So, it’s already November! Can you believe it!? I can’t be the only one that feels like this year is slipping away. Before we know it Thanksgiving will be here and we’ll be enjoying family time with turkey and pie. Thanksgiving is one of my favorite holidays, so I am getting excited just thinking about it!
When the big meal is over and you find yourself with leftover turkey I have rounded up some of the very best recipes to use that leftover turkey in. There are so many fun and tasty options for leftover turkey that nobody will even know they are eating leftovers! The best part is that all of these recipes can be used any time of the year with leftover chicken as well.
I made a turkey last week and I’ll first share some of the leftover recipes I made. The first is a fast and easy Turkey Mac and Cheese Casserole. It was comfort food with a twist and a great casserole for the whole family. The broccoli adds some color and nutrients. I like to also serve this with a fresh and crisp green salad to add even more veggies to the meal.
Turkey Mac and Cheese Casserole
- 1 lb. medium shell pasta
- 1/2 cup onion, diced
- 3 tablespoons butter
- 1 cup milk
- 2 tablespoons flour
- 1 cup grated parmesan
- 3 cups grated cheddar
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon fresh ground pepper
- 3 cups broccoli, chopped and steamed for 4 minutes
- 2 cups roasted turkey, chopped
Bring a large pot with cold, salted water to a boil. Add the pasta to the boiling water and cook for less than the recommended time, 5-6 minutes. Pour the pasta into a strainer and set aside. Meanwhile, butter a large baking dish, 9 x 13″ or larger and preheat the oven to 375 degrees.
In the same large pot, cook the butter over medium-high heat. Whisk in flour, cook for a couple of minutes, and then gradually whisk in the milk.
Turn heat to low, add the diced onion and cook for 2 minutes.
Add the cheeses, salt, and spices. Then add the broccoli and turkey, and then fold in the pasta. Remove from heat.
Spoon everything into the the baking dish, and bake at 375 degrees for 45 minutes.
Let stand and cool for 15 minutes.
I also made this incredible turkey pumpkin chili. I love pumpkin and always forget that it can be used in savory dishes as well. This was a perfect fall chili!
Turkey Pumpkin Chili
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium sweet red or yellow pepper, chopped
- 3 garlic cloves, minced
- 1 can (15 ounces) solid-pack pumpkin
- 3 cups chicken broth
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2-1/2 cups cubed cooked turkey
- 2 teaspoons dried parsley flakes
- 2 teaspoons chili powder
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
- Add pumpkin and chicken broth to 5-qt. slow cooker, whisk until combined. Stir in the onion and pepper mixture and remaining ingredients. Cook, covered, on low 4-5 hours.
I hope you all have a wonderful Thanksgiving! What is your favorite leftover turkey recipe?
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