Got a bunch of leftover turkey from the holidays and not sure what to do with it?
Well, I’ve got dinner all sorted for you. And it’s not just a turkey sandwich!
Just check out all the dinner ideas below that use up that leftover turkey.
Quick and Easy Turkey Dinners (30 Minutes or Less)
These quick dinners are where it’s at, fam.
Turkey Fried Rice
You probably already have most of the ingredients: leftover rice (or you can use the instant kind if you’re really pressed), some frozen mixed vegetables, soy sauce, and a couple of eggs.
Chop up your turkey into bite-sized pieces, heat up a large skillet or wok with some oil, and you’re basically ten minutes away from a meal that tastes like takeout.
The magic happens when you get that rice a little crispy on the edges-don’t stir it constantly. Let it sit and develop those golden, slightly crunchy bits that make fried rice irresistible.
Scramble your eggs right in the pan, toss in the turkey and veggies, add your soy sauce and maybe a splash of sesame oil if you’re feeling fancy, and boom.
You’ve got a one-pan dinner that uses up leftovers and tastes nothing like Thanksgiving.
I like to throw in whatever vegetables are lurking in my fridge-carrots, peas, corn, even some chopped broccoli works.
Sometimes I’ll add a bit of sriracha or ginger for kick.
Creamy Turkey Pasta
When comfort is the name of the game, creamy turkey pasta delivers.
Cook up your favorite pasta-I’m partial to penne or fusilli because the sauce clings to all those nooks and crannies-while you make a simple cream sauce.
In a large pan, sauté some garlic in butter, add a splash of white wine if you have it (or chicken broth works fine), then pour in heavy cream or half-and-half.
Toss in your chopped turkey, let it heat through and soak up that creamy goodness, then mix in your cooked pasta.
I usually add some frozen peas, a handful of Parmesan, and maybe some fresh herbs like parsley or basil if I’m feeling ambitious.
The whole thing comes together in about 20 minutes, and it’s the kind of meal that makes you forget you’re eating leftovers.
The sauce is forgiving, too. You can make it as thick or thin as you like by adjusting the cream-to-broth ratio.
Sometimes I’ll throw in some sun-dried tomatoes or spinach for extra flavor and a pop of color.
Turkey Quesadillas
If you need dinner in fifteen minutes flat, turkey quesadillas are your answer.
Grab some tortillas, shredded cheese (I like a Mexican blend or sharp cheddar), your chopped turkey, and whatever else sounds good-sautéed peppers and onions, black beans, corn, salsa, jalapeños.
Heat a large skillet over medium heat, lay down a tortilla, sprinkle cheese on half of it, add your turkey and fillings, fold it over, and let it cook until the bottom is golden and crispy.
Flip it carefully, cook the other side, and you’re done. Cut into wedges and serve with sour cream, guacamole, or salsa for dipping.
The best part? Kids actually eat these without complaint, which is basically a miracle.
They’re also endlessly customizable-add some BBQ sauce for a smoky twist, throw in some ranch dressing for a cool contrast, or go all out with different cheese combinations.
Comfort Food Classics Reimagined
These comfort food classics take familiar favorites and give them a turkey twist that feels both nostalgic and fresh.
Turkey Pot Pie
You’ve got that flaky, buttery crust (or if you’re like me on a lazy day, store-bought puff pastry works just fine), filled with tender turkey, vegetables swimming in a rich, creamy sauce.
I make mine with carrots, peas, celery, and potatoes, all bound together with a gravy made from scratch-or doctored-up canned gravy when I’m not feeling the extra effort.
The process is straightforward: sauté your veggies, make your gravy, mix in the turkey, pour it all into a pie dish, top with crust, and bake until golden and bubbling.
The smell alone is worth the effort. When you cut into it and see that steam rise up, revealing chunks of turkey nestled in creamy sauce?
That’s the moment when leftovers transcend their humble origins and become something truly special.
Turkey Shepherd’s Pie
This one follows a similar philosophy but with mashed potatoes standing guard on top instead of pastry.
I use whatever mashed potatoes I have left from the holiday (another leftover transformed.), but making fresh ones doesn’t take long if you didn’t save any.
The filling is a savory mixture of turkey, vegetables, and gravy, topped with those creamy mashed potatoes that get slightly crispy and golden on the edges when you bake it.
The contrast between the creamy potatoes and the savory filling, with those crispy edges adding textural interest-it’s comfort food at its finest.
Turkey and Dumplings
It’s essentially a thick, hearty stew with fluffy dumplings cooked right on top.
You simmer turkey in a flavorful broth with vegetables-I’m talking carrots, celery, onions, maybe some thyme and bay leaves-then drop spoonfuls of biscuit dough on top and let them steam until they’re cooked through.
Those dumplings soak up the broth and become incredibly tender, while the turkey stays moist and flavorful.
It takes a bit more time than the quick dinners, but the hands-on work is minimal, and the result is absolutely worth it.
Loaded Turkey Nachos
Sounds weird, right? It’s actually not.
Layer tortilla chips on a baking sheet, top with shredded turkey, lots of cheese, black beans, jalapeños, and whatever else strikes your fancy, then bake until the cheese is melted and bubbly.
Top with sour cream, guacamole, salsa, cilantro, and maybe some green onions.
It’s messy, it’s indulgent, and it’s exactly what you need when you want something fun and satisfying.
The turkey adds a heartiness that regular nachos lack, making it feel more like a meal than just a snack.
International-Inspired Turkey Recipes
These international-inspired recipes bring flavors from different cuisines to your table.
Turkey Tikka Masala
You make a rich, aromatic sauce with onions, garlic, ginger, tomatoes, cream, and a blend of spices like garam masala, cumin, coriander, and turmeric.
The turkey simmers in this luxurious sauce until it’s infused with all those warm, complex flavors.
Serve it over basmati rice with some naan on the side, and you’ve got a meal that rivals any Indian restaurant.
The beauty of this dish is that the bold spices completely transform the turkey.
Nobody would guess they’re eating Thanksgiving leftovers-it tastes entirely new and incredibly sophisticated. I like to add a dollop of yogurt on top for cooling contrast against the warm spices.
Turkey Tacos
Heat up your turkey with some taco seasoning, pile it into corn or flour tortillas, and top with all the fixings: shredded lettuce, diced tomatoes, cheese, sour cream, salsa, cilantro, lime wedges.
I sometimes add a bit of chipotle in adobo to the turkey for a smoky, spicy kick that elevates the whole thing.
They’re fast, they’re fresh-tasting, and they’re perfect for a casual weeknight meal. Plus, everyone can customize their own.
Turkey Pho
Might sound ambitious, but it’s actually quite doable, especially if you use some shortcuts.
Make a quick broth with chicken or turkey stock, fish sauce, star anise, cinnamon, ginger, and onion.
Let it simmer while you prep your toppings: rice noodles, sliced turkey, bean sprouts, fresh herbs like basil and cilantro, lime wedges, jalapeños, and hoisin sauce.
When it’s time to eat, you ladle the hot broth over the noodles and turkey, add your toppings, and suddenly you’ve got a bowl of Vietnamese comfort.
The aromatic broth transforms the meat, and all those fresh herbs and lime juice brighten everything up.
Turkey Enchiladas
Roll shredded turkey with cheese in corn tortillas, arrange them in a baking dish, cover with enchilada sauce (green or red, depending on your preference), top with more cheese, and bake until bubbly.
Serve with rice and beans, and you’ve got a meal that feels celebratory rather than leftover-y.
I love making these because you can assemble them ahead of time and just pop them in the oven when you’re ready to eat.
They’re also great for feeding a crowd since you can easily double the recipe.
The sauce-soaked tortillas, melty cheese, and tender turkey combine into something that feels indulgent and special.
Turkey Fried Spring Rolls
Takes a bit more effort, but they’re worth it if you’re feeling adventurous.
Mix your shredded turkey with shredded cabbage, carrots, bean sprouts, and maybe some glass noodles, seasoned with soy sauce, ginger, and garlic.
Wrap the mixture in spring roll wrappers, seal them up, and fry until golden and crispy.
Serve with a sweet chili sauce or peanut sauce for dipping, and you’ve got an appetizer-turned-dinner that’s crunchy, savory, and absolutely addictive.
Healthy and Light Options
These recipes use leftover turkey in ways that feel fresh, healthy, and restorative without sacrificing flavor.
Turkey and Vegetable Soup
It’s basically a clean-out-the-fridge situation where you throw in whatever vegetables you have-carrots, celery, zucchini, tomatoes, kale, spinach-along with your turkey, some broth, and herbs.
Let it simmer until everything’s tender and the flavors have melded together.
The result is a light, nourishing soup that’s packed with vegetables and lean protein. I like to add some white beans or lentils for extra fiber and staying power.
Sometimes I’ll throw in some small pasta or rice, but honestly, it’s just as good without.
Turkey Lettuce Wraps
Sauté your turkey with water chestnuts, mushrooms, garlic, ginger, and a sauce made from soy sauce, hoisin, and a touch of sesame oil.
Serve the mixture in crisp lettuce leaves-butter lettuce or iceberg work great-and top with shredded carrots, green onions, and crushed peanuts.
They’re crunchy, savory, slightly sweet, and incredibly refreshing. I love the hands-on experience of eating them, plus they’re low-carb if that’s something you’re watching.
They’re also great for meal prep since you can make the turkey mixture ahead and just assemble the wraps when you’re ready to eat.
Turkey and Quinoa Power Bowls
Cook up some quinoa, then top it with your sliced or chopped turkey, roasted vegetables (I love sweet potato, Brussels sprouts, and bell peppers), some leafy greens, avocado, and a drizzle of tahini or a light vinaigrette.
You get protein, whole grains, healthy fats, and tons of vegetables all in one bowl.
It’s the kind of meal that fuels you without weighing you down, and it’s endlessly customizable based on what you have on hand.
I’ve made versions with different grains (brown rice, farro), different veggies (broccoli, asparagus, beets), and different toppings (hummus, feta, seeds), and they’re all delicious.
Turkey and White Bean Chili
Use white beans, turkey, chicken broth, green chiles, cumin, oregano, and a bit of lime juice.
Let everything simmer together until the flavors develop, then serve topped with cilantro, avocado, and maybe a bit of Greek yogurt instead of sour cream.
I love making a big batch and eating it throughout the week, and it actually gets better as the flavors continue to meld in the fridge.
Turkey Zoodle Stir-Fry
Swaps traditional noodles for spiralized zucchini, making it a light, veggie-forward meal that still delivers on flavor.
Stir-fry your turkey with whatever vegetables you like-bell peppers, snap peas, carrots, mushrooms-in a sauce made from soy sauce, garlic, ginger, and a touch of honey.
Add your zoodles at the very end and toss just until they’re slightly softened but still have some bite.
The zoodles provide that noodle experience without the heaviness, and the whole dish comes together in about 20 minutes.
One-Pot and Casserole Dishes
These one-pot and casserole options become your best friends. They’re designed for maximum flavor with minimal mess.
Turkey Tetrazzini
You’ve got pasta (usually spaghetti), turkey, mushrooms, and a creamy sauce, all topped with breadcrumbs and Parmesan, then baked until golden and bubbly.
The crispy top contrasts beautifully with the creamy pasta underneath, and it’s one of those dishes that tastes even better the next day.
I make mine with a sauce that starts with a roux (butter and flour), then add chicken broth and cream, along with some sherry if I have it.
The mushrooms add an earthy depth that complements the turkey perfectly.
Turkey and Rice Casserole
Mix your turkey with cooked rice, cream of mushroom soup (or make your own creamy mushroom sauce if you’re feeling ambitious), vegetables like peas and carrots, and some seasonings.
Top with cheese and/or breadcrumbs, bake until everything’s hot and the top is golden.
One-Pot Turkey Pasta
You literally throw everything-pasta, turkey, vegetables, broth, seasonings-into one pot, bring it to a boil, then let it simmer until the pasta is cooked and the liquid has been absorbed.
The pasta releases its starch as it cooks, creating a naturally creamy sauce without any cream.
I usually add spinach, sun-dried tomatoes, garlic, and Italian herbs, finishing with a generous handful of Parmesan.
The whole thing comes together in about 20 minutes, and you’re left with just one pot to wash.
Turkey and Sweet Potato Hash
Works equally well as a one-skillet dinner or as breakfast-for-dinner. Dice up some sweet potatoes and cook them in a large skillet until they’re tender and starting to get crispy edges.
Add your chopped turkey, some onions and bell peppers, and season with paprika, cumin, and a touch of cayenne.
Create little wells in the mixture and crack eggs into them, then cover the skillet and let the eggs cook until they’re done to your liking.
The runny yolk mixing with the sweet potatoes and turkey is pure magic. It’s hearty, colorful, and packed with nutrients.
Sometimes I’ll add some black beans or top it with avocado and salsa for extra flavor and substance.
Turkey Cobbler
This takes the pot pie concept and simplifies it with a drop-biscuit topping instead of rolling out pastry.
You make your turkey and vegetable filling in a baking dish, then drop spoonfuls of biscuit dough on top and bake.
The biscuits puff up and turn golden while the filling bubbles around them.
It’s rustic, it’s delicious, and it’s way easier than making a traditional pot pie crust.
The biscuits absorb some of that savory filling, becoming even more flavorful, and the whole thing feels like a warm hug on a plate.