6 Ways to Use Your Turkey Leftovers

Leftover Turkey Thanksgiving

So you’ve made the perfect roast turkey once again. And if you’re like me and you’ve made more turkey soup that you can possibly eat, I thought it might be fun to share some other ideas for how to use up all the turkey leftovers that are likely lingering in your fridge. (Although this slow cooker turkey stock is a no-brainer.)

I took to the Internet and opened a few of my favourite cookbooks, and came up with the following ideas. I don’t know how I haven’t made most of these before, but now that I know leftovers can yield such delicious results, you can bet that I’ll be increasing the size of my turkeys to have more leftovers for these great ideas.

6 Interesting Ways to Use Your Turkey Leftovers

1. Turkey Cobb Salad:

Perfect for the work or school lunch box, this salad is composed of chopped romaine, diced turkey, creamy avocado, crisp bacon, and crumbled feta. A blue cheese dressing or simple vinaigrette will finish the dish off perfectly.

2. Turkey, Cranberry, and Brie Quesadillas:

Brush two whole grain tortillas with olive oil. Place both pieces oil-side down in a cast-iron skillet and top each with shredded turkey, a dollop of cranberry sauce and slices of Brie. Top with another tortilla (also brushed with oil and placed oil-side up) and grill, flipping when the bottom is golden brown and the cheese has melted.

3. Pasta with Turkey, Mushrooms, Peas, and Lemon Cream:

Cook up some pasta. In a small skillet, combine chopped turkey, sliced mushrooms, frozen peas and a drizzle of olive oil. Cook until the peas are thawed and the mushrooms have browned. Add a splash of cream, some lemon zest and toss with the pasta.

4. Turkey Shepherd’s Pie:

Make the usual recipe, swapping the beef for turkey and replace Yukon Golds with sweet potatoes.

5. Turkey and Caramelized Onion Pizza:

Top your favourite pizza dough with shredded turkey, caramelized onions, and mozzarella.

6. Turkey Club Sandwich:

Chopped turkey, bacon, lettuce, sundried tomatoes, and mayonnaise sandwiched between two thick slices of rye bread. Serve grilled or at room temperature.


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