25 Leftover Turkey Recipes (Beyond Sandwiches)

After the big feast, the last thing anyone wants is another cold turkey sandwich. These 25 leftover turkey recipes turn cooked turkey into completely new meals, from creamy pastas and cozy soups to spicy tacos, noodle bowls and bubbling casseroles.

Every recipe starts with cooked turkey, so dinner comes together fast, and the flavors range from Southern gumbo and Mexican pozole to Thai pad Thai and Greek salad bowls. Hot dishes are heated through to 165°F (74°C), and leftover turkey should be used within 3 to 4 days of cooking or frozen for later.

1. Turkey Pot Pie Casserole with Biscuit Topping

A creamy turkey and vegetable filling is topped with fluffy buttermilk biscuits and baked until golden. It has all the comfort of pot pie with none of the pastry work.

Servings: 6 · Total time: 50 minutes

Ingredients

• 4 tbsp unsalted butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1 tsp kosher salt
• 4 cups diced cooked turkey
• 1 cup frozen peas
• 1 (16-oz) can refrigerated biscuits

Instructions

1. Heat the oven to 375°F (190°C).
2. Cook the onion, carrots and celery in the butter in an ovenproof skillet for 8 minutes, stir in the flour, then whisk in the broth and cream and simmer until thick.
3. Stir in the thyme, salt, turkey and peas and arrange the biscuits on top.
4. Bake 20 to 25 minutes until the biscuits are golden and the filling reaches 165°F (74°C).

2. Turkey and Wild Rice Soup

Nutty wild rice, vegetables and turkey simmer in a creamy, thyme-scented broth for a hearty, comforting soup. It is even better the next day.

Servings: 6 · Total time: 1 hour

Ingredients

• 3 tbsp unsalted butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz mushrooms, sliced
• 1/4 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 3/4 cup wild rice blend
• 1 tsp dried thyme
• 1 tsp kosher salt
• 3 cups shredded cooked turkey
• 1 cup half-and-half

Instructions

1. Cook the onion, carrots, celery and mushrooms in the butter for 8 minutes, then stir in the flour.
2. Whisk in the broth, add the rice, thyme and salt and simmer covered for 40 minutes until the rice is tender.
3. Stir in the turkey and half-and-half and heat to 165°F (74°C) before serving.

3. Turkey Pad Thai

Rice noodles stir-fried with turkey, egg and bean sprouts in a sweet, sour and savory tamarind sauce taste like takeout made at home. Crushed peanuts and lime finish it off.

Servings: 4 · Total time: 30 minutes

Ingredients

• 8 oz flat rice noodles
• 3 tbsp fish sauce
• 2 tbsp tamarind paste
• 3 tbsp brown sugar
• 1 tbsp lime juice
• 2 tbsp neutral oil
• 3 garlic cloves, minced
• 2 large eggs
• 2 cups shredded cooked turkey
• 2 cups bean sprouts
• 4 green onions, sliced
• 1/3 cup chopped peanuts
• Lime wedges and cilantro, for serving

Instructions

1. Soak the noodles in hot water until pliable and drain. Whisk the fish sauce, tamarind, sugar and lime juice.
2. Heat the oil in a wok, cook the garlic 30 seconds, then scramble the eggs until fully set.
3. Add the noodles and sauce and toss 2 minutes, then add the turkey, bean sprouts and green onions and toss until hot, 165°F (74°C).
4. Serve topped with peanuts, cilantro and lime.

4. Creamy Turkey Alfredo Pasta

Fettuccine tossed in a rich Parmesan cream sauce with turkey and spinach is a 25-minute dinner that feels indulgent. A grind of black pepper keeps it balanced.

Servings: 4 · Total time: 25 minutes

Ingredients

• 12 oz fettuccine
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups shredded cooked turkey
• 3 cups baby spinach
• 2 tbsp chopped parsley

Instructions

1. Cook the pasta in salted water and reserve 1 cup pasta water.
2. Melt the butter, cook the garlic 1 minute, add the cream and simmer 3 minutes, then whisk in the Parmesan, salt and pepper.
3. Add the turkey and spinach and heat to 165°F (74°C).
4. Toss with the pasta, loosen with pasta water and top with parsley.

5. Turkey Tacos with Cranberry Salsa

Warm tortillas filled with spiced turkey and topped with a fresh cranberry jalapeño salsa and cotija turn holiday leftovers into a lively taco night. It is sweet, spicy and tangy all at once.

Servings: 4 · Total time: 25 minutes

Ingredients

• 3 cups shredded cooked turkey
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 cup low-sodium chicken broth
• 1 cup fresh cranberries
• 1 jalapeño, seeded
• 2 tbsp sugar
• 2 tbsp cilantro
• 1 tbsp lime juice
• 8 small tortillas, warmed
• Cotija and avocado, for topping

Instructions

1. Pulse the cranberries, jalapeño, sugar, cilantro and lime juice into a chunky salsa.
2. Heat the oil, add the spices, turkey and broth and simmer until hot and saucy, 165°F (74°C).
3. Fill the tortillas with turkey and top with salsa, cotija and avocado.

6. Turkey Ramen

A savory broth boosted with ginger, garlic, soy and miso cradles noodles, sliced turkey and vegetables. It is a cozy, slurpable bowl in under 30 minutes.

Servings: 4 · Total time: 30 minutes

Ingredients

• 8 cups low-sodium chicken or turkey broth
• 1 tbsp grated fresh ginger
• 3 garlic cloves, grated
• 3 tbsp soy sauce
• 2 tbsp white miso
• 1 tsp toasted sesame oil
• 4 portions ramen noodles
• 3 cups sliced cooked turkey
• 4 heads baby bok choy, halved
• 1 cup corn kernels
• 4 hard-boiled eggs, halved
• Green onions and sesame seeds, for topping

Instructions

1. Simmer the broth, ginger and garlic for 10 minutes, then whisk in the soy sauce, miso and sesame oil.
2. Cook the noodles separately and divide among bowls.
3. Add the turkey, bok choy and corn to the broth and simmer 3 minutes until hot, 165°F (74°C).
4. Ladle over the noodles and top with eggs, green onions and sesame seeds.

7. Turkey Stuffed Peppers

Bell peppers filled with turkey, rice, tomatoes and cheese bake into a colorful, complete meal. It is an easy way to stretch a little leftover turkey into dinner for six.

Servings: 6 · Total time: 50 minutes

Ingredients

• 6 bell peppers, tops removed and seeded
• 3 cups diced cooked turkey
• 1 1/2 cups cooked rice
• 1 (14.5-oz) can diced tomatoes, drained
• 1 cup marinara sauce, divided
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 1 1/2 cups shredded mozzarella, divided

Instructions

1. Heat the oven to 375°F (190°C) and stand the peppers in a baking dish.
2. Mix the turkey, rice, tomatoes, half the marinara, Italian seasoning, salt and 1 cup cheese and fill the peppers.
3. Pour the remaining marinara around the peppers, cover and bake 30 minutes.
4. Top with the remaining cheese and bake uncovered 10 minutes until melted and the filling reaches 165°F (74°C).

8. Turkey Cranberry Brie Flatbread

Crisp flatbread topped with melting brie, turkey, cranberry sauce and arugula is a quick lunch or party appetizer. A drizzle of honey ties it all together.

Servings: 4 · Total time: 20 minutes

Ingredients

• 2 naan or flatbreads
• 1 tbsp olive oil
• 1/2 cup cranberry sauce
• 2 cups shredded cooked turkey
• 6 oz brie, sliced
• 1/4 red onion, thinly sliced
• 1 cup baby arugula
• 1 tbsp honey

Instructions

1. Heat the oven to 425°F (220°C).
2. Brush the flatbreads with oil and spread with cranberry sauce.
3. Top with turkey, brie and red onion and bake 10 to 12 minutes until bubbly and hot.
4. Top with arugula and a drizzle of honey and slice.

9. Turkey Gumbo

A dark, toasty roux, the holy trinity of onion, pepper and celery, chicken sausage and turkey make a rich, smoky Louisiana-style gumbo. Serve it over rice with plenty of green onions.

Servings: 8 · Total time: 1 hour 30 minutes

Ingredients

• 1/2 cup neutral oil
• 1/2 cup all-purpose flour
• 1 onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 12 oz smoked chicken sausage, sliced
• 2 tsp Cajun seasoning
• 2 bay leaves
• 4 cups shredded cooked turkey
• 2 cups sliced okra
• Cooked rice and green onions, for serving

Instructions

1. Cook the oil and flour in a Dutch oven over medium-low heat, stirring constantly, for 25 to 30 minutes until the roux is the color of milk chocolate.
2. Add the onion, pepper and celery and cook 8 minutes, then the garlic for 1 minute.
3. Gradually whisk in the broth, add the sausage, Cajun seasoning and bay leaves and simmer 30 minutes.
4. Add the turkey and okra and simmer 15 minutes until hot, 165°F (74°C). Serve over rice with green onions.

10. Asian Turkey Lettuce Wraps

Turkey stir-fried with water chestnuts, garlic, ginger and hoisin is spooned into crisp lettuce cups for a light, crunchy meal. It is ready in 15 minutes.

Servings: 4 · Total time: 15 minutes

Ingredients

• 1 tbsp neutral oil
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 3 cups finely chopped cooked turkey
• 1 (8-oz) can water chestnuts, drained and diced
• 3 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp sriracha
• 1 tsp toasted sesame oil
• 1 head butter lettuce
• Green onions and shredded carrots, for topping

Instructions

1. Heat the oil and cook the garlic and ginger for 30 seconds.
2. Add the turkey, water chestnuts, hoisin, soy sauce and sriracha and stir-fry until hot, 165°F (74°C).
3. Stir in the sesame oil and spoon into lettuce cups. Top with green onions and carrots.

11. Turkey Fajitas

Charred peppers and onions with smoky, lime-spiked turkey make sizzling fajitas in 20 minutes. Pile them into warm tortillas with all your favorite toppings.

Servings: 4 · Total time: 20 minutes

Ingredients

• 2 tbsp olive oil
• 2 bell peppers, sliced
• 1 large onion, sliced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 cups sliced cooked turkey
• 2 tbsp lime juice
• 1/2 tsp kosher salt
• 8 flour tortillas, warmed
• Guacamole, sour cream and salsa, for serving

Instructions

1. Heat the oil in a cast-iron skillet over high heat and cook the peppers and onion for 6 to 8 minutes until charred.
2. Add the spices for 30 seconds, then the turkey, lime juice and salt and toss until hot, 165°F (74°C).
3. Serve in tortillas with guacamole, sour cream and salsa.

12. Turkey Stroganoff

Turkey and mushrooms in a tangy sour cream and beef broth sauce over buttered egg noodles is a cozy, 30-minute dinner. A sprinkle of dill makes it shine.

Servings: 4 · Total time: 30 minutes

Ingredients

• 12 oz egg noodles
• 3 tbsp unsalted butter
• 8 oz mushrooms, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium beef broth
• 1 tsp Dijon mustard
• 3 cups shredded cooked turkey
• 3/4 cup sour cream
• 1/2 tsp kosher salt
• 2 tbsp chopped dill

Instructions

1. Cook the noodles and drain.
2. Brown the mushrooms in the butter, add the onion for 5 minutes and the garlic for 1 minute, then stir in the flour.
3. Whisk in the broth and mustard, add the turkey and simmer until hot, 165°F (74°C).
4. Off the heat, stir in the sour cream and salt and serve over noodles with dill.

13. Turkey Salad Stuffed Avocados

Creamy turkey salad with celery, grapes and herbs is piled into ripe avocado halves for a no-cook, protein-packed lunch. It is light, fresh and ready in 10 minutes.

Servings: 4 · Total time: 10 minutes

Ingredients

• 2 cups diced cooked turkey, chilled
• 1/3 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 celery stalk, diced
• 1/2 cup halved red grapes
• 1 tbsp chopped chives
• 1 tbsp lemon juice
• 1/4 tsp kosher salt
• 2 ripe avocados, halved and pitted

Instructions

1. Mix the yogurt, mayonnaise, lemon juice and salt.
2. Fold in the turkey, celery, grapes and chives.
3. Spoon into the avocado halves and serve immediately.

14. Turkey Corn Chowder

Potatoes, sweet corn and turkey in a creamy, smoky broth make a thick, satisfying chowder for chilly evenings. It reheats beautifully for lunches.

Servings: 6 · Total time: 45 minutes

Ingredients

• 3 tbsp unsalted butter
• 1 onion, diced
• 2 celery stalks, diced
• 1 tsp smoked paprika
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 1/2 lb Yukon Gold potatoes, diced
• 3 cups frozen corn
• 3 cups shredded cooked turkey
• 1 cup heavy cream
• 1 tsp kosher salt
• 2 tbsp chopped chives

Instructions

1. Cook the onion and celery in the butter for 6 minutes, add the paprika and flour, then whisk in the broth.
2. Add the potatoes and simmer 15 minutes until tender.
3. Add the corn, turkey, cream and salt and simmer until hot, 165°F (74°C).
4. Serve topped with chives.

15. Turkey Mac and Cheese

Creamy stovetop mac and cheese with chunks of turkey and peas turns a family favorite into a complete meal. It is ready in under 30 minutes.

Servings: 6 · Total time: 25 minutes

Ingredients

• 1 lb elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups whole milk
• 3 cups shredded sharp cheddar
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 3 cups diced cooked turkey
• 1 cup frozen peas

Instructions

1. Cook the pasta and drain.
2. Melt the butter, whisk in the flour, then the milk and simmer until thick. Stir in the cheese, mustard and salt until smooth.
3. Add the turkey and peas and heat until hot, 165°F (74°C), then fold in the pasta and serve.

16. Turkey Tortilla Soup

A smoky tomato and chili broth with turkey, beans and corn is topped with crispy tortilla strips and avocado for a bright, hearty soup. It is a great way to wake up tired taste buds after the holiday.

Servings: 6 · Total time: 35 minutes

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 jalapeño, minced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 (14.5-oz) can fire-roasted tomatoes
• 6 cups low-sodium chicken broth
• 3 cups shredded cooked turkey
• 1 (15-oz) can black beans, drained
• 1 cup corn
• 2 tbsp lime juice
• Tortilla strips, avocado and cilantro, for topping

Instructions

1. Cook the onion and jalapeño in the oil for 5 minutes, then the garlic and spices for 1 minute.
2. Add the tomatoes and broth and simmer 15 minutes.
3. Add the turkey, beans and corn and heat to 165°F (74°C). Stir in the lime juice.
4. Serve topped with tortilla strips, avocado and cilantro.

17. Crispy Turkey Spring Rolls

Turkey, cabbage, carrots and glass noodles wrapped in spring roll wrappers and baked until crisp make a fun appetizer or light dinner. Serve them with sweet chili sauce.

Servings: 12 · Total time: 45 minutes

Ingredients

• 2 cups finely shredded cooked turkey
• 2 cups shredded cabbage
• 1 carrot, grated
• 2 oz glass noodles, soaked and chopped
• 2 green onions, sliced
• 2 tbsp soy sauce
• 1 tsp grated ginger
• 12 spring roll wrappers
• 2 tbsp neutral oil
• Sweet chili sauce, for dipping

Instructions

1. Heat the oven to 425°F (220°C). Toss the turkey, vegetables, noodles, soy sauce and ginger.
2. Place 1/4 cup filling on each wrapper, fold in the sides and roll tightly, sealing with water.
3. Brush with oil and bake on a lined sheet for 18 to 20 minutes, turning once, until golden and crisp and the filling is hot.
4. Serve with sweet chili sauce.

18. Turkey Empanadas

Flaky pastry turnovers filled with spiced turkey, olives, peppers and raisins bake into golden, hand-held pies. Make a big batch and freeze extras.

Servings: 12 · Total time: 50 minutes

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cups finely chopped cooked turkey
• 1/4 cup chopped green olives
• 1/4 cup raisins
• 1/4 cup tomato sauce
• 2 refrigerated pie crusts
• 1 large egg, beaten

Instructions

1. Cook the onion and pepper in the oil for 6 minutes, add the garlic and spices, then the turkey, olives, raisins and tomato sauce. Cool.
2. Heat the oven to 400°F (200°C). Cut the crusts into 12 rounds, fill each with 2 tablespoons filling, fold and crimp with a fork.
3. Brush with egg and bake 18 to 20 minutes until golden and the filling is hot.

19. Turkey Shawarma Bowls

Turkey warmed with shawarma spices, served over rice with cucumber salad, hummus, pickled onions and tahini, makes a vibrant, healthy bowl. It is a refreshing change after a heavy holiday.

Servings: 4 · Total time: 25 minutes

Ingredients

• 3 cups sliced cooked turkey
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tbsp lemon juice
• 3 cups cooked rice
• 1 cucumber and 1 cup cherry tomatoes, diced
• 1/2 cup hummus
• 1/4 cup tahini mixed with 2 tbsp lemon juice and water
• Pickled red onions and warm pita, for serving

Instructions

1. Toss the turkey with the oil and spices and sear in a hot skillet until crisp at the edges and hot, 165°F (74°C). Add the lemon juice.
2. Divide the rice among bowls and top with turkey, cucumber and tomato.
3. Add hummus, pickled onions and a drizzle of tahini sauce and serve with pita.

20. Buffalo Turkey Dip

Shredded turkey in a creamy, spicy buffalo and cheese dip is the perfect game-day snack after Thanksgiving. Serve it hot with celery and chips.

Servings: 10 · Total time: 30 minutes

Ingredients

• 3 cups shredded cooked turkey
• 8 oz cream cheese, softened
• 1/2 cup hot sauce
• 1/2 cup ranch dressing
• 1 1/2 cups shredded cheddar, divided
• 2 green onions, sliced
• Celery sticks and tortilla chips, for serving

Instructions

1. Heat the oven to 350°F (175°C).
2. Mix the cream cheese, hot sauce, ranch and 1 cup cheddar, then fold in the turkey.
3. Spread in a baking dish, top with the remaining cheese and bake 20 minutes until bubbling and 165°F (74°C).
4. Sprinkle with green onions and serve with celery and chips.

21. Turkey Divan

Tender broccoli and sliced turkey baked under a creamy cheddar sauce with a crisp crumb topping is a retro classic worth bringing back. It comes together quickly with leftovers.

Servings: 6 · Total time: 45 minutes

Ingredients

• 1 1/2 lb broccoli florets, steamed
• 4 cups sliced cooked turkey
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 1/2 cups shredded sharp cheddar
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/2 cup panko mixed with 1 tbsp melted butter

Instructions

1. Heat the oven to 375°F (190°C). Layer the broccoli and turkey in a baking dish.
2. Make a sauce with the butter, flour, broth and milk, then melt in the cheese and season with mustard and salt.
3. Pour over the turkey, top with the panko and bake 20 to 25 minutes until bubbling and 165°F (74°C).

22. Turkey and Dumplings

Fluffy herb dumplings steam on top of a creamy turkey and vegetable stew in this classic Southern comfort dish. It is a one-pot meal that warms everyone up.

Servings: 6 · Total time: 50 minutes

Ingredients

• 3 tbsp unsalted butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1/4 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 4 cups shredded cooked turkey
• 1/2 cup heavy cream
• For the dumplings: 2 cups flour, 1 tbsp baking powder, 1 tsp salt, 2 tbsp parsley, 4 tbsp cold butter, 3/4 cup milk

Instructions

1. Cook the vegetables in the butter for 8 minutes, stir in the flour, then add the broth and thyme and simmer 10 minutes.
2. Add the turkey and cream and bring back to a simmer.
3. Mix the dumpling ingredients just until combined and drop spoonfuls onto the stew.
4. Cover and simmer 15 minutes without lifting the lid until the dumplings are cooked through.

23. Turkey Spinach Pasta Bake

Penne, turkey, spinach and marinara bake under bubbling mozzarella for an easy, family-friendly dinner. Assemble it ahead and bake when you are ready.

Servings: 6 · Total time: 45 minutes

Ingredients

• 1 lb penne
• 3 cups diced cooked turkey
• 3 cups marinara sauce
• 3 cups baby spinach
• 1 cup ricotta
• 1/2 cup grated Parmesan
• 2 cups shredded mozzarella
• 1 tsp Italian seasoning

Instructions

1. Heat the oven to 375°F (190°C). Cook the pasta 2 minutes short of al dente.
2. Toss the pasta with the turkey, marinara, spinach and Italian seasoning, then dot with ricotta.
3. Spread in a baking dish, top with Parmesan and mozzarella and bake 20 to 25 minutes until bubbling and 165°F (74°C).

24. Greek Turkey Salad Bowls

Turkey, quinoa, crisp vegetables, olives and feta with a lemony dressing and tzatziki make a fresh, healthy meal-prep bowl. It is a welcome lighter option after the holiday.

Servings: 4 · Total time: 25 minutes

Ingredients

• 2 cups cooked quinoa
• 3 cups sliced cooked turkey, chilled
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 4 oz feta, crumbled
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 cup tzatziki

Instructions

1. Whisk the oil, lemon juice and oregano.
2. Divide the quinoa among bowls and top with turkey, cucumber, tomatoes, onion, olives and feta.
3. Drizzle with dressing and serve with tzatziki.

25. Turkey Pozole Verde

Hominy and turkey simmer in a tangy tomatillo and green chile broth for a bright, warming Mexican soup. Load it up with radishes, cabbage and lime.

Servings: 6 · Total time: 45 minutes

Ingredients

• 1 lb tomatillos, husked
• 1 poblano pepper
• 1 jalapeño
• 1 onion, quartered
• 4 garlic cloves
• 1 cup cilantro
• 6 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 (15-oz) cans hominy, drained
• 4 cups shredded cooked turkey
• 1 tsp kosher salt
• Radishes, shredded cabbage and lime, for serving

Instructions

1. Broil the tomatillos, poblano, jalapeño and onion for 8 to 10 minutes until charred, then blend with the garlic, cilantro and 1 cup broth.
2. Simmer the sauce with the remaining broth, cumin and oregano for 10 minutes.
3. Add the hominy, turkey and salt and simmer 10 minutes until hot, 165°F (74°C).
4. Serve topped with radishes, cabbage and lime.