When you've got leftover turkey, you might wonder how to transform it into something new and enjoyable. From a comforting Turkey and Rice Casserole to a zesty batch of Turkey Enchiladas, there are plenty of options to contemplate. You can whip up a hearty Turkey Vegetable Soup or create quick Turkey Salad Sandwiches for lunch. And let's not forget about the classic Turkey Pot Pie that warms the soul on chilly days. Each recipe offers a unique take on those leftover bites, but which one will you choose to enhance your meals?
Turkey and Rice Casserole
Turkey and Rice Casserole is a comforting and hearty dish perfect for utilizing leftover turkey from your holiday feast. This casserole combines tender turkey pieces with fluffy rice and a creamy sauce, all baked to perfection.
It's a simple and satisfying way to transform your leftovers into a delicious meal that the whole family will enjoy.
Ingredients:
- 2 cups cooked turkey, shredded or diced
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil or butter for greasing the baking dish
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil or butter.
In a large bowl, combine the cooked turkey, uncooked rice, cream of mushroom soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Pour the mixture into the prepared baking dish and spread it out evenly. Cover the dish with aluminum foil and bake for about 45 minutes.
After 45 minutes, remove the foil, sprinkle the shredded cheddar cheese on top, and return to the oven uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Extra Tips:
Feel free to customize this casserole by adding your favorite herbs or spices to improve the flavors.
For a little crunch, you can top the casserole with crushed crackers or fried onions before baking.
If you have other leftover vegetables, such as green beans or broccoli, they can be substituted for the frozen mixed vegetables.
Additionally, this dish can be prepared ahead of time; simply assemble it and store it in the refrigerator until you're ready to bake.
Enjoy your delicious turkey and rice casserole as a warm, comforting meal!
Turkey Vegetable Soup
Turkey vegetable soup is a hearty and comforting dish that's perfect for using up leftover turkey from holiday meals or any family gathering. This soup isn't only delicious but also packed with nutritious vegetables, making it a wholesome option for lunch or dinner.
With an aromatic base and a variety of textures, it's a wonderful way to warm up on a chilly day while reducing food waste.
Ingredients:
- 2 cups cooked turkey, shredded or diced
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups chicken or turkey broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups green beans, cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
In a large pot, heat the olive oil over medium heat and add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic, thyme, and rosemary, cooking for an additional minute until fragrant. Add the shredded turkey, broth, diced tomatoes, green beans, and corn.
Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 20-30 minutes, allowing the flavors to meld. Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Extra Tips:
Feel free to customize your turkey vegetable soup by adding any leftover vegetables you have on hand, such as zucchini, spinach, or peas.
For a richer flavor, consider adding a splash of soy sauce or Worcestershire sauce. If you like a thicker soup, you can mash some of the beans or add a few diced potatoes.
This soup freezes well, so make a large batch and store some in airtight containers for a quick meal later on.
Turkey Enchiladas
Turkey enchiladas are a fantastic way to transform leftover turkey into a flavorful and hearty meal. With a zesty sauce and a combination of spices, these enchiladas are sure to please everyone at the dinner table. This recipe isn't only simple to make but also allows you to customize the fillings and toppings to suit your taste. Get ready to enjoy a delicious Mexican-inspired dish that makes the most out of your holiday leftovers!
Ingredients:
- 2 cups cooked turkey, shredded
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce (store-bought or homemade)
- 8 corn or flour tortillas
- 1 small onion, diced
- 1 can (4 oz) diced green chiles
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
Cooking Instructions:
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, sauté the diced onion until translucent. Add the shredded turkey, green chiles, cumin, garlic powder, salt, and pepper. Stir until heated through.
Take a tortilla and fill it with a portion of the turkey mixture and a sprinkle of cheese, then roll it up and place it seam-side down in a greased baking dish. Repeat with remaining tortillas.
Pour the enchilada sauce evenly over the rolled tortillas and top with the remaining cheese. Bake for 20-25 minutes until the cheese is melted and bubbly.
Extra Tips:
For added flavor, consider mixing black beans or corn into the turkey filling. You can also experiment with different types of cheese or add spices like chili powder or smoked paprika for a smoky kick.
If you prefer a spicier dish, use hot enchilada sauce or add jalapeños to the filling. These enchiladas can be made ahead of time and stored in the refrigerator before baking, making them a perfect option for meal prep.
Enjoy your delicious turkey enchiladas with a side of fresh guacamole or a crisp salad for a complete meal!
Turkey Salad Sandwiches
Turkey salad sandwiches are a delicious and easy way to use up leftover turkey after a holiday feast. This recipe combines tender turkey with creamy dressing and crunchy vegetables, all served between slices of bread for a satisfying meal. Perfect for lunch or a light dinner, turkey salad sandwiches can be customized with your favorite ingredients, making them a versatile option for using up those holiday leftovers.
Ingredients:
- 2 cups cooked turkey, shredded or diced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickle relish or chopped pickles
- Salt and pepper to taste
- Bread of choice (e.g., whole grain, sourdough, or croissants)
- Lettuce leaves (optional)
- Sliced tomatoes (optional)
Instructions:
In a mixing bowl, combine the shredded turkey, mayonnaise, Dijon mustard, chopped celery, red onion, and pickle relish. Stir until all the ingredients are well mixed, and season with salt and pepper to taste.
Once the turkey salad is ready, spread it generously onto slices of your chosen bread. If desired, add a layer of lettuce and sliced tomatoes before topping with another slice of bread. Cut the sandwiches in half and serve immediately or wrap them up for a later meal.
Extra Tips:
Feel free to get creative with your turkey salad sandwiches by adding in other ingredients like chopped apples or grapes for sweetness, or even nuts for added crunch.
If you prefer a lighter option, you can substitute Greek yogurt for some or all of the mayonnaise. Additionally, letting the turkey salad sit in the fridge for a couple of hours before serving can improve the flavors, making it even more delicious. Enjoy your turkey salad sandwiches!
Turkey Pot Pie
Turkey pot pie is a comforting dish that's perfect for using up leftover turkey, especially after holiday feasts. This hearty meal features a flaky crust filled with tender turkey, vegetables, and a creamy sauce, making it a satisfying option for any dinner.
With a few simple ingredients and steps, you can create a delicious pot pie that the whole family will love.
Ingredients:
- 2 cups cooked turkey, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 ¾ cups chicken or turkey broth
- 2/3 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 pre-made pie crust (top and bottom) or 2 crusts for a double-crust pie
- 1 egg (for egg wash, optional)
Instructions:
Preheat your oven to 425°F (220°C).
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes to form a roux. Gradually whisk in the broth and milk, stirring constantly until the mixture thickens and is smooth.
Add the shredded turkey, frozen vegetables, onion powder, garlic powder, salt, and pepper; mix well.
Roll out the bottom pie crust in a pie dish, pour the turkey filling inside, and then cover with the top pie crust. Crimp the edges to seal and cut a few slits in the top to allow steam to escape.
If desired, brush the top with a beaten egg for a golden finish. Bake for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.
Extra Tips:
For a more flavorful filling, consider adding fresh herbs like thyme or rosemary.
You can also customize the vegetables based on your preferences or what you have on hand, such as mushrooms or bell peppers.
If you prefer a thicker filling, let it simmer a bit longer before adding it to the pie crust.
Serve your turkey pot pie with a side salad or some bread for a complete meal. Enjoy your delicious creation!