9 Healthy Recipes to Whip Up With Leftover Thanksgiving Turkey (2024)

3 tbsp extra-virgin olive oil

1 medium onion, diced

3 carrots, skin intact, sliced into coins

2 ribs celery, sliced

3 clove garlic, minced

⅓ cup all-purpose flour

2 cups low-sodium turkey or chicken broth

½ cup lowfat (1 percent) milk

3 cups cooked, skinless turkey, preferably white meat

1 cup frozen peas

1 tsp fresh thyme

¼ tsp kosher salt

¼ tsp freshly ground black pepper

1

Place a large skillet over medium-high heat. Add olive oil, onion, carrots, and celery. Cook, stirring frequently, until vegetables are tender, about 10 to 15 minutes. Add garlic and cook until fragrant, about 1 minute more.

2

Sprinkle flour over vegetables and stir. Gradually add broth and milk while continuing to stir.

3

When sauce begins to thicken, stir in turkey, peas, thyme, salt, and pepper. Serve hot.

Nutrition Facts

1 tbsp chili powder

1 ½ tsp ground cumin

½ tsp paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp dried oregano

1 tbsp extra-virgin olive oil

3 cups cooked skinless turkey, chopped, preferably white meat

1 15-oz can low-sodium cannellini beans, drained and rinsed

8 taco size flour tortillas, preferably whole-wheat

1 bell pepper, diced

½ cup fresh cilantro, chopped

2 limes, sliced into wedges, for garnish (optional)

1

In a small bowl, stir together spices.

2

Place a large skillet over medium heat. Add olive oil and turkey and sprinkle spice mixture over turkey. Add ⅓ cup water and stir until turkey is evenly coated and sauce has thickened slightly, 3 to 5 minutes. Stir in beans and cook until heated through, about 2 minutes more.

3

Fill each tortilla with a scoop of turkey mixture and top with bell pepper, cilantro, and lime juice, if using.

Nutrition Facts

1 tbsp extra-virgin olive oil

1 sweet onion, diced

1 cup sliced button mushrooms, sliced (optional)

1 cloves garlic, minced

1 cups dry barley

2 cups low-sodium turkey or chicken broth

1 tsp ground cumin

1 ½ cups cooked skinless turkey, chopped, preferably white meat

2 bell peppers, halved lengthwise

¼ cup shredded cheddar cheese

Fresh rosemary, for garnish (optional)

1

Preheat oven to 400 degrees F.

2

Place a large skillet over medium heat. Add olive oil, onion, and mushroom, if using, and cook, stirring frequently until onions are translucent, about 5 to 7 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes more.

3

Add barley to the skillet and gradually stir in turkey broth. Bring just to a boil, stir in cumin, lower heat, cover and simmer until barley is tender, 25 to 30 minutes. Stir in turkey.

4

Lay the peppers out cut side up on a baking sheet. Fill each with turkey mixture and top with 1 tablespoon of cheese. Bake until cheese is melted and peppers are softened, 30 to 40 minutes.

Nutrition Facts

½ cup plain, lowfat Greek yogurt

1 tsp Dijon mustard

1 tbsp lemon juice

1 pinch kosher salt

¼ tsp freshly-ground black pepper

2 cups cooked skinless turkey, diced, preferably white meat

¼ cup slivered almonds

1 rib celery, finely chopped

1 shallot, finely chopped

¼ cup green grapes, quartered

Lettuce leaves, for serving (optional)

1

In a small bowl, whisk together yogurt, mustard, lemon juice, salt, and pepper.

2

In a large mixing bowl, combine all remaining ingredients. Top with yogurt sauce and stir to evenly coat.

3

For best flavor, refrigerate turkey salad for at least 30 minutes to allow the flavors to meld together. Serve over a bed of lettuce, if desired.

Nutrition Facts

2 slices whole-grain bread

3 oz leftover turkey breast, skinless, thinly sliced

¼ cup cranberry sauce (preferably homemade)

2 tbsp goat cheese, crumbled

½ cup lettuce

1

Toast both pieces of bread and then place them on a serving plate. Top oneslice of toast with turkey, cranberry sauce, goat cheese, and lettuce. Top with the other slice of toast and enjoy!

Nutrition Facts

Amount per serving

1 chicken carcass with any leftover bones, skin, and meat

2 medium carrots, skin on, quartered

3 ribs celery, leaves on, quartered

2 large onions, skin removed, quartered

4 cloves of garlic, peeled and halved

3 bay leaves

1 tsp whole peppercorns (optional)

2 sprigs fresh thyme (optional)

12 cups cold water

1

Place all the ingredients in the inner pot of a pressure cooker (we used the Instant Pot 6-quart Duo60 V2). Cover and set valve to seal. On manual setting, cook on high for 45 minutes. Once the pressure cooker is done, allow to naturally depressurize for 30 minutes before removing the cover.

2

Strain stock and use immediately or cool before transferring to storage containers. Store in the refrigerator and remove and discard any solids from the top of the stock after chilling.

Nutrition Facts

No chicken on hand? Not to worry! You can make the same recipe with leftover beef bones or make a delicious vegan version with just veggies!

To make this same recipe into bone broth, simply set the manual setting to 120 minutes for a more gelatinous final product.

4 slices whole-wheat bread

4 oz fresh roasted turkey breast, sliced or deli turkey

2 slices cheddar cheese

½ Granny Smith apple, thinly sliced

½ cup red leaf lettuce, rinsed and thoroughly dried

1½ tbsp grainy mustard

1

Lay 1 slice of bread on each of 2serving plates. Top each with half the turkey, cheese, apple, and lettuce.

2

Spread half the mustard on each of 2 more slices of bread before using them to top each sandwich.

Nutrition Facts

Amount per serving

1 tbsp extra-virgin olive oil

1 medium onion, diced

1 large russet potato, diced

3 medium carrots, sliced into rounds

2 ribs celery, sliced

2 cloves garlic, minced

6 cups low-sodium chicken broth

2 cups cooked turkey, skin removed, chopped

½ tsp kosher salt

¼ tsp freshly ground black pepper

1 cup dry brown or wild rice

1 lemon, zested and juiced

1

In a large stockpot over medium heat, add olive oil, onion, potato, carrots, and celery and cook, stirring frequently, until vegetables begin to soften, 8 to 10 minutes. Add garlic, stir and cook for 1 minute more.

2

Stir in broth and bring to a simmer. Add turkey, salt, pepper, and rice. Cover and simmer until rice is tender, about 30 minutes.

3

Remove from heat and stir in lemon juice and zest just before serving.

Nutrition Facts

1 tbsp extra-virgin olive oil

2 lbs ground turkey, 93 percent lean

2 15-oz cans chili beans, drained and rinsed

2 28-oz cans diced tomatoes with juice, no salt added

1 6-oz can tomato paste, no salt added

1 large yellow onion, diced

2 yellow bell peppers, diced

3 ribs celery, chopped

1 jalapeño, seeded and chopped (skip for a more mild chili)

2 cubes beef bouillon

2 tbsp chili powder (use less for a more mild chili)

1 tbsp Worcestershire sauce

2 tbsp minced garlic

1 tbsp dried oregano

1 tsp dried basil

2 tsp ground cumin

1 tsp ground black pepper

Lime wedges and a dollop of plain Greek yogurt, for serving (optional)

1

Heat a large stockpot over medium-high heat. Add olive oil and turkey to hot pot, cooking until evenly browned. Break turkey into small pieces as it cooks.

2

Add remaining ingredients and stir. Cover and simmer over low heat for at least 2 hours, stirring occasionally.

3

Adjust seasoning as desired and serve.

Nutrition Facts