10 Delicious Recipes to Transform Your Thanksgiving Leftovers

With Thanksgiving just around the corner, families are eagerly preparing for the festive feast. However, once the celebrations are over, the challenge of dealing with the leftover turkey begins. Instead of letting it sit in the fridge or feeding it to the pets, why not turn it into mouthwatering dishes? These recipes, crafted from my years of experience as a chef, ensure accurate measurements and delightful flavors. Give them a try and savor the results!

10. Turkey Curry

2 Tbls. Curry Powder 4 Tbls. Butter 1 whole medium sized onion, diced 3 cups left-over turkey (light or dark) 1/2 tsp. parsley 1/2 tsp. cumin 1/2 cup left over gravy or grease-less drippings

Melt butter in a saucier or saucepan, add onions, and cook over medium heat until they sweat (avoid browning). Stir in the turkey and heat thoroughly. Once combined, pour in the drippings or gravy to thicken the mixture, season with cumin, salt, and pepper, and serve warm over rice or chilled in a roll.

This budget-friendly dish is perfect for post-holiday meals. Chop leftover turkey and warm it with either homemade gravy or store-bought gravy mix (an affordable option). Combine well and serve over leftover biscuits, bread, or inexpensive pre-made biscuit dough. It also makes a tasty breakfast treat!

Turkey broth is incredibly versatile and can be used in countless recipes. Unlike stock, broth is made from the leftover meat of the turkey or any other meat. Start by removing as much meat as possible from the bones and placing it in a large, heavy stockpot. Add unpeeled carrots, quartered onions, and roughly broken celery. For enhanced flavor, create a herb bundle by filling a coffee filter halfway with whole peppercorns, thyme, basil, sage, parsley, and coriander seeds. Tie the filter securely and add it to the pot. Cover everything with water, bring to a boil, then reduce to a simmer. Let it cook covered for at least three hours, skimming fat and maintaining water levels. Strain through a colander and cool rapidly using frozen water bottles. The result is a flavorful broth perfect for risottos, soups, and more!

Stock differs from broth in its preparation and outcome, primarily due to its reliance on collagen from bones, resulting in a thicker, gelatinous consistency. Since the turkey has already been cooked, the stock may not be as rich as one made from a fresh bird. Place all leftover bones (wings, legs, neck) into a stockpot, along with the same vegetables and a Bouquet Garni (herb bundle). Bring to a boil, then simmer gently for six hours or more until the bones become spongy and brittle. Skim off any foam that forms during cooking. Once done, strain the stock and cool it quickly. This foundational ingredient is perfect for sauces, soups, and can be frozen for up to a year.

This dish, reminiscent of my grandmother’s turkey Divan (similar to her famous chicken Divan), is equally delightful. Here’s what you’ll need:

3 cups of turkey, diced into large pieces 1 cup of leftover gravy 1 can of cream of broccoli soup 1 large bag of frozen broccoli 1/2 large onion, diced 1 tablespoon of butter or oil 1/2 cup of Panko bread crumbs (regular bread crumbs work too) 1 teaspoon of parsley

Cook the diced onions in butter or oil over medium heat for about 5 minutes until softened. Add the gravy and soup, stirring to combine. If the mixture is too thick, mix in 1/4 cup of milk. In a large casserole dish, layer the broccoli and turkey. Pour the heated mixture over the top, then sprinkle with bread crumbs and parsley. Bake at 400°F for 45 minutes. For an extra flavor boost, consider adding a can of cheese soup!

This dish is perfect for chilly days, offering warmth and comfort with every bite.

3 cups of diced turkey 2 cups of leftover mashed potatoes (for Shepherd’s pie) 2 cups of par-cooked diced potatoes (for pot pie) 1 cup of diced carrots (leftover works well) 1/2 cup of diced celery 1/2 onion 2 tablespoons of butter mixed with 1 tablespoon of flour for roux (recipe below) 2 cups of stock (homemade or store-bought) 1 cup of any leftover vegetables, including squash, suitable for either pie 2 cups of leftover gravy (or store-bought) Pastry dough for the top (for Pot pie)

To thicken the mixture, especially if gravy alone isn’t enough, prepare a roux: sauté onions in butter until golden. Add an extra tablespoon of butter, let it melt, then stir in 1 tablespoon of flour and cook until the raw flour taste disappears. Combine all ingredients, including 2 cups of stock or broth (store-bought is fine), and simmer. The roux will thicken the mixture. Transfer to a round casserole dish, top with mashed potatoes (for Shepherd’s pie) or pastry dough rounds (for Pot pie), and bake at 375°F for 1 hour. Delicious!

While chicken can be used as a substitute in this recipe, turkey adds a unique and richer flavor that makes this dish even more delightful!

10-20 small soft flour tortillas 4 cups shredded cheese (any variety) 2 cups diced turkey 1 large can of enchilada sauce 1 small can of mole sauce 1 cup leftover corn (or fresh) 1 yellow pepper, diced 1 small cerranno pepper, finely chopped (optional) 1 can of cheddar cheese soup 1/2 cup half-and-half 1 can of refried beans

In a saucepan, combine the diced turkey, mole sauce, corn, peppers, and half the enchilada sauce. Simmer for 30 minutes. Meanwhile, warm the tortillas and spread refried beans on each. Once the turkey mixture has cooled, spoon it onto the tortillas, roll them up, and place them in a greased casserole dish. Mix the cheddar cheese soup, half-and-half, remaining enchilada sauce, and 1 cup of cheese, then pour over the tortillas. Top with the remaining cheese and bake at 375°F for 1 hour. Absolutely delicious!

If you’ve prepared the broth or stock mentioned earlier, you’ll need around four cups for this recipe. Alternatively, a carton of store-bought chicken stock works perfectly. This recipe is straightforward: dice 2 cups of turkey and set aside. Chop a small onion, 2 carrots, 2 celery stalks, and some fresh or dried parsley. Combine the stock with an equal amount of water in a pot, add the vegetables and turkey, and bring to a boil. Reduce to a simmer and cook for 2 hours. Add noodles at the 1 hour and 45-minute mark to prevent sogginess, or include 1/2 cup of rice or barley at the 1-hour mark. Season with salt and pepper to taste. A comforting and hearty dish!

This recipe deviates from traditional chili by omitting tomato products and red beans, offering a unique twist with a white chili variation.

2 cups diced turkey 3 cups chicken or turkey broth (or 2 cups broth and 1 cup beer) 1 large onion, diced 1 large can or jar of white, great northern, or navy beans 1 small can of black beans 1 cup leftover or canned corn 1 teaspoon white pepper powder 1 teaspoon garlic powder 1/2 teaspoon chili powder 1 tablespoon butter or oil 1 cup crushed white corn tortilla chips

Sauté the diced onion in butter over medium heat until softened. Add the turkey and cook until heated through. Stir in white pepper, garlic powder, and chili powder, cooking for an additional 5 minutes. If using beer, add it now to allow the alcohol to cook off, simmering for 5 minutes. Incorporate the beans, corn, and broth, then bring to a boil. Reduce to a simmer and cook for at least an hour. Just before serving, mix in the crushed tortilla chips to thicken the chili. Serve over rice or enjoy as is.

Yes, the ultimate classic for leftover turkey. While I don’t have a specific recipe, I personally enjoy mine with mayonnaise and a slice of tomato. Wishing everyone a wonderful Thanksgiving!

StewWriter