10 Turkey Leftover Options Gobble Gobble on the Blog

Many of us are in the same situation right now when it comes to leftovers.
Freeze some, give some away, and of course use some for leftovers, may none of our goodness and love we put in this holiday food go to waste, I do declare!

Here are 10 creative and delicious ways to use leftover turkey.

Turkey & Cranberry Sandwich
Ingredients:

• Leftover turkey, sliced
• Cranberry sauce
• Fresh lettuce or rocket
• Whole wheat bread or rolls
• Mayo or mustard (optional)
  
• Fresh basil (optional)

Instructions:

1. Layer sliced turkey, cranberry sauce, and lettuce on bread.
2. Add mayo or mustard if desired.
3. Serve as a quick and festive sandwich!
   
   

Turkey Soup
Ingredients:

• Leftover turkey, shredded
• 4 cups chicken or vegetable broth
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 cup frozen peas
• Salt, pepper, and herbs (thyme, rosemary)

Instructions:

1. In a large pot, sauté onion, carrots, and celery in a little olive oil until softened.
2. Add the broth, turkey, and peas.
3. Season with salt, pepper, and herbs.
4. Simmer for 20-30 minutes, and serve hot.

Turkey Tacos
Ingredients:

• Leftover turkey, shredded
• Taco seasoning or homemade spice mix
• Corn or flour tortillas
• Toppings: lettuce, salsa, cheese, sour cream, guacamole

Instructions:

1. Heat shredded turkey in a skillet with taco seasoning and a little water.
2. Warm tortillas and fill with turkey mixture.
3. Add your favorite toppings and serve!

Turkey Pot Pie
Ingredients:

• Leftover turkey, chopped
• 1 cup mixed vegetables (peas, carrots, corn)
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup milk
• 1 pre-made pie crust (top and bottom)
• Season with Sea, Pink or Kosher Salt and pepper to taste and herbs of your choice

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a saucepan, melt butter, add flour, and cook for 1-2 minutes.
3. Gradually add chicken broth and milk, stirring until thickened.
4. Stir in turkey and mixed vegetables. Season with salt and pepper.
5. Roll out pie crust and fill with the turkey mixture. Top with another pie crust, seal the edges, and make a few slits on top.
6. Bake for 35-40 minutes until golden brown.

Turkey Salad
Ingredients:

• Leftover turkey, diced
• 1/4 cup mayo or Greek yogurt or my favorite, vegenaise from Follow Your Heart
• 1 tbsp Dijon mustard or your favorite
• 1 tbsp lemon juice, or lime
• 1/2 cup celery, diced
• Sea, Pink or Kosher Salt and pepper to taste
• Fresh herbs (optional)
  Try Basil for a refreshing salad.

Instructions:

1. Combine diced turkey, mayo or yogurt, mustard, lemon juice, and celery in a bowl.
2. Season with Sea, Pink or Kosher Salt and pepper to taste and herbs of your choice.
3. Serve on a bed of lettuce, in sour dough or whole grain sandwich bread, or in a wrap.

Turkey & Spinach Frittata
Ingredients:

• Leftover turkey, chopped
• 6 eggs or egg substitute 
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheese (cheddar, mozzarella)
• Season with Sea, Pink or Kosher Salt and pepper to taste and herbs of your choice, basil, parsley maybe.

Instructions:

1. Preheat oven to 350°F (175°C).
2. Whisk eggs in a bowl and season with salt and pepper.
3. Stir in chopped turkey, spinach, and cheese.
4. Pour the mixture into a greased oven-safe skillet and bake for 15-20 minutes until the eggs are set and lightly browned on top.
5. Slice and serve warm.

Turkey Alfredo Pasta
Ingredients:

• Leftover turkey, shredded or chopped
• 1 lb pasta (penne, fettuccine, or any preferred shape)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 garlic clove, minced
• Season with Sea, Pink or Kosher Salt and pepper to taste and herbs of your choice.
• Dash of red pepper flakes, optional

Instructions:

1. Cook pasta according to package instructions.
2. In a skillet, melt butter and sauté garlic until fragrant.
3. Add heavy cream and Parmesan, stirring until the sauce thickens.
4. Stir in turkey and cook for 2-3 minutes until heated through.
5. Toss the cooked pasta in the sauce and serve.

Turkey Quesadillas
Ingredients:

• Leftover turkey, shredded
• Flour tortillas, maybe low carb or homemade
• 1 cup shredded cheese (cheddar, Monterey Jack, etc.)
• 1/2 cup salsa or pico de gallo
• Sour cream  (optional)

Instructions:

1. Heat a tortilla in a skillet over medium heat.
2. Sprinkle cheese, turkey, and salsa over one half of the tortilla.
3. Fold the tortilla in half and cook on each side until golden brown and the cheese is melted.
4. Serve with sour cream on the side.

Turkey Chili
Ingredients:

• Leftover turkey, shredded
• 1 can diced tomatoes
• 1 can kidney beans, drained
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• Season with Sea, Pink or Kosher Salt and pepper to taste and herbs of your choic

Instructions:

1. In a large pot, sauté onion, bell pepper, and garlic until softened.
2. Add turkey, tomatoes, beans, chili powder, and cumin.
3. Simmer for 20-30 minutes, stirring occasionally.
4. Adjust seasoning with salt and pepper and serve hot.

Turkey and Sweet Potato Hash
Ingredients:

• Leftover turkey, diced
• 1 large sweet potato, peeled and diced
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 tsp paprika
• Season with Sea, Pink or Kosher Salt and pepper to taste and herbs of your choice
• Eggs (optional)

Instructions:

1. Heat a skillet over medium heat and add diced sweet potato. Cook until tender, about 10-12 minutes.
2. Add onion and bell pepper and cook until softened.
3. Stir in turkey and season with paprika, salt, and pepper.
4. Cook for another 5 minutes, allowing the flavors to combine.
5. Optionally, top with a fried or poached egg

Enjoy,
Renay
xo

www.PractitionerRen.com

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