Thanksgiving Leftover Meals

Thanksgiving Leftover Meals

Thanksgiving Leftover Meals

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I’m infamous for bringing leftovers home from a restaurant and never touching them again once they’re in the fridge. I’m not sure why, but I think it has something to do with the fact that they never taste as good as they did in the restaurant. Home-cooking leftovers are a completely different story. Those are some leftovers I can get behind!

Cooking a Thanksgiving meal is kind of like cooking spaghetti noodles. It might just be me, but I end up cooking WAY more than I need to because you never know. Better safe than sorry! So with all of those delectable Thanksgiving leftovers, it’s easy to feed your your guests, if they’re sticking around for more holiday fun, without feeling totally cooked-out! Instead of a good ol’ turkey sandwich, (and I love me a turkey sandwich!) you can serve up quick and easy leftovers with a little twist of newness that will become leftover favorites!

Turkey Cranberry Salad

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After feeling stuffed to the brim on Thanksgiving, this is a nice and light leftover recipe.


2 Cups chopped Leftover Turkey

6oz Baby Spinach

1 Cup chopped Walnuts

5oz Feta Cheese


2 Tbsp Dijon Mustard

1 Tbsp Red Wine Vinegar

1 Cup of leftover Cranberry Sauce

5 Tbsp Olive Oil

Salt and Pepper to taste

1. Into a large bowl, mix spinach, turkey, walnuts, and feta cheese.

2. In a separate bowl, combine Dijon mustard, red wine vinegar, cranberry sauce, salt and pepper.

3. Slowly wisk in the olive oil.

4. Pour dressing over salad and toss

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I also like to make this salad into a wrap!

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1. Spread a little cranberry sauce on one large flour tortilla

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2. Fill with salad

3. Add a slice of Swiss cheese

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4. Roll up and slice in half at a diagonal

Mini Turkey Pot Pies

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For a more hearty leftover meal, add turkey and leftover vegetables to make mini pot pies!


2 Cups chopped Leftover Turkey

2 Cans Refrigerated Biscuit or Crescent Dough

1 Medium Onion

1 12oz Bag of Frozen Vegetables or Leftover Vegetables

5 Tbsp. Unsalted Butter

1/4 Cup Flour

1 1/2 Cups Chicken Broth

1/4 Cup Milk


Salt and pepper

1. In a sauce pan, melt butter, add chopped onion, and cook until softened

2. Add flour and combine, cooking for about 2 minutes

3. Add chicken broth and milk

4. Stir continuously over medium heat until thickened

5. Add vegetables and turkey to filling mixture and heat through

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6. Press dough into muffin pan sprayed with cooking spray

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7. Fill each cup until just about full

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8. Bake 10 minutes at 375 degrees

9. Remove from oven, let sit 10 minutes, and serve warm

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Take another nap. You deserve it!

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