Give thanks. Your leftover turkey is going to be delicious.
These essential Thanksgiving leftover turkey recipe ideas have your post-Turkey Day meals covered. Let’s talk turkey–soup, gumbo, sandwich, and pot pie.
Keep that turkey carcass! Then use it for homemade stock.
Recipes to Use Thanksgiving Turkey Leftovers
The nice thing about leftover turkey is that it lends itself to all kinds of dishes. I tend to stick to the post-Thanksgiving leftover basics, like turkey pot pie and turkey soup. But turkey can also take a creative turn, like with this New Orleans-Style gumbo, and an elevated sandwich.
For anyone who has leftover Thanksgiving turkey, rejoice. We’re using leftover turkey to cook cook spicy turkey gumbo, turkey pot pie, turkey soup, and a sophisticated brie sandwich.
Unpeeled’s collection of leftover Thanksgiving turkey recipes are all about quality, not quantity. Here are the trustworthy, best leftover turkey recipes you need to use up that day-old bird.
Thanksgiving Leftover Turkey Recipe Ideas
The Best Turkey Soup
Leftover turkey soup may be the most quintessential Thanksgiving turkey leftover recipe of all. If you have the turkey carcass, you can make an excellent turkey stock and build it into a hearty soup.
New Orleans-Style Leftover Turkey Gumbo
Now we’re talking turkey. This is so much better than what you ate yesterday. This real deal, New Orleans-style turkey gumbo combines leftover turkey with a dark brown roux, andouille sausage, celery, onion, and a perfect blend of herbs and spices for a silky, spicy, full-of-goodness dinner.
Deep-Dish Leftover Turkey Pot Pie
This may be my favorite Thanksgiving turkey leftover casserole of all. This deep-dish turkey pot pie recipe combines lots of turkey and vegetables into a creamy white sauce encased in an all-butter crust, baked until golden brown. What could be more delicious?
If there is a better leftover Thanksgiving turkey recipe, I have not found it.
Turkey Sandwich Melts
This easy Thanksgiving leftover turkey recipe is more about heating than cooking, and uses two leftovers (turkey, cranberry sauce) in one dish.
Stack some leftover turkey onto bread like a sandwich, then layer cranberry sauce and brie and heat until the cheese melts. The flavor combo of this chic, melty, sweet-savory Thanksgiving sandwich recipe is phenomenal.
Like these leftover turkey ideas? Check out more Thanksgiving recipes:
Thanksgiving Leftovers Turkey Pot Pie
Ingredients
- 1 recipe perfect pie dough (recipe linked below)
- 4 cups cooked turkey meat, cut into a large dice
- 1 cup peeled, diced carrots (about 3 medium carrots)
- 1 cup peeled, diced celery (about 3 medium stalks)
- 1 cup peeled, diced yellow onion (about 1/2 large onion)
- ½ cup peas, fresh or frozen (no need to thaw)
- ½ cup corn kernels, fresh or frozen (no need to thaw)
- 4 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1 cup unsalted chicken or turkey stock
- 2 cups milk
- 1 bay leaves (optional)
- 1 sprig thyme
- 2 tablespoons minced fresh parsley
- 2 ¼ teaspoons kosher salt, or to taste
- 1 teaspoon fresh-cracked black pepper
- 2 tablespoons olive oil
- egg, whisked
- flaky sea salt, such as Maldon, to garnish
Instructions
For the Pie Dough
- Prepare a double-crust pie dough to the point of chilling the two flattened discs. Let rest, covered in the refrigerator, for at least one hour, or up to 24 hours.
- After you have made the turkey pot pie filling below, remove the pie doughs from the fridge, and roll on a lightly-floured surface to a round 1.5" to 2" wider than the pie tin, and about 1/8" thick. Proceed as written below.
For the Filling
- Preheat the oven to 425°F.
- While the pie dough is chilling, make the filling. Heat a large sauté pan or skillet over medium heat with the olive oil. Add the carrots, celery, and onion. Cook, stirring occasionally, until the onions are translucent and the vegetables have softened, about 7 to 10 minutes. Add the peas and corn and cook two minutes more. Remove from heat and set aside. TIP: If the vegetables start to brown too much, or the pan seems dry, add a tablespoon or two of water.
- Make the white sauce. In a large sauce pot, melt the butter over medium-high heat, swirling to make sure no areas of butter burn. Add the flour and whisk to a paste; this is your roux. Cook the roux until a light golden color, about 1 minute. Add the chicken or turkey stock in several additions, whisking thoroughly to make sure no lumps form. Whisk in the milk, thyme, parsley, salt, pepper, and bay leaves. Bring the sauce to a low boil, then stir constantly until thickened, about 2 to 3 minutes. PRO TIP: Leftover turkey gravy can be used as the stock, as long as it is not too thick.
- Remove from heat. Fish out the bay leaves and thyme. Add the diced turkey and the cooked vegetables to the sauce, and stir to combine. Taste for seasoning.
To Assemble and Finish
- On a lightly-floured surface, roll out one of the pie dough rounds with a rolling pin until the dough is about 1.5" to 2" wider than the pie pan and about 1/8" thick. Dust the pie dough with a little flour and rotate often so it does not stick to the rolling pin or the counter.
- Pour the turkey pot pie filling into the pie shell and smooth. Do not overfill.
- Roll out the other pie dough as above, and gently drape over the filling. Using a knife or kitchen shears, cut the excess dough from the pie, leaving about a 1" drape on all sides.
- Tuck the draped dough upward, folding it down onto the rim of the pie. Use the tines of a fork to crimp the edges and seal the two doughs. Lightly brush the egg wash over the pie and garnish the top with a sprinkle of flaky sea salt, such as Maldon. Use a knife to cut a few vents in the top. PRO TIP: Put the pie plate on a rimmed baking sheet or some tin foil to catch any juices that may spill out of the pie during baking.
- Bake for 45 to 50 minutes, until the crust is golden brown and the filling bubbles slightly from the vents. Rest for 15 to 20 minutes before serving.
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