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Leftover Turkey Recipes

Hope you had a wonderful Thanksgiving!

Mine was great. I’m always happy to share the day with my family and friends.

I also take time to be thankful for all the blessings in my life – and that includes you – my faithful readers.

Here are some of my favorite Leftover Turkey Recipes 

 ENJOY!!!

Turkey and Mushroom Casserole

6 servings

  • 1-tablespoon olive oil
  • 1 cup chopped onions
  • 1 tablespoon chopped garlic
  • 1 cup long-grain brown rice
  • 1 can (14-oz.) chicken broth
  • 1/4-cup water
  • 1/4 teaspoon dried sage
  • 1 tablespoon plus
  • 1-teaspoon butter or margarine
  • 1 pound of mushrooms, sliced
  • 1/4-teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups diced, cooked turkey (3/4 lb.)
  • 1 can (10-3/4 oz.) condensed cream of mushroom soup
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh parsley
  1. Preheat oven to 400 degrees
  2. Heat oil in medium saucepan over medium heat
  3. Add onions and cook for 5 minutes
  4. Add garlic, cook another minute
  5. Stir in rice
  6. Add broth, water and sage
  7. Bring mixture to boil
  8. Reduce heat to low, cover and simmer for 40 minutes
  9. While mixture is simmering melt 1 tablespoon of the butter in a nonstick skillet
  10. Add mushrooms and cook until tender, about 10 minutes
  11. Stir in salt and pepper
  12. Grease shallow 2 quart baking dish with remaining butter
  13. Spoon rice into baking dish
  14. Top evenly with turkey
  15. Spoon mushrooms over turkey
  16. Mix wine and soup then pour over top
  17. Baker casserole for 30 minutes
  18. Sprinkle with parsley and serve

Baked Turkey Sandwich

Makes 8 sandwiches

  • 1/4 cup finely chopped onion
  • 1 Tbsp. olive oil
  • 1/3-cup butter, softened
  • 1 Tbsp. Dijon mustard
  • 1 tsp. poppy seed
  • 8 Kaiser rolls split
  • 1-1/2 lbs. thinly sliced deli turkey
  • 8 slices deli Swiss cheese
  • Preheat oven to 350 degrees
  1. Sauté onions in olive oil until tender
  2. Mix butter, mustard, onion mixture and poppy seeds in small bowl
  3. Spread mixture over out sides of rolls
  4. Fill rolls with turkey and cheese
  5. Wrap sandwich in aluminum foil
  6. Bake for 20 to 30 minutes until sandwiches are hot and cheese is melted

 

Wild Rice and Turkey Bake

Serves 8

  • 3 cups cooked wild rice
  • 3 cups chopped cooked turkey
  • 16 oz. pkg. frozen French cut green beans, thawed
  • 17 oz. jar Alf redo sauce
  • 1/2-cup soft breadcrumbs
  1. Preheat oven to 350 degrees
  2. Mix all ingredients except breadcrumbs in large bowl
  3. Spread evenly in 12×8” glass baking dish
  4. Top with breadcrumbs
  5. Bake for 45 minutes

 

Leftover Casserole

  • Preheat oven to 350 degrees
  • You can mix many of your leftovers together – such as gravy, vegetables and turkey
  • Place in glass baking dish
  • Top with leftover mashed potatoes, biscuits or piecrusts
  • Bake until the topping is golden brown – 15 to 20 minutes

 

Turkey Leftover Casserole

Serves 6

  • 2 cups diced turkey
  • 1 can of condensed cream of chicken soup
  • 2 cups stuffing
  1. Preheat oven to 325 degrees
  2. Place turkey in greased casserole dish
  3. Spread soup evenly over the turkey
  4. Top with stuffing
  5. Bake for 30 minutes

 

Curried Turkey

Serves 4

  • 1 package (10 ounces) frozen broccoli spears, cooked and drained
  • 2 cups cooked turkey, cubed
  • 1 can (10 1/2 ounces) reduced-sodium cream of mushroom soup
  • 1/4 cup reduced calorie mayonnaise
  • 1 1/2 teaspoons lemon juice
  • 1-teaspoon curry powder
  • 1 cup seasoned croutons
  1. Preheat oven to 350 degrees
  2. Place single layer of broccoli in an 8-inch square-baking dish
  3. Top with turkey
  4. In a small bowl combine soup, mayonnaise, lemon juice and curry powder
  5. Pour over turkey and top with croutons
  6. Bake for 20 minutes

 

Turkey Vegetable Soup

Serves 15

  • 2 tablespoons unsalted butter or margarine
  • 3 cups sliced fresh mushrooms
  • 1 1/2 cups chopped yellow onions
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 3 cloves garlic, minced
  • 10 cups turkey or low-sodium chicken stock
  • 3/4 cup uncooked long-grain rice
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon each chopped fresh thyme and rosemary or 1/2 teaspoon each dried thyme and rosemary leaves
  • 2 cups diced white turnips
  • 2 cups bite-size pieces fresh or frozen green beans
  • 2 cups diced cooked turkey (12 ounces)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup minced parsley
  1. In large pot melt butter
  2. Add mushrooms, onions, carrots, celery and garlic
  3. Sauté for 5 minutes
  4. Add the stock, rice, bay leaf, salt, pepper, thyme and rosemary Increase heat and bring to boil
  5. Lower heat and let simmer, uncovered for 20 minutes stirring occasionally
  6. Add turnips, green beans and simmer for 7 minutes
  7. Stir in the turkey and simmer for another 5 minutes
  8. Discard the bay leaf
  9. Stir in lemon juice and parsley

 

Tex-Mex Turkey

Serves 4

  • 2 tablespoons olive or canola oil
  • 2 onions, coarsely chopped
  • 1 large sweet red or green pepper, coarsely chopped
  • 1 teaspoon finely chopped hot chili pepper
  • 1 cup pearl barley, sorted and rinsed
  • 1 3/4 cups chicken stock
  • 1 can (14 ounces) crushed tomatoes
  • 1/8 teaspoon each salt and pepper
  • 2 cups shredded cooked turkey
  • 1 cup corn kernels
  1. Preheat oven to 325 degrees
  2. Heat oil over moderate heat
  3. Sauté onions, sweet pepper and chili pepper, stirring, until lightly browned
  4. Add barley, stirring, until cooked and well coated with the oil
  5. Pour in the chicken stock and crushed tomatoes
  6. Add salt and pepper
  7. Bring to boil
  8. Stir in turkey
  9. Spread into casserole dish
  10. Cook covered for 55 minutes, stirring occasionally
  11. Stir in corn kernels, and cook an additional 10 minutes

 

Pita Turkey Sandwich

Serves 6

  1. Cube turkey
  2. Add salsa
  3. Heat in skillet
  4. Stuff into half a pita
  5. Top with lettuce, tomato and cheese

Day After Turkey Pie

  • 1 package Pillsbury pie crusts
  • 1-½ cups cooked turkey meat
  • 1 cup stuffing, crumbled
  • 1 ½ cups turkey gravy
  • 1 cup diced celery
  • 1 egg white, beaten
  1. Preheat oven to 425 degrees
  2. Prepare the piecrust as directed for a 9-inch two-crust pie
  3. Combine all the other ingredients except egg white and mix well
  4. Pour into pie shell and cover with the top crust
  5. Brush the beaten egg white over the crust
  6. Bake for 25 minutes, or until the pie is golden brown

 

Turkey Salad

Serves 6

  • 2 c. diced cooked turkey
  • 2 tbsp. currants
  • 1/4 c. chopped walnuts
  • 1/4 c. chopped celery
  • 1/2 tsp. curry powder
  • 1/4 tsp. ginger
  • 2 med. apples, cored and diced
  • 2 oranges, peeled and diced
  • Lettuce cups
  • 1/8 tsp. nutmeg
  • 3 tbsp. salad oil
  • 1 1/2 tbsp. mayonnaise
  • 1/8 tsp. salt
  • Dash Tabasco
  1. Combine turkey, currants, walnuts, celery, curry powder, ginger and nutmeg
  2. Chill 1/2 hour
  3. Combine oil, lemon juice, mayonnaise, salt and Tabasco in small jar
  4. Shake to blend well
  5. Pour over salad and toss lightly
  6. Add diced apples and oranges and toss again
  7. Serve in lettuce cups

Enjoy your leftovers, just don’t over indulge.
Your goal should be to maintain your weight over the holidays.

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    • Comments

    One Response to “Leftover Turkey Recipes”

    1. Mindy on November 20th, 2009 10:23 am

      These are great leftover recipes! I’m an Editor of the recipe site RecipeLion.com and I just wrote a blog post on using Thanksgiving turkey leftovers. You can check it out on our blog: http://blog.recipelion.com/how-to-use-your-thanksgiving-turkey-leftovers/

      We would love to post some of your recipes if you would be interested!

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