Leftover turkey recipes are the easy, budget-friendly way to turn the extra Thanksgiving bird into crispy egg rolls, cheesy casseroles, and a rich pot of soup. From 15-minute Hawaiian roll sliders to an afternoon pot of homemade turkey stock, here is how I use every last bit, organized by type.
Still planning the big day? Start with my juicy oven roasted turkey, or go with a spatchcock turkey with crispy herb butter skin if you are short on oven time. Round out the table with the best side dishes for turkey and a few of my Crock Pot Thanksgiving recipes, then come back here on Friday when the fridge is full.
Leftover Turkey Soup, Stock, and Gravy
The turkey carcass is the most overlooked part of the bird; one big pot of water and an afternoon give you rich, golden stock. That stock turns into a pot of turkey soup, your next batch of gravy, or the base for every casserole below.
Leftover Turkey Casseroles and Pot Pie
Cooked turkey goes into any casserole that calls for cooked chicken; it is already seasoned and tender, so it only needs to heat through. Stir it in near the end so it stays moist instead of drying out a second time.
Leftover Turkey Sandwiches, Sliders, and Snacks
Leftover turkey sandwiches and snacks are what the Friday after Thanksgiving is for; sweet cranberry, salty turkey, and something warm and crispy. These are built for grazing, when nobody wants another sit-down meal.
How Long Is Leftover Turkey Good For?
Leftover turkey is good for 3 to 4 days in the refrigerator, so if you cook on Thursday, use it or freeze it by Monday. In the freezer, it keeps its best quality for 2 to 6 months.
Here is how I handle leftovers from the moment dinner ends, following USDA food safety guidance.
- Refrigerate within 2 hours. Anything left at room temperature longer than that should be thrown out; cut that to 1 hour if the room is above 90F.
- Carve it off the bone. A whole bird takes too long to cool in the center. Slice the meat off (here is how to carve a turkey if you need a refresher), then save the carcass for homemade turkey stock.
- Use shallow containers. Small, covered portions cool quickly and are easy to grab for a recipe later in the week.
- Do not wait for it to cool. It is safe to put leftovers in the fridge or freezer while they are still warm and steaming.
- Reheat to 165F. Check with an instant-read thermometer in a few spots, especially in the microwave; bring gravy and soup to a rolling boil.
- Skip the slow cooker for reheating. It heats too slowly to be safe for cooked leftovers. Reheat on the stove, in the oven, or in the microwave first; then the slow cooker is fine for keeping food warm on the buffet.
Food Safety Tip from Chef Sarah
Freeze turkey in 2-cup portions and label each bag with the date. Most casseroles and soups call for about that much, and you can reheat frozen turkey straight from the freezer without thawing it first.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Can I use leftover turkey in a recipe that calls for cooked chicken?
Yes; use the same amount and add it near the end of cooking, since it only needs to heat through to 165F. Dark meat stays juicier in soups and casseroles, while white meat is best in sandwiches and sliders where it does not cook again.
How much leftover turkey do I need?
About 1 pound of cooked turkey gives you roughly 3 cups chopped or shredded. Most casseroles and soups on this list use 2 to 3 cups.
My leftover turkey is dry. Can I still use it?
Absolutely; dry turkey is perfect for soups, casseroles, and pot pie because the sauce brings the moisture back. For sliders or sandwiches, toss the sliced turkey with a spoonful of warm gravy or turkey stock before layering.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 18 years, Sarah helps the home cook prepare her recipes with professional results.
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