By: Mindful Menu
Thanksgiving is a cherished time for families. It’s filled with gatherings, gratitude, and of course, a feast! The meal is usually centered around a delicious turkey. However, once the holiday is over, many of us are left with an abundance of leftover turkey. Instead of settling for mundane turkey sandwiches, consider some of these healthy leftover turkey recipes. In this blog, we’ll delve into creative ways to use your leftovers for nutritious meals that will taste amazing and ensure nothing goes to waste. You can find all of these recipes below and in the FREE Mindful Menu app for Apple or Android.
Using leftover turkey isn’t just a smart way to clean out your fridge; it’s also a fantastic opportunity to boost your nutrition. Turkey is packed with lean protein, which is essential for muscle repair and keeping you feeling full longer—perfect for those busy days when you’re juggling family, work, and your Pilates classes! Plus, it’s rich in vitamins and minerals like B vitamins and zinc, which support overall health. By transforming those leftovers into delicious meals, you’re not only reducing food waste but also making sure your family enjoys wholesome, nutritious dishes that keep everyone energized and satisfied.
To make the most of your leftover turkey, proper storage is key. When Thanksgiving dinner is over, be sure to carve up any leftover turkey and store it in airtight containers in the fridge. It’ll stay fresh for about three to four days—plenty of time to whip up some tasty meals! If you want to keep it longer, freezing is a great option; just make sure to label your containers with the date. When it comes time to reheat, avoid the microwave if you can—it tends to dry out the meat. Instead, try gently reheating it in the oven or on the stovetop with a splash of broth or a drizzle of olive oil to keep it juicy. And don’t forget to play around with spices and marinades; a little creativity can turn those leftovers into something truly special!
Leftover turkey meat is typically good for 3 to 4 days when stored properly in the refrigerator. Ensure it’s in an airtight container to maintain freshness.
To revive the moisture in leftover turkey, reheat it in a covered dish with a little broth or water. This will create steam, keeping the meat tender and juicy.
A popular dish made from leftover turkey is turkey soup. It’s comforting, nutritious, and a great way to use up not just the meat but also any leftover vegetables.
Yes, you can freeze leftover turkey within a few days of cooking. Just make sure it’s properly sealed in an airtight container or freezer bag to prevent freezer burn.
Turkey is a healthy meat because of its high protein content and low fat, especially in the breast portion. It’s also rich in vitamins and minerals, such as B vitamins, selenium, and zinc, making it a great choice for a balanced diet.
By incorporating these healthy leftover turkey recipes into your meal planning, you can enjoy the flavors of Thanksgiving long after the holiday is over. Not only will you reduce food waste, but you’ll also provide your body with nutritious meals that keep you feeling satisfied. So, get creative and turn your leftover turkey into delightful dishes that your family will love!
These stuffed peppers will not only use up your leftover turkey, but will also give you a protein- and vitamin-packed meal.
Ingredients:
4 large bell peppers (any color)
2 cups cooked quinoa
2 cups shredded leftover turkey
1 can black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish
Instructions:
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds.
3. In a large bowl, combine quinoa, turkey, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
4. Stuff each bell pepper with the turkey mixture and place them upright in a baking dish. If desired, sprinkle cheese on top.
5. Add a splash of water to the bottom of the baking dish to create steam. Cover with foil.
6. Bake for 30–35 minutes. Remove the foil for the last 10 minutes to brown the cheese, if using.
7. Garnish with fresh cilantro before serving.
This recipe is the perfect post-Thanksgiving meal. It requires zero cooking and will use up your extra turkey, celery, and dried cranberries.
Ingredients:
4 cups turkey cooked and chopped
2 stalks celery diced
1/2 onion (red) diced
1/2 cup dried cranberries
1/2 cup almonds (salted and sliced)
1/4 cup mayonnaise
1/4 cup Greek yogurt (plain) or sour cream
1 Tbsp lemon juice
2 tsp dijon mustard
1/2 tsp ground black pepper
1/4 tsp sea salt
1/4 cup fresh dill
Instructions:
1. Add turkey into a large bowl along with celery, onion, cranberries, almonds, mayo, yogurt, lemon juice, mustard, pepper, salt, and fresh dill. Toss to combine.
2. Enjoy salad on top of a bed of greens, in a lettuce wrap, as a sandwich with regular bread, on crackers, in a pita, or even on its own.
3. Store leftovers in an airtight covered container for 3–5 days.
This chili is not only filling but also a perfect example of healthy leftover turkey recipes that you can prepare in advance.
Ingredients:
2 cups shredded turkey
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can diced tomatoes
1 cup corn
1 onion, diced
2 cloves garlic, minced
2 Tbsp chili powder
1 tsp cumin
Salt and pepper to taste
Instructions:
1. In a large pot, sauté onion and garlic until translucent.
2. Add turkey, beans, tomatoes, corn, chili powder, cumin, salt, and pepper.
3. Stir well and simmer for at least 30 minutes, allowing the flavors to meld.
4. Serve hot, garnished with avocado or cilantro if desired.
This quiche is a versatile meal that works for breakfast, brunch, or a light dinner, showcasing the versatility of healthy leftover turkey recipes.
Ingredients:
1 premade whole wheat pie crust (or homemade)
2 cups cooked turkey, chopped
2 cups broccoli florets
4 eggs
1 cup milk (or a dairy-free alternative)
1 cup shredded cheese (optional)
Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F.
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Spread turkey and broccoli evenly in the pie crust. Pour the egg mixture over the top and sprinkle cheese if using.
4. Bake for 35–40 minutes until the quiche is set and the top is golden.
5. Let it cool slightly before slicing and serving.
These tacos are quick to prepare and bursting with flavor, fitting perfectly into your repertoire of healthy leftover turkey recipes.
Ingredients:
2 cups shredded turkey
1 Tbsp olive oil
1 tsp chili powder
1 tsp cumin
Corn or whole wheat tortillas
Toppings: diced avocado, salsa, cilantro, lime wedges, shredded cheese
Instructions:
1. In a skillet, heat olive oil over medium heat. Add turkey, chili powder, cumin, salt, and pepper, cooking until heated through.
2. Warm the tortillas in a separate pan or microwave.
3. Assemble tacos with turkey and desired toppings.
If you like this recipe and have some extra time to cook, try this delicious Turkey Carnitas recipe by Serious Eats!
This pot pie is a classic comfort dish. It’s the perfect way to use up leftovers and have a hot and hearty meal without an extra trip to the grocery store!
Ingredients:
2 cups cooked turkey, diced
1 cup frozen mixed vegetables (peas, carrots, corn)
2 cups chicken broth
1 cup milk
1/4 cup flour
1 Tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
1 pie crust (store-bought or homemade)
Instructions:
1. Preheat your oven to 425°F.
2. In a saucepan, heat olive oil over medium heat. Stir in flour to make a roux, cooking for about a minute.
3. Gradually whisk in chicken broth and milk, cooking until thickened. Stir in turkey, mixed vegetables, thyme, salt, and pepper.
4. Pour the turkey mixture into a pie dish and cover with pie crust, sealing the edges.
5. Cut slits in the top to allow steam to escape. Bake for 30–35 minutes until the crust is golden brown.
Thanksgiving feasts often leave us with more than just leftover turkey. Mashed potatoes, sweet potatoes, stuffing, and other sides can easily be transformed into new, delicious meals. Here are some creative ideas to use those leftover dishes to minimize waste and maximize flavor.
These pancakes are a delicious breakfast or snack option and a perfect way to enjoy leftover mashed potatoes!
Ingredients:
2 cups leftover mashed potatoes
1 cup cheddar cheese (shredded)
1/4 cup green onion diced
1/2 cup flour (gluten free if needed)
1 egg
1/4 tsp garlic powder
Salt and pepper to taste
Olive oil for frying
Instructions:
1. In a mixing bowl, combine the leftover mashed potatoes, shredded cheddar cheese, chopped green onions, all-purpose flour, egg, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
2. Heat olive oil in a skillet over medium heat. Take a scoop of the mashed potato mixture and form it into a pancake shape. Carefully place it in the skillet.
3. Cook the pancakes for 3–4 minutes on each side, or until they are golden brown and crispy.
4. Place the cooked pancakes on a paper towel to drain any excess oil.
5. Garnish the loaded mashed potato pancakes with a dollop of sour cream and additional chopped green onions. 6. Serve warm and enjoy this creative twist on leftover mashed potatoes!
Ingredients:
2 medium sweet potatoes (peeled and diced into 1″ cubes)
1 (15 oz) can black beans (drained & rinsed)
1 (14.5 oz) can petite diced tomatoes (drained)
1/2 onion (red) diced
1 bell pepper (red) diced
1 tsp chili powder
1 tsp garlic salt
1/2 tsp ground cinnamon
1 cup salsa (divided)
4 corn tortillas (more or less depending on size of your pan)
1/2 cup cheddar cheese (shredded)
sea salt & ground black pepper to taste
olive oil spray
1/4 cup cilantro (optional) for garnish
1 avocado (optional) for garnish
Instructions:
1. Preheat oven to 400°F. Spray an 8 x 8 baking dish with cooking spray; set aside.
2. Dice 1–2 sweet potatoes into 1″ cubes. Add them to a microwave safe bowl with a splash of water. Microwave 3–4 mins or until they are fork tender but not completely cooked. Add additional time if needed.
3. In a large bowl, combine 1–2 diced sweet potatoes (that have been slightly softened), 1 can black beans (drained and rinsed), 1 can diced tomatoes (drained), 1/2 red onion (diced), 1 red bell pepper (diced), 1 tsp chili powder, 1 tsp garlic salt, and 1/2 tsp cinnamon.
4. Spread 1/2 cup salsa on the bottom of the baking dish.
5. Arrange a tortilla on top, ripping into strips to get the right fit.
6. Spoon a large layer of sweet potato/black bean mixture over tortilla strips. Spread the remaining 1/2 cup salsa over the sweet potato/black bean layer.
7. Add one more layer of tortillas, then add the rest of the sweet potato/black bean mixture over the tortilla layer.
8. Top with shredded cheddar cheese and sprinkled with salt and pepper if desired.
9. Bake, uncovered, 20–25 minutes and until the cheese is melted and top is slightly browned. Let stand for 5 minutes. Cut into squares and serve. Top with additional salsa, cilantro, or avocado if desired.
Makes 2 smoothies
Ingredients:
1 cup leftover cranberry sauce
1 banana
1 cup yogurt or a dairy-free alternative
1/2 cup almond milk (or any milk)
Ice cubes (optional)
Instructions:
1. In a blender, combine cranberry sauce, banana, yogurt, almond milk, and ice cubes.
2. Blend until smooth and creamy.
3. Serve immediately as a refreshing breakfast or snack.
If you still have leftover cranberries or cranberry sauce, try out these muffins from All Recipes.
This sweet treat is a fantastic way to enjoy pumpkin flavor beyond the Thanksgiving pie! These Pumpkin Oatmeal Muffins are delicious, simple and keep well in the fridge for up to a week. You can even make extra and freeze in an airtight container.
Ingredients:
1 cup pumpkin puree
1/4 cup pure maple syrup
2 eggs
1 Tbsp vanilla extract
4 Tbsp almond butter
1/4 cup unsweetened vanilla almond milk
2 1/4 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Instructions:
1. Preheat the oven to 350°F. Grease a muffin tin or line with muffin cups.
2. Place all of the ingredients into a blender or food processor and blend for about 30 seconds or until smooth.
3. Pour the batter into the muffin tin, filling each about three-quarters of the way full.
4. Bake for 20–25 minutes, until light golden brown. Enjoy!
By creatively repurposing your Thanksgiving leftovers, you not only reduce waste but also bring new life to your holiday favorites. These ideas complement the healthy leftover turkey recipes previously discussed, ensuring your meals remain exciting and delicious long after the festivities have ended. So, gather those leftovers and get cooking! You can find all of these recipes plus more in the FREE Mindful Menu app for Apple or Android.
Your Friend & Pilates Expert,
Kayla Brugger
Founder of PILATESBODY by Kayla
Founder of PILATESBODY On-Demand
Hi, I'm Kayla Brugger. Certified Pilates Instructor & Minnesota Mama of 2.
