Need some ideas for leftover turkey? Chances are you have already had your plate of leftovers after the big feast on Thursday. If you can’t face another night of warmed-up turkey, stuffing, and mashed potatoes, we have three easy ideas to use up all that leftover turkey. All three recipes below will work well with your Thanksgiving or holiday leftovers and they are all different in style and flavor.
We have also included two sets of instructions for each recipe: one for using leftovers and one for cooking it fresh. So if you don’t have any leftovers or want to make the recipes at a different time of year, you have the instructions for either scenario.
Three Ideas for Leftover Turkey and Why We Love Them:
- These ideas for leftover turkey make use of your remaining turkey in new ways beyond the traditional turkey soup or casseroles. All the recipes have very different flavor profiles: Asian Glazed Turkey, Warm Quinoa Turkey Salad with Blueberries (my favorite), and Easy Turkey Enchiladas.
- If you have leftover turkey but not quite enough for a full meal of leftover plates, all these ideas do not require that much meat. You can stretch your remaining turkey leftovers into interesting and healthy dinners.
- The recipes are easy and quick. The Easy Turkey Enchiladas are especially great for kids!
- Although we have adapted each recipe to give you ideas for turkey leftovers, you can use these recipes year-round with uncooked meat. We have provided alternative instructions for each scenario below.
No leftovers?
If you don’t have leftovers but still want to try these recipes, you can easily use turkey cutlets, tenderloins, or even chicken breast. We use these recipes on our menus year-round when turkey cutlets or tenderloins are on sale.
For more information on food safety with leftovers, click here for some additional tips.
Try These Three Easy Recipe Ideas for Using Leftover Turkey Below:
Easy Turkey Enchiladas
This super easy recipe is a great make ahead meal for a busy night. It also is a great way to use up leftover turkey from the holidays!
Ingredients
- 1 tbs olive oil
- 2 garlic cloves minced
- 1.5 to 2 lbs leftover turkey, chopped (or fresh turkey cutlets or tenderloins)
- 1 cup sour cream low fat
- 16 oz salsa mild
- 1 cup shredded cheddar cheese low fat
- 1/2 red onion chopped
- 5 to 6 tortillas burrito size
Instructions
If using turkey leftovers:
- Preheat oven to 375. Spray 13 x 9 baking dish with cooking spray. In bowl mix sour cream, salsa, cheese, & onion. Reserve 1 cup of this mixture. Add chopped turkey leftovers to salsa mix and spread over each tortilla. Roll up & place in baking dish seam side down. Spread the 1 cup of reserved salsa mix over tortillas. Bake for 10 minutes. Serve with extra sour cream and salsa, if desired.Other options: you could also add some black beans, frozen corn, or chopped bell peppers to the turkey/salsa mixture.
If using uncooked turkey
- Preheat oven to 375. Spray 13 x 9 baking dish with cooking spray. Heat oil in skillet, add garlic and cook for 30 seconds. Add turkey and cook for 3 to 5 minutes each side. Remove from skillet, let cool, and chop into pieces. In separate bowl mix sour cream, salsa, cheese, & onion. Reserve 1 cup of this mixture. Add chopped turkey to salsa mix and spread over each tortilla. Roll up & place in baking dish seam side down. Spread the 1 cup of reserved salsa mix over tortillas. Bake for 10 minutes. Serve with extra sour cream and salsa, if desired.
Asian Glazed Turkey
This Asian Glazed Turkey Recipe is full of flavor and still simple enough for a quick weeknight meal. It is a great recipe if you need some new ideas on how to use up leftover turkey from the holidays.
Ingredients
- 8 scallions, chopped
- 4 tbs oyster sauce
- 4 tsp fresh ginger, grated or minced
- 2 tbs olive oil, divided
- About 2 lbs turkey leftovers, chopped into pieces (or 2 lbs of turkey tenderloin or cutlets)
- 2 red/orange/yellow bell peppers, chopped
Instructions
If using turkey leftovers:
- Make glaze: chop white parts of scallions and mix in small bowl with oyster sauce, ginger, half the oil and 1 tbs water. Cut green parts of scallions into 1 inch pieces. Heat remaining oil in skillet on med/high. Add peppers and scallions. Cook for 5 mins or until peppers start to soften. Add leftover turkey to skillet and cook until turkey is warmed. Stir in glaze and cook for few mins more.
If using uncooked turkey:
- Make glaze: chop white parts of scallions and mix in small bowl with oyster sauce, ginger, half the oil and 1 tbs water. Cut green parts of scallions into 1 inch pieces. Heat remaining oil in skillet on med/high. Add turkey to skillet and season with salt and pepper. Cook for about 3 mins until turkey is starting to brown. Add peppers and scallions. Cook for 5 mins more or until peppers start to soften and turkey is cooked through (internal temp of 165). Stir in glaze and cook for few mins more until heated through.
Warm Turkey Quinoa Salad with Blueberries
If you want a fresh idea on how to use up leftover turkey, this easy salad is a perfect way to make use of leftovers. You can also make it chicken breast any time during the year!
Ingredients
- 1 cup quinoa
- leftover turkey chopped (about 2 lbs for 5 servings)
- 5 tbs olive oil divided
- 1 tsp honey
- 1/4 cup red wine vinegar
- 1/2 tsp salt
- 8 scallions chopped
- 1/4 cup fresh parsley chopped
- 2 cups blueberries
- 2 tbs pistachios chopped (optional)
Instructions
If using turkey leftovers:
- Cook quinoa according to package directions. Set aside. In a small bowl, combine remaining olive oil, honey, vinegar, salt and some pepper. Chop turkey into bite sized pieces. If desired, warm the turkey in oven or microwave. Place warm quinoa, chopped turkey, scallions, parsley and blueberries into a salad bowl. Stir in the dressing and top with pistachios, if using. Salt & pepper to taste.
If using uncooked turkey:
- Cook quinoa according to package directions. Set aside. Meanwhile, season turkey generously with salt. Heat 1 tbs oil in pan on med/high heat. Cook turkey for 3 to 4 mins per side until it has a golden crust and is no longer pink in the center (internal temp of 165). In a small bowl, combine remaining olive oil, honey, vinegar, salt and some pepper. Chop turkey into bite sized pieces. Place warm quinoa, chopped turkey, scallions, parsley and blueberries into a salad bowl. Stir in the dressing and top with pistachios, if using. Salt & pepper to taste.
Looking for some more ideas on using up leftovers? Check out these other easy articles from The Dinner Daily below:
https://thedinnerdaily.com/9-tips-for-using-leftover-ingredients-in-meals/
