4 Leftover Thanksgiving Turkey Recipes


Leftovers are arguably one of the best parts of the Thanksgiving meal. There’s just something magical about that day-after-Thanksgiving sandwich. But, as we all know, after the fourth or fifth one, they can get kind of boring. Well, have no fear! There are plenty of other creative recipes to help you use up all of that turkey.

So without further ado, here are 4 yummy recipes for your leftover turkey:

1. Turkey Noodle Casserole


1 (12-ounce) package egg noodles

3 cups leftover turkey, diced

1 cup canned peas, drained

1 (12-ounce) jar turkey gravy

¾ tablespoon dried thyme

½ teaspoon salt

½ teaspoon pepper


Preheat oven to 350. In a large pot, cook egg noodles according to package directions, drain, then add back to pot. Add in turkey, peas, gravy, thyme, salt, and pepper, and stir until combined. Add mixture to a greased baking dish and bake for about 20 minutes, or until heated through. Note: if you have leftover vegetables that you want to use up, just substitute them for the peas!

2. Turkey Enchiladas


2 cups leftover turkey, diced

1 (15-ounce) can black beans, drained and rinsed

2 teaspoons cumin

2 cups cheddar cheese, shredded, divided

6-12 tortillas (depending on size)

2 cups enchilada sauce

Sour cream, for garnish


Preheat oven to 375. In a large bowl, stir turkey, beans, and cumin until just combined. Spoon turkey mixture onto each tortilla, forming a strip down the center of each. Take 1 cup of cheese and sprinkle over turkey mixture on tortillas, then roll each one up to form your enchiladas. Take 1 cup of enchilada sauce and spread it over bottom of a greased baking dish. Place each enchilada in baking dish in a single layer. Spoon remaining sauce over enchiladas in dish, then top with remaining cheese. Bake for about 20 minutes, or until cheese is melted. Garnish with sour cream and enjoy!

3. White Turkey Lasagna


Half of a (16-ounce) package lasagna noodles

3 cups leftover turkey, shredded

½ cup parmesan cheese, shredded

½ cup mozzarella cheese, shredded

1 cup sour cream

1 (10.75-ounce) can cream of mushroom soup

1 (10.75-ounce) can cream of chicken soup

½ teaspoon garlic salt

1½ cups cheddar cheese, shredded


Preheat oven to 350. In a large pot, cook lasagna according to package directions; drain and set aside. In a large bowl, stir together turkey, parmesan and mozzarella cheeses, sour cream, both soups, and garlic salt until combined. In a lightly greased 13×9 baking dish, even spread out ⅓ of the turkey mixture and top with a layer of noodles. Repeat this step two more times. Sprinkle cheddar cheese on top and bake for about 45 minutes, or until cheese starts to bubble.

4. Turkey Frittata


6 eggs

¼ cup mozzarella cheese, shredded

¼ cup parmesan cheese, shredded

Salt and pepper to taste

1 tablespoon butter

3 cups fresh spinach (kale works great too!)

1 cup leftover turkey, diced

1 clove garlic, minced

Sour cream for garnish


In a large bowl, whisk together eggs, cheeses, salt, and pepper, then set aside. Preheat oven to high broil setting. In a large cast iron pan—or any large oven-safe pan—over medium-high heat, melt butter. Stir in spinach and cook for 1-2 minutes, or until wilted. Stir in turkey and garlic, and cook for about 4 minutes, or until heated through and garlic is fragrant. Pour egg mixture into pan and continue to cook for about 5 minutes. Place entire pan in oven and broil for 3-5 minutes, or until cooked through and fluffy. Remove from oven and let stand for 10 minutes before serving. Garnish with a dollop of sour cream!