Leftover Turkey Recipe: Creative & Delicious Ideas for Thanksgiving Leftovers
Transform your holiday turkey leftovers into a cozy soup, creamy casserole, or quick sandwich with this easy and healthy recipe. Perfect for post-Thanksgiving weeknight meals.
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.
Notes
For a richer flavor, roast the turkey carcass for extra nutrients and lower sodium. Letting the soup rest ties the flavors together. Adjust seasoning and veggie cuts for desired texture.
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