22 Fridge-Clearing Recipes for Delicious Turkey Leftovers

Turkey leftovers are a guarantee after any Thanksgiving celebration. No matter how carefully you plan, how many people you invite, and how relentlessly your guests gorge, the fridge seems permanently packed until a week before Christmas. Sure, you could eat cold turkey with mayo on rye for several weeks -- after all, it's what you've been doing for years -- or you can get creative with your recipes for leftovers.

Roast turkey is one of the best meats to have lying around en masse. It's a lean and tasty substitute in practically any meat dish, not to mention very diet-friendly. What's more, leftover turkey recipes often incorporate the other festive foods crowding your shelves. It's almost as if the T-Day originators foresaw the birth of "leftovers" when they paired cranberries, mashed potatoes and heavenly stuffing on a single table. Basically, less waste means fewer trips to the grocery store, giving you welcome breathing room during the budget-crunched holidays.

Comfort food, soups and casseroles are naturally more suited to the bird than other recipes, but a little tweaking is guaranteed to pull you out of any post-tryptophan rut. Without further ado, I introduce you to 22 recipes for delicious standbys and quirky improvisations, all starring your soon-to-be-favorite Thanksgiving leftovers.

CASSEROLES

Ah, the ultimate hodge-podge dish. Casseroles are almost guaranteed to please the whole family and, in many cases, the leftovers trounce the original. Most of these recipes avoid the typical "cream-of whatever" formula, but feel free to liven up your family's favorite potato or corn-casserole recipe with turkey.

1. Thanksgiving Dinner Redux
Serves: 4
Prep: 20 min.
Cook: 45 min.

Ingredients
4 tbsp. butter
2 tbsp. flour
12 oz. heavy cream (or whole milk)
1 cup water
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. onion powder
2 cups leftover stuffing
1-2 cups leftover turkey, diced
1 cup shredded cheddar cheese
2 cups leftover mashed potatoes
1/2 bag frozen vegetable medley (optional)

Directions
1. Preheat oven to 350 F and lightly grease a large glass baking dish.
2. Melt four tablespoons butter in small saucepan.
3. Blend in flour.
4. Stir in heavy cream or milk and water, then add all seasonings.
5. Stir continuously over low heat for five minutes.
6. Place turkey evenly in baking dish, cover with sauce and add cheese.
7. Layer mashed potatoes over turkey and top with stuffing.
8. Bake for 45 minutes. Remove and let cool for 10 minutes.

2. Turkey Cordon Bleu Casserole
Serves: 5
Prep: 20 min.
Cook: 30 min.

Main Ingredients
4 cups leftover turkey, diced
3 cups cooked ham, cubed
1 cup cheddar cheese, shredded
1 medium onion, chopped
4 tbsp. butter
1/3 cup flour
2 cups light cream
1 tsp. dill weed
1/8 tsp. dry mustard
1/8 tsp. ground nutmeg

Topping Ingredients
1 cup leftover stuffing or bread crumbs
2 tbsp. butter, melted
1/4 cup cheddar cheese, shredded
1/4 cup potato chips, crushed
1/4 tsp. dill weed

Directions
1. Preheat oven to 350 degrees F and grease a large glass baking dish.
2. In a large bowl, combine turkey, ham and cheese. Set aside.
3. In a medium saucepan, saute onion in butter until translucent.
4. Add flour and stir until a paste.
5. Add cream slowly while stirring.
6. Bring mixture to a boil and cook one minute until thick.
7. Add dill, mustard and nutmeg, mixing well.
8. Remove from heat and pour over meat.
9. Spoon mixture into baking dish and spread evenly.
10. Combine all topping ingredients in a bowl and mix well.
11. Sprinkle topping over casserole and bake for 30 minutes or until thoroughly cooked.

3. Turkey and Stuffing Casserole
Serves: 4
Prep: 10 min.
Cook: 30 min.

Ingredients
4 cups leftover stuffing
2 cups leftover turkey, diced or sliced thick
2 cups leftover gravy
1/3 cup cranberry sauce
2 tbsp. butter

Directions
1. Preheat oven to 350 F and grease medium glass baking dish with two tbsp. of butter.
2. Place half stuffing in bottom of dish, then layer half turkey and half gravy over top. Repeat.
3. Cover evenly with cranberry sauce.
4. Bake for 30 minutes or until thoroughly cooked.

4. Turkey and Stuffing Frittata
Serves: 2-3
Prep: 25 min.
Cook: 20 min.

Ingredients
2 cups leftover stuffing
1 cup leftover turkey, diced
1 cup cheddar cheese, shredded
8 large eggs
3/4 cup milk
1/4 tsp. ground nutmeg
2 tbsp. grated Parmesan
1/2 tsp. red pepper flakes
Salt and pepper to taste
2 tbsp. parsley leaves, chopped

Directions
1. Preheat oven to 400 F.
2. Grease large skillet or Dutch oven and place on stovetop over medium heat.
3. Mix stuffing and turkey in large bowl, then spread along bottom of skillet. Sprinkle with cheese.
4. In medium bowl, whisk eggs, milk, 1 tablespoon parsley, red pepper and nutmeg. Add salt and pepper.
5. Pour egg mix over stuffing, meat and cheese to coat. Sprinkle with Parmesan.
6. Bake in oven for 15 to 20 minutes or until eggs are puffy and cheese is golden.
7. Let cool for five minutes and sprinkle with remaining parsley.

COMFORT FOOD

Most people expect comfort food to be savory, scrumptious and diet-killing, and I'm not about to upend tradition. Sometimes you just wanna feel good and, man, these recipes will do you right. The addition of lean turkey is just enough to ease your willfully indulging conscience.

5. Simple Turkey Gravy and Rice
Serves: 3
Prep: N/A
Cook: 20 min.

Ingredients
2 tbsp. chicken bouillon
1-1/2 cups uncooked white rice
2 cups leftover gravy
Diced leftover turkey, as desired

Directions
1. Fill medium pot with water until 1-1/2 inches from top.
2. Place over high heat and add bouillon.
3. Once boiling, stir in rice. Cover tightly and reduce to low-medium heat.
4. Cook 20 minutes.
5. Heat gravy on stovetop over medium heat.
6. Add turkey and warm thoroughly.
7. Drain rice and serve with gravy over top.

6. Turkey Gumbo
Serves: 4
Prep: 45 min.
Cook: 1 hour

Ingredients
3 quarts turkey stock (see number 15 for recipe)
1/2 cup flour
1/2 cup vegetable oil
1/2 pound leftover turkey, chunked
1/2 pound andouille or smoked sausage, sliced
1 pound shrimp, peeled
1 large onion, chopped
Medium bunch green onions, chopped
1 bell pepper, chopped
3 celery stalks, chopped
3-4 garlic cloves, minced
3 bay leaves
Medium bunch fresh parsley, chopped
Creole seasoning to taste OR mix of equal parts black, white and cayenne pepper
Original Tabasco to taste
Salt and pepper to taste

Directions
1. In cast iron skillet or Dutch oven, blend oil and flour over medium-high heat, stirring constantly. Be careful not to burn mixture (called roux).
2. Stir for 20 minutes or until golden brown.
3. Add onion, bell pepper and celery to roux.
4. Keep stirring mixture until relatively cool.
5. In large pot, combine roux and turkey stock over medium heat.
6. In medium skillet, brown andouille or sausage. Drain.
7. Add sausage, bay leaves and Creole seasoning or pepper mix to roux pot.
8. Heat to boil, then reduce and let simmer for 30 minutes.
9. Add parsley and turkey meat.
10. Simmer 15 minutes, then mix in shrimp.
11. Let shrimp cook five minutes and add salt, pepper and Tabasco.
12. Let simmer 5 to 10 minutes. Skim any fat that appears on top of gumbo.
13. Serve over brown rice.

7. Fried Turkey and Stuffing Croquet
Serves: 2-4
Prep: 5 min.
Cook: 5 min.

Ingredients
1 cup leftover turkey, finely diced
1 cup leftover stuffing
1/4 cup bread crumbs
1/4 tsp. poultry seasoning
1 large egg
2 tbsp. vegetable oil

Directions
1. Mix stuffing and turkey in bowl.
2. Add bread crumbs, poultry seasoning and egg.
3. Stir into a thick paste.
4. In medium skillet, slowly heat vegetable oil.
5. Use turkey and stuffing mix to form medium balls, then flatten into patties.
6. Once oil is hot, gently place patties on hot oil.
7. Cook one to two minutes. on both sides or until crisp and golden brown.
8. Serve over lettuce, pasta or as a finger food.

PASTA AND ITALIAN

Pasta is prime for your leftover bird. Not only do you most likely have Italian staples on hand, turkey melds well with the traditional sauces and flavors of these vibrant dishes.

8. Lean Turkey Meatballs
Note: This recipe requires a slow cooker or crock pot.
Serves: 4
Prep: 15 min.
Cook: 3-4 hours

Ingredients
1 small onion, chopped
3 garlic cloves, minced
1 large egg
1/4 cup leftover stuffing
3 tbsp. ketchup
1/4 cup parsley, chopped
1/4 cup grated Parmesan cheese
1 tsp. salt
1/4 tsp. ground black pepper
1/4 cup spinach (optional)
1 tsp. Worcestershire sauce (optional)
1 pound leftover turkey, shredded
30 oz. marinara sauce

Directions
1. In large bowl, combine first 11 ingredients.
2. Mix in turkey.
3. Shape into balls and place in bottom of slow cooker.
4. Cover meatballs in marinara sauce and cook on high for 3 to 4 hours.

9. Turkey Pasta Bake
Serves: 4
Prep: 40
Cook: 1 hour

Ingredients
1 large box whole wheat ziti or penne
1 large onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
1 tsp. basil
1 tsp. oregano
Pinch of red pepper flakes
1 pound leftover turkey, shredded
28 oz. can crushed tomatoes
6 oz. can tomato paste
2 cups ricotta cheese
2 cups shredded mozzarella cheese
Dash of olive oil

Directions
1. Preheat oven to 350 F and line large glass baking dish with foil. Set aside.
2. In medium pot, sauté onions in olive oil over medium heat until translucent.
3. Add garlic and peppers.
4. Cook for five minutes or until soft.
5. Add turkey, basil, oregano and pepper flakes.
6. Cook until turkey is heated, then add crushed tomatoes and paste.
7. Stir well and bring to a boil, then reduce and let simmer for 20 minutes.
8. While sauce simmers, prepare pasta according to directions.
9. Drain and toss with olive oil to prevent sticking.
10. Combine pasta, sauce, ricotta and two-thirds mozzarella and pour in baking dish.
11. Spread evenly and coat with remaining mozzarella.
12. Cover dish with foil and bake for 40 minutes or until bubbly.
13. Remove foil and back another 20 minutes or until cheese on top is crisp.
14. Cool 20 minutes before serving.

10. Creamy Turkey Pasta
Serves: 4
Prep: 5 min.
Cook: 15 min.

Ingredients
1 large box of any pasta (linguine works best)
12 oz. can cream of mushroom soup
3/4 cup grated Parmesan cheese
2 cups leftover turkey, diced
1 medium onion, chopped
1/2 tsp. oregano, chopped
1/4 tsp. red pepper flakes
Salt and pepper, to taste

Directions
1. In medium saucepan, prepare soup according to directions.
2. While simmering, slowly add all ingredients but cheese and pasta.
3. Simmer until onions are soft.
4. Prepare pasta according to directions and drain.
5. Combine pasta, sauce and cheese.
6. Stir until cheese melts.

11. Turkey and Squash Risotto
Serves: 2
Prep: 15 min.
Cook: 15 min.

Ingredients
2 cups turkey stock (see number 15 for recipe)
2 sage leaves, chopped
3 tbsp. butter
1 medium onion, chopped
1 cup butternut squash, cut in large pieces
1 cup arborio rice
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
1/8 tsp. paprika
1/8 tsp. cumin
1/2 cup dry white wine
1/4 cup leftover whole cranberry sauce
1/2 pound leftover turkey, chunked
1/2 cup grated Parmesan

Directions
1. In a medium pot, heat turkey stock and sage leaves over medium.
2. In large sauce pan, melt two tablespoons butter.
3. Add onions and squash.
4. Sauté until soft.
5. Add rice and all spices.
6. Coat with melted butter and add wine, stirring until evaporated.
7. Slowly add stock, stirring continuously until evaporated.
8. Add cranberry sauce after half stock has been added.
9. Rice is finished when soft.
10. Mix in turkey, Parmesan and 1 tablespoon butter until turkey is heated.

MEXICAN

Turkey makes a stellar sub for boring go-tos, like chicken and ground beef. If you like things on the tongue-tingling side, add fresh-chopped jalapeños or serrano pepper. A pinch of fragrant cilantro doesn't hurt either.

12. Turkey Tacos
Serves: 4 (2 tacos each)
Prep: 15 min.
Cook: 10 min.

Ingredients
1 small red onion, chopped
2 cups leftover turkey, shredded
3/4 cup whole kernel corn, drained
3/4 cup favorite store-bought salsa
4 oz. can diced green chile peppers
1 tbsp. lime juice
8 taco shells, hard or soft
Optional toppings (sour cream, diced tomato, shredded lettuce, shredded cheese, etc.)

Directions
1. In medium saucepan over medium-low heat, combine onion, turkey, corn, salsa and green chiles.
2. Mix thoroughly.
3. Cover and let cook 10 minutes or until heated, stirring occasionally.
4. At last minute, add lime juice and stir to coat.
5. Spoon mixture into taco shells and serve with toppings.

13. Baked Turkey Nachos
Serves: 4
Prep: 15 min.
Cook: 30 min.

Ingredients
5 cups slightly crushed tortilla chips
4 cups leftover turkey, diced or shredded
16 oz. jar favorite store-bought salsa
6 oz. can chopped tomatoes with jalapeños, drained
6 oz. can whole black beans, drained
12 oz. can whole kernel corn, drained
4 oz. can diced green chile peppers
1/2 cup sour cream
2 tbsp. flour
1 cup shredded Mexican cheese blend
Optional toppings (diced tomato, jalapeño slices, black olive, etc.)

Directions
1. Preheat oven to 350 F and grease a large glass baking dish.
2. Place three cups tortilla chips in bottom of dish.
3. In large bowl, combine all ingredients except remaining chips and cheese.
4. Spoon over tortilla chips and spread evenly.
5. Bake uncovered for 25 minutes.
6. Spread remaining chips and cheese evenly on top.
7. Bake 5 to 10 minutes or until cheese melts and dish is heated thoroughly.
8. Sprinkle with optional toppings and serve.

14. Turkey Enchiladas
Serves: 4
Prep: 15 min.
Cook: 20 min.

Ingredients
4 oz. can diced green chile peppers, drained
4 oz. cream cheese, softened
1 small onion, chopped
1/2 tsp. ground cumin
2 cups leftover turkey, diced
8-8 inch flour tortillas
16 oz. jar favorite store-bought salsa
16 can chili or black beans, undrained
2 cup shredded Mexican cheese blend

Directions
1. Preheat oven to 350 F and grease a large glass baking dish.
2. In medium bowl, mix chile peppers, cream cheese, onion and cumin. Stir in turkey.
3. Heat tortillas in microwave for 45 seconds or until softened.
4. Spoon equal amount of turkey mixture into each tortilla and sprinkle with shredded cheese.
5. Roll up and place in dish, seam side down.
6. In same medium bowl, combine salsa and beans.
7. Spoon mixture over rolled tortillas and sprinkle with remaining cheese.
8. Bake 20 minutes or until cheese is bubbly and enchiladas are thoroughly heated.

SOUPS, CHILIS AND CHOWDERS

Thanksgiving sits precariously between the mild skin-tingling of fall and the brutal bone-chilling of winter. Luckily, leftover turkey recipes are ripe with soupy goodness to warm your marrow when Old Man Winter rears his ugly, sub-zero head. (The scrumptious chili is especially delicious with a dark seasonal brew.)

15. Low-Fat Turkey Stock
Serves: Varies
Prep: 10 min.
Cook: 3-4 hours

Ingredients
Turkey carcass, broken into pieces
10-12 cups water
1/2 cup carrot, sliced
2 celery ribs, cut into large pieces
1/2 large onion, chunked
3 gloves garlic, whole
1 small dried red pepper, whole

Directions
1. In large pot over medium heat, place turkey carcass pieces and cover with at least one inch of water.
2. Add remaining ingredients.
3. Cover pot and slowly bring to a simmer.
4. Reduce heat to low and skim surface for fat particles and other cloudy material.
5. DO NOT BOIL. Boiling causes cloudiness and results in a bland stock.
6. For first 30 minutes to one hour, skim surface regularly.
7. Cook for three to four hours.
8. Remove from heat and discard bones, vegetables and meat.
9. Strain remaining liquid through fine mesh sieve into large pot.
10. Refrigerate stock immediately. Leave overnight and skim congealed fat from surface.
11. Refrigerated stock will last one week. Frozen stock is good for up to three months.
12. You might also freeze some of the stock in ice cube trays and freeze the cubes for later use in small quantities.

16. Southwestern Turkey and Stout Chili
Serves: 3
Prep: 15 min.
Cook: 2-3 hours

Ingredients
1 medium onion, chopped
2 cloves garlic, minced
1 celery rib, chopped
1 tbsp. chili powder
1 tsp. cumin seeds
1 tsp. cinnamon sugar
1 tbsp. ground black pepper
1 tsp. crushed cayenne pepper (optional)
1 roasted poblano pepper, cut into medium-sized chunks (optional)
2-3 cups leftover turkey, diced or shredded
2 12 oz. cans tomatoes and green chiles, undrained
8 oz. can dark red kidney beans, drained
8 oz. can hot chili beans, drained
8 oz. can whole kernel corn, drained
1/2 cup water
12 oz. bottle favorite seasonal beer (porters and stouts work best)

Directions
1. In medium skillet, sauté onion until translucent.
2. Add celery and garlic.
3. Cook over medium heat for five minutes.
4. In medium pot over medium heat, combine cooked vegetables, turkey, tomatoes, kidney beans, chili beans, corn (if desired) and water.
5. Stir in spices and bring to a boil, then drop to a simmer.
6. Add poblano pepper chunks (if desired).
7. While stirring, slowly pour beer into chili.
8. Cover and let simmer on low heat for two to three hours, stirring occasionally.
9. If possible, refrigerate overnight to let flavors meld then reheat on stovetop.
10. Serve with shredded Monterey Jack cheese and warm tortillas.

17. Hearty Turkey Chowder
Serves: 2-3
Prep: 10 min.
Cook: 20 min.

Ingredients
1 tbsp. butter
1 small onion, chopped
2 cups water
4 medium red potatoes, cubed
2 cups milk
1 package country gravy mix
2 cups leftover turkey, diced
8 oz. whole kernel corn, undrained
1 tsp. sage, rubbed

Directions
1. In large saucepan, melt butter over medium heat.
2. Sauté onion until translucent.
3. Add water and potatoes and bring to a boil, then reduce to low heat.
4. Cover and simmer five minutes or until potatoes are tender.
5. In medium bowl, whisk milk and gravy mix until smooth.
6. Add to saucepan and stir in turkey, corn and sage.
7. Bring to boil, then reduce to low heat.
8. Cover and simmer 10 minutes, stirring occasionally.

18. Turkey and Wild Rice Soup
Serves: 4
Prep: 20 min.
Cook: 1 hour

Ingredients
2/3 cups uncooked wild rice
2 cups water
6 tbsp. butter
1 small onion, chopped
1 celery rib, chopped
1/3 cup flour
4 cups turkey stock (or 2 cups leftover gravy with 2 cups water)
1/3 cup shredded carrot
1/2 cup mushrooms (optional)
2 cups leftover turkey, diced
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 tsp. dried parsley
1/2 tsp. lemon juice
3/4 cup half-and-half or whole milk

Directions
1. Bring rice and water to boil in medium saucepan.
2. Reduce heat to medium-low, cover, and simmer for 40 to 45 minutes or until soft.
3. Drain excess liquid, fluff with fork and cook an additional five minutes.
4. Remove from heat and set aside.
5. In large pot, melt butter over medium heat.
6. Cook onion and celery for five minutes.
7. Stir in flour and cook three to five minutes or until mixture reaches a pale yellow-brown color.
8. Whisk in turkey stock until smooth.
9. Stir in carrot and optional vegetables.
10. Bring to simmer and cook, stirring constantly for two minutes or until thick and smooth.
11. Stir in rice, turkey, salt, pepper and parsley.
12. Return to simmer and cook for two minutes.
13. Mix in lemon juice and half-and-half.
14. Return to a near boil and cook an additional two minutes.

SALADS

The band Motley Crue is a bit stale, as is tuna salad. Why not forgo the fish, chop a bit of bird and "kick-start some Romaine hearts" with these turkey salads?

19. Curried Turkey and Cranberry Salad
Serves: 4-6
Prep: 5 min.
Cook: N/A

Main Ingredients
4 cups leftover turkey, diced
1/2 cup Granny Smith apple, diced
1/3 cup leftover whole cranberry sauce
1/3 cup toasted almonds (optional)

Curry Dressing Ingredients
1/2 cup plain yogurt
1/2 cup mayonnaise
2 tbsp. curry powder
1 tbsp. honey
Pinch of kosher salt
Ground black pepper, to taste

Directions
1. In large bowl, combine all main ingredients and stir well.
2. In medium bowl, whisk all dressing ingredients until combined.
3. Mix both until coated thoroughly.
4. If possible, refrigerate for one hour.
5. Serve over lettuce or on toasted bread.

20. Spicy Turkey Salad
Serves: 6
Prep: 15 min.
Cook: N/A

Ingredients
5 cups leftover turkey, diced
2-3 celery ribs, chopped
1 jalapeño pepper, diced
1/2 cup green onions, chopped
3 tbsp. sweet pickle relish
1 cup mayonnaise
1-2 tbsp. cilantro
1 tsp. kosher salt
2 tsp. ground black pepper

Directions
1. In large bowl, mix all ingredients thoroughly.
2. Add salt and pepper to taste.
3. If possible, refrigerate for one hour.
4. Serve over lettuce or on toasted bread.

SANDWICHES

When you tire of cold turkey stacked on gummy white bread, give these taste-bending sandwiches a try. You may fall in love all over again on week three of Thanksgiving leftovers.

21. Turkey Reuben
Serves: 4
Prep: 5 min.
Cook: 5-10 min.

Ingredients
4 tbsp. butter (enough to spread)
8 slices rye bread
1/2 cup Thousand Island dressing (or sweet honey mustard)
8 slices Swiss cheese
1 pound leftover turkey breast, sliced
1/2 cup sauerkraut, drained

Directions
1. Spread butter on one side of each bread slice.
2. Cover other side with dressing or mustard.
3. Make sandwich (butter side down) by layering cheese, turkey, sauerkraut and cheese.
4. Spread ingredients evenly between the four sandwiches.
5. In large skillet over medium-high heat, grill sandwich two to three minutes or until browned.
6. Flip and brown on other side.
7. Heat until cheese is melted.

22. Thanksgiving Turkey Wrap
Serves: 2
Prep: 5 min.
Cook: None

Ingredients
1 cup leftover turkey, diced
1-1/2 cups leftover stuffing
2 tbsp. leftover cranberry sauce
1 cup Romaine lettuce
2 slices Swiss cheese
Mayo or favorite salad dressing
2-10 inch flour tortillas

Directions
1. In large bowl, toss all turkey, stuffing, cranberry sauce and lettuce with mayo or dressing.
2. Place cheese on flat tortilla, spoon filling mix on top and roll into wrap.

For more ways to deliciously recycle your leftovers, hop over to female-focused Blissfully Domestic, cash-conscious Money Saving Mom, experimental Pinch My Salt (who gave us the recipe for curried turkey salad), or the grub gurus at Slashfood. These in-the-know bloggers will have plenty of additional tips, ideas and recipes for all your post-Thanksgiving needs.

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Photo by: Kevin McShane