt, lemon juice and dill in a large bowl and season with salt and pepper.
2. Add the turkey, grapes, celery, pecans and red onion and fold until evenly coated.
3. Chill for at least 20 minutes to let the flavors meld.
4. Spoon into lettuce cups to serve. Refrigerate leftovers for up to 3 days.

9. Leftover Turkey Fajitas

Charred peppers and onions with a smoky cumin and chili seasoning make leftover turkey taste brand new. Set out the toppings and let everyone build their own.

Servings: 4 · Total time: 20 minutes

Ingredients

• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 3 cups cooked turkey breast, cut into strips
• Juice of 1 lime
• Salt to taste
• 8 small flour tortillas, warmed
• Guacamole, sour cream, salsa and cilantro, for serving

Instructions

1. Heat the oil in a large cast-iron skillet over high heat until shimmering.
2. Add the peppers and onion and cook for 6 to 8 minutes, stirring only occasionally, until charred in spots.
3. Sprinkle in the spices, add the turkey and 2 tablespoons of water, and toss until the turkey reaches 165°F (74°C).
4. Squeeze over the lime, season with salt and serve with tortillas and toppings.

10. Turkey Harvest Grain Bowls

Quinoa, roasted butternut squash, kale and dried cranberries make a colorful base for sliced turkey breast. A maple-mustard vinaigrette brings it all together, and the bowls are easy to prep ahead for lunches.

Servings: 4 · Total time: 40 minutes

Ingredients

For the bowls

• 3 cups peeled butternut squash cubes
• 1 tablespoon olive oil
• 1 cup quinoa, rinsed
• 3 cups chopped baby kale
• 2 1/2 cups sliced cooked turkey breast
• 1/3 cup dried cranberries
• 1/3 cup crumbled goat cheese
• 1/3 cup toasted pecans
• Salt and black pepper to taste

For the vinaigrette

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard

Instructions

1. Preheat the oven to 425°F (220°C), toss the squash with the oil, salt and pepper and roast for 25 minutes until caramelized.
2. Meanwhile, cook the quinoa in 2 cups of salted water for 15 minutes, then rest covered for 5 minutes and fluff.
3. Whisk the vinaigrette ingredients together and toss the kale with 1 tablespoon to soften it.
4. Divide the quinoa, kale, squash and turkey among bowls, then top with cranberries, goat cheese and pecans and drizzle with the remaining vinaigrette. Serve the turkey cold or warmed to 165°F (74°C).

11. Teriyaki Turkey Rice Bowls

A homemade teriyaki sauce of soy, honey, ginger and garlic glazes sliced turkey in minutes. Serve over rice with snap peas and carrots for a quick, sweet-savory dinner.

Servings: 4 · Total time: 25 minutes

Ingredients

For the teriyaki sauce

• 1/3 cup low-sodium soy sauce
• 3 tablespoons honey
• 1/4 cup water
• 1 tablespoon rice vinegar
• 2 cloves garlic, grated
• 1 teaspoon grated fresh ginger
• 2 teaspoons cornstarch

For the bowls

• 1 tablespoon vegetable oil
• 3 cups sliced cooked turkey breast
• 2 cups snap peas, trimmed
• 1 cup shredded carrots
• 4 cups cooked white rice
• Sesame seeds and sliced green onions, for garnish

Instructions

1. Whisk all the teriyaki sauce ingredients together until smooth.
2. Heat the oil in a large skillet over medium-high heat and stir-fry the snap peas for 3 minutes until bright green; transfer to a plate.
3. Pour the sauce into the skillet and simmer for 1 to 2 minutes until thick and glossy.
4. Add the turkey and toss until coated and heated to 165°F (74°C).
5. Divide the rice among bowls, top with the turkey, snap peas and carrots, and garnish with sesame seeds and green onions.

12. Turkey Pesto Panini

Basil pesto, sliced turkey breast, roasted red peppers and melting provolone get pressed between crusty bread until golden. It is a quick lunch that feels like a cafe sandwich.

Servings: 4 · Total time: 20 minutes

Ingredients

• 8 slices ciabatta or sourdough bread
• 1/3 cup basil pesto
• 1 pound thinly sliced cooked turkey breast
• 8 slices provolone cheese
• 1/2 cup sliced roasted red peppers, patted dry
• 1 cup baby spinach
• 2 tablespoons butter, softened

Instructions

1. Spread pesto over one side of each slice of bread.
2. Layer half the slices with provolone, turkey, red peppers, spinach and more provolone, then close with the remaining bread, pesto-side in.
3. Butter the outsides of the sandwiches.
4. Cook in a panini press or a skillet over medium heat, pressing with a heavy pan, for 3 to 4 minutes per side until golden, the cheese melts and the turkey reaches 165°F (74°C).