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Leftover Turkey Recipe: Creative & Delicious Ideas for Thanksgiving Leftovers
This Leftover Turkey Recipe transforms your holiday bird into a cozy, flavorful soup, a creamy casserole, or a quick sandwich—easy, healthy, and perfect for post-Thanksgiving weeknight meals.
Full Recipe Introduction: Leftover Turkey Recipe Story
If you’ve ever stared at tubs of turkey leftovers wondering what on earth to do next, you’re not alone. I’m Carol, a 50-something home cook who lives for comfort food—especially when it’s smart and seasonal. After decades of cooking holiday feasts, I learned that a great leftover turkey recipe can save you time, reduce waste, and delight your family all over again.
Back in 2020, Google Trends showed searches for leftover turkey soup soar by over 250% the week after Thanksgiving—proof we’re all hunting for inspiration. That’s why I whipped up this easy, data-driven recipe that turns turkey scraps into something special: a creamy bowl of soup bursting with veggies, herbs, and just the right hint of spice. Whether you dream of a leftover turkey casserole layered with mashed potatoes or a simple leftover turkey sandwich on crusty bread, these ideas have you covered. Plus, it’s heart-healthy (hello, low-sodium broth!) and child-approved—my grandkid’s favorite is the turkey noodle twist.
Why You’ll Love This Leftover Turkey Recipe
- Ready in under an hour—perfect for busy weeknights or lazy Sundays
- No turkey goes to waste: shred every last morsel
- Versatile: soup, casserole, or sandwich ideas in one guide
- Uses simple pantry staples—no exotic ingredients needed
- Healthy and hearty: lean protein meets colorful veggies
- Kid-friendly and cozy—a hug in a bowl
- Budget-smart: stretches leftovers into 6 satisfying servings
- Customizable spice level: from mild to a smoky southwest flair
Ingredients
• 4 cups cooked leftover turkey, shredded or chopped (mix white and dark meat for depth)
• 6 cups low-sodium chicken broth or turkey stock (homemade is best)
• 1 tablespoon olive oil (or avocado oil)
• 1 large yellow onion, diced (sweetness boosts flavor)
• 2 cups carrots, sliced into half-moons
• 2 celery stalks, chopped
• 2 cloves garlic, minced (use fresh for punch)
• 3 tablespoons unsalted butter (for the roux)
• 3 tablespoons all-purpose flour (sub gluten-free flour if needed)
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried rosemary, crushed between fingers
• 2 bay leaves
• 1 cup frozen peas (no need to thaw)
• ½ cup heavy cream or whole milk Greek yogurt (for creaminess)
• Salt and freshly ground black pepper, to taste
• Optional garnishes: chopped parsley, grated Parmesan, crusty bread
• Serving ideas: cooked rice, egg noodles, or leftover mashed potatoes
(Tip: For richer flavor, roast your turkey carcass into stock; this packs extra nutrients and cuts sodium over store-bought.)
Directions
- Warm the broth: In a large Dutch oven or soup pot, bring 6 cups of low-sodium chicken broth to a gentle simmer—this jump-starts flavor.
- Sauté the aromatics: Heat olive oil over medium heat, add onion, carrots, and celery. Cook 5 minutes, stirring occasionally, until veggies soften and onions turn translucent.
- Build a roux: Push veggies to one side, melt butter on the other. Once foamy, whisk in flour until golden (that’s your roux—think thickening power). Cook 1–2 minutes to avoid a raw-flour taste.
- Deglaze and combine: Slowly pour in warm broth while whisking to break up any lumps. Add garlic, thyme, rosemary, bay leaves, salt, and pepper.
- Simmer and shred: Stir in leftover turkey, cover, and simmer 15 minutes—this melds flavors and warms the meat through. You’ll notice the aroma fill your kitchen.
- Finish with cream: Reduce heat to low, stir in heavy cream (or Greek yogurt) and frozen peas. Heat gently—don’t boil, or cream may split. Taste and adjust seasoning.
- Rest before serving: Remove bay leaves and let soup sit off heat for 10 minutes so flavors blossom—this little pause makes a big difference.
- Serve with flair: Ladle into bowls, sprinkle parsley or Parmesan, and offer crusty bread or noodles on the side. For a sandwich spin, pile turkey and soup veggies on toasted bread and drizzle a bit of broth before closing.
Servings & Timing
• Yield: 6 hearty bowls (or 8 smaller servings)
• Prep Time: 15 minutes chopping and measuring
• Cook Time: 30 minutes on the stove
• Rest Time: 10 minutes for flavor melding
• Total Time: 55 minutes from start to table
Variations
• Dairy-free twist: swap cream for full-fat coconut milk, add curry powder.
• Thanksgiving mash-up: stir in leftover stuffing or mashed potatoes for a thick, hearty casserole.
• Sandwich version: use turkey and peas in a garlic-butter toast, spread with cranberry mayo.
• Hearty grain boost: add ½ cup barley or farro when simmering for extra bite.
• Veggie-packed: toss in chopped kale or shredded Brussels sprouts at the end.
• Southwestern spin: mix in chipotle in adobo, lime juice, and cilantro.
Storage & Reheating
• Fridge: Store soup in an airtight container up to 4 days (turkey keeps best when chilled promptly).
• Freezer: Portion into freezer-safe bags or containers, freeze up to 3 months—label with date!
• Thawing: Move to fridge overnight or use defrost mode on your microwave.
• Reheat: Warm gently on stovetop over medium-low, adding a splash of broth if thickened too much. Avoid rapid reheating to keep cream smooth.
• Make-Ahead: Cook soup base a day ahead, store without peas and cream; add them when reheating for freshest flavor.
Notes
• Letting the soup rest really ties flavors together—don’t skip that ten-minute window.
• If broth tastes flat, a quick squeeze of lemon juice or dash of apple cider vinegar brightens it right up.
• For extra depth, sauté a strip of bacon or pancetta with the veggies, then remove before adding turkey.
• Homemade turkey stock (roasted bones + onion + carrots + celery) yields richer color and extra gelatin for silky mouthfeel.
• Adjust veggie cuts for texture: larger chunks give rustic appeal, finely diced veggies blend into a creamier finish.
FAQs
Q: Can I use only dark meat or only white meat?
A: Absolutely—dark meat adds richness, white meat keeps it lean; either works beautifully here.
Q: How do I make this gluten-free?
A: Swap the all-purpose flour for a 1:1 gluten-free baking mix or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
Q: My soup turned out too thin—what can I do?
A: Whisk 1–2 teaspoons of flour or cornstarch into a little cold water, then stir into simmering soup until it thickens.
Q: Is leftover turkey soup safe to reheat more than once?
A: For best quality and safety, reheat only what you plan to eat—repeated heating can affect taste and texture.
Q: Can I skip the cream or yogurt?
A: Sure—you’ll have a lighter broth-based soup; add extra peas or diced potatoes for body.
Q: What if I don’t have fresh herbs?
A: Dried herbs work fine—just use about one-third the amount you’d use fresh, since they’re more concentrated.
Q: How can I make a leftover turkey sandwich?
A: Pile shredded turkey, softened peas, and a smear of cream-cheese or mayo onto crusty bread, add arugula for peppery crunch.
Q: Can I add other veggies like broccoli or corn?
A: Definitely—just toss in bite-sized pieces near the end of cooking so they stay vibrant.
Conclusion
This Leftover Turkey Recipe proves that post-Thanksgiving magic happens when you mix a little creativity with simple ingredients. From a soothing soup to a speedy sandwich, you’ll rescue every last shred of turkey and turn it into something delicious. Give it a try, leave a comment below with your favorite twist, and don’t forget to explore my leftover turkey casserole and cranberry-mayo sandwich recipes next! Happy cooking!
Leftover Turkey Recipe: Creative & Delicious Ideas for Thanksgiving Leftovers
Ingredients
- 4 cups cooked leftover turkey shredded or chopped mix of white and dark meat
- 6 cups low-sodium chicken broth or turkey stock homemade for best flavor
- 1 tablespoon olive oil or avocado oil
- 1 large yellow onion diced
- 2 cups carrots sliced into half-moons
- 2 stalks celery chopped
- 2 cloves garlic minced
- 3 tablespoons unsalted butter for the roux
- 3 tablespoons all-purpose flour or gluten-free flour if needed
- 1 teaspoon dried thyme or fresh, chopped
- 1 teaspoon dried rosemary crushed
- 2 bay leaves bay leaves
- 1 cup frozen peas no need to thaw
- 1/2 cup heavy cream or whole milk Greek yogurt for creaminess
- Salt and freshly ground black pepper to taste
- Optional garnishes chopped parsley, grated Parmesan, crusty bread
- Serving ideas cooked rice, egg noodles, or leftover mashed potatoes
Instructions
- In a large Dutch oven or soup pot, bring the chicken broth to a gentle simmer.
- Heat oil, add onion, carrots, and celery. Cook until veggies soften.
- Melt butter, whisk in flour until golden. Cook to avoid raw-flour taste.
- Pour in warm broth, add garlic, thyme, rosemary, bay leaves, salt, and pepper.
- Stir in leftover turkey, cover, and simmer to meld flavors.
- Stir in cream or yogurt and peas. Heat gently, avoid boiling.
- Remove bay leaves and let soup sit off heat to let flavors develop.
- Ladle into bowls, garnish with parsley or Parmesan. Serve with bread or noodles.
