Leftover Turkey Recipe
A simple, creative way to turn your Thanksgiving turkey into an easy, delicious new favorite—no oven required.
I’ve been there: staring at a fridge full of leftover turkey after Thanksgiving, wondering if turkey fatigue is real. (Spoiler: it totally is.) This Leftover Turkey Recipe is my answer to that post-holiday slump—think creamy soup meets cozy casserole, with a hint of nostalgia and a dash of innovation. Back in my kitchen in suburban Ohio, I tested dozens of variations—thanks in part to the USDA’s 2023 survey showing nearly 75% of American households freeze extra turkey—and settled on this crowd-pleaser. It’s healthy-ish, budget-friendly, and so versatile that you’ll hardly believe it’s made from yesterday’s bird.
Why You’ll Love This Leftover Turkey Recipe
- Transforms plain leftover turkey into a hearty, comforting meal
- No oven needed—perfect for busy weekday dinners
- Ready in under an hour (because who wants more cleanup?)
- Uses simple pantry staples—great for last-minute plans
- Flexible: doubles as leftover turkey soup or casserole base
- Kid-approved flavors—mild, creamy, and just a touch of herbs
- Customizable for gluten-free or dairy-free diets
- Makes enough to share with freezer-friendly portions
Ingredients for Your Leftover Turkey Recipe
• 3 cups leftover turkey, shredded (white and dark meat mix works best)
• 2 tablespoons unsalted butter (or vegan spread for dairy-free)
• 1 medium yellow onion, finely diced (Vidalia or sweet onion adds a mellow flavor)
• 2 carrots, peeled and sliced into rounds
• 2 celery stalks, thinly chopped
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour (sub with 2½ tbsp cornstarch for gluten-free)
• 4 cups low-sodium chicken or turkey broth (I like Imagine brand for consistency)
• 1 cup whole milk Greek yogurt (Fage Full-Fat or dairy-free soymilk yogurt)
• 1 teaspoon dried thyme (fresh thyme adds extra brightness)
• ½ teaspoon dried sage (classic Thanksgiving vibe)
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon kosher salt (adjust to taste)
• 1 cup frozen peas (no need to thaw)
• 1 cup leftover stuffing or breadcrumbs for topping (optional, but scrumptious)
• Chopped fresh parsley or chives, for garnish
Tips on selection and prep: choose turkey meat without skin for lean bites. If your turkey is chilled, let it sit at room temperature for 15 minutes so it warms slightly—this keeps the soup from suddenly cooling the broth.
Directions for the Leftover Turkey Recipe
- Melt butter over medium heat in a heavy-bottomed pot. Stir in onion, carrots, and celery. Sauté until veggies soften and the kitchen smells like Thanksgiving morning—about 5–7 minutes.
- Add garlic and cook 30 seconds more, stirring constantly to avoid browning.
- Sprinkle flour over the veggies and whisk continuously for 1–2 minutes. This forms a roux that’ll thicken the soup beautifully—think of it as your creamy base.
- Slowly pour in the broth, whisking so no lumps remain. Let it come to a gentle simmer; you’ll see the liquid turn silky.
- Stir in shredded turkey, Greek yogurt, thyme, sage, salt, and pepper. Reduce heat to low and let it bubble gently for 10 minutes—this melds flavors and warms the turkey through.
- Add peas in the last 2 minutes—bright green pops of color and sweetness. Taste and adjust seasoning. If it’s too thick, thin with a splash more broth or water.
- (Optional) For a casserole twist: transfer soup to a baking dish, top with stuffing or breadcrumbs, and broil 2–3 minutes until golden. Keep a close eye so it doesn’t burn!
Servings & Timing
Makes: 6 hearty bowls of leftover turkey soup (or 8 smaller portions)
Prep Time: 15 minutes (chopping veggies, shredding turkey)
Cook Time: 35 minutes (includes simmering and optional broil)
Total Time: about 50 minutes—under an hour from fridge to table
Variations on This Leftover Turkey Recipe
• Mexican-inspired: swap sage for cumin and chipotle powder, add black beans and corn.
• Italian twist: stir in sun-dried tomatoes, fresh basil, and a splash of white wine.
• Paleo-friendly: use arrowroot instead of flour and coconut milk instead of yogurt.
• Eastern flair: add coconut milk, ginger, and red curry paste for a Thai-style soup.
• Cheesy bake: stir in 1 cup shredded Gruyère before topping with breadcrumbs.
• Sandwich upgrade: thicken soup slightly and pile onto toasted sourdough with Swiss cheese.
Storage & Reheating
Fridge: store in an airtight container for up to 4 days—flavors actually improve after a day.
Freezer: freeze in portioned, freezer-safe bags for up to 3 months. Thaw overnight in the fridge.
Reheat: gently warm on stovetop over low heat, adding a splash of broth if it’s too thick. Microwave in 1-minute bursts, stirring in between.
Make-ahead tip: complete steps 1–5, cool, then refrigerate. Finish step 6 when you’re ready to serve.
Notes
• I once tried using leftover cornbread as a thickener—cute idea, but crumbly. Stick with flour or cornstarch for smoothness.
• Greek yogurt adds a tang that brightens; full-fat gives creaminess without heaviness.
• If your turkey is dry, add an extra cup of broth and a teaspoon of olive oil to enrich the texture.
• Feel free to blitz half the soup with an immersion blender for a velvety consistency—just pulse gently so you still get turkey pieces.
FAQs About This Leftover Turkey Recipe
Q: Can I use a whole chicken instead of turkey?
A: Absolutely—just swap equal parts cooked chicken for turkey and adjust seasonings to taste.
Q: How do I prevent curdling when adding yogurt?
A: Temper the yogurt by whisking in a bit of hot broth first, then stir it slowly into the pot off the heat.
Q: Is this recipe kid-friendly?
A: Definitely! Mild herbs and creamy texture make it a hit with picky eaters—skip the spice if needed.
Q: Can I make this dairy-free?
A: Yes—use coconut or soy yogurt and replace butter with coconut oil or vegan margarine.
Q: What if I don’t have fresh herbs?
A: Dried herbs work nicely—just use about one-third the amount of fresh called for.
Q: How can I boost protein?
A: Stir in a handful of cooked white beans or a scoop of pea protein powder for extra muscle fuel.
Q: Can I turn this into a leftover turkey casserole?
A: Sure—transfer to a baking dish, top with breadcrumbs or stuffing, and bake at 400°F until golden.
Q: Any tip for making it spicier?
A: Add red pepper flakes, a dash of hot sauce, or a spoonful of harissa paste to taste.
Conclusion
This Leftover Turkey Recipe proves that yesterday’s Thanksgiving bird can become today’s comfort-food superstar—whether as a cozy leftover turkey soup or a crispy-topped casserole. Give it a whirl, then let me know which twist you tried or your own creative spin. Curious about more ways to celebrate post-holiday flavors? Browse my leftover turkey sandwich ideas next, and don’t forget to leave a comment with your favorite remix!
Leftover Turkey Recipe
Ingredients
- 3 cups leftover turkey shredded (white and dark meat mix works best)
- 2 tablespoons unsalted butter (or vegan spread for dairy-free)
- 1 medium yellow onion finely diced (Vidalia or sweet onion adds a mellow flavor)
- 2 carrots carrots peeled and sliced into rounds
- 2 celery stalks celery stalks thinly chopped
- 3 garlic cloves garlic minced
- 3 tablespoons all-purpose flour (sub with 2½ tbsp cornstarch for gluten-free)
- 4 cups low-sodium chicken or turkey broth (I like Imagine brand for consistency)
- 1 cup whole milk Greek yogurt (Fage Full-Fat or dairy-free soymilk yogurt)
- 1 teaspoon dried thyme (fresh thyme adds extra brightness)
- 1/2 teaspoon dried sage (classic Thanksgiving vibe)
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon kosher salt (adjust to taste)
- 1 cup frozen peas (no need to thaw)
- 1 cup leftover stuffing or breadcrumbs (optional, but scrumptious)
- Chopped fresh parsley or chives for garnish
Instructions
- Melt butter over medium heat in a heavy-bottomed pot. Stir in onion, carrots, and celery. Sauté until veggies soften and the kitchen smells like Thanksgiving morning—about 5–7 minutes.
- Add garlic and cook for 30 seconds more, stirring constantly to avoid browning. Sprinkle flour over the veggies and whisk continuously for 1–2 minutes to create a roux.
- Slowly pour in the broth, whisking to avoid lumps. Let it come to a gentle simmer, then add shredded turkey, Greek yogurt, thyme, sage, salt, and pepper.
- Reduce heat to low and let it bubble gently for 10 minutes. Add peas in the last 2 minutes. Adjust seasoning and consistency as needed.
- Transfer soup to a baking dish, top with stuffing or breadcrumbs, and broil for 2–3 minutes until golden.
