leftover turkey recipe

This turkey casserole is an easy, comforting, and delicious blend of turkey, wild rice, mushroom, peas and a sprinkle of cheese!

Lighter Turkey Casserole

wild rice blend

turkey (cubed

onion

baby bella or cremini mushrooms (diced)

olive oil

garlic (minced)

thyme

salt and pepper (to taste)

broth

arrowroot powder (mixed with 1 tablespoon water)

peas

sharp cheddar (optional) (or asiago, gouda,

Cook

Cook the wild rice blend as per package instructions.

Saute

Preheat oven to 350F/175C. Heat the oil in a large saute pan over medium-high heat. Add the onions and mushrooms and saute for 4-5 minutes, or until the onions are translucent.

Add the minced garlic, thyme, salt, and pepper, and stir for another minute.

Thicken

Pour in the chicken broth and give it all a stir. Then, make a slurry in a separate small bowl with the arrowroot powder and an equal amount of water. Add the slurry to the pan and stir for a minute or two until it&#039;s thickened.

In a 9x13-inch casserole dish, add the cooked wild rice, cooked turkey, frozen peas, cheese, and onion mushroom sauce.

Bake

Stir all of the ingredients together, then transfer to the oven and cook covered for 15 minutes, or until it&#039;s warmed through. If you&#039;d like to top it with extra cheese, you can do so in the last 5 minutes, then serve.

This leftover turkey casserole is filled with chunks of turkey and delicious vegetables in a creamy mushroom sauce, and it's topped with soft fluffy biscuits.

Leftover Turkey & Biscuit Casserole

leftover turkey, diced

leftover vegetables (or frozen vegetables, thawed)

condensed cream of mushroom soup

milk

tbsp all-purpose flour

container refrigerated biscuits

salt & pepper

Preheat the oven to 400F and set aside a 9&#215;13&#8243; baking dish

In a large bowl, whisk together the condensed soup, milk and flour. Stir in the meat and veggies and season with salt and pepper.

Pour the mixture into the baking dish and bake for 20 minutes.

Remove the dish from the oven and top with raw biscuits. Continue baking for another 10-12 minutes or until the biscuits are golden and the filling is bubbling.

This recipe is amazing it was a big hit with my children as well and they don't like anything. So thank you!

My family recently came over and we had turkey and now we have all this leftover turkey. I am excited to try out this recipe it looks amazing!

Delicious! Perfect use for my leftover Turkey!!

This 30 minute creamy one pot turkey and rice is filled with flavour and a fantastic way to use up your leftover turkey! Fast, easy, delicious.

Creamy One Pot Turkey and Rice

butter

garlic,

mushrooms

all purpose flour

salt

black pepper

paprika

chicken stock

milk (I used 2%)

cooked turkey, chopped (or chicken)

rice

corn kernels

In a large skillet with a lid, melt...

In a large skillet with a lid, melt the butter over medium heat.

Add the onion, garlic and mushrooms and cook,...

Add the onion, garlic and mushrooms and cook, stirring for 2-3 minutes or until the onion is softened.

Add the flour, salt, pepper, thyme and paprika...

Add the flour, salt, pepper, thyme and paprika and continue to cook, stirring, for 1 minute.

Slowly stir in the milk and chicken broth.

Add the turkey and the rice and bring...

Add the turkey and the rice and bring to a boil over medium heat.

Stir, reduce the heat to low, and cover...

Stir, reduce the heat to low, and cover with a lid.

Simmer for 15-20 minutes or until the rice...

Simmer for 15-20 minutes or until the rice is tender.

Stir in the corn and peas and heat...

Stir in the corn and peas and heat through.

Leftover turkey is quite dry, given it&#039;s a lean meat. So smothering it in a creamy sauce for a Turkey Pot Pie is the ideal way to repurpose perfectly good leftovers! This is like a cross between Chicken Pot Pie and Cheesy Garlic Bread. While the filling is delicious, that buttery garlicky cheesy topping steals the show. I just love how it gets soaked with the creamy white sauce!!Use whatever veggies you want. And of course, chicken is a straight up simple substitute for turkey if that&#039;s what you have.

Garlic Bread Leftover Turkey Pot Pie

/ 5 oz mushrooms

/ 4 tbsp butter

onion (, finely chopped (brown, white, yellow))

garlic (, minced)

carrot (, peeled, chopped into 1cm/ 1/3" pieces)

tbsp flour ((plain/all purpose))

milk ((any fat % fine))

(600 grams) cooked chopped turkey or chicken

tsp chicken stock

tsp salt

tsp black pepper

/ 4 tbsp salted butter

garlic garlic

bread

tbsp parmesan cheese (, grated (optional))

mozzarella

Preheat oven to 180°C/350°F (all oven types)

Topping: Stir together melted butter and garlic. Place bread chunks in a bowl, drizzle over butter, toss. Set aside.

Brown mushrooms: Heat oil in an oven-proof skillet over high heat. (Note 3) Add mushrooms and cook until browned - about 4 minutes. Remove.

Sauté garlic &amp; onion: Lower heat to medium high. Melt butter in same skillet. Add onion and garlic, cook for 2 minutes.

Add carrot then cook for 1 minute.

Add flour, cook for 1 minute. You&#039;ll have a pasty mix. Don&#039;t worry if it looks dry (depends how sweaty your onions get).

Make roux: While stirring, add half the milk and mix quickly to dissolve the paste into the liquid (this happens quite quickly). Add remaining liquid and stir. Add stock powder, salt and pepper, stir.

Thicken sauce: Cook for 2 - 3 minutes, stirring regularly. It should start steaming and bubbling a bit, and the sauce will thicken. Thickness test: coat back of wooden spoon, you should be able to draw a line across it (see video, Note 3)

Add turkey, peas and mushrooms, and mix into sauce.

Top with bread, spread to cover surface. Grate over parmesan if using, top with melting cheese.

Bake: Bake for 12 - 15 minutes or until the cheese gets some brown spots. Tent foil over so it doesn&#039;t stick to the cheese, then bake for a further 10 minutes.

Serve: Sprinkle with additional parmesan if desired, then serve!

Buffalo Turkey Pizza is a clever leftover turkey recipe because pizza is awesome.

Buffalo Turkey Pizza

Whole Wheat Pizza Dough or a purchased crust

ranch dressing (original

turkey

red onion (thinly sliced)

green bell pepper

mozzarella cheese

buffalo wing sauce

cracked pepper

Preheat oven to 425F with the pizza stone (if using) on the middle rack. Once the oven is ready, continue to heat the stone in the oven an additional 10 minutes to make sure the stone is fully heated.

Remove the pizza stone from the oven. Put the pizza dough or prepared crust on the stone.

Layer, in order, the ranch dressing, turkey or chicken, veggies, and cheese. Drizzle Buffalo sauce over top. Finish by grinding fresh cracked pepper over top.

Put the stone with the pizza back in the oven and cook 10-20 minutes, depending on the crust you are using and its thickness, until cheese is melty and crust is toasty.

Remove from the oven and serve. Yields: 8 slices.

This Leftover Turkey Shepherd&#039;s Pie is the perfect way to use up any leftover turkey and mashed potatoes from the holidays! Easy to make, even easier to devour. Leftovers have never tasted so good!

Leftover Turkey Shepherd's Pie

green bell pepper (chopped)

carrot

celery (chopped)

basil

½ tsp dried thyme

chicken broth (low sodium)

chicken bouillon

turkey meat (white

potatoes

mozzarella cheese (shredded)

Preheat the oven:

Preheat the oven: Preheat the oven to 375°F.

Cook veggies:

Cook veggies: In a large skillet, melt the butter over medium heat, then add the chopped onion, bell pepper, carrot and celery. Cook until veggies soften and onion is tender and translucent, about 5 minutes.

Add herbs and broth:

Add herbs and broth: Add the basil, thyme, salt, pepper and garlic. Stir well and cook for another 30 seconds until garlic is aromatic. Sprinkle the flour over the veggies and stir well. Cook for 1 to 2 minutes to remove the raw flour taste. Add the chicken broth and chicken bouillon cube and stir to dissolve the cube. Cook for 5 more minutes until the sauce thickens, stirring occasionally.

Add turkey, peas and finish with mashed potatoes:

Add turkey, peas and finish with mashed potatoes: Add the turkey and peas. Stir well and bring the filling back to a boil. Spread the mashed potatoes over the filling and smooth with a spoon. Take a fork and rough up the top a bit then sprinkle with mozzarella cheese.

Bake:

Bake: Transfer the skillet to the oven and bake for 30 minutes until cheese melts and it&#039;s golden on top and bubbly.

Garnish and serve:

Garnish and serve: Garnish with parsley if preferred and serve warm.

https://content.jwplatform.com/videos/1FIjx2Q8.mp4

This Leftover Turkey Shepherd's Pie is the perfect way to use up any leftover turkey and mashed potatoes from the holidays! Easy to make, even easier to devour. Leftovers have never tasted so good!

Transform leftover turkey in this spiced filo pastry parcel, inspired by a Moroccan pastilla - a perfect main course for Boxing Day

Moroccan-spiced turkey pie

coriander seeds

tsp cumin seeds

cinnamon

aubergines

banana shallots

harissa

peppers

can chopped tomatoes

chicken stock cube

leftover turkey (a mix of leg and breast is best), chopped

pack (about 10 large sheets) filo pastry

flaked almonds

Heat a large non-stick pan over a medium heat and toast the coriander and cumin seeds for 1-2 mins until fragrant. Add the cinnamon, olive oil, aubergine and shallots. Coat the veg in the spices and cook on a medium-low heat for about 10 mins until the aubergine has softened slightly.

Add the harissa and peppers. Give everything a good stir, then add the tomatoes and crumble over the stock cube. Simmer, uncovered, for 20 mins until the veg is tender and the mixture is nice and thick.

Stir through the turkey meat and season well. Set aside to cool.

Heat oven to 200C/180C fan/gas 6 and grease a 23cm springform tin with a little butter. Lay two sheets of filo over the base of the tin and brush with the melted butter. Cross over another two layers of filo and brush again with butter. Repeat once more, then put the cooled filling in the centre. Using the remaining four pastry sheets, cover the filling and brush with more melted butter. Scrunch the top of the pie together and bake for 30-35 mins.

Remove from the oven and scatter the pie with the flaked almonds. Cook for a final 10 mins until the pie is golden and piping hot. Serve straight away.

This rich and creamy leftover turkey risotto with mushrooms and Pancetta is a great way to use up that mountain of leftover Turkey from Christmas or thanks giving! It&#039;s also gluten free!

Leftover Turkey Risotto Recipe

150 g (2 cups) chestnut mushrooms (sliced)

150 g (5 oz) pancetta cubes

onion (peeled and chopped finely)

garlic (peeled and crushed)

arborio rice

150 ml (1/2 cup + 2 tbsp) white wine

stock

250 g (2 cups) cooked leftover turkey (shredded)

¼ tsp ground black pepper

g (1/2 cup) parmesan, grated

of ½ a lemon

Add the butter and one tbsp of the oil to a large frying pan. Heat until the butter melts.

Add the mushrooms and fry for 4-5 minutes until golden then remove from the pan and place in a bowl.

Add the pancetta to the pan, and fry until golden and crisp then remove from the pan and place in the bowl with the mushrooms.

Add the finely diced onion to the pan and cook for 3-5 minutes until the onion starts to go translucent.

Add in the garlic, stir and cook for a further minute.

Next in goes the arborio rice, and stir until the oil has coated the rice.

Add in the wine and stir and cook for a couple of minutes stirring regularly until the wine has almost fully absorbed into the rice.

Now add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.

After about 15-17 minutes you should have 1 or 2 ladles of stock left. At this point, add in the shredded turkey, salt and pepper and stir to combine.

Add the remaining stock and cook for another 2-3 minutes to heat the turkey through and so the stock can absorb into the rice.

Add in the cooked mushrooms, cooked pancetta, parmesan and lemon juice. Give everything a good stir then cook for another minute or 2.

Serve topped with a little grated parmesan, some black pepper, and a few sprigs of thyme.

https://content.jwplatform.com/videos/DH0tjVc2.mp4

This leftover turkey and mushroom risotto is rich, creamy, and comforting, and a great way to use up those leftovers from Christmas day.

Mushrooms

Pancetta

Onion

Garlic

Rice

Wine

Stock

Turkey

Remaining Stock

Parmesan

Serve

Leftover Turkey Risotto

This quick and easy Turkey Salad is something special! Made with leftover holiday turkey folded into a creamy mayo Dijon mixture along with some dried cranberries for a touch of sweetness and fresh dill that makes the flavors pop! It’s the perfect turkey sandwich solution to feed the family the day after Thanksgiving! 

Top 19 leftover turkey recipe recipes from across the web

The most viewed leftover turkey recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 19 leftover turkey recipe recipes from across the web

The most viewed leftover turkey recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lighter Turkey Casserole

Leftover Turkey & Biscuit Casserole

Creamy One Pot Turkey and Rice

Garlic Bread Leftover Turkey Pot Pi...

Buffalo Turkey Pizza

Leftover Turkey Shepherd's Pie

Moroccan-spiced turkey pie

Leftover Turkey Risotto Recipe

Turkey Salad

Tortilla Soup

Monte Cristo Sandwich Recipe

Turkey Tetrazzini

Turkey Tetrazzini

Leftover Turkey Sandwich

Turkey Mashed Potato Pot Pie

Leftover Turkey Pasta

Homemade Turkey Noodle Soup

Chicken Pot Pie with Crescent Roll ...

Leftover Turkey Noodle Soup

The most viewed leftover turkey recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine