4 Creative Leftover Turkey Recipes Everyone Will Love

We’re traditionalists on Thanksgiving Day. We love ourselves a big, smoked turkey complete with all the trimmings. Then we love those tryptophan-induced naps that follow. Typically, I purchase the largest turkey I can find, not only because of its affordability during the holiday, but also because the entire family enjoys these leftover turkey recipes.

We have a few traditional, after Thanksgiving, go-to leftover turkey recipes; I have also found a few new leftover turkey recipes along the way that are inching their way into the traditional category.

While you’re enjoying these leftover turkey recipes, put on one of these classic Thanksgiving movies and have a family night!

4 Creative Leftover Turkey Recipes

Turkey Tetrazzini

This recipe started in a cookbook that eventually fell apart (but I still managed to keep this one recipe). It’s time-consuming, but I’ll also share a quicker method, too.

This recipe also is an annual go-to. Our daughter really liked it from a young age. Now that she’s an adult, she makes it herself.

Cream Sauce:**

• 4 TBLS margarine/butter
• 1 Cup evaporated milk
• 2 Cups turkey or chicken stock/broth
  4 TBLS flour
• 1 Cup whole milk
• 1/3 Cup cooking sherry

Combine in a large pan the margarine/butter and flour; heat. Add evaporated milk to the mixture. Stir while gradually adding the stock and whole milk. Continue to stir as it thickens. Add sherry and stir.

** For a quicker method, you can use two store-bought jars of white or Alfredo sauce.

Pasta:

• 1 lb. fine spaghetti (broken into smaller pieces)
• 4 Cups shredded or cubed cooked turkey
• 1 Cup shredded cheddar cheese
• 12 Ounces mushroom stems and pieces
• ½ Cup breadcrumbs
• 4 TBLS melted margarine or butter
• Cream Sauce Mixture (from above)

Cook spaghetti as directed on box. Sauté fresh mushrooms in oil, or you can use can mushrooms. Mix spaghetti, cream sauce, mushrooms, and turkey. Place into a large 4-quart casserole dish or pan. Mix the cheese, breadcrumbs, and margarine together. Cover the top of the turkey/pasta mixture. Bake at 425 degrees for 30 minutes. Cover for the first 15 minutes of baking.

This recipe makes a huge batch. We often either freeze what doesn’t get eaten, or we invite a couple of families over after holiday shopping.

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Autumn Turkey & Pear Salad

This is one of my favorite leftover turkey recipes. This recipe recently has become a family favorite, especially since we found a great apple and cinnamon cheese at Aldi (It’s a seasonal cheese). We also especially like this salad when we use smoked turkey. You might want to double the recipe, I’m so sure you’ll enjoy it that much!

Make the dressing first in order to allow the ingredients to meld together.

Dressing:

• 1/3 Cup olive oil
• 2 ½ TBS balsamic vinegar
• 1-2 TBS honey (we prefer a sweeter dressing, so we add 2 TBS).
• 1 tsp. mustard (regular or Dijon)
• ¼ tsp. dried onion, or 1 ½ TBS finely chopped shallot
• 1/8 tsp. pepper
• ¼ tsp. salt

Mix everything together.

Salad:

• 10 ounce bag of salad greens (we prefer romaine or spring salad mix)
• 2 red Anjou pears, thinly sliced
• ½ cup chopped walnuts
• 2 ounces fresh Parmesan cheese or Aldi apple cinnamon cheese, shredded
• 1/3 cup dried cranberries
• 1 TBS butter + 1 TBLS brown sugar, melted in the microwave (30 seconds or less), to create a caramel. Pour over the sliced walnuts.
• Handful of chopped onion
• 1 ½-2 Cups cooked and shredded or cubed turkey

Mix together and enjoy. Pour dressing just prior to serving.

Turkey Enchilada Casserole

A friend I’m no longer in touch with gave me this recipe many years ago, so whenever I pull it out, I think of her. It’s an old Pampered Chef recipe we still use. When turkey isn’t readily available, we easily substitute chicken, beef, or shredded pork.

We also enjoy this recipe because, while it calls for turkey, given its Mexican roots, it’s a nice deviation from the holiday’s traditional fare.

• 1 16 ounce can tomato sauce
• 1 4 ounce can child mild green chilies, drained
• 1 garlic clove, crushed
• 1 TBLS chili powder
• 2 tsp. cumin
• 1 tsp. oregano
• ¼ tsp. black pepper
• 8 ounces cooked, shredded or cubed turkey
• 1 bunch green onions
• 2 ½ cups grated cheddar cheese
• 12 flour or corn tortillas (we prefer flour)

Preheat oven to 375 degrees. Combine first 7 ingredients.

Line a deep casserole or baking dish with six tortilla halves. Spread 1/3 of the sauce mixture over the tortillas. Add ½ of the turkey and ½ of the onions. Sprinkle with 1 cup of cheese. Repeat. Top with whatever remaining ingredients you have, but end with cheese. Bake for 25 minutes. Serves 6-8.

Deconstructed Turkey Club

Now that I watch those great cooking shows on television, I’ve learned what it means to “deconstruct” food. The other day, I made a “deconstructed” chocolate cake when it fell apart on me!

This recipe is “deconstructed” in the sense that instead of making a traditional club sandwich where you would pay around $10.00 for in a restaurant, you don’t use bread, and you throw everything into a bowl to make a salad:

• 10 ounce bag salad
• 8 ounces cooked, cubed, sliced, or shredded turkey
• 4 slices of bacon, cooked, then made into bacon bits (use a food processor, or just chop)
• 2 tomatoes, diced
• 1/3 cup shredded swiss cheese
• 2 slices avocado
• Favorite Ranch dressing

Mix everything together and enjoy!