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5 Ways to Use Leftover Thanksgiving Turkey

Tired of turkey sandwiches already? It isn’t often that I have a lot of leftover turkey during the holidays, but then I cook turkey year-round because of the high protein, low-fat and abundance of meat for leftovers. Here are some favorite dishes that will put the lowly turkey sandwich to shame.


You will need

  • 1/4 to 1/2 pound fresh mushrooms, sliced or chopped
  • Vegetable oil
  • 2 cups turkey meat, I prefer breast but any mixture is fine
  • 1 box, 10 ounces, frozen spinach thawed and drained
  • 1 egg
  • 1 box, 16 ounces, manicotti shells, uncooked
  • Salt and pepper to taste

Pre-heat the oven to 375 degrees. Sauté’ the mushrooms in a little oil in a skillet over medium heat until tender.

Combine with the chicken and spinach in a food processor fitted with the metal blade. Add the egg and salt and pepper to taste. Process until combined.

Stuff the shells with the chicken and spinach mixture. Arrange I a shallow, greased baking dish. Pour in 1/2 cup of water.

Cover with foil and bake for 1 hour.

Serve with a sprinkling of parmesan cheese or my family loves it if I add some mozzarella a few minutes before the dish is done. The cheese will melt and form a very nice crust. Just add slices of mozzarella to the top of the manicotti about 5 minutes before done. Remove the foil and return to the oven. The cheese will get bubbly and slightly browned.


Preheat the oven to 350 degrees.

You will need

  • 1 8 ounce package of spaghetti, cooked and drained
  • 3 cups cubed cooked turkey meat
  • 1 6 1/2 ounce can mushrooms, drained
  • 1 to 1 1/2 cups crumbled, cooked bacon
  • 8 ounces Velveeta cheese, chopped into cubes

In a lightly greased 13 by 9 inch baking dish layer the spaghetti, turkey, mushrooms, bacon, and cheese. Cover with the sauce and bake as directed below.

To make the Sauce you need

  • 1/2 cup butter or margarine
  • 1/4 cup all-purpose flour or 2 tablespoons corn starch
  • 4 teaspoons chicken bouillon granules (Herb Oz is a no-sodium brand that we love)
  • 3 1/2 cups milk plus 1/2 cup milk
  • 2 ounces sliced almonds for garnish
  • Dash of pepper

Melt the butter in a medium-sized pan over low hear. Stir in the flour, bouillon and pepper. Add 1/2 cup milk, stirring constantly to avoid lumps. If using corn starch, dissolve it in the 1/2 cup cold milk before adding to the melted butter. Add the remaining milk. Cook and stir over medium heat until thick and bubbly. Pour the sauce over the turkey mixture. Bake for 45 minutes. Garnish with the sliced almonds.


You will need

  • Slices of turkey meat, preferably cut into ‘fingers’ or you can also cut into small pieces
  • 1 egg with 1 teaspoon milk, slightly beaten
  • 1 cup soft bread crumbs
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon pepper
  • Oil for frying

Mix the salt and lemon pepper into the bread crumbs.

Dredge the turkey first in flour, then in the egg, then roll in the bread crumbs.

Fry in oil until the bread crumbs are golden brown and the meat is warmed through. As the turkey is leftover and already cooked, this is a very quick dish that the kids will love. You could also make it into a sandwich, but we’ve had enough of turkey sandwiches for awhile.


You will need

  • 1 8 ounce package macaroni
  • 1 12 ounce can of evaporated milk
  • 3 eggs, beaten
  • 1/2 cup butter, melted
  • 3 cups grated sharp cheddar cheese OR 1 cup each of sharp cheddar, freshly grated parmesan, and mozzarella cheese ( I prefer the 3 cheeses as it allows more of the turkey flavors to come through, mix them together)

Cook and drain the macaroni according to the package directions. Combine the milk, eggs, butter, and 2 1/2 cups of the cheese in a bowl and cook well.

Transfer the mixture to the slow cooker. Sprinkle the remaining 1/2 cup cheese on the top. Cover and cook on low for 3 hours. Do not stir or remove the lid until the time is up.

You can also stir in one package frozen baby peas or broccoli cuts to make this a one dish meal. If so, do it before putting the cheese on the top and setting to cook.


You will need

  • 2 cups cooked turkey – sliced into bite sized pieces
  • 1/2 cup snow peas
  • 1/2 cup water chestnuts sliced (you can use the canned, be sure they are drained well)
  • 1 small onion, diced
  • 1 small red bell pepper
  • 1 small green bell pepper
  • 1 clove garlic, minced
  • 6 ounces frozen yellow corn
  • 1 box broccoli cuts, drained
  • 1 tablespoon olive oil
  • Soy sauce

In a wok or large hot skillet, stir fry the onion, peppers and garlic until the soft. Add the snow peas. Cook 1 minute. Add the corn, broccoli, water chestnuts and stir. Add the turkey. Season to taste with soy. Serve over pasta or rice.

Published inRecipes