5 Leftover Turkey Recipes for After Thanksgiving

We are inspired by TABLE Magazine contributor Rhonda Schuldt and the leftover transformations she makes from her classic Roasted Chicken recipe. Bring your holiday bird to the table, and let these five leftover recipes please the palate without the turkey overload.

Gluten-Free Turkey Enchiladas Verde Recipe

This recipe can be made with leftover roasted turkey and homemade Salsa Verde (recipe below), but this super easy version uses canned green enchilada sauce or jarred Salsa Verde. Ingredients are layered between tortillas, so there are no pesky rolling individual enchiladas!

INGREDIENTS

1 large can of green enchilada sauce*
12 6-inch corn tortillas**
4-6 cups shredded turkey***
1/2 yellow or red onion, chopped
1 can of black beans, drained
1 cup roasted corn (canned or frozen corn work equally well)
Shredded cheddar or Mexican blend cheese (3-4 cups)

INSTRUCTIONS

1. Heat oven to 375°. Spray a 9×13 baking dish with non-stick cooking spray.
2. Pour a thin layer of enchilada sauce over the bottom of the dish. Lay six corn tortillas on the bottom, overlapping the tortillas to cover the bottom of the pan. Top with the shredded turkey, onion, beans, and corn. Add 1-2 cups of the cheese, depending on how cheesy you want the enchiladas. Pour 1/3 of the enchilada sauce over the filling ingredients. Top with the remaining six tortillas, overlapping, to cover the filling. Top with remaining enchilada sauce; spread the sauce evenly over the tops of the tortillas. Top with additional cheese. Add as much cheese as you wish.
3. Cover with foil and bake for 20-30 minutes until bubbly and heated.
4. Let sit for 10 minutes before serving.
5. Serve with sour cream, scallions, your favorite hot sauce, or cilantro if desired.

Notes:

*If you can’t find gluten-free green enchilada sauce, I’ve used green salsa, which is usually gluten-free.

** Flour tortillas make a delicious non-gluten-free version, as well.

The recipe works equally well with red enchilada sauce if that’s preferred!

Roasted Tomatillo & Sweet Onion Salsa Verde Recipe

INGREDIENTS

1 ½ pounds fresh tomatillos, husks removed and rinsed*
2 medium sweet onions
2 poblano peppers (substitute jalapeno or Serrano peppers for more heat)
4 cloves garlic, peeled juice of 1 lime
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
1/2 cup fresh cilantro, chopped

INSTRUCTIONS

1. Preheat grill to medium-high.
2. Leaving the root end intact, peel onions and halve from root to tip.
3. Place whole tomatillos, onions, and peppers on an oiled grill grate. Cook, turning occasionally until all are slightly charred. Remove from grill. Seed and stem the peppers.
4. Place charred vegetables in a blender or food processor with garlic, lime juice, cumin, salt, and pepper. Pulse until blended. Stir in cilantro.
5. Serve simply with chips, as a condiment, or as a delicious base for chicken enchiladas. Stir into two chopped avocados for guacamole to remember!

Turkey and Vegetable Soup Recipe

INGREDIENTS

1 tbsp olive oil
Carrot
Rib of celery
1/2 cup onion
1 clove garlic
14 oz diced tomatoes
1 quart turkey stock
1 cups shredded turkey
Salt
Pepper

INSTRUCTIONS

1. Heat 1 tbsp olive oil in a stockpot. Add 1 diced carrot, 1 diced rib of celery, ½ cup diced onion, 1 clove chopped garlic. Cook for 5 minutes until softened.
2. Add 1 14 oz can of diced tomatoes (fire-roasted, if you can find them), 1 quart of turkey stock*, and 2 cups of shredded leftover turkey—season with salt and pepper to taste. Let simmer until heated through.

*It’s easy to make your turkey stock from the leftover carcass of your turkey.

Buffalo Turkey Sliders Recipe

INGREDIENTS

Butter
Hot wing sauce
Garlic Powder
Black pepper
1/2 cup shredded turjey
Silder bun
Blue cheese dressing
Celery

INSTRUCTIONS FOR THE SAUCE

1. Add equal parts butter and your favorite hot wing sauce in a saucepan, such as Franks®, adding a little more hot sauce if desired to up the heat.
2. Season with garlic powder and black pepper to taste.
3. Make plenty of this sauce…it keeps in the well in the fridge!

INSTRUCTIONS FOR THE SLIDERS

1. Toss 2 tbsp of sauce with ½ cup of warmed leftover shredded roast turkey.
2. Place on a slider bun, garnish with blue cheese dressing, and top with finely diced celery if desired.

Turkey Salad Sandwiches Recipe

The options here are endless! Serve on tomato slices, salad greens, toasted bread, or crackers, or enjoy each of these ideas.

INGREDIENTS FOR CLASSIC VERSION

Shredded turkey
Celery
Hard-boiled eggs
Mayonnaise (or plain Greek yogart)
Mustard
Salt
Pepper

INSTRUCTIONS

1. Stir together shredded turkey, diced celery, chopped hard-boiled eggs, mayonnaise (or plain Greek yogurt), and a little mustard of your choice.
2. Season with salt and pepper.

INGREDIENTS FOR CURRIED VERSION

Greek yogurt
Curry powder
Garlic powder
Salt
Pepper
Shredded turkey
Cucumber
Green apple

INSTRUCTIONS

1. Mix Greek yogurt, curry powder, garlic powder, salt, and pepper together.
2. Stir in shredded turkey, finely diced cucumber, and chopped green apple.

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