Before you slip into a food coma, push your chair back from the table and pack away the leftovers. There's no better way to enjoy Thanksgiving extras than with tasty leftover turkey recipes.
1/40
Turkey Tetrazzini
From the Recipe Creator:
This classic casserole is so easy to make and works well with either leftover turkey or fresh turkey cutlets. You can also substitute flavored bread crumbs for the plain ones and jarred roasted red pepper for the fresh variety. —Shannon Weddle, Berryville, Virginia
Nutrition Facts:
1-1/3 cups: 514 calories, 17g fat (10g saturated fat), 97mg cholesterol, 822mg sodium, 53g carbohydrate (10g sugars, 3g fiber), 36g protein.
This is our classic tetrazzini recipe—no shortcuts here! We use fresh mushrooms, make a creamy cheesy mornay sauce from scratch, and top off the hearty casserole with buttery bread crumbs.
2/40
Creamy Turkey Soup
From the Recipe Creator:
My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is perfect after watching football games and raking leaves. —Kathleen Harris, Galesburg, Illinois
Nutrition Facts:
1 cup: 300 calories, 14g fat (7g saturated fat), 82mg cholesterol, 636mg sodium, 18g carbohydrate (8g sugars, 4g fiber), 26g protein.
This turkey soup has all the makings of a crustless potpie. The richness of the soup is offset with plenty of vegetables: celery, carrots and frozen peas.
3/40
Turkey Melt
From the Recipe Creator:
When days feel rushed, these sandwiches with turkey and green chiles are one of my favorite standbys. They stack up in about 10 minutes. —Leah Carter, San Pedro, California
Nutrition Facts:
1 sandwich: 428 calories, 23g fat (8g saturated fat), 53mg cholesterol, 1146mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 21g protein.
While the recipe calls for deli turkey, leftover Thanksgiving turkey makes this already incredible sandwich that much more craveable. It’s easy too—perfect for a quick meal after an entire day of cooking.
4/40
Turkey Wild Rice Soup
From the Recipe Creator:
Two Minnesota delicacies, turkey and wild rice, are the stars of this sensational soup. Be prepared to serve seconds! —Terri Holmgren, Swanville, Minnesota
Nutrition Facts:
1 cup: 222 calories, 13g fat (8g saturated fat), 58mg cholesterol, 533mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 11g protein.
We like wild rice for its nutty flavor and chewy texture. If you’re making a wild rice stuffing to go with your Thanksgiving turkey, cook some extra rice to get a head start on this soup for the Friday after Thanksgiving.
5/40
One-Pot Thanksgiving Dinner
From the Recipe Creator:
This meal-in-one tastes like a big holiday dinner without the work. It's a great way to use up leftover turkey, but I often use thick slices of deli turkey instead. —Lynne Hahn, Temecula, California
Nutrition Facts:
1-1/3 cups: 302 calories, 11g fat (6g saturated fat), 84mg cholesterol, 823mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 21g protein.
You can have a fuss-free Thanksgiving-inspired dinner anytime, even on a weeknight. Top this recipe with some fried onions and serve with a side of cranberry sauce.
6/40
Turkey Dinner Muffins
From the Recipe Creator:
I love experimenting in the kitchen. That's how I created these muffins to use up leftovers from a turkey dinner. Team them with a bowl of soup and some fresh fruit for a satisfying lunch. —Margaret Berardi, Bridgeport, Connecticut
Nutrition Facts:
1 muffin: 198 calories, 9g fat (1g saturated fat), 31mg cholesterol, 352mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 6g protein.
We love to use muffin tins to create savory individual portions for snacks, dinners or parties. These sweet and savory muffins with turkey and cranberry sauce are ready in 30 minutes.
7/40
Turkey Shepherd’s Pie
From the Recipe Creator:
We live way out in the country and the nearest grocery store is 25 miles away. So I have become quite skilled at turning leftovers into second-time-around successes like this. —Linda Howe, Jackman, Maine
Nutrition Facts:
1 serving: 397 calories, 16g fat (3g saturated fat), 59mg cholesterol, 1192mg sodium, 41g carbohydrate (8g sugars, 5g fiber), 22g protein.
You can relax after spending a day or two lovingly preparing a holiday meal. The day after, throw together our easy turkey version of shepherd’s pie with your leftovers. It’s ready to bake in just 10 minutes.
8/40
Turkey Soup
From the Recipe Creator:
My daughter got this recipe from her husband's mother. As in many households, our turkey gets picked at for a few days after the holidays. This soup is especially good on cold winter nights when it's snowing, which happens a lot where I live! —Carol Brethauer, Denver, Colorado
Nutrition Facts:
1-2/3 cups: 147 calories, 2g fat (0 saturated fat), 28mg cholesterol, 412mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
Don’t throw out your leftover turkey carcass! Repurpose those bones by enriching store-bought chicken broth for this Thanksgiving-flavored soup. If you haven’t already used the giblets and neck for a giblet gravy, throw them in with the bones for additional mineral-rich flavor and to thicken the broth.
9/40
Turkey Stew with Dumplings
From the Recipe Creator:
My husband and I love dumplings, and this mild-tasting, homey dish has flavorful ones floating in a tasty turkey and vegetable stew. It hits the spot on chilly fall and winter days. —Rita Taylor, St. Cloud, Minnesota
Nutrition Facts:
1 serving: 255 calories, 11g fat (6g saturated fat), 68mg cholesterol, 995mg sodium, 24g carbohydrate (6g sugars, 3g fiber), 15g protein.
It’s hard to resist the fluffy southern dumplings that float atop our hearty turkey stew. For the lightest, airiest dumplings, let the batter rest a couple of minutes before dropping them into the stew—and don’t lift the lid while they simmer.
10/40
Turkey Lattice Pie
From the Recipe Creator:
With its pretty lattice crust, this cheesy baked dish looks as good as it tastes. It's easy to make, too, since it uses ready-to-go crescent roll dough. —Lorraine Naig, Emmetsburg, Iowa
Nutrition Facts:
1 serving: 396 calories, 20g fat (4g saturated fat), 81mg cholesterol, 934mg sodium, 30g carbohydrate (8g sugars, 2g fiber), 24g protein.
Pop open some cans of crescent roll dough to make this savory turkey pie. You would never guess this impressive-looking pie can be made with leftovers and a couple of convenience items.
11/40
Leftover Turkey Tetrazzini
From the Recipe Creator:
This recipe turns our leftover turkey into a whole new meal! We look forward to having it after I roast a turkey for a family gathering. —Susan Payne, Corner Brook, Newfoundland and Labrador
Nutrition Facts:
1 each: 444 calories, 21g fat (12g saturated fat), 90mg cholesterol, 685mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 30g protein.
This turkey tetrazzini is extra-cheesy, with cheddar mixed into the mushroom sauce and a topping of mozzarella and Parmesan. You can swap in any other melting cheeses if you need to use leftovers from a holiday cheese board.
12/40
Turkey Macaroni Bake
From the Recipe Creator:
A co-worker gave me this recipe when we were discussing quick and easy ways to use leftover turkey. The mild, cheesy casserole is a hit with my family. And it doesn't get much easier than this—you don't even have to cook the macaroni first! —Cherry Williams, St. Albert, Alberta
Nutrition Facts:
1-1/4 cups: 359 calories, 18g fat (11g saturated fat), 85mg cholesterol, 804mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 28g protein.
No need to wash multiple pots after making this super-easy baked mac and cheese. Canned cream of chicken soup, leftover turkey and uncooked pasta make this dish a breeze to throw together.
13/40
White Turkey Chili
From the Recipe Creator:
Here's proof that chili doesn't have to be red. I combined several recipes and changed flavors until the recipe was just right. Trust me, this one is a keeper. —Tina Barrett, Houston, Texas
Nutrition Facts:
1 cup with 1 tablespoon sour cream: 250 calories, 2g fat (1g saturated fat), 47mg cholesterol, 510mg sodium, 31g carbohydrate (0 sugars, 6g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
This recipe is proof that chili doesn’t need to be tomato-based: It uses white meat, beans and a base of creamy chicken soup. Serve a bowl of this turkey chili with a side of cornbread and a simple salad.
14/40
Turkey Quesadillas with Cranberry Salsa
From the Recipe Creator:
A sweet-tart cranberry salsa is the ideal accompaniment to leftover turkey in this breezy quesadilla. With a hint of lemon and pear, the salsa is also good with chicken or pork. —Jodi Kristensen, Macomb, Michigan
Nutrition Facts:
1 quesadilla with 1/3 cup salsa: 321 calories, 10g fat (4g saturated fat), 80mg cholesterol, 449mg sodium, 27g carbohydrate (12g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat, 1/2 fruit.
This fresh cranberry salsa is made by dressing homemade cranberry sauce with jalapenos and pears. Keep the jalapeno seeds in for extra heat or leave them out for a milder version.
15/40
Turkey Noodle Soup
From the Recipe Creator:
Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/2 cups: 188 calories, 4g fat (1g saturated fat), 66mg cholesterol, 670mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
The base of this deeply flavored soup is a broth made with the turkey carcass and other bones picked clean. The broth needs an overnight chill before the fat is skimmed.
16/40
Turkey Alfredo Pizza
From the Recipe Creator:
A longtime family favorite, this thin-crust pizza is both tasty and nutritious. It's an excellent way to use up leftover turkey too. —Edie DeSpain, Logan, Utah
Nutrition Facts:
1 piece: 300 calories, 9g fat (4g saturated fat), 60mg cholesterol, 823mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Rub the cut side of a fresh clove of garlic on the prebaked crust to impart a mild garlic flavor. Use Martha Stewart’s garlic hack of rubbing your fingers on stainless steel under running water to get rid of the garlicky smell.
17/40
Anytime Turkey Chili
From the Recipe Creator:
I created this dish to grab the voters’ attention at a chili contest we held in our backyard. With pumpkin, brown sugar and cooked turkey, it’s like an entire Thanksgiving dinner in one bowl. –Brad Bailey, Cary, North Carolina
Nutrition Facts:
1 cup: 241 calories, 2g fat (0 saturated fat), 45mg cholesterol, 478mg sodium, 32g carbohydrate (7g sugars, 10g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.
Take all the regular components of a bean-laden chili and then throw in pumpkin puree and brown sugar for some unexpected sweetness. We call for canned pumpkin to make it easy, but feel free to use homemade pumpkin puree instead.
18/40
Slow-Cooked Turkey Sandwiches
From the Recipe Creator:
These sandwiches have been such a hit at office potlucks that I keep copies of the recipe in my desk to hand out. —Diane Twait Nelsen, Ringsted, Iowa
Nutrition Facts:
1 sandwich: 263 calories, 9g fat (3g saturated fat), 62mg cholesterol, 680mg sodium, 26g carbohydrate (5g sugars, 4g fiber), 20g protein.
This is a true one-pot meal that’s perfect for casual gatherings and potlucks. Keep the creamy, cheesy turkey filling warm in the slow cooker and let everyone serve themselves.
19/40
Greens and Beans Turkey Soup
From the Recipe Creator:
On winter evenings, we like nothing better than a piping hot bowl of soup. This one uses the turkey carcass to make a flavorful stock for the soup. —Susan Albert, Jonesburg, Missouri
Nutrition Facts:
1 cup: 105 calories, 2g fat (0 saturated fat), 22mg cholesterol, 568mg sodium, 10g carbohydrate (1g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.
You’ll want to leave some extra meat on your turkey carcass for this soup. We like great northern beans for their delicate, nutty flavor, but cannellini beans are a good substitution.
20/40
Thanksgiving Casserole
From the Recipe Creator:
This hearty, rich-tasting Thanksgiving casserole is sure to be a hit with your family. It's a delicious way to use up Thanksgiving turkey, and you can substitute 5-1/2 cups of leftover mashed potatoes for the six potatoes. —Mary Lou Timpson, Centennial Park, Arizona
Nutrition Facts:
1-1/4 cups: 572 calories, 30g fat (15g saturated fat), 119mg cholesterol, 1142mg sodium, 49g carbohydrate (5g sugars, 4g fiber), 29g protein.
The secret to this casserole’s five-star rating? Cream cheese and sour cream in the mashed potatoes for richness, creaminess and a little tang. You can make the mashed potatoes from scratch as called for in the recipe or thin leftover mashed potatoes with a bit of milk.
21/40
BLT Turkey Salad
From the Recipe Creator:
This variation of a BLT salad goes great with a side of garlic bread or garlic toast—it will satisfy even the pickiest eaters. —Sherry Conley, Noel, Nova Scotia
Nutrition Facts:
1-1/4 cups: 294 calories, 19g fat (7g saturated fat), 79mg cholesterol, 410mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 23g protein.
You can cook bacon on the stovetop, in the oven or in the microwave for this recipe. Regardless of your preferred method, make sure the bacon is crispy enough to crumble. And save that leftover bacon grease for other uses.
22/40
Turkey Potpie
From the Recipe Creator:
With golden brown crust and scrumptious filling, these comforting potpies will warm you down to your toes. Because the recipe makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. —Laurie Jensen, Cadillac, Michigan
Nutrition Facts:
1 serving: 287 calories, 15g fat (7g saturated fat), 78mg cholesterol, 542mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 17g protein.
We keep the seasoning in the filling simple with fresh parsley. Feel free to fancy it up with other fresh herbs like sage, thyme, chives and tarragon. This recipe makes two pies, so bake one today and throw the other in the freezer for later.
23/40
Turkey Enchiladas
From the Recipe Creator:
My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys—two teenagers and my husband! —Beverly Matthews, Pasco, Washington
Nutrition Facts:
1 each: 466 calories, 21g fat (8g saturated fat), 89mg cholesterol, 1093mg sodium, 44g carbohydrate (3g sugars, 2g fiber), 27g protein.
Corn tortillas are traditionally used to make enchiladas, but we’re using flour tortillas here because they’re softer, more flexible and less likely to tear when assembling.
24/40
Southwestern Turkey Bake
From the Recipe Creator:
I make this turkey bake as a way to get my husband and nieces to eat their spinach. This creamy entree will fill you up fast. —Crystal Kolady, Henrietta, New York
Nutrition Facts:
1 piece: 464 calories, 28g fat (12g saturated fat), 106mg cholesterol, 773mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 30g protein.
Add some crunch and extra umami to your layered casserole with nacho-flavored tortilla chips. Look for sturdy chips, not the ultra-thin ones. You can also swap in other flavored tortilla chips or corn chips.
25/40
Turkey-Vegetable Soup
From the Recipe Creator:
The blend of flavors and colors in this hearty soup will bring everyone at the table back for more. —Charlotte Welch, Utica, New York
Nutrition Facts:
1-1/2 cups: 191 calories, 3g fat (1g saturated fat), 40mg cholesterol, 257mg sodium, 22g carbohydrate (6g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
This flavorful soup is chock-full of vegetables, herbs and spices. We call for rice-shaped orzo, but any small pasta shape will work. Or, leave the pasta out completely for a low-carb meal.
26/40
Weeknight Turkey Tortilla Soup
From the Recipe Creator:
This is now my family's most requested soup—so much so that they will make sure I have leftover turkey. You can spice up this soup and make it more hearty by adding smoked sausage or andouille and some Cajun seasoning to taste. —Gail Lucas, Olive Branch, Mississippi
Nutrition Facts:
1-1/2 cups: 144 calories, 3g fat (1g saturated fat), 35mg cholesterol, 846mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 14g protein.
Pop open a bag of store-bought tortilla strips for an easy topper for this soup. You can also make your own crunchy tortilla strips by frying corn tortillas or air-frying tortilla chips.
27/40
Turkey Biscuit Skillet
From the Recipe Creator:
My mother always made this skillet while we were growing up. Now I make it for my husband and kids. I use the small-size biscuits because the larger ones don't seem to brown up as nicely on the top. —Keri Boffeli, Monticello, Iowa
Nutrition Facts:
1 serving: 319 calories, 10g fat (4g saturated fat), 43mg cholesterol, 878mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 22g protein.
A golden crust made with the best refrigerated biscuit dough tops this comforting, creamy mixture. You can get a head start by baking the biscuits separately while you prep the rest of the dish.
28/40
Bistro Turkey Calzone
From the Recipe Creator:
Turkey, cheddar, bacon and apple harmonize in a sandwich that's perfect for a harvest meal. —DonnaMarie Ryan, Topsfield, Massachusetts
Nutrition Facts:
1 piece: 481 calories, 20g fat (10g saturated fat), 124mg cholesterol, 756mg sodium, 38g carbohydrate (3g sugars, 0 fiber), 34g protein.
If you’re a fan of savory hand pies like pasties and empanadas, then you’ll love wrapping this classic bistro sandwich filling in pizza dough.
29/40
Fiesta Turkey Tortilla Soup
From the Recipe Creator:
I'm always thankful when I can pull such a delicious soup together in under 30 minutes. —Amy McFadden, Chelsea, Alabama
Nutrition Facts:
1-1/3 cups: 203 calories, 3g fat (1g saturated fat), 58mg cholesterol, 1264mg sodium, 21g carbohydrate (5g sugars, 4g fiber), 20g protein.
Salsa provides all the flavor in this festive soup. Whether you like your salsa mild or spicy, chunky or smooth, you can’t lose when you choose one of our Test Kitchen’s favorite store-bought salsa brands or make salsa from scratch.
30/40
Turkey Enchiladas Verdes
From the Recipe Creator:
Planning a fiesta night? These authentic-tasting enchiladas in a spicy green sauce will please the whole family and you’ll be thankful for turkey leftovers. —Karyn Power, Arlington, Texas
Nutrition Facts:
2 enchiladas: 350 calories, 17g fat (5g saturated fat), 40mg cholesterol, 906mg sodium, 33g carbohydrate (3g sugars, 3g fiber), 18g protein.
Packaged corn tortillas can be dry and brittle. Soften them by briefly frying them in a little oil until they’re pliable. The oil creates a barrier that allows the tortillas to soak up some of the sauce but not so much that they disintegrate.
31/40
Turkey-Sweet Potato Soup
From the Recipe Creator:
A batch of this soup brings the nostalgic flavors and heartwarming feel of the holidays at any time of year. When I have time to slow-cook it, my whole house smells cozy. —Radine Kellogg, Fairview, Illinois
Nutrition Facts:
1-1/2 cups: 275 calories, 3g fat (1g saturated fat), 65mg cholesterol, 374mg sodium, 39g carbohydrate (13g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
Chicken bouillon granules are a great cost- and space-saving pantry staple. We recommend using a sodium-free version to control your salt intake. Bouillon granules can be used interchangeably with broth, bouillon cubes or concentrated broth paste (although you’ll be hard-pressed to find a sodium-free option in the latter). To yield 1 cup of broth, dissolve one bouillon cube or 1 teaspoon of granules in 1 cup of boiling water. Note that in this recipe the granules go straight into the pot with cold water.
32/40
“Thanksgiving’s Not Over Yet” Enchilada Soup
From the Recipe Creator:
Pumpkin adds richness and depth of flavor to this warm and wonderful soup. Chock-full of turkey, it makes the perfect Thanksgiving curtain call. —Denise Pounds, Hutchinson, Kansas
Nutrition Facts:
1-1/2 cups: 209 calories, 6g fat (1g saturated fat), 27mg cholesterol, 1451mg sodium, 24g carbohydrate (6g sugars, 4g fiber), 16g protein.
Green enchilada sauce can have a base of either fresh green chiles or tomatillos. Both will work in this soup. If you’re concerned that the tomatillo-based sauce will result in a soup that’s too tart, use the green chile version and swirl in some salsa verde to taste.
33/40
Turkey Crepes
From the Recipe Creator:
This savory crepe recipe has been passed down through many generations in my family. You can also use any leftover turkey filling for turkey potpie. —Andrea Price, Grafton, Wisconsin
Nutrition Facts:
2 filled crepes: 434 calories, 14g fat (7g saturated fat), 170mg cholesterol, 1063mg sodium, 47g carbohydrate (9g sugars, 2g fiber), 28g protein.
Make these crepes for a post-holiday brunch. You can prep both the crepes and filling ahead of time. Just bring the crepes to room temperature and warm up the filling before assembling.
34/40
Crispy Mashed Potato & Stuffing Patties
From the Recipe Creator:
Talk about a fun way to use holiday leftovers! Making these turkey and stuffing patties is so fast. The family looks forward to this breakfast treat every year. —Kellie Ferea, Casa Grande, Arizona
Nutrition Facts:
2 patties: 364 calories, 19g fat (6g saturated fat), 118mg cholesterol, 628mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 20g protein.
These delicious patties can be a little finicky if your mashed potatoes and stuffing are wet, so make a test patty first. If it falls apart while cooking, add a little flour to the mixture to absorb the excess moisture. It can also be helpful to chill the mixture in the fridge before frying.
35/40
Butternut Turkey Soup
From the Recipe Creator:
Although hearty with lots of nutritious vegetables and turkey, this soup is also light and luscious. —Denise LaRoche, Hudson, New Hampshire
Nutrition Facts:
1-1/3 cups: 192 calories, 2g fat (0 saturated fat), 60mg cholesterol, 332mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Tying whole spices in a bundle of cheesecloth makes it easier to fish out when the soup is done. You can also substitute ground spices, tasting and adjusting the amounts of the spices as you go.
36/40
Turkey Avocado Sandwich
From the Recipe Creator:
With this recipe, two can enjoy the taste of something new and elegant in minutes. All you need to add is the ambiance for a bistro meal at home. —Karen Harris, Littleton, Colorado
Nutrition Facts:
1 sandwich: 464 calories, 27g fat (10g saturated fat), 63mg cholesterol, 995mg sodium, 30g carbohydrate (4g sugars, 6g fiber), 27g protein.
I don’t know about you, but on the day after Thanksgiving, I can basically hear my body begging me to eat a few raw vegetables and fruit. That’s where this turkey avocado sandwich comes in. It builds the leftover turkey with crispy lettuce, juicy tomatoes and freshly smashed avocado, so there are lots of healthy ingredients stacked in here.
37/40
Turkey Croquettes
From the Recipe Creator:
I grew up in a family that looked forward to Thanksgiving leftovers. But we didn't just reheat turkey and spuds in the microwave—we took our culinary creativity to a new level with recipes like this one. Serve these croquettes with a crisp green salad for an unforgettable meal. —Meredith Coe, Charlottesville, Virginia
Nutrition Facts:
2 croquettes: 322 calories, 12g fat (6g saturated fat), 124mg cholesterol, 673mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.
Cook these croquettes in an air fryer for a crispy yet light snack. Serve them with leftover gravy, cranberry sauce, chunky applesauce or an herbed sour cream dip.
38/40
Grandma’s Thanksgiving Leftover Rolls
From the Recipe Creator:
Grab that leftover turkey and roll it up with some sausage, cheese and vegetables to make a savory roll. To add an over-the-top touch, drizzle each roll with turkey gravy. —Kellie Braddell, West Point, California
Nutrition Facts:
1 roll: 362 calories, 12g fat (5g saturated fat), 82mg cholesterol, 248mg sodium, 44g carbohydrate (7g sugars, 2g fiber), 19g protein.
If you’re pressed for time, swap in instant yeast for the active dry yeast. You can skip the proofing step and add the yeast straight into the flour mixture. The smaller grain size of the yeast allows it to dissolve in the moisture of the dough. Another plus is that instant yeast can be frozen for several years, so you can avoid rushing out to the store at the last minute if you realize your active dry yeast has expired.
39/40
Turkey Corn Chowder
From the Recipe Creator:
This recipe uses Thanksgiving leftovers to create a rich and creamy turkey chowder. My grandmother would even add chopped hard-boiled eggs to this chowder, which gave it a nice richness. —Susan Bickta, Kutztown, Pennsylvania
Nutrition Facts:
1 cup: 289 calories, 19g fat (9g saturated fat), 63mg cholesterol, 603mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 14g protein.
What’s the difference between chowder and soup? Soups are either brothy or pureed and some can be served cold. Chowders are thick, rich and creamy, full of chunky stuff and served hot. (The outliers are New England clam chowder, which should be thin and milky, and Manhattan clam chowder … don’t even get me started on that one.)
40/40
Turkey Sliders
From the Recipe Creator:
Turkey sliders with ginger, horseradish and cranberry sauce refrigerate well, so I keep them ready for get-togethers when we bake gifts and wrap presents. —Pamela Miller, Big Rapids, Michigan
Nutrition Facts:
1 slider: 231 calories, 10g fat (4g saturated fat), 55mg cholesterol, 221mg sodium, 22g carbohydrate (10g sugars, 1g fiber), 13g protein.
Turkey sliders are a Thanksgiving-leftover triple whammy, utilizing the turkey, dinner rolls and the cranberry sauce. All that’s left to do is assemble them with the cream cheese-mustard spread and the cranberry-green onion topping and serve.
Leftover Turkey Recipes FAQ
What can I make with leftover turkey?
You can make many recipes with leftover turkey, such as casseroles, sandwiches, soups, pizzas, salads, quesadillas, savory rolls, savory muffins, enchiladas, calzones, crepes and even croquettes! If you’re feeding a lot of people or need to use up a lot of leftover turkey, I recommend the casseroles, enchiladas and soups. All the other recipes are best for feeding fewer people or using up only a little bit of leftover turkey.
What is the best way to reheat leftover turkey?
The best way to reheat leftover turkey is by cooking it low and slow in the oven with liquid to retain moisture. Place the turkey on a foil-lined rimmed baking sheet with a few splashes of stock or water. Warm the turkey in a 350°F oven until warmed through, 5 to 10 minutes.
Reheat the leftover turkey only if you’re not using it toward one of these recipes. Leftover cooked turkey can be eaten cold on sandwiches and salads, and it will be reheated if it’s going in a casserole, soup or something similar later on.
What can I do with dry leftover turkey?
Throw dry leftover turkey directly into soups, saucy casseroles or potpies to allow the meat to soak up the surrounding liquid. You can rejuvenate your dry turkey scraps by gently reheating them in a bit of broth or stock; then use them toward quesadillas, enchiladas, rolls, muffins, crepes and pizzas.
