Are you feeling particularly gluttonous after your Thanksgiving feast?
Well, if you’re ready to get back on the healthy eating train but still have leftovers, I’ve got some ideas for you.
It’s about reimagining what’s leftover. So let’s get into my favorite healthy Thanksgiving leftover ideas.
Healthy Turkey Leftover Recipes
Turkey is one of the healthiest leftovers you’ll have on hand. At least it is if you keep that gravy away from it!
White meat turkey breast is lean, high in protein, and incredibly versatile. Even the dark meat, while slightly higher in fat, provides important nutrients like zinc, iron, and B vitamins.
I like to use the turkey as a protein base for fresh, healthy dishes.
Turkey and Quinoa Power Bowls
Cook up a batch of quinoa (or use whatever grain you have-farro, brown rice, even cauliflower rice works), then top it with diced turkey, roasted vegetables from your Thanksgiving spread, a handful of fresh greens, and a light dressing.
I usually whisk together olive oil, lemon juice, Dijon mustard, and a touch of honey. Add a bit of cayenne if you want spicy.
And you can customize it endlessly-add avocado, dried cranberries, pumpkin seeds, feta cheese. Make it your own.
Turkey Lettuce Wraps With Asian-Inspired Flavors
If you’re craving something light and crunchy, turkey lettuce wraps are where it’s at.
I dice the turkey pretty small and quickly sauté it with minced garlic, ginger, and a splash of low-sodium soy sauce or tamari.
Add some shredded carrots, water chestnuts, and green onions if you have them.
Spoon the mixture into butter lettuce or romaine leaves, drizzle with a bit of sriracha or hoisin sauce, and suddenly you’re eating something that feels restaurant-quality instead of leftovers.
These are also perfect for a quick lunch.
Turkey Chili With Extra Veggies
Chili might not scream “healthy,” but when you load it up with beans, tomatoes, peppers, and other vegetables, it becomes a nutritional powerhouse.
I use chopped turkey in place of beef, which significantly cuts down on saturated fat. I’ve also shredded the turkey in the past with success.
My formula is simple: sauté onions, garlic, and bell peppers. Then add canned tomatoes, kidney beans, black beans, your spices (chili powder, cumin, paprika), and the turkey.
Let it simmer for 30 minutes and you’ve got a pot of goodness that’ll feed you for days.
Top it with Greek yogurt instead of sour cream, and maybe some fresh cilantro and lime juice.
Turkey-Stuffed Bell Peppers or Sweet Potatoes
Halve some bell peppers or baked sweet potatoes, then stuff them with a mixture of chopped or shredded turkey, cooked quinoa or brown rice, black beans, corn, and salsa.
Top with a little cheese if you want, then bake until everything’s hot and the peppers are tender.
These feel indulgent but are actually balanced and filling.
Ways to Use Leftover Thanksgiving Veggies
Got leftovers like roasted Brussels sprouts, green beans, and root vegetables? Awesome.
They’re already cooked, already seasoned, and ready to become something entirely new.
They blend into soups, bulk up salads, get tossed into grain bowls, or even become the base for veggie fritters and patties.
Roasted Veggie Grain Bowls
This is similar to the turkey bowl I mentioned earlier, but vegetables take center stage.
Start with a base of your favorite whole grain, pile on whatever roasted vegetables you have-Brussels sprouts, carrots, butternut squash, green beans-then add a protein like chickpeas, lentils, or yes, some turkey if you want.
Drizzle with tahini dressing (tahini, lemon juice, garlic, water to thin it out) or a balsamic vinaigrette.
The combo of textures and flavors makes each bite interesting, and you’re getting a serious dose of fiber, vitamins, and minerals.
Veggie Fritters or Patties
Take your leftover mashed sweet potatoes, regular potatoes, or any soft-cooked vegetables, mix them with an egg, some breadcrumbs or oat flour, and your favorite seasonings.
Form into patties and pan-fry in a little avocado oil until crispy on both sides.
These fritters are like a blank canvas-you can go Mediterranean with feta and herbs, Asian with ginger and soy sauce, or Southwestern with cumin and chili powder.
I eat them over salad, in wraps, or just on their own with a dollop of Greek yogurt or avocado.
Leftover Green Bean Stir-Fry
If your green beans came without the fried onions and cream-of-whatever soup, they’re perfect for a quick stir-fry.
Heat up a wok or large skillet, add a touch of sesame oil, toss in the green beans along with any other vegetables you have.
Then add some garlic and ginger, maybe some edamame or tofu for protein, and season with soy sauce and rice vinegar.
Serve over brown rice or rice noodles, and you’ve got a meal that’s light, flavorful, and exactly what you need.
Cauliflower and Brussels Sprout Salad
Roasted cruciferous vegetables make an awesome base for a hearty salad.
Chop up your leftover cauliflower and Brussels sprouts, toss them with fresh arugula or spinach, add some dried cranberries, toasted almonds or pecans, and a tangy vinaigrette.
The roasted vegetables add substance and make the salad feel like an actual meal instead of just rabbit food.
This is one of those dishes that tastes even better the next day after the flavors have had time to meld.
Reinventing Leftover Thanksgiving Sides Into Nutritious Meals
Sure, stuffing and mashed potatoes might not seem like health food, but with a little creativity, you can transform them into more balanced meals.
The secret is not eating them exactly as they were served originally.
Stuffing-Crusted Chicken or Turkey Cutlets
This one’s a bit meta since you’re using turkey leftovers with stuffing leftovers, but bear with me.
Take thin turkey cutlets or slice your leftover turkey into cutlet-sized pieces, brush with a little beaten egg or Greek yogurt, then press crumbled stuffing onto both sides.
Bake in the oven until crispy, and you’ve got something that feels breaded and indulgent but uses what you already have.
Pair it with a simple side salad or steamed vegetables, and suddenly that heavy stuffing becomes part of a reasonably balanced meal.
Mashed Potato Soup
I know it sounds weird, but leftover mashed potatoes make an incredibly creamy soup base without needing heavy cream or loads of butter.
Thin out your mashed potatoes with chicken or vegetable broth, add some diced turkey or leftover vegetables, season with herbs like thyme or rosemary, and heat it all together.
The potatoes give the soup body and richness while you’re adding nutritious vegetables and lean protein.
I’ll often throw in some kale or spinach at the end for extra greens.
Sweet Potato Smoothie Bowl
If your sweet potatoes aren’t loaded with marshmallows and butter (or even if they are, but just a little), they can become a smoothie bowl.
Blend leftover sweet potato with frozen banana, almond milk, a scoop of protein powder, cinnamon, and a touch of maple syrup.
Pour into a bowl and top with granola, nuts, seeds, and fresh fruit.
It’s kinda like dessert for breakfast, but it’s actually packed with nutrients. The sweet potato adds creaminess, fiber, and vitamins A and C.
Cranberry Sauce as a Healthy Condiment
Cranberry sauce often gets relegated to a single purpose, but it’s surprisingly versatile.
Use it as a spread on whole-grain toast with almond butter, swirl it into oatmeal or yogurt, or use it as a glaze for roasted chicken or pork.
I also like mixing cranberry sauce with balsamic vinegar and olive oil to make a quick salad dressing.
The tartness cuts through rich greens like kale or arugula beautifully, and you’re adding antioxidant-rich cranberries to your meal.
Light and Fresh Salad Combinations
I know it might sound unlikely, but you can use up some of those Thanksgiving leftovers in salads.
Harvest Salad With Turkey and Roasted Vegetables
Start with a mix of sturdy greens like kale, spinach, or arugula.
Add diced turkey, whatever roasted vegetables you have on hand (butternut squash and Brussels sprouts are particularly good here), some dried cranberries or pomegranate seeds, toasted pecans or walnuts, and crumbled goat cheese or feta if you’re feeling fancy.
For the dressing, whisk together apple cider vinegar, olive oil, a spoonful of that leftover cranberry sauce, Dijon mustard, salt, and pepper.
The cranberry sauce adds natural sweetness and ties the whole salad back to Thanksgiving flavors.
This salad is substantial enough to be a full meal, but it feels light and refreshing. I’ve eaten this for lunch three days in a row and never gotten tired of it.
Turkey, Apple, and Walnut Salad
This one’s got a bit of a Waldorf salad vibe but less mayonnaise-heavy.
Mix chopped turkey with diced apple, celery, toasted walnuts, and a light dressing made from Greek yogurt, lemon juice, a touch of honey, and fresh herbs like dill or parsley.
You can eat this over greens, in a wrap, or stuffed into a halved avocado. It’s crunchy, creamy, tangy, and sweet all at once.
Kale Caesar With Turkey Croutons
I put “croutons” in quotes here because you’re actually making crispy turkey bites.
Dice your turkey into small cubes, toss with a little olive oil and garlic powder, then bake or pan-fry until crispy and golden.
Massage some kale with a lighter Caesar dressing (I make mine with Greek yogurt, lemon, garlic, Parmesan, and a tiny bit of anchovy paste), top with your turkey “croutons” and shaved Parmesan.
You get all the satisfaction of a Caesar salad but with way more protein and nutrients.
Cranberry, Quinoa, and Feta Salad
This is more of a grain salad, but it’s fresh and vibrant.
Cook quinoa and let it cool, then toss with leftover cranberry sauce (yes, again-it’s that versatile), crumbled feta, toasted pumpkin seeds, fresh herbs like parsley or mint, and a lemon vinaigrette.
If you have any leftover roasted vegetables, throw those in too.
This salad is excellent for meal prep because it holds up well in the fridge for several days and actually tastes better after the flavors have mingled.
Healthy Soup and Stew Options
I think you could throw almost any combination of Thanksgiving leftovers into a pot with some broth and come out with something at least decent.
But let’s aim higher than decent-let’s make soups that are genuinely delicious and nutritious.
The advantage of soup is that it’s inherently flexible and forgiving. Too thick? Add more broth. Too thin? Let it simmer longer or add some mashed potatoes to thicken it up.
Lacking flavor? More herbs, a squeeze of lemon, or a splash of hot sauce can work wonders.
Turkey and Wild Rice Soup
This is probably my favorite soup to make with Thanksgiving leftovers. In a large pot, sauté onions, carrots, and celery in a little olive oil.
Add chicken broth, cooked wild rice (or a wild rice blend), diced turkey, and herbs like thyme, sage, and bay leaves.
Let it simmer until all the flavors come together, then stir in some fresh spinach or kale right before serving.
The wild rice gives it a hearty, earthy quality, and the turkey makes it filling without being heavy.
Sometimes I’ll add a splash of white wine or a squeeze of lemon at the end for brightness.
Roasted Vegetable and White Bean Soup
This one’s perfect if you have an assortment of leftover roasted vegetables and want something vegetarian.
Blend half of your roasted vegetables with vegetable broth until smooth, then pour into a pot and add the remaining vegetables (left chunky), white beans, and seasonings.
The blended vegetables create a creamy base without any cream or butter, which I love. The white beans add protein and fiber.
It’s comforting but won’t put you into a food coma. Top with fresh herbs and a drizzle of good olive oil.
Turkey Tortilla Soup
For something with a little more kick, turkey tortilla soup is the way to go.
Sauté onions, garlic, and jalapeños, add canned fire-roasted tomatoes, black beans, corn, chicken broth, and diced turkey. Season with cumin, chili powder, and lime juice.
Serve with baked tortilla strips (just cut tortillas into strips and bake until crispy), avocado, fresh cilantro, and a squeeze of lime.
Butternut Squash and Turkey Chili
If you have leftover butternut squash, consider making a slightly sweet and savory chili.
Combine diced butternut squash with ground or chopped turkey, kidney beans, diced tomatoes, onions, garlic, and your chili spices.
The squash adds natural sweetness that balances the heat from the chili powder and cumin. It also adds extra fiber and vitamins.
This chili is hearty enough for a cold evening but lighter than traditional beef chili.
Bone Broth for Next-Level Nutrition
If you roasted a whole turkey, don’t throw away that carcass. Make bone broth.
It’s incredibly simple-just put the bones in a large pot, cover with water, add some vegetable scraps (onion peels, carrot tops, celery ends), a splash of apple cider vinegar, and simmer for hours (or use a slow cooker or Instant Pot).
You’ll end up with nutrient-rich broth that’s fantastic for sipping on its own or using as a base for any of the soups mentioned above.
Bone broth is rich in collagen, amino acids, and minerals. Plus, it makes your kitchen smell amazing.
Breakfast and Brunch Ideas
Starting your day with some protein and vegetables can actually help you feel more energized and less likely to reach for sugary snacks later.
I’ve gotten into the habit of incorporating savory elements into my breakfast routine, and it’s honestly been a a noticeable improvement for me.
Sweet breakfasts have their place, but when you’re trying to eat lighter after the holidays, savory is often the smarter move.
Turkey and Veggie Breakfast Hash
Dice up leftover potatoes, sweet potatoes, or any root vegetables and pan-fry them with a little olive oil until crispy.
Add diced turkey, leftover Brussels sprouts or green beans, and cook until everything’s heated through. Season with salt, pepper, and paprika.
Make a little well in the center and crack an egg or two right into the pan. Cover and let the eggs cook to your liking.
The combination of crispy potatoes, savory turkey, and a runny egg yolk is breakfast perfection. Sometimes I’ll top it with hot sauce or a dollop of Greek yogurt.
Sweet Potato and Turkey Breakfast Burrito
Take a whole wheat tortilla, layer it with scrambled eggs, diced turkey, mashed or diced sweet potato, black beans, salsa, and avocado.
Roll it up and you’ve got a portable, protein-packed breakfast that’ll keep you full for hours.
I like to make several of these and wrap them individually in foil, then store them in the fridge or freezer.
On busy mornings, I just grab one and reheat it. It’s convenience food that actually nourishes you.
Turkey Sausage Patties
If you have ground turkey or can grind up leftover turkey in a food processor, you can make your own breakfast sausage.
Mix the turkey with sage, thyme, fennel seeds, a little maple syrup, salt, and pepper. Form into patties and cook in a skillet.
These are way healthier than store-bought sausage because you control the ingredients-no fillers, preservatives, or excess sodium.
Serve alongside eggs and roasted vegetables for a classic breakfast plate.
Savory Oatmeal With Turkey and Greens
Cook steel-cut or rolled oats with chicken broth instead of water, then top with sautéed greens, diced turkey, a soft-boiled egg, and a sprinkle of everything bagel seasoning or nutritional yeast.
It sounds weird until you try it, and then you’ll wonder why you ever limited oatmeal to cinnamon and brown sugar.
It’s warming, filling, and loaded with fiber and protein.
Leftover Pie for Breakfast?
Okay, this one’s not exactly “healthy,” but let’s be real-if you’re going to eat pie for breakfast, the morning after Thanksgiving is the time to do it.
I’d never judge. Just maybe pair it with some Greek yogurt or scrambled eggs to balance out the sugar rush. Life is short: eat the pie. (I know I do sometimes!)