Turkey leftovers should be placed in the fridge within two hours of dinner. They can be used from the refrigerator within 4 to 5 days. Leftover turkey can be frozen for later use.
Here here a few leftover ideas from the Iowa Turkey Federation:
- 1-1/2 Pounds roasted TURKEY
- 1 Large onion, chopped
- 2 Cloves garlic, minced
- 3/4 Teaspoon dried thyme
- 3/4 Teaspoon dried sage
- 1/3 Cup flour
- 2-1/2 Cups TURKEY BROTH
- To Taste freshly ground black pepper
- 2 Cups frozen mixed vegetables, thawed and well drained
- As needed nonstick vegetable cooking spray
- 8 Cups peeled and chopped potatoes
- 3/4 Cup 1% milk, heated
- 1 Tablespoon butter, softened
- 1 egg, beaten
1. Over medium-high heat, in a large skillet, heat oil. Add turkey, onion, garlic, thyme and sage. Cook, stirring occasionally, until onion softens.
2. Stir in flour, cook 1 minute. Stir in broth; bring to a boil, immediately re-duce heat and simmer 8 minutes. Season with pepper. Stir in vegetables.
3. Pour into a 13 X 9-inch baking pan, sprayed with nonstick cooking spray.
4. Meanwhile, cook potatoes in boiling salted water until soft; drain and mash. Whip in heated milk until fluffy. Stir in butter and egg. Carefully spread potatoes over turkey and vegetables.
5. Bake in a preheated 375 degree F oven for 20-25 minutes or until heated through and the internal temperature reaches 165 degrees F
BBQ Turkey Pizza
- 2 cups cooked shredded turkey
- 1 cup BBQ sauce
- 2 tablespoons olive oil
- Prepared baked pizza crust
- 1 cup chopped sweet onion
- 1 cup chopped green bell pepper
- 1 cup Mozzarella cheese, shredded
- Cornmeal, as needed
- ½ cup Parmesan cheese, grated
Toss shredded turkey with barbecue sauce. Brush olive oil atop crust. Cover with turkey mixture. Top with chopped onion and pepper. Sprinkle with Mozzarella cheese. Bake at 450 degrees for 6-8 minutes on hot cornmeal-dusted stone/pan. Cook until cheese melts and crust is crisp and golden. Remove from oven and sprinkle with Parmesan cheese.
- 4 Tbs. unsalted butter for sauce and some for toasting the bread
- 8 slices sourdough or French bread about 1-inch thick
- 2 Tbs. Dijon mustard
- 16 thin slices roast turkey breast
- 3 medium scallions, thinly sliced
- 2 Tbs. all-purpose flour
- 3/4 cup milk
- 1/2 cup brown or dark amber ale, such as Newcastle
- 6 oz. aged English Cheddar (White Cheddar) Cheese, finely grated (about 1-1/2 cups)
- 1 tsp. Worcestershire sauce
- Salt and freshly ground black pepper
Position a baking rack 4 to 5 inches from the broiler and heat the broiler on high.
Lightly butter both sides of each slice of bread. Broil for 2 minutes on each side. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.
Melt 2 Tablespoons of butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.
Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.
Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.
Variation: Add cooked turkey bacon and sliced avocado on top of the turkey prior to adding the sauce.
Turkey Caesar Salad
- 10 ounces penne pasta, cooked according to package directions
- 2 cups cubed cooked turkey
- 2 hard-cooked eggs, sliced
- ½ cup chopped red onion
- ½ cup chopped red, green and/or yellow bell pepper
- ¼ cup grated Parmesan cheese
- 1 (8 ounces) bottle fat-free creamy Caesar salad dressing
- 6 cups shredded romaine lettuce
- 1 Roma tomato, chopped
In a large bowl stir together pasta, turkey, eggs, red onion, peppers, and cheese.
Add lettuce and chopped tomato. Pour dressing over top. Toss to combine. Serve immediately.
Baked Turkey Chimichanga
- 1 cup chopped yellow onion
- 1 clave garlic, minced
- 1 tsp dried oregano leaves
- 1/4 tsp each salt and ground black pepper
- 1 pound shredded cooked turkey
- 1-2/3 cups chunky salsa, drained of excess juices
- 1-1/2 cups fat-free refried black beans with jalapenos
- 1 (4oz) can diced green chile peppers
- 6 whole wheat tortillas
- 3/4 cup light sour cream
- 6 oz guacamole
- 1 cup shredded Mexican Blend cheese
1. Preheat the oven to 375 degrees. Spray a baking sheet with non-stick cooking spray.
2. In a large heavy non-stick skillet, over medium heat, cook onions until transparent. Add garlic, oregano, salt, pepper, turkey and cook until garlic is fragrant.
3. Add the salsa, beans and diced chilies. Cook and stir until most of the liquid evaporates.
4. Lay the tortillas out flat and portion the turkey mixture evenly down the center of each tortilla. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that encloses the turkey mixture.
5. Place seam side down on prepared baking sheet. Bake for approximately 10 minutes of until slightly crispy.
6. Serve with the sour cream, guacamole and cheese.
For more information on turkey leftovers and recipes, visit the Iowa Turkey Federations website here.