When you’re busy on weeknights, it can be tempting to let leftovers go to waste. But don’t throw away that delicious turkey just yet! With a little creativity, you can turn yesterday’s dinner into a brand new meal that’s just as tasty and nutritious. In this article, we’ll show you how to get the most out of your leftover turkey with 20 scrumptious recipes that are perfect for busy weeknights.
From hearty stews to quick wraps, we’ve got a recipe for every occasion. Say goodbye to boring leftovers and hello to a world of flavor and nutrition. Whether you’re a busy professional or a parent on-the-go, these healthy leftover turkey recipes will keep your taste buds happy and your belly full.
Turkey and Quinoa Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the savory flavors of turkey, quinoa, and spices with the crunch of bell peppers. Perfect for a healthy dinner or lunch.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground turkey
– 1 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook turkey, onion, garlic, and cumin over medium-high heat until browned.
4. Stir in cooked quinoa, salt, and pepper.
5. Stuff each bell pepper with the turkey-quinoa mixture and top with optional shredded cheese.
6. Place peppers in a baking dish and drizzle with olive oil.
7. Bake for 30-35 minutes or until bell peppers are tender.
Cooking Time: 30-35 minutes
Leftover Turkey and Spinach Salad with Lemon Vinaigrette
Transform last night’s turkey dinner into a fresh and flavorful salad for lunch or dinner today! This recipe is perfect for using up leftover roasted turkey, spinach, and other ingredients you have on hand.
Ingredients:
– 2 cups leftover roasted turkey breast, diced
– 4 cups fresh baby spinach leaves
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine turkey, spinach, cherry tomatoes, and feta cheese (if using).
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the vinaigrette over the salad mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Healthy Turkey and Sweet Potato Hash
A delicious and nutritious twist on a classic hash recipe, this dish combines the savory flavor of turkey with the natural sweetness of sweet potatoes. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 pound ground turkey
– 2 large sweet potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs (such as parsley or thyme) for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Add the diced sweet potatoes to the skillet and stir to combine with the turkey mixture.
5. Season with salt and pepper to taste.
6. Transfer the hash to a baking dish and bake for 20-25 minutes, or until the sweet potatoes are tender.
Cooking Time: 25 minutes
Turkey and Avocado Wrap with Greek Yogurt Dressing
Elevate your lunch game with this delightful wrap, combining the creaminess of avocado, the juiciness of turkey, and a tangy Greek yogurt dressing.
Ingredients:
– 1 whole wheat tortilla
– 2 oz cooked turkey breast
– 1/2 ripe avocado, sliced
– 1/4 cup mixed greens
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp Greek yogurt
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together Greek yogurt, lemon juice, salt, and pepper.
2. Lay the tortilla flat and spread the mixed greens down the center.
3. Add sliced turkey breast and avocado on top of the greens.
4. Sprinkle crumbled feta cheese (if using) over the turkey.
5. Drizzle the Greek yogurt dressing over the filling.
6. Fold the bottom half of the tortilla up, then fold in the sides and roll into a neat wrap.
Cooking Time: 5 minutes
Low-Carb Turkey and Cauliflower Rice Bowl
This recipe is a twist on traditional turkey and rice bowls, substituting cauliflower “rice” to reduce carbs and calories while still delivering plenty of flavor. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 pound ground turkey
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: your favorite toppings (e.g., avocado, sour cream, chives)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pulse cauliflower in a food processor until it resembles rice.
3. In a large skillet, heat olive oil over medium-high. Add turkey and cook until browned, breaking up with a spoon as needed.
4. Add chopped onion and minced garlic; cook until onion is translucent.
5. Stir in paprika, salt, and pepper to taste.
6. Serve turkey mixture over cauliflower “rice” and add your favorite toppings if desired.
Cooking Time: 25-30 minutes
Turkey and Vegetable Stir-Fry with Ginger Soy Sauce
Quickly cook up a flavorful and healthy meal with this Turkey and Vegetable Stir-Fry, elevated by the bold flavors of ginger soy sauce. Serve over rice or noodles for a satisfying dinner.
Ingredients:
– 1 lb boneless, skinless turkey breast, sliced into thin strips
– 2 cups mixed vegetables (bell peppers, carrots, broccoli, snap peas)
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons soy sauce
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the turkey and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Add the mixed vegetables, garlic, and ginger to the pan. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5 minutes.
4. Return the turkey to the pan and stir in soy sauce. Cook for an additional minute.
5. Season with salt and pepper to taste.
6. Serve hot over cooked rice or noodles.
Cooking Time: 15-20 minutes
Leftover Turkey and Kale Soup with Turmeric
A flavorful and comforting soup that’s perfect for using up leftover turkey and kale. This recipe adds a warm, earthy note from turmeric, making it a delicious and nutritious meal.
Ingredients:
– 2 cups leftover cooked turkey, diced
– 1 bunch curly kale, stems removed and chopped (about 4 cups)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– 4 cups chicken broth
– 1/2 cup coconut milk or heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the kale, turkey, turmeric, and chicken broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the kale is tender.
4. Use an immersion blender to puree the soup until slightly thickened. Alternatively, transfer half of the soup to a blender and blend until smooth, then return it to the pot.
5. If desired, add coconut milk or heavy cream and stir to combine.
6. Season with salt and pepper to taste. Serve hot.
Cooking Time: 25-30 minutes
Turkey and Black Bean Lettuce Wraps
Elevate your lunch game with these flavorful and healthy wraps. A perfect blend of savory turkey, creamy black beans, and crisp lettuce will keep you satisfied until dinner.
Ingredients:
– 1 lb cooked turkey breast
– 1 can black beans, drained and rinsed
– 2 cups mixed greens (lettuce, arugula, etc.)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Tortilla chips or crumbled queso fresco for topping (optional)
Instructions:
1. In a medium bowl, combine cooked turkey, black beans, and lime juice. Mix well.
2. Divide the mixed greens among four large lettuce leaves.
3. Spoon the turkey-black bean mixture on top of the greens.
4. Sprinkle chopped cilantro over the filling.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Top with tortilla chips or crumbled queso fresco, if desired.
7. Serve immediately.
Cooking Time: 10 minutes
Healthy Turkey and Mushroom Omelette
This recipe combines the flavors of turkey and mushrooms with the convenience of an omelette, making it a great option for a quick and nutritious breakfast or snack.
Ingredients:
– 2 eggs
– 1/4 cup diced cooked turkey breast
– 1/2 cup sliced mushrooms (such as cremini or shiitake)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 tablespoon chopped fresh parsley for garnish
Instructions:
1. In a small bowl, whisk together the eggs and a pinch of salt.
2. Heat the olive oil in a medium non-stick skillet over medium heat.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
4. Pour the whisked eggs over the mushrooms and cook until the edges start to set, about 1-2 minutes.
5. Sprinkle the diced turkey breast over half of the omelette.
6. Use a spatula to gently fold the other half of the omelette over the turkey.
7. Cook for an additional 30 seconds to 1 minute, until the cheese is melted and the eggs are fully set.
Cooking Time: 8-10 minutes
Turkey and Brown Rice Casserole with Broccoli
A delicious and nutritious casserole that combines the flavors of turkey, brown rice, and broccoli, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound cooked turkey breast, diced
– 2 cups cooked brown rice
– 1 cup frozen broccoli florets, thawed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (10.5 oz) cream of chicken soup
– 1/2 cup milk
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine turkey, brown rice, broccoli, onion, and garlic.
3. In a separate bowl, mix cream of chicken soup and milk until smooth. Add paprika and season with salt and pepper.
4. Pour the soup mixture over the turkey mixture and stir until well combined.
5. Transfer to a 9×13 inch baking dish and top with shredded cheddar cheese.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Servings: 6-8
Leftover Turkey and Lentil Stew
Transform your leftover turkey into a hearty and nutritious stew with the added goodness of lentils. This comforting dish is perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 2 cups leftover cooked turkey, diced
– 1 cup brown or green lentils, rinsed and drained
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the lentils, chicken broth, diced turkey, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Turkey and Zucchini Noodle Pasta with Pesto
This recipe is a light and flavorful twist on traditional pasta dishes. It’s perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 lb ground turkey
– 1 medium zucchini, spiralized into noodles
– 8 oz pasta of your choice (e.g., spaghetti or linguine)
– 2 tbsp olive oil
– 1/4 cup pesto sauce
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
3. Add the zucchini noodles to the skillet and cook for 2-3 minutes, or until tender but still crisp.
4. Stir in the pesto sauce and combine with the turkey and zucchini mixture.
5. Combine the cooked pasta with the turkey and zucchini mixture. Season with salt and pepper to taste.
6. Top with grated Parmesan cheese (if using) and serve hot.
Cooking Time: 20-25 minutes
Turkey and Chickpea Buddha Bowl with Tahini Dressing
This nutritious bowl combines the flavors of roasted turkey, creamy chickpeas, and crunchy vegetables, all topped with a rich tahini dressing. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 pound boneless, skinless turkey breast
– 1 can chickpeas (drained and rinsed)
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1 cup roasted sweet potato cubes
– 1/4 cup chopped cilantro
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast turkey breast for 20-25 minutes, or until cooked through.
3. Toss chickpeas with 1 tablespoon olive oil and season with salt and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until crispy.
4. In a blender or food processor, combine tahini, lemon juice, and honey. Blend until smooth.
5. Assemble bowls by placing mixed greens at the bottom, followed by roasted turkey, chickpeas, sweet potato cubes, and cilantro. Drizzle with tahini dressing.
Cooking Time: 40-50 minutes
Healthy Turkey and Barley Soup with Carrots
This hearty soup is a great way to warm up on a chilly day while still getting in some essential nutrients. The combination of turkey, barley, and carrots makes for a filling and flavorful meal that’s perfect for lunch or dinner.
Ingredients:
– 1 pound ground turkey
– 2 cups chicken broth
– 1 cup pearl barley
– 2 medium carrots, chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the chicken broth, barley, carrots, onion, garlic, and thyme to the pot. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the barley is tender.
4. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Turkey and Spinach Stuffed Portobello Mushrooms
A savory twist on traditional stuffed mushrooms, this recipe combines the earthy flavor of portobellos with the richness of turkey and spinach. Perfect for a satisfying vegetarian main course or as an impressive appetizer.
Ingredients:
– 4 large Portobello mushrooms
– 1/2 cup cooked turkey breast, diced
– 1/2 cup fresh spinach leaves
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Clean and stem the mushrooms.
3. In a bowl, mix together turkey, spinach, olive oil, garlic, salt, and pepper.
4. Stuff each mushroom cap with the turkey-spinach mixture, dividing it evenly.
5. If using cheese, sprinkle on top of each mushroom.
6. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Leftover Turkey and Quinoa Salad with Cranberries
This refreshing salad is a perfect way to repurpose leftover turkey and cranberries from your holiday feast. With the nutty flavor of quinoa, tangy cranberries, and savory turkey, this dish is sure to become a new favorite.
Ingredients:
– 2 cups cooked quinoa
– 1 cup diced leftover roasted turkey breast
– 1/2 cup fresh or frozen cranberries
– 1/4 cup chopped pecans or walnuts
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, diced turkey, and chopped nuts.
2. In a small bowl, whisk together apple cider vinegar and olive oil.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Add cranberries and toss gently to combine.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Turkey and Butternut Squash Curry
This flavorful and nutritious curry combines tender turkey with roasted butternut squash, aromatic spices, and creamy coconut milk. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs
– 2 medium butternut squashes (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper, to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash cubes on a baking sheet with olive oil, salt, and pepper for about 30 minutes, or until tender.
2. In a large pan, heat some oil over medium-high. Add onion and garlic; cook until softened. Add turkey and cook until browned.
3. Stir in cumin, curry powder, and turmeric. Cook for 1-2 minutes.
4. Add roasted squash, coconut milk, salt, and pepper to the pan. Simmer for about 10 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: About 45-50 minutes
Turkey and Egg White Breakfast Muffins
Start your day with a nutritious and delicious breakfast muffin packed with protein-rich turkey and egg whites, perfect for a quick morning pick-me-up.
Ingredients:
– 1 cup rolled oats
– 1/2 cup whole wheat flour
– 1/4 cup almond flour
– 1/4 cup grated cheddar cheese (low-fat)
– 1/4 cup diced cooked turkey breast
– 2 egg whites
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine oats, whole wheat flour, almond flour, and cheddar cheese.
3. In a separate bowl, whisk together egg whites, olive oil, salt, and pepper.
4. Add the turkey breast to the wet ingredients and mix until well combined.
5. Pour the wet mixture into the dry ingredients and stir until just combined (do not overmix).
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Healthy Turkey and Cabbage Stir-Fry
A quick and nutritious stir-fry that combines lean turkey breast with crispy cabbage and savory aromatics, perfect for a weeknight dinner or lunchbox addition.
Ingredients:
– 1 lb boneless, skinless turkey breast, cut into bite-sized pieces
– 2 cups shredded cabbage
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 cup chopped scallions, for garnish
– Salt and pepper to taste
– Cooking oil or sesame oil as needed
Instructions:
1. Heat 1-2 tablespoons of cooking oil in a large skillet or wok over medium-high heat.
2. Add turkey breast and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. Add garlic, ginger, and cabbage to the pan. Cook, stirring frequently, until the cabbage is tender-crisp, about 4-5 minutes.
4. Return the turkey breast to the pan and stir in soy sauce, honey, salt, and pepper. Cook for an additional minute.
5. Garnish with scallions and serve hot.
Cooking Time: 15-20 minutes
Turkey and Farro Grain Bowl with Roasted Vegetables
This hearty grain bowl combines the nutty flavor of farro with roasted vegetables and lean turkey, making for a satisfying and healthy meal. Perfect for a quick weeknight dinner or a packed lunch.
Ingredients:
– 1 cup farro
– 2 cups water
– 1 lb boneless, skinless turkey breast, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– Salt and pepper to taste
– Optional: feta cheese, chopped fresh herbs (such as parsley or cilantro) for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook farro according to package instructions using 2 cups of water.
3. In a separate pan, cook turkey breast until browned and cooked through.
4. Toss sweet potato, red bell pepper, and zucchini with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until tender.
5. Combine cooked farro, turkey, and roasted vegetables in a bowl. Top with feta cheese and fresh herbs if desired.
Cooking Time: 30-40 minutes
Summary
Get creative with your leftover turkey! From quinoa-stuffed peppers to kale soup, these 20 healthy recipes are perfect for busy weeknights. Discover delicious and nutritious ways to reuse last night’s turkey, including wraps, salads, soups, and more. With a range of flavors and textures, you’ll never get bored with these tasty and easy meals.
