Updated on January 5, 2026

6 Ways to Use Leftover Turkey

Thanksgiving’s wrapped up, the dishes are done, and your fridge is now half full of turkey staring you down every time you open the door. You’ve had your feast, survived your family; now it’s time to make the most of what’s left. Because honestly, there’s still plenty of good eating ahead!

Make a Simple Turkey Broth

Before you toss that carcass, stop. That’s liquid gold waiting to happen. Homemade broth is one of those small, kitchen miracles; deeply satisfying and ridiculously easy. Here’s how I do it:

You’ll need:

• The turkey carcass (leave on any bits of meat or skin still clinging to it)
• 1 onion, slice just the top nib off
• 2 carrots
• 2 celery stalks
• 1 bay leaf
• about 10 whole peppercorns
• small bunch of fresh thyme
• a frond of fresh dill (don’t use dried dill, just omit it if you don’t have fresh)
• 1 tsp of salt (plus more to taste later)

Put everything into a big pot, cover it with cold water, and put the lid on. Bring it to a boil, then crack the lid, lower the heat, and let it simmer gently for 2–3 hours. Strain, cool, and store it in the fridge ready to use. It will last in the fridge for several days, or you can freeze it for future use.

You’ll end up with something ten times better than anything you can buy in a store. Perfect for soups, risottos, or any winter dish that needs a bit of depth.

Classic Turkey Sandwiches, Two Ways

Let’s start with the classic: soft white bread, leftover stuffing, sliced turkey, and a drizzle of warm gravy. Simple, comforting, and exactly what you want standing at your kitchen island at 9pm.

Or, if you’re in the mood for something a little more “bistro lunch,” try sourdough bread with a shmear of cranberry sauce, a swipe of mayo, arugula, and a few slices of brie. It’s fresh, elegant, and somehow makes leftovers feel new again.

Turn It Into Soup

This is where that broth really shines. Toss in chopped turkey, a handful of noodles or rice, and whatever vegetables you fancy (frozen ones are super convenient!). Or make it creamy with mushrooms, a splash of cream, and a handful of barley; hearty, nutritious, and perfect for cooler days. You can’t mess this up, soup forgives everything.

Try using your freshly made broth in my Moroccan inspired Lentil, Kale and Sweet Potato Soup recipe!

Freeze It for Later

If you can’t face more turkey right now, portion it out and freeze it. Future-you will be thrilled to find ready-to-go turkey in the freezer for casseroles, soups, or your midwinter turkey tetrazzini (which, yes, deserves its own post).

Add Turkey to Easy Weeknight Meals

You don’t have to overthink it. Toss shredded turkey into:

• Pasta with cream sauce and peas
• A cozy turkey and mushroom casserole
• A turkey bake with veggies and a crispy puff pastry topping

Basically, anywhere you’d use chicken, turkey is a welcome alternative.

Make a Proper Turkey Pot Pie

If you’re still feeling festive, make a proper turkey pot pie with leftover veggies and that broth. And please, don’t feel you have to make your own crust, the frozen ones from the grocery store are perfectly fine (and frankly, the only reason mine ever make it to the oven!). Making your own is a noble idea until you realize you’d rather do almost anything else.

Thanksgiving leftovers don’t have to feel like a chore. A few smart moves and that turkey turns into comfort food all over again. There’s something deeply satisfying about transforming the remains of a feast into something simple, cozy, and just as good the second time around.

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