top 10 post: Tasty Leftover Turkey Recipes to Keep You Fed

Thanksgiving is only a few days away, and while the turkey is the star of the feast, the real challenge begins when the celebration ends. That massive slab of bird sits in your fridge, demanding attention, and most of us end up nibbling at it or, worse, tossing it to the pets. Fear not! With these ten scrumptious ideas, you can transform that leftover turkey into a parade of dishes that will keep your taste buds dancing for weeks. As a seasoned chef, I’ve tested each recipe, so you can trust the measurements and methods. Let’s dive into the top 10 post‑Thanksgiving creations!

10. Turkey Curry (top 10 post)

2 Tbls. Curry Powder
4 Tbls. Butter
1 whole medium sized onion, diced
3 cups left‑over turkey (light or dark)
1/2 tsp. parsley
1/2 tsp. cumin
1/2 cup left over gravy or grease‑less drippings

Combine butter and onion in a sauté pan, heating over medium until the onion softens without browning. Toss in the turkey and warm through. Stir in the drippings or gravy, sprinkle cumin, and season with salt and pepper. Serve piping hot over rice or cool it down for a tasty roll.

9. Turkey and Gravy over Biscuits

This deceptively simple dish is perfect for a budget‑friendly post‑holiday meal. Chop the leftover turkey, heat it with either your own gravy or an inexpensive store‑bought packet, and pour the mixture over fresh biscuits or a quick‑bake biscuit dough. It works wonderfully as a hearty breakfast or a comforting snack.

8. Turkey Broth

Turkey broth is a versatile base for countless dishes. Gather as much meat as possible from the bones, then toss everything into a tall, heavy stock pot. Add carrots, quartered onions, and broken celery stalks—no peeling required. For herbs, fill a coffee filter with whole peppercorns, thyme, basil, sage, parsley, and a pinch of coriander, then tie it up and drop it in. Cover with water, bring to a boil, and simmer, covered, for at least three hours. Skim excess fat, keep the water level steady, and finally strain through a colander. Cool quickly by adding frozen water bottles. Use this broth for risotto, soups, or any recipe craving a deep turkey flavor.

7. Turkey Stock

While similar to broth, stock focuses on collagen from bones, yielding a thicker, gelatinous liquid. Collect all leftover bones—wings, legs, neck—and place them in a sturdy stock pot. Add the same veggies as the broth plus a classic bouquet garni. Bring to a boil, then reduce to a gentle simmer, maintaining a bare bubble for six hours or more. Skim any foam that rises, then strain and cool quickly. This stock forms the backbone of sauces, gravies, and can be frozen for up to a year.

6. Turkey and Rice Casserole

My grandma called this turkey Divan, and it lives up to the name. You’ll need 3 cups diced turkey, 1 cup leftover gravy, a can of cream of broccoli soup, a bag of frozen broccoli, a diced onion, butter or oil, ½ cup Panko breadcrumbs, and a teaspoon of parsley. Sweat the onion in butter, then stir in the gravy and soup; thin with a splash of milk if needed. Combine the turkey and broccoli in a casserole dish, pour the sauce over, sprinkle breadcrumbs and parsley, and bake at 400°F for 45 minutes. Add a can of cheese soup for extra richness if desired.

5. Turkey Pot Pie / Shepherd’s Pie

This comforting classic warms the soul on chilly days. Ingredients: 3 cups diced turkey, 2 cups mashed potatoes (for Shepherd’s), or 2 cups par‑cooked diced potatoes (for pot pie), carrots, celery, onion, butter, flour for a roux, 2 cups stock, assorted veg, 2 cups gravy, and pastry dough for the top (pot pie). To make a roux, sauté onions in butter, add more butter, then stir in flour until the raw taste disappears. Add the roux, stock, and all other ingredients, simmer, then transfer to a casserole dish. Top with mashed potatoes for Shepherd’s or pastry rounds for pot pie, and bake at 375°F for about an hour.

4. Turkey Enchiladas

You can swap in chicken, but turkey shines here. You’ll need soft flour tortillas, shredded cheese, diced turkey, enchilada sauce, mole sauce, corn, a yellow pepper, optional serrano, cheddar cheese soup, half‑and‑half, and refried beans. Simmer turkey, mole, corn, pepper, and half the enchilada sauce for 30 minutes. Spread refried beans on warmed tortillas, fill with the meat mixture, roll, and arrange in a greased dish. Blend cheese soup, half‑and‑half, remaining enchilada sauce, and cheese, then pour over the rolls. Top with extra cheese and bake at 375°F for an hour.

3. Turkey Soup

If you made broth or stock above, use about four cups; otherwise, a carton of chicken stock works fine. Dice 2 cups turkey, an onion, two carrots, two celery stalks, and parsley. Combine stock with an equal amount of water, add the veggies and turkey, bring to a boil, then simmer for two hours. Add noodles about 15 minutes before finishing, or rice/barley an hour in. Season with salt and pepper to taste.

2. Turkey Chili

This white chili swaps the usual tomato base for a milder flavor. Ingredients: diced turkey, broth (or beer), onion, white/northern/navy beans, black beans, corn, white pepper, garlic powder, chili powder, butter or oil, and crushed white corn tortilla chips. Sweat the onion in butter, add turkey and spices, then simmer. If using beer, add now and let the alcohol evaporate. Stir in beans, broth, and corn, bring to a boil, then simmer for at least an hour. Finish with crushed chips to thicken, and serve over rice or on its own.

1. Turkey Sandwiches

The timeless classic for leftover turkey. No elaborate recipe needed—just slice the turkey, spread mayo on your favorite bread, add a slice of tomato, and enjoy. Simple, satisfying, and perfect for any time of day.

Happy Thanksgiving, and may your leftovers become the stars of your kitchen for weeks to come!