25 Leftover Turkey Recipes (Easy Meals After Thanksgiving)

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The turkey was carved, the pie is gone, and the fridge is still packed with leftovers. These recipes turn that extra turkey (and plenty of the stuffing, gravy, and cranberry sauce) into meals that feel brand new.

You’ll find cozy casseroles and pot pies, spicy Tex-Mex dishes, quick pasta and noodle bowls, crowd-pleasing sandwiches and sliders, and a few fun party bites. Each one has a quick ingredient list and simple steps, with a link to the original creator’s recipe for exact amounts.

Leftover turkey safety: refrigerate cooked turkey within 2 hours of serving and use it within 3 to 4 days, or freeze it for 2 to 6 months. Reheat leftover dishes until they reach 165°F, and bring gravy to a rolling boil before serving.

Kitchen essentials for this list

• An instant-read thermometer: for checking reheated leftovers
• A deep 9×13 glass baking dish with lid: for casseroles and bakes
• An enameled cast iron Dutch oven: for chili, curry, and pot pie fillings
• A 10.25-inch cast iron skillet: for quesadillas, grilled cheese, and pizza
• Airtight storage containers: for storing and freezing turkey

Note: the quick ingredients and steps below are our short guide to each dish, not the creator’s exact recipe. Follow the link under each one for exact amounts and the full method.

1. Leftover Turkey Enchiladas

Chopped turkey, sautéed peppers, mushrooms, and olives get rolled into tortillas, then baked under salsa and cheddar. It’s an easy, crowd-size dinner that tastes nothing like Thanksgiving round two.

Quick ingredients

• Chopped leftover turkey
• Red pepper, celery, green onion, and mushrooms
• Jalapeños, black olives, and cilantro
• Salsa and shredded cheddar
• Large flour tortillas

How to make it

1. Soften the chopped vegetables, then mix them with the turkey, half the salsa, half the cheese, and the cilantro.
2. Spoon the filling onto the tortillas, fold in the sides, and roll them up.
3. Lay them seam side down in greased baking dishes and top with the rest of the salsa and cheese.
4. Bake until bubbling and the filling is hot (165°F). Serve with sour cream and extra salsa.

Tools you need: a deep 9×13 glass baking dish with lid, an 8-inch chef’s knife, and an instant-read thermometer

👉 Get the full recipe: Leftover Turkey Enchiladas at Food Meanderings (exact amounts, full method, and the creator’s tips)

2. Leftover Turkey Pot Pie

A buttery double crust wraps a creamy filling of turkey, mixed vegetables, and thyme. It’s classic comfort food, and store-bought crusts keep it weeknight-easy.

Quick ingredients

• Cooked turkey, shredded or chopped
• Butter, onion, and flour
• Chicken broth and half-and-half
• Frozen mixed vegetables, thawed
• Thyme, seasoned salt, and pepper
• 2 pie crusts and an egg for brushing

How to make it

1. Cook the onion in butter, stir in the flour and seasonings, then slowly whisk in the broth and half-and-half until thick.
2. Fold in the turkey and vegetables.
3. Fill a crust-lined pie plate, top with the second crust, crimp, cut vents, and brush with egg.
4. Bake until the crust is deep golden and the filling bubbles. Rest 10 minutes before slicing.

Tools you need: a 9-inch glass pie plate, a balloon whisk, and an adjustable pie crust shield

👉 Get the full recipe: Leftover Turkey Pot Pie at Babaganosh (exact amounts, full method, and the creator’s tips)

3. Leftover Turkey Curry

Shredded turkey simmers in a coconut milk and tomato curry with garlic, ginger, peas, and spinach. It’s warming, a little spicy, and on the table in about 30 minutes.

Quick ingredients

• Shredded leftover turkey
• Onion, garlic, and fresh ginger
• Curry powder
• Full-fat coconut milk and crushed tomatoes
• Frozen peas and spinach
• Lime and cilantro to finish

How to make it

1. Soften the onion, then stir in the garlic, ginger, and curry powder until fragrant.
2. Add the turkey, coconut milk, and tomatoes, bring to a boil, then cover and simmer.
3. Stir in the peas and spinach until the greens wilt.
4. Finish with lime juice and serve over rice or noodles.

Tools you need: an enameled cast iron Dutch oven, a Microplane zester, and an 8-inch chef’s knife

👉 Get the full recipe: Leftover Turkey Curry at MJ and Hungryman (exact amounts, full method, and the creator’s tips)

4. White Turkey Chili

Navy beans, green chiles, and shredded turkey simmer in a light, cumin-spiced broth, then get a creamy finish from Greek yogurt. It’s a lighter chili that still feels cozy.

Quick ingredients

• Shredded leftover turkey
• Onion and garlic
• Low-sodium chicken broth
• Canned navy beans and green chiles
• Chili powder, cumin, and smoked paprika
• Plain Greek yogurt, cilantro, and lime

How to make it

1. Sauté the onion and garlic in a Dutch oven.
2. Add the turkey, broth, beans, chiles, and spices and simmer, covered, so the flavors blend.
3. Stir in the yogurt, cilantro, and lime juice and simmer a few more minutes.
4. Ladle into bowls and top with avocado, cheese, or tortilla chips.

Tools you need: an enameled cast iron Dutch oven, a stainless steel ladle, and an 8-inch chef’s knife

👉 Get the full recipe: White Turkey Chili at The Oregon Dietitian (exact amounts, full method, and the creator’s tips)

5. Turkey and Cranberry Grilled Cheese

Turkey warmed in gravy, a swipe of cranberry sauce, and melty Swiss get pressed between crisp, golden bread. Dunk it in extra gravy for the full leftover experience.

Quick ingredients

• Leftover turkey
• Leftover gravy
• Cranberry sauce
• Swiss cheese
• Your favorite bread
• Mayonnaise or butter for the outside

How to make it

1. Warm the turkey in the gravy until hot.
2. Layer Swiss, the gravy-soaked turkey, cranberry sauce, and more Swiss between two slices of bread.
3. Spread mayo or butter on the outside and cook in a skillet over medium heat.
4. Flip once the bottom is golden and cook until the cheese melts. Rest a minute before slicing.

Tools you need: a 10.25-inch cast iron skillet, a silicone spatula, and a large maple cutting board with juice groove

👉 Get the full recipe: Turkey and Cranberry Grilled Cheese at Lilies and Loafers (exact amounts, full method, and the creator’s tips)

6. Stuffing Waffles with Turkey and Gravy

Leftover stuffing gets mixed with egg and pressed in a waffle iron until crisp, then topped with turkey, hot gravy, and cranberry sauce. It’s the most fun way to eat the whole plate again.

Quick ingredients

• Leftover stuffing
• Eggs and chopped parsley
• Oil for the waffle iron
• Sliced leftover turkey
• Leftover gravy
• Cranberry sauce

How to make it

1. Heat the waffle iron and mix the stuffing with the eggs and parsley until it holds together.
2. Pack a portion into the oiled iron and cook until crisp and set.
3. Bring the gravy to a boil, then keep it warm.
4. Warm the turkey on the waffle until it reaches 165°F, then top with gravy and cranberry sauce.

Tools you need: a 3-quart stainless steel saucepan, an instant-read thermometer, and glass mixing bowls

👉 Get the full recipe: Stuffing Waffles with Turkey and Gravy at Americanized (exact amounts, full method, and the creator’s tips)

7. Turkey Cranberry Quesadillas

Swiss cheese, turkey, and cranberry sauce melt together inside a buttery, crisp tortilla. It takes about 10 minutes and makes a great quick lunch.

Quick ingredients

• Flour tortillas
• Shredded Swiss cheese
• Sliced or diced leftover turkey
• Cranberry sauce
• Butter

How to make it

1. Sprinkle half the cheese over a tortilla, then add the turkey and a layer of cranberry sauce.
2. Top with the rest of the cheese and a second tortilla.
3. Cook in a buttered skillet over medium heat until golden, then flip and cook the other side.
4. Rest a minute, then cut into wedges.

Tools you need: a 10.25-inch cast iron skillet, a silicone spatula, and a large maple cutting board with juice groove

👉 Get the full recipe: Turkey Cranberry Quesadillas at Pitchfork Foodie Farms (exact amounts, full method, and the creator’s tips)

8. Turkey Noodle Casserole with Gravy

Egg noodles, turkey, and mixed vegetables get stirred together with gravy and sour cream, then baked under a layer of mozzarella. It uses up the turkey and the gravy in one dish.

Quick ingredients

• Egg noodles
• Chopped cooked turkey
• Frozen mixed vegetables, thawed
• Leftover gravy and sour cream
• Dried thyme, salt, and pepper
• Parmesan and shredded mozzarella

How to make it

1. Cook the noodles and warm the vegetables.
2. Stir the noodles with the turkey, vegetables, gravy, sour cream, seasonings, Parmesan, and half the mozzarella.
3. Spread in a greased 9×13 dish and top with the remaining mozzarella.
4. Bake until hot through (165°F) and the cheese melts.

Tools you need: a deep 9×13 glass baking dish with lid, an instant-read thermometer, and a silicone spatula

👉 Get the full recipe: Turkey Noodle Casserole with Gravy at Homestead Acres (exact amounts, full method, and the creator’s tips)

9. Turkey Crescent Ring

Crescent dough is arranged in a ring and layered with mashed potatoes, stuffing, turkey, and cranberry sauce, then folded over and baked. It looks impressive and uses nearly every leftover.

Quick ingredients

• Refrigerated crescent rolls
• Leftover mashed potatoes
• Leftover stuffing
• Diced cooked turkey
• Cranberry sauce
• Parsley for garnish

How to make it

1. Arrange the crescent triangles in a sunburst ring on a parchment-lined baking sheet.
2. Layer the mashed potatoes, stuffing, turkey, and dollops of cranberry sauce around the ring.
3. Fold each point over the filling and tuck it under the center.
4. Bake until deep golden and the filling is hot, then slice and serve.

Tools you need: a half sheet pan with cooling grid, parchment paper, and an instant-read thermometer

👉 Get the full recipe: Turkey Crescent Ring at 365 Days of Baking (exact amounts, full method, and the creator’s tips)

10. Leftover Turkey Taquitos

Shredded turkey is mixed with cream cheese, chipotles in adobo, and cheese, then rolled in corn tortillas and fried until crunchy. Serve them with salsa and guacamole for a game-day snack.

Quick ingredients

• Shredded cooked turkey
• Cream cheese
• Chipotle peppers in adobo
• Cumin, ancho chile, and garlic powder
• Shredded Mexican cheese
• Corn tortillas and oil for frying

How to make it

1. Mix the cream cheese, chipotles, adobo, spices, and cheese, then fold in the turkey.
2. Warm the tortillas so they’re pliable, then fill and roll them tightly.
3. Fry seam side down in oil at 350°F until crisp all over, then drain.
4. Top with crema and cotija and serve with salsa. Keep kids back from the hot oil.

Tools you need: a 10.25-inch cast iron skillet, a digital candy and deep-fry thermometer, and glass mixing bowls

👉 Get the full recipe: Leftover Turkey Taquitos at Carolyn's Cooking (exact amounts, full method, and the creator’s tips)

11. Turkey Cranberry Sandwich

Sliced turkey, a layer of stuffing, and cranberry sauce get stacked on toasted bread with a quick garlic-herb mayo. It’s the classic day-after sandwich, done right.

Quick ingredients

• Sliced leftover turkey
• Leftover stuffing or dressing
• Cranberry sauce
• Mayo, garlic, lemon, rosemary, and Dijon
• Sandwich bread and lettuce

How to make it

1. Stir together the mayo, garlic, lemon juice, rosemary, mustard, and a pinch of salt.
2. Toast the bread lightly and spread with the herb mayo.
3. Layer lettuce, turkey, stuffing, and cranberry sauce.
4. Close the sandwiches, slice in half, and serve.

Tools you need: glass mixing bowls, a serrated bread knife, and a large maple cutting board with juice groove

👉 Get the full recipe: Turkey Cranberry Sandwich at The Toasty Kitchen (exact amounts, full method, and the creator’s tips)

12. Cranberry Turkey Hawaiian Roll Sliders

Sweet rolls are layered with Swiss, turkey, and cranberry sauce, then brushed with a honey-Dijon poppy seed butter and baked until melty. They’re perfect for feeding a crowd.

Quick ingredients

• Hawaiian sweet rolls
• Sliced Swiss cheese
• Sliced turkey
• Cranberry sauce
• Butter, Dijon, honey, and Worcestershire
• Dried minced onion and poppy seeds

How to make it

1. Slice the whole slab of rolls in half horizontally and set the bottoms on a lined tray.
2. Layer cheese, turkey, and cranberry sauce, then add the tops.
3. Brush with the seasoned butter mixture.
4. Bake covered with foil, uncovering for the last few minutes, then cut apart and serve.

Tools you need: quarter sheet pans, a silicone pastry brush, and a serrated bread knife

👉 Get the full recipe: Cranberry Turkey Hawaiian Roll Sliders at An Edible Mosaic (exact amounts, full method, and the creator’s tips)

13. Leftover Turkey Fried Rice

Cold rice, frozen vegetables, scrambled egg, and chopped turkey get tossed in a hot pan with soy sauce and sesame oil. It’s a 20-minute dinner that makes leftovers taste brand new.

Quick ingredients

• Cooked white rice, preferably chilled
• Chopped leftover turkey
• Onion, garlic, and green onions
• Frozen peas, carrots, and corn
• Eggs
• Butter, soy sauce, and sesame oil

How to make it

1. Soften the onion and garlic in a hot skillet, then add the frozen vegetables.
2. Add the rice and press it into the pan to break up clumps, then season with soy sauce and sesame oil.
3. Push the rice aside and scramble the eggs in the open space.
4. Stir in the turkey and green onions and cook until everything is piping hot.

Tools you need: a 10.25-inch cast iron skillet, a silicone spatula, and an 8-inch chef’s knife

👉 Get the full recipe: Leftover Turkey Fried Rice at Street Smart Nutrition (exact amounts, full method, and the creator’s tips)

14. Wild Rice and Leftover Turkey Casserole

Turkey, broccoli, mushrooms, and wild rice are folded into a creamy cheddar sauce and topped with buttery cracker crumbs. It’s hearty enough to serve to company.

Quick ingredients

• Shredded cooked turkey
• Cooked wild rice blend
• Broccoli florets and mushrooms
• Onion, garlic, flour, milk, and broth
• Cheddar and sour cream
• Ritz crackers and melted butter

How to make it

1. Cook the mushrooms and onion, stir in flour, then whisk in the milk and broth to make a sauce.
2. Melt in the cheese, then stir in the sour cream, turkey, broccoli, and wild rice.
3. Spread in a 9×13 dish and top with buttered cracker crumbs and more cheese.
4. Bake until golden and bubbling.

Tools you need: a deep 9×13 glass baking dish with lid, a balloon whisk, and an enameled cast iron Dutch oven

👉 Get the full recipe: Wild Rice and Leftover Turkey Casserole at My Suburban Kitchen (exact amounts, full method, and the creator’s tips)

15. Leftover Thanksgiving Empanadas

Store-bought empanada dough gets filled with gravy-coated turkey, mashed potatoes, stuffing, and cranberry sauce, then fried until crisp. Serve extra gravy for dipping.

Quick ingredients

• Pre-made empanada dough rounds, thawed
• Chopped cooked turkey
• Turkey gravy
• Leftover mashed potatoes and stuffing
• Whole-berry cranberry sauce
• Oil for frying

How to make it

1. Toss the turkey with some gravy.
2. Roll each dough round a little larger, then fill with potatoes, stuffing, turkey, and a bit of cranberry sauce.
3. Fold, seal the edges with water, and crimp with a fork.
4. Fry at 375°F until golden on both sides, drain, and serve with warm gravy.

Tools you need: a digital candy and deep-fry thermometer, a French rolling pin, and an enameled cast iron Dutch oven

👉 Get the full recipe: Leftover Thanksgiving Empanadas at Fab Everyday (exact amounts, full method, and the creator’s tips)

16. Turkey Alfredo

Fettuccine is tossed in a garlicky Parmesan cream sauce with cubed turkey and sweet peas. It’s a simple, family-friendly pasta that comes together in 30 minutes.

Quick ingredients

• Fettuccine or other pasta
• Butter, onion, and garlic
• Flour and a pinch of nutmeg
• Warm milk and broth
• Grated Parmesan
• Cooked turkey and frozen peas

How to make it

1. Cook the pasta just short of al dente and save some pasta water.
2. Soften the onion and garlic in butter, whisk in the flour, then add the milk and broth until smooth.
3. Add the peas, then toss in the pasta, Parmesan, and a splash of pasta water.
4. Stir in the turkey until hot and season to taste.

Tools you need: a 10.25-inch cast iron skillet, a balloon whisk, and a box grater

👉 Get the full recipe: Turkey Alfredo at Balance With Jess (exact amounts, full method, and the creator’s tips)

17. Turkey Cranberry Pizza

A quick two-ingredient yogurt dough is topped with cranberry sauce, Monterey Jack, turkey, walnuts, and goat cheese. Fresh rosemary on top makes it taste like the holidays.

Quick ingredients

• Self-rising flour and Greek yogurt for the dough
• Cranberry sauce
• Monterey Jack cheese
• Cooked turkey
• Walnuts and crumbled goat cheese
• Fresh rosemary

How to make it

1. Mix the flour and yogurt into a dough, knead briefly, and roll it out.
2. Par-cook the crust in a hot oiled cast iron skillet until it puffs.
3. Spread with cranberry sauce and top with the cheese, turkey, walnuts, and goat cheese.
4. Bake until the cheese melts, then scatter rosemary on top.

Tools you need: a 10.25-inch cast iron skillet, a French rolling pin, and a large maple cutting board with juice groove

👉 Get the full recipe: Turkey Cranberry Pizza at Art From My Table (exact amounts, full method, and the creator’s tips)

18. Leftover Turkey Ramen

Instant ramen gets a big upgrade with shredded turkey, seared baby bok choy, carrot ribbons, and a sunny-side-up egg. It’s a cozy bowl for one in 15 minutes.

Quick ingredients

• Shredded leftover turkey
• A packet of ramen noodles
• Baby bok choy
• A carrot, peeled into ribbons
• An egg (optional)
• Toasted sesame oil and Everything Bagel seasoning

How to make it

1. Cook the ramen following the packet directions.
2. Sear the bok choy in a little oil, and peel the carrot into ribbons.
3. Fry an egg until the white is fully set.
4. Add the turkey, bok choy, and carrot to the hot broth, then top with the egg, sesame oil, and seasoning.

Tools you need: a 3-quart stainless steel saucepan, a 10.25-inch cast iron skillet, and an 8-inch chef’s knife

👉 Get the full recipe: Leftover Turkey Ramen at Eat Like No One Else (exact amounts, full method, and the creator’s tips)

19. Leftover Turkey Stroganoff

Turkey and browned mushrooms simmer in a tangy sour cream and Dijon sauce. Serve it over egg noodles or pappardelle for a quick, rich dinner.

Quick ingredients

• Cooked turkey, chopped
• Onion and garlic
• Mushrooms, thickly sliced
• Cornstarch and Dijon mustard
• Chicken or turkey stock
• Sour cream and chives

How to make it

1. Cook the onion slowly until soft and lightly golden, then add the garlic.
2. Brown the mushrooms over higher heat, then stir in the cornstarch and mustard.
3. Add the turkey and stock and simmer for a few minutes.
4. Stir in the sour cream until thickened, then serve over noodles with chives.

Tools you need: an enameled cast iron Dutch oven, an 8-inch chef’s knife, and a silicone spatula

👉 Get the full recipe: Leftover Turkey Stroganoff at Greedy Gourmet (exact amounts, full method, and the creator’s tips)

20. Turkey Mac and Cheese

Macaroni is folded into a smooth cheddar sauce with chunks of turkey and a little Dijon, then baked until golden on top. Kids and grown-ups both love this one.

Quick ingredients

• Macaroni
• Butter, flour, and milk
• Dijon mustard
• Mature cheddar, grated
• Cooked turkey, cut into bite-size pieces

How to make it

1. Cook the macaroni until just short of done.
2. Make a white sauce with butter, flour, and milk, then add the mustard and most of the cheese.
3. Stir in the drained pasta and turkey.
4. Pour into a baking dish, top with the remaining cheese, and bake until bubbling and golden.

Tools you need: a deep 9×13 glass baking dish with lid, a box grater, and a balloon whisk

👉 Get the full recipe: Turkey Mac and Cheese at Easy Peasy Foodie (exact amounts, full method, and the creator’s tips)

21. Turkey, Cranberry and Brie Puff Pastries

Puff pastry rectangles are spread with cranberry sauce and topped with turkey and brie, then baked until flaky and golden. Serve them as a lunch, a starter, or a party snack.

Quick ingredients

• Ready-rolled puff pastry
• Cranberry sauce
• Sliced cooked turkey
• Brie
• Sea salt and a little milk

How to make it

1. Cut the pastry into rectangles, score a border, and prick the centers.
2. Spread cranberry sauce inside each border, then add turkey and a pinch of salt.
3. Top with slices of brie and brush the borders with milk.
4. Bake until puffed and golden brown.

Tools you need: a half sheet pan with cooling grid, parchment paper, and a silicone pastry brush

👉 Get the full recipe: Turkey, Cranberry and Brie Puff Pastries at Curly's Cooking (exact amounts, full method, and the creator’s tips)

22. Sheet Pan Turkey Nachos

Tortilla chips are piled with taco-seasoned turkey, black beans, peppers, olives, and cheese, then baked until melty. Add your favorite toppings and dig in.

Quick ingredients

• Tortilla chips
• Diced cooked turkey
• Homemade or packet taco seasoning
• Black beans, red bell pepper, and sliced olives
• Shredded Mexican-blend cheese
• Pico de gallo, sour cream, and avocado

How to make it

1. Toss the diced turkey with taco seasoning.
2. Spread the chips on a parchment-lined sheet pan.
3. Scatter the turkey, beans, pepper, olives, and cheese over the top.
4. Bake until the cheese melts, then add toppings and serve right away.

Tools you need: a half sheet pan with cooling grid, parchment paper, and an 8-inch chef’s knife

👉 Get the full recipe: Sheet Pan Turkey Nachos at Hot Pan Kitchen (exact amounts, full method, and the creator’s tips)

23. Turkey Stuffed Shells with Pesto

Pasta shells are filled with a lemony turkey, ricotta, and mozzarella mixture, topped with buttery Panko and pecorino, and finished with pesto. It’s a fresh, cheesy change of pace.

Quick ingredients

• Pasta shells
• Small-cubed cooked turkey
• Ricotta, mozzarella, and an egg
• Green onion, parsley, lemon juice, and red pepper flakes
• Panko, butter, and pecorino
• Basil pesto

How to make it

1. Boil the shells until quite al dente.
2. Mix the turkey, ricotta, egg, mozzarella, herbs, lemon, and seasonings.
3. Stuff the shells, set them in a greased dish, and top with buttered Panko and pecorino.
4. Bake until golden and hot in the center, then drizzle with pesto.

Tools you need: a deep 9×13 glass baking dish with lid, a 10.25-inch cast iron skillet, and glass mixing bowls

👉 Get the full recipe: Turkey Stuffed Shells with Pesto at Cook What You Love (exact amounts, full method, and the creator’s tips)

24. Leftover Turkey Casserole with Biscuits

Turkey and mixed vegetables bake in a creamy, herby mushroom sauce under a layer of golden canned biscuits. It’s like a pot pie with half the work.

Quick ingredients

• Cooked turkey, bite-size pieces
• Cream of mushroom soup and whole milk
• Frozen mixed vegetables, thawed
• Garlic powder, onion powder, and thyme
• Refrigerated biscuits
• Egg yolk and dried chives for the tops

How to make it

1. Whisk the soup, milk, and seasonings in a large bowl.
2. Fold in the vegetables and turkey and pour into a greased casserole dish.
3. Cover and bake until hot.
4. Top with the biscuits, brush with egg wash, sprinkle with chives, and bake until the biscuits are golden and cooked through.

Tools you need: a deep 9×13 glass baking dish with lid, a silicone pastry brush, and a balloon whisk

👉 Get the full recipe: Leftover Turkey Casserole with Biscuits at Lord Byron's Kitchen (exact amounts, full method, and the creator’s tips)

25. Turkey and Cranberry Salsa Tacos

Leftover cranberry sauce becomes a zippy salsa with serrano and lime, then gets piled onto tacos with chipotle turkey, creamy slaw, and avocado. It’s a bright, fun way to finish the leftovers.

Quick ingredients

• Leftover cranberry sauce
• Serrano chiles, cilantro, and lime
• Coleslaw mix, red onion, mayo, and Greek yogurt
• Strips of cooked turkey
• Chipotle chili powder
• Corn tortillas and avocado

How to make it

1. Stir the cranberry sauce with chile, cilantro, and lime juice to taste.
2. Toss the coleslaw mix with onion, cilantro, lime, chile, mayo, and yogurt.
3. Sauté sliced onion, then add the turkey and chipotle powder until hot.
4. Char the tortillas and let everyone build their own tacos.

Tools you need: a 10.25-inch cast iron skillet, an 8-inch chef’s knife, and glass mixing bowls

👉 Get the full recipe: Turkey and Cranberry Salsa Tacos at Kristine Kidd (exact amounts, full method, and the creator’s tips)

FAQ

How long is leftover turkey good for?

Cooked turkey keeps 3 to 4 days in the refrigerator. If you can’t use it in time, freeze it in airtight portions for 2 to 6 months.

Can you freeze leftover turkey?

Yes. Shred or slice it, add a splash of broth or gravy to keep it moist, and pack it in airtight containers or freezer bags. Thaw it in the fridge overnight, then use it in casseroles, soups, or tacos.

What’s the best way to reheat turkey without drying it out?

Add a little broth or gravy, cover it, and warm it at 325°F or in a covered skillet until it reaches 165°F on an instant-read thermometer.

What are the quickest leftover turkey recipes?

Quesadillas, grilled cheese, turkey cranberry sandwiches, ramen, and fried rice all take 20 minutes or less.

What can I make with leftover turkey and stuffing?

Try stuffing waffles, the turkey crescent ring, leftover Thanksgiving empanadas, or a turkey cranberry sandwich with a layer of stuffing inside.

With a few of these on your list, nothing from the big dinner goes to waste. Planning the feast itself? Start with our herb-roasted turkey breast, round out the table with these Thanksgiving side dishes, and finish with our easy pumpkin pie.

You might also like: cozy winter soups and leftover ham recipes.