If you’ve had your fill of turkey sandwiches, or if you’re just looking for a more substantial meal to make post-Thanksgiving, check out these leftover-friendly dishes — including turkey soup, chili and enchiladas — that’ll feed a crowd.
1. Chili: Most turkey chili recipes call for ground turkey. But can you swap in leftovers from your Thanksgiving bird? Yes indeed, says food writer Haley Nelson, who makes this flavorful chili dish with chopped roast turkey — and you probably have all the spices and beans right in the pantry.
2. Soup: There always seems to be some celery, onion and a few sad unbaked sweet potatoes lying around the day after Thanksgiving. Blogger Kalyn Denny puts them to use in this turkey and sweet potato soup. If you have even more turkey to spare, try it in her turkey salad recipe.
3. Enchiladas: When you’re craving a totally different cuisine post-Turkey Day, turn to these mouthwatering enchiladas from recipe developer Lori Lange. She even works in leftover cranberry sauce! For another Latin American-inspired use for leftover turkey, check out this video demo on how to make turkey tacos.
4. Pot pie: Indiana-based recipe developer Cassie Johnston gets way more excited about the leftovers than the actual Thanksgiving meal, and no wonder, with ingenious dishes like her turkey pot pie. She works sweet potato puree into the biscuit top, but says pumpkin or squash puree would work just fine, and you can feel free to swap in any veggies you have on hand, like Brussels sprouts or green beans.
5. Hash: Pull off an impressive brunch the morning after Thanksgiving with this elegant turkey and butternut squash potato hash dish from chef Anthony Pino of Anthony David’s, Bin 14 Wine Bar and AD Catering & Events in Hoboken, N.J., who shared the recipe with TODAY.com. “To really impress your guests, add hollandaise sauce and serve immediately!” he says. (Martha Stewart has a great recipe for easy hollandaise, and if you'd like to try another way to make hash, check out this turkey hash with fried eggs recipe from Real Simple.)
Turkey and butternut squash potato hash
- 4 ounces cooked turkey, pulled and diced
- 4 ounces potatoes, diced
- 3 ounces butternut squash, diced
- 2 pieces bacon, rendered and diced
- 6 fresh rosemary leaves, chopped
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- 2 eggs
- 2 ounces white wine vinegar
- Hollandaise sauce, for serving (optional)
1. In a nonstick pan, add bacon and olive oil and heat over a medium flame. Once the pan has regained its heat, add the potatoes and butternut squash. Sauté them until golden brown, then add the turkey and heat through for 3 to 4 minutes (allowing all of the flavors to marry). Season with salt and pepper to taste and finish with rosemary leaves. (Keep the mixture warm by turning the flame to low as you prepare to poach your eggs).
2. For poached eggs: in a sauce-pot, bring water and vinegar to a soft boil. Gently crack the eggs and softly drop them into the boiling water. Simmer gently until the whites are set and yolks are cooked to your liking, 2 to 4 minutes.
3. While the eggs are poaching, divide hash between two plates. Use a slotted spoon to fetch the eggs, then gently rest eggs on the hash. Serve immediately with hollandaise, if desired.
A note on storing leftovers:
Just remember, you have three to four days to use cooked turkey, according to the USDA. A number of these recipes (the chili, soup and the enchiladas, if you opt for corn tortillas) freeze well, but if you’re squeezed for time this week and want to make these dishes later, just shred and store the turkey in 1- or 2-cup portions in zip-top bags and freeze for later — you’ll have an instantly prepped protein for a weeknight dinner.