Flip Your Holiday Feast with Leftover Turkey Recipes

Thanksgiving is over, but your fridge is still packed with enough turkey to feed a small army. Trust me, I've been there—staring at that mountain of leftover meat, wondering if I'll be eating the same reheated turkey dinner for the next week straight.

The good news? Leftover turkey can actually taste better the second time around when you turn it into new dishes. Those tender pieces of turkey are basically a blank canvas just waiting for a tasty makeover.

From cozy casseroles to zesty salads, there are so many ways to give your holiday bird a second act. Let me share my favorite tricks for using up every last bit of that turkey, plus recipes that go way beyond boring sandwiches.

We'll cover everything from classic comfort foods to lighter meals that just might make you forget you're eating leftovers.

Essential Tips for Using Leftover Turkey

Proper storage keeps your Thanksgiving leftovers fresh for days. The right prep turns that leftover turkey into ingredients that work perfectly in soups, sandwiches, and casseroles.

How to Store Leftover Turkey

I always remove turkey meat from the bones within two hours of cooking. This stops bacteria from growing and makes storage way easier.

Refrigerator storage works best for turkey you'll use within 3-4 days. I slice or shred the meat first and pop it in airtight containers or zip-top bags.

Keep different cuts separate. Dark meat stays moist longer than white, so I use different containers for each.

Temperature matters. Your fridge should stay at 37°F or below. I put leftover turkey on middle shelves since that's where the temperature stays most steady.

Label everything with dates. After a few days of Thanksgiving leftovers, it's easy to forget when you stored what.

How to Freeze and Reheat Turkey

Frozen turkey keeps for up to 6 months, but I try to use mine within 3 months for the best taste.

For freezing, I portion shredded turkey into meal-sized amounts. Flat freezer bags work better than containers—they thaw faster.

I press bags flat before sealing to remove as much air as possible. That helps stop freezer burn.

Thawing takes planning. I move frozen turkey to the fridge 24 hours before I need it. Never thaw at room temperature.

Reheating needs moisture. I add a splash of broth or water to keep turkey from drying out. I microwave on 50% power, stirring every 30 seconds.

For stovetop reheating, I use low heat and cover the pan to trap steam.

Best Ways to Shred and Prepare Cooked Turkey

Hand shredding gives me the most control over texture. I take off the skin first, then pull the meat apart by hand.

Two forks work great for shredding cooked turkey. Hold the meat steady with one fork and pull with the other.

For faster results, I use my stand mixer. I toss chunks of turkey in the bowl and mix on low for 30 seconds.

Size matters. I shred fine for soups and salads but leave bigger pieces for sandwiches and casseroles.

Remove any bones, cartilage, or tough bits as you go. I keep a small bowl nearby for scraps.

Season as you go. Leftover turkey can taste bland, so I sprinkle on salt, pepper, or herbs while shredding to boost flavor.

Classic Leftover Turkey Recipes

These time-tested recipes turn your turkey leftovers into comfort food favorites. From creamy pasta dishes to hearty soups, these classics never go out of style.

Turkey Tetrazzini

I absolutely love making turkey tetrazzini because it's basically a hug in casserole form. This creamy pasta bake combines leftover turkey with egg noodles and a rich sauce that makes everyone forget they're eating leftovers.

The base starts with cooked egg noodles mixed with shredded turkey. I make a simple cream sauce using butter, flour, and chicken broth for the liquid.

Key ingredients I always include:

• 3 cups shredded leftover turkey

• 8 oz egg noodles

• 1 cup frozen peas

• 1/2 cup grated Parmesan cheese

• 2 cups chicken broth

I always add mushrooms and peas to the mix. Fold everything together with the creamy sauce and top with more cheese.

Bake at 350°F for about 25 minutes until bubbly and golden. The result is pure comfort food that feeds a crowd.

Creamy Turkey Soup

Nothing beats a bowl of creamy turkey soup when you want something warm and satisfying. I start by sautéing celery, carrots, and onions until they're soft and fragrant.

The turkey goes in with chicken broth to make the soup base. I like to simmer this for about 15 minutes so all the flavors can blend.

For the creamy part, I make a quick roux with butter and flour. It thickens the soup and gives it that rich, velvety texture.

My go-to seasonings:

• Fresh thyme (about 1 teaspoon)

• Chopped parsley for garnish

• Salt and pepper to taste

• Bay leaves while simmering

The soup is ready when it coats the back of a spoon. I finish with fresh parsley on top for color and a bright flavor boost.

Turkey Wild Rice Soup

This hearty soup is my favorite way to use up turkey. Wild rice makes it feel like a brand new meal.

I cook the wild rice separately first since it takes longer than regular rice. While that's cooking, I sauté celery, carrots, and onions in a big pot.

The turkey goes in with chicken broth and seasonings like thyme and bay leaves. I let this simmer while the rice finishes.

When everything comes together, the soup is thick and filling. Wild rice adds great texture and makes the soup more substantial.

I always pour in a splash of cream at the end for richness. Fresh parsley on top makes it look restaurant-quality.

Leftover Turkey Shepherd's Pie

My twist on shepherd's pie uses turkey instead of ground meat. It's become a family favorite.

I layer seasoned turkey with vegetables and top it with creamy mashed potatoes. The bottom layer starts with leftover turkey mixed with gravy or a simple sauce.

I add frozen mixed vegetables like peas, carrots, and corn. Mashed potatoes make the perfect topping.

I spread them evenly and use a fork to make ridges that get golden and crispy. Bake at 375°F for about 30 minutes.

The top gets beautifully browned while the filling stays hot and bubbly underneath. This recipe is perfect when you have both leftover turkey and mashed potatoes.

Creative Leftover Turkey Sandwiches and Sliders

Turkey sandwiches don't have to be boring! Leftover turkey works perfectly in everything from simple sourdough creations to fancy sliders packed with brie and cranberry sauce.

Classic Turkey Sandwich

The classic turkey sandwich is my go-to when I want something simple but satisfying. I start with good sourdough bread because it holds up well and adds great flavor.

I slice my leftover turkey thick. Thin slices just get lost between the bread.

Mayo on both slices keeps everything moist. Fresh lettuce and tomato make it feel less like leftovers.

I use butter lettuce because it's tender. Roma tomatoes work best since they don't make the bread soggy.

Swiss cheese is my favorite here. It melts a little from the warm turkey and tastes amazing.

A little salt and pepper on the tomato makes a big difference. Toast the bread lightly for the best texture.

Thanksgiving Turkey Sandwich with Cranberry Sauce

This sandwich brings back all those Thanksgiving flavors in one bite. I use leftover stuffing along with the turkey.

Start with soft sandwich rolls or thick bread slices. I spread cranberry sauce on one side.

Layer the turkey on top of the cranberry sauce. Then add a scoop of cold stuffing.

Brie cheese takes this sandwich to the next level. The creamy texture works perfectly with the cranberry sauce.

If you don't have brie, cream cheese works too. Some people add gravy, but I think that makes it too messy.

Turkey Sliders

Sliders are perfect when you have a crowd. I use Hawaiian rolls because they're soft and just a little sweet.

Cut the rolls in half but keep them connected. It's easier to assemble and bake this way.

Brush the bottom with butter. Layer your turkey evenly across all the rolls.

Add swiss cheese or whatever cheese you have. I mix mayo with a little cranberry sauce for the spread.

It adds flavor and keeps everything moist. Spread this on the top half.

Cover with foil and bake at 350°F for about 15 minutes. The cheese melts and everything gets warm and delicious.

Turkey BLT Club

This is my favorite way to make turkey feel special again. The bacon adds so much flavor and crunch.

Toast three slices of sourdough bread. I like it golden brown but not too dark.

While it's toasting, cook your bacon until it's crispy. Layer one slice with turkey and swiss cheese.

Add lettuce and tomato on the second slice. The third slice gets mayo and the crispy bacon.

Stack it all together with toothpicks to hold it. Cut diagonally for the classic club look.

The different textures make every bite interesting. Sometimes I add avocado if I have it.

Comforting Casseroles and Pot Pies

These warm, bubbly dishes turn your leftover turkey into hearty family meals. I love how they combine creamy sauces, tender vegetables, and crispy toppings for the ultimate comfort food experience.

Turkey Pot Pie

I can't think of a better way to use leftover turkey than in a classic pot pie. The combo of tender turkey, mixed vegetables, and creamy sauce under a golden crust is pure magic.

My go-to recipe starts with 3 cups of shredded turkey mixed with frozen peas, carrots, and green beans. I make a simple sauce with butter, flour, and chicken broth that gets thick and creamy.

Puff pastry makes this dish extra special. It puffs up and gives you those flaky layers everyone loves.

For the filling, I sauté onions and celery first. Then I add the flour and slowly whisk in the broth.

I cook it until it's thick before adding turkey and veggies. Pro tip: Make individual pot pies in ramekins for a fun presentation.

Stuffing Casserole

Leftover stuffing becomes the star of this easy casserole. I mix it with turkey and top it with cheese for a dish that tastes like Thanksgiving all over again.

Start with about 4 cups of leftover stuffing as your base. Add 2 cups of shredded turkey and mix in some chicken broth to keep everything moist.

I love adding sharp cheddar cheese to this recipe. The tangy flavor pairs perfectly with the herbs in the stuffing.

About 1 cup of shredded cheese mixed in and another cup on top works great. Bake at 350°F for about 25 minutes until the cheese melts and gets bubbly.

The top should be golden brown and crispy. This casserole is perfect for busy weeknights.

Turkey Noodle Casserole

This creamy, cheesy casserole reminds me a little of tuna noodle casserole, but honestly, it’s way better. My family always asks for this after Thanksgiving.

I stick with wide egg noodles because they really soak up the sauce. Just cook them until they’re tender, drain, and mix them up with your turkey and sauce.

The sauce is nothing fancy, but it’s so good. I stir together cream of mushroom soup, sour cream, and a splash of chicken broth.

It all turns into a rich, creamy base that clings to every bite. Sharp cheddar cheese takes it over the top.

I mix some cheese into the casserole and toss more on top before baking. Frozen mixed veggies add color and make it feel a bit healthier.

Peas, carrots, and corn are my favorite combo. Bake for about 30 minutes until it’s hot and bubbly.

Hearty Soups, Chilis, and Stews

Leftover turkey just begs to be tossed into a cozy soup or stew. I mean, who doesn’t love a big bowl of

Turkey Quesadillas

When I want something quick and satisfying, turkey quesadillas hit the spot. They take maybe five minutes—seriously, that’s it.

I spread pesto on one tortilla. Then I toss on some shredded turkey and cheese.

Monterey Jack melts like a dream, but cheddar is totally fine too. Sometimes I’ll throw in sliced avocado or a few diced tomatoes before folding it over.

Don’t get carried away with the filling or you’ll end up with a mess. I cook the quesadilla in a dry pan for about 2-3 minutes per side.

It gets golden and crispy pretty fast. The pesto brings so much flavor, you don’t really need anything else.

Slice into wedges. Serve with salsa or a dollop of sour cream if you’re feeling it.

My kids devour these every time. They never guess it’s just leftover turkey.