Leftover Turkey Recipes

By Food & Wine
Updated March 19, 2018
John Kernick
Ingenious ways to recycle turkey leftovers, from a simple risotto to couscous salad with turkey and arugula.
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Turkey Reuben Hash

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This 25-minute hash from F&W’s Kay Chun pairs leftover turkey with potatoes, sauerkraut and caraway for a fun play on a Reuben sandwich.

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Turkey Tonnato

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Leftover turkey gets totally transformed when it’s topped with a creamy sauce made with yogurt, herbs and tuna.

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Lentil Soup with Smoked Turkey

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Simmering the broth with a Parmesan rind gives the soup an even richer taste than sprinkling the cheese on top.

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Turkey Shepherd's Pie with Two-Potato Topping

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This recipe, from chef Jimmy Bradley, makes a large pie, but you can also prepare the dish in individual 1 1/2-cup ramekins. Check them for doneness after 20 minutes.

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Couscous Salad with Turkey and Arugula

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Sweet raisins, crunchy nuts, spicy arugula—this couscous salad boasts an interesting array of flavors and textures. We include strips of roasted or smoked turkey to make it a meal.

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Turkey and Mushroom Potpie

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This potpie is made with leftover turkey, with a quick and easy puff–pastry crust and plenty of flavorful sauce to keep the meat moist.

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Risotto with Smoked Turkey, Leeks, and Mascarpone

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The mascarpone gives this risotto its delectable creaminess. If you like, you can make a close substitute with 2 ounces of cream cheese, at room temperature, and 7 ounces of heavy cream. Whir them in a blender just until smooth; don't blend the mixture too long or it may curdle. Also, you can use a large onion in place of the leeks.

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Turkey Breast with Ginger-Scallion Sauce

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David Chang recommends poaching turkey breast in leftover turkey stock before serving it with ginger-scallion sauce, based on his favorite condiment at Great N.Y. Noodletown in Chinatown.

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Soy-Braised Turkey with Turkey Rice

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To add flavor to dark turkey meat, David Chang simmers it in a deeply savory combination of brown sugar and soy sauce. Cooking jasmine rice with rendered turkey fat adds a wonderful richness. The topping—pickled shallot rings—adds a pretty pink color and piquancy.

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Turkey and Black-Bean Soup

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Ribbons of bright green spinach float in a rich-tasting broth that's chock-full of turkey, black beans, and bacon. The soup may remind you of chili, and in fact it’s flavored with chili powder, along with cocoa, oregano, and Tabasco sauce.

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Open-Face Buckwheat Crêpes with Avocado, Smoked Turkey and Dijon

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The batter can be kept in the refrigerator for a few days and brought out as desired to make these turkey-topped crêpes.

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Fettuccine with Turkey and Brandied Mushrooms

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A hint of brandy flavors the sautéed mushrooms. You might use port or sherry. For a special treat, try an assortment of wild mushrooms.

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Vegetable Turkey Soup with Cornmeal Noodles

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The perfect way to add leftovers and make a great warming dish.

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Next-Day Turkey Sandwiches

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Barbara Lynch of No. 9 Park in Boston piles most of the components of the traditional Thanksgiving meal between two slices of bread. You can use any squash puree; if you only have roasted squash or sweet potatoes, just mash them up.

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Kentucky Hot Brown

© BARNARD & MEYER
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Star chef Bobby Flay smothers an open-face turkey sandwich with cheese sauce and bacon for his version of the over-the-top Louisville classic.

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Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette

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Peppery arugula adds a distinctive bite to this appealing dish, but if arugula is unavailable, you can substitute watercress with similar results.

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Turkey Tortilla Soup

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Go ahead, have another bowl! This tortilla soup is healthy, filling and absolutely delicious.

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Turkey Sandwiches with Cranberry-Apricot Relish

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This tangy, sweet cranberry sauce can accompany roast pork, chicken or turkey served on their own or as sandwiches.

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Farmhouse Turkey 
Hot Dish


John Kernick
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“Hot dish” is Minnesotan for baked layers of starch, meat, vegetable and, typically, canned soup. In TV host and Twin Cities native Andrew Zimmern’s version, crisp brown Tater Tots provide the starch. “Nothing beats Tater Tots for this. Period,” says the chef. And the meat comes from freshly braised turkey legs, though 4 cups of shredded leftover meat would be excellent, too. Instead of the classic condensed mushroom soup, however, Zimmern makes a velouté sauce with the turkey braising liquid and sautéed mushrooms.

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