TEX-MEX TURKEY CHILI


TEX-MEX TURKEY CHILI

⭐ Tex-Mex Turkey Chili

Ingredients

  • 1 ½ – 2 lbs ground turkey (light or dark meat)

  • 2 tbsp olive oil

  • 1 large onion, diced

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 3–4 cloves garlic, minced

  • 1–2 jalapeños, minced (optional, adjust for heat)

  • 1 can (15 oz) crushed tomatoes or tomato sauce

  • 1 can (14–15 oz) diced tomatoes (fire roasted preferred)

  • 1 can (15 oz) black beans, rinsed and drained

  • 1 can (15 oz) pinto or kidney beans, rinsed and drained

  • 1 cup chicken broth (add more if you prefer thinner chili)

  • 1–2 tbsp tomato paste

  • 1 cup frozen or canned corn (optional)

  • 1 tsp Worcestershire sauce (optional but adds depth)

Tex-Mex Seasoning

  • 2 tbsp chili powder

  • 1 tbsp ground cumin

  • 1 tsp smoked paprika

  • ½ tsp cayenne pepper (optional)

  • 1 tsp dried oregano

  • ½ tsp ground coriander (optional)

  • Salt & black pepper to taste

Instructions

  1. Brown the turkey
    Heat oil in a large Dutch oven or heavy pot. Add ground turkey and cook until lightly browned, breaking it into small pieces. Season with salt and pepper.

  2. Sauté the vegetables
    Add onion, bell peppers, jalapeño, and garlic. Cook until soft and fragrant, about 5–7 minutes.

  3. Add spices
    Stir in chili powder, cumin, paprika, cayenne, oregano, and coriander. Let spices toast for 30–45 seconds.

  4. Add tomatoes, beans & broth
    Mix in crushed tomatoes, diced tomatoes, tomato paste, beans, corn, Worcestershire, and chicken broth. Stir well.

  5. Simmer
    Bring to a gentle boil, then reduce heat. Simmer uncovered 30–45 minutes, stirring occasionally until thick and flavorful. Add more broth if needed.

  6. Taste and adjust seasoning
    Add more salt, pepper, or heat as desired.

Serving Suggestions

Top with any combination of:

Serve with warm cornbread, tortillas, or rice.

Optional Flavor Enhancements

OTHER RECIPES

Ever think of making chili with that leftover turkey?? Try this turkey leftover recipe..a nice one !!

INGREDIENTS

* 1 cup chopped onion
* 2 cloves garlic, minced
* 1 Tbsp vegetable oil
* 1 Tbsp chili powder
* 1 tsp cumin seeds
* 1 tsp sugar
* 1 (8-oz) can tomato sauce
* 1 (10 oz) can tomatoes and green chiles, undrained
* 1 (15 oz) can red kidney beans drained
* 2 cups shredded cooked turkey breast
* 3/4 cup water

INSTRUCTIONS
Combine onion, garlic, and oil in a 2 quart glass measure.

Cover and microwave at high 3 minutes or until onion is tender,stirring every minute.
Add chili powder and next four ingredients; stirring well.
Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes.
Add remaining ingredients; stir well.
Microwave, uncovered, at high 6 minutes or until thoroughly heated.
The Turkey leftover recipe is ready to serve.. Enjoy it !
fruit-turkey-salad.

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TEX-MEX TURKEY CHILI LEFTOVER



TEX-MEX TURKEY CHILI LEFTOVER

This straightforward leftover turkey chili recipe is the ideal method to savor Thanksgiving turkey the following day! It can be slowly simmered in either a crockpot or an Instant Pot, and can be prepared shredded or chunky – it results in a thick, hearty chili that yields 8 servings and also freezes well!

I never allow guests to leave with leftover turkey. I aim to preserve as much as possible for this fantastic recipe. It is irrelevant whether the turkey is already sliced or still on the bone. The only crucial aspect is to remove as much of the skin as possible.
This recipe is not at all watery. It does not contain any broth, so the ingredients cook in the juices from diced tomatoes and salsa alone. It is pleasantly thick with plenty of texture, and as an added benefit, it will fill your home with a delightful aroma as it simmers slowly!
This recipe bears similarities to my spicy crockpot beef chili, with a few key distinctions. This version is not as spicy (though it could be made spicier by using a hot salsa), it incorporates corn, berbere spice instead of smoked paprika, and a touch of barbecue sauce to enhance the flavor.

The Simple Process
Initially, we will dice bell peppers, onion, and jalapeños, and shred or chop our roasted turkey into preferred chunk sizes.
Subsequently, we will sauté the peppers and onion in a large skillet with olive oil.
Next, we will add the chopped turkey and spices, stirring everything together thoroughly.
Finally, we will drain the beans and add them, along with corn, salsa, barbecue sauce, and diced tomatoes into the pot with the vegetables and turkey. We will allow it to slow cook on HIGH for 4 hours before serving.

Ingredient Notes
diced tomatoes – Ensure that you do not use diced tomatoes with added flavorings such as basil, and avoid “petite” diced tomatoes. You should opt for large, chunky varieties.
black & kidney beans – I utilized black and kidney beans, but you can substitute with nearly any type of bean for this chili. Some excellent alternatives include black-eyed peas, cannellini beans, pinto beans, great northern beans, and lima beans.

This simple leftover turkey chili recipe is the perfect way to enjoy Thanksgiving turkey the next day! It can be slowly cooked in either a crockpot or an Instant Pot, and can be made shredded or chunky – it results in a thick, hearty chili that serves 8 and also freezes well!

Leftover Turkey Chili
I never let guests leave with leftover turkey. I strive to keep as much as possible for this wonderful recipe. It does not matter if the turkey is already sliced or still on the bone. The only important thing is to remove as much of the skin as possible.
This recipe is not watery at all. It does not include any broth, so the ingredients cook solely in the juices from diced tomatoes and salsa. It is pleasantly thick with ample texture, and as an added bonus, it will fill your home with a lovely aroma as it simmers slowly!
This recipe is similar to my spicy crockpot beef chili, with a few key differences. This version is not as spicy (although it could be made spicier by using a hot salsa), it includes corn, berbere spice instead of smoked paprika, and a hint of barbecue sauce to enhance the flavor.

The Simple Process
First, we will dice bell peppers, onion, and jalapeños, and shred or chop our roasted turkey into desired chunk sizes.
Next, we will sauté the peppers and onion in a large skillet with olive oil.
Then, we will add the chopped turkey and spices, mixing everything together thoroughly.
Finally, we will drain the beans and incorporate them, along with corn, salsa, barbecue sauce, and diced tomatoes into the pot with the vegetables and turkey. We will allow it to slow cook on HIGH for 4 hours before serving.

Ingredient Notes
diced tomatoes – Make sure to avoid using diced tomatoes with added flavorings such as basil, and steer clear of “petite” diced tomatoes. You should choose large, chunky varieties.
black & kidney beans – I used black and kidney beans, but you can replace them with nearly any type of bean for this chili. Some excellent

How to Easily Slice a Jalapeño

To effortlessly remove the center and seeds from jalapeños, utilize an apple peeler! Begin by cutting off the stem, then employ the apple peeler to scoop around the edges, inside the pepper. This will allow you to easily extract the entire white center and shake out the seeds prior to slicing the pepper.

How to Prepare This Recipe – Step by Step
A collage of 4 numbered images demonstrating how to prepare leftover turkey chili.
1. Chop 3 bell peppers, 1 large onion, and 3 jalapeño peppers into small pieces.

2. Eliminate any skin and cut the roasted turkey into small, chunky portions. Aim for 2 heaping cups of chopped turkey. Alternatively, you may shred the turkey using 2 forks if you prefer a shredded turkey chili.

3. Pour 2 tablespoons of olive oil into a large, 14-inch skillet. Sauté the peppers and onions, turning them frequently, until they are browned, which should take about 20 minutes.

4. Once the peppers and onions are lightly browned, incorporate the chopped turkey, 2½ tablespoons of chili powder, 2 tablespoons of berbere spice, 1 tablespoon of garlic powder, 1½ teaspoons of salt, and 1 teaspoon of pepper into the skillet. Stir everything well.

2 images depicting how to complete the turkey chili recipe.
5. Drain any liquid from canned corn and beans, as you do not want this added to the chili.

6. Combine 1 can (15.5 oz.) of kidney beans, 1 can (15.5 oz.) of black beans, 1 can (14.5 oz.) of diced tomatoes (with juice), 16 oz. of salsa, 1 can (15.5 oz.) of corn, and 1 tablespoon of barbecue sauce into your crockpot (or Instant Pot) along with the turkey and cooked vegetables. Stir, cover with the lid, and slow cook on HIGH for 4 hours. If using an Instant Pot, simply select the slow cook setting. Once finished, remove the lid, stir, and serve.

Recipe Notes
If you lack sufficient leftover roasted turkey for the recipe, you can always incorporate some cooked ground turkey.
Increase the salt if you plan to freeze the dish, as salt diminishes in flavor over time. I typically add an additional half teaspoon of salt if I know I will be freezing it for later use.
To reheat if not frozen, microwave an 8-ounce serving for 2½ minutes.

To reheat from frozen, place an 8-ounce portion in the microwave for 3 minutes, then take it out and stir. Continue microwaving for an additional 3 minutes.

It is advisable not to freeze everything as a single large block of ice. If you do not plan to thaw the entire quantity at once, it becomes challenging to divide it into portions for future use. I utilize silicone "Souper Cubes" to freeze my chili into ideal 8-ounce servings.

Notes

In the event that you lack sufficient leftover roasted turkey to prepare the recipe, you may always incorporate some cooked ground turkey.

If you plan to freeze it, consider adding more salt. Salt tends to lose some of its flavor over time. I typically include an additional half teaspoon of salt if I anticipate freezing it for later use.

To reheat when not frozen, microwave an 8-ounce portion for 2½ minutes.

To reheat from frozen, microwave an 8-ounce portion for 3 minutes, remove and stir. Microwave for another 3 minutes.

OTHER RECIPES



TURKEY LEFTOVER RECIPE INGREDIENTS
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 Tbsp vegetable oil
  • 1 Tbsp chili powder
  • 1 tsp cumin seeds
  • 1 tsp sugar
  • 1 (8-oz) can tomato sauce
  • 1 (10 oz) can tomatoes and green chiles, undrained
  • 1 (15 oz) can red kidney beans drained
  • 2 cups shredded cooked turkey breast
  • 3/4 cup water
TURKEY LEFTOVER RECIPE INSTRUCTIONS
 First of all combine onion, garlic, and oil in a 2 quart glass measure.
And then cover and microwave at high 3 minutes or until onion is tender, stirring every minute.
Next is to add chili powder and next four ingredients; stirring well.
Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes.
Add remaining ingredients; stir well. Microwave, uncovered, at high 6 minutes or until thoroughly heated. Ready to serve for 6 cups ..enjoy the turkey leftover !

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FRUIT & TURKEY SALAD-



FRUIT & TURKEY SALAD 

Fresh, colorful, and full of contrast, Fruit & Turkey Salad Recipes are perfect for turning leftover turkey into light, vibrant meals. Sweet fruit, savory turkey, crisp greens, and bold dressings come together in salads that feel fresh—not leftover.

Why Fruit & Turkey Salads Work

  • Balance of sweet, savory, and crunchy

  • Ideal for leftover roast or grilled turkey

  • Great for meal prep & healthy eating

  • Strong appeal for lunch, brunch, and light dinners

1. Turkey Apple Walnut Salad

Flavor Profile: Crisp, nutty, lightly sweet
Best Greens: Mixed greens or romaine

Key Ingredients

  • Sliced turkey, apples, walnuts, celery, dried cranberries

Dressing

Tip: Toss apples in lemon juice to prevent browning.

2. Turkey & Grape Salad

Flavor Profile: Classic, creamy, refreshing
Best Greens: Bibb lettuce or spinach

Key Ingredients

Dressing

Tip: Chill before serving for best flavor.

3. Turkey Mango Avocado Salad

Flavor Profile: Tropical, creamy, bright
Best Greens: Arugula or baby spinach

Key Ingredients

  • Turkey, ripe mango, avocado, red onion

Dressing

Tip: Add chili flakes for a sweet-heat contrast.

4. Turkey Berry Spinach Salad

Flavor Profile: Sweet-tart and fresh
Best Greens: Baby spinach

Key Ingredients

  • Turkey, strawberries or blueberries, goat cheese, almonds

Dressing

Tip: Warm turkey slightly for contrast with cold greens.

5. Turkey Citrus Fennel Salad

Flavor Profile: Bright, clean, Mediterranean
Best Greens: Arugula or shaved romaine

Key Ingredients

  • Turkey, orange segments, grapefruit, fennel

Dressing

  • Orange vinaigrette with Dijon

Tip: Use supremed citrus for elegance.

6. Turkey Pineapple Salad

Flavor Profile: Sweet-savory island-style
Best Greens: Iceberg or butter lettuce

Key Ingredients

  • Turkey, pineapple chunks, cucumber, cilantro

Dressing

Tip: Grilled pineapple adds depth.

Easy Fruit & Turkey Salad Formula

Create endless variations with this ratio:

  • Protein: 2 cups cooked turkey

  • Fruit: 1–1½ cups fresh or dried fruit

  • Greens: 4–6 cups leafy greens

  • Crunch: nuts, seeds, or celery

  • Dressing: light vinaigrette or creamy yogurt base

Make-Ahead & Storage Tips

  • Store components separately for best texture

  • Dress just before serving

  • Keeps refrigerated up to 2 days

Fruit & Turkey Salad Recipes are light, flavorful, and endlessly adaptable—perfect for readers looking for healthy, delicious ways to use leftover turkey.

OTHER RECIPES



When it comes to organizing a holiday feast, our family often has larger appetites than our stomachs can accommodate. How about you? I am unsure how we manage this each year, but between my parents and myself, we prepare twice the amount of food that is necessary!

The advantage of over-preparing, of course, is that we enjoy several days of minimal cooking responsibilities due to the abundance of leftovers.

Here is a simple and quick method to utilize some of those turkey leftovers—a Turkey Waldorf Salad. This version includes apples and celery, similar to the traditional Waldorf, but substitutes toasted pecans for walnuts and dried sweetened cranberries in place of grapes.

The salad is assembled swiftly with a sweet and tangy honey mayo sour cream dressing.



TURKEY LEFTOVER RECIPE INGREDIENTS
  • 2 cups chopped cooked turkey
  • 1/2 cup sliced celery
  • 1/2 cup plain low-fat yogurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp honey
  • 1 tsp grated orange rind
  • 1/8 tsp salt
  • 2 medium oranges, peeled and sectioned lettuce leaves
  • 1 cup fresh strawberries halved
  • 1 small banana, sliced
TURKEY LEFTOVER RECIPE INSTRUCTIONS 

 Combine turkey and celery; set aside. 
Combine yogurt and next 4 ingredients; pour over turkey mixture, and toss gently. 
 Cover and chill. Arrange orange sections on individual lettuce lined plates. 
 Just before serving, add strawberries and banana to turkey mixture; toss gently and spoon onto plates. Cool. Enjoy the FRUIT & TURKEY SALAD-!!!

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LATTICE-TOPPED TURKEY PIE



LATTICE-TOPPED TURKEY PIE 

Golden, flaky, and deeply comforting, this Lattice-Topped Turkey Pie is the perfect way to transform leftover turkey into a show-stopping meal. A rich, savory filling loaded with vegetables sits beneath a beautiful lattice crust—ideal for holidays, Sunday dinners, or anytime comfort food cravings hit.

Why Readers Love This Recipe

  • Elegant lattice crust that looks bakery-made

  • Perfect for leftover roast turkey

  • Rich, creamy filling that isn’t heavy

  • Make-ahead and freezer-friendly

Lattice-Topped Turkey Pie

Yield

Serves 6–8
Prep Time: 25 minutes | Cook Time: 45–50 minutes

Ingredients

Filling

  • 3 tbsp butter

  • 1 small onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • ⅓ cup all-purpose flour

  • 2 cups chicken or turkey stock

  • ¾ cup milk or light cream

  • 3 cups cooked turkey, diced or shredded

  • ½ cup frozen peas

  • 1 tsp dried thyme or poultry seasoning

  • Salt and freshly ground black pepper, to taste

Crust

  • 2 refrigerated or homemade pie crusts

  • 1 egg + 1 tbsp milk (egg wash)

Optional Add-Ins

  • Mushrooms, corn, or leftover green beans

  • Fresh parsley or sage, chopped

Instructions

  1. Prepare the filling
    Melt butter in a large skillet over medium heat.
    Sauté onion, carrots, and celery for 5–6 minutes until softened.
    Add garlic and cook 30 seconds.

  2. Make the gravy
    Sprinkle flour over vegetables and stir 1 minute.
    Gradually whisk in stock and milk. Simmer until thickened.

  3. Add turkey
    Stir in turkey, peas, thyme, salt, and pepper. Remove from heat and cool slightly.

  4. Assemble the pie
    Preheat oven to 200°C / 400°F.
    Line a 9-inch pie dish with one crust. Fill with turkey mixture.

  5. Create the lattice top
    Cut second crust into ¾-inch strips.
    Weave strips over filling to form a lattice. Trim and crimp edges.

  6. Bake
    Brush lattice with egg wash.
    Bake 45–50 minutes until crust is deep golden and filling is bubbly.
    Tent loosely with foil if browning too fast.

  7. Rest & serve
    Let pie rest 10–15 minutes before slicing.

Pro Tips for a Perfect Lattice Pie

  • Chill dough before weaving for clean strips

  • Cool filling slightly to prevent soggy crust

  • Bake on a rimmed sheet pan to catch drips

Variations

  • Turkey Pot Pie Style: Skip lattice, use full top crust

  • Herb-Forward: Add fresh rosemary or sage

  • Cheesy Upgrade: Stir in ½ cup sharp cheddar

  • Gluten-Free: Use gluten-free flour and crust

Storage & Freezing

  • Refrigerate leftovers up to 4 days

  • Freeze unbaked or baked pie up to 2 months

  • Reheat covered at 175°C / 350°F until hot

This Lattice-Topped Turkey Pie delivers classic comfort with an elegant finish—perfect for turning leftovers into something truly special.

OTHER RECIPES




TURKEY LEFTOVER RECIPE INGREDIENTS TURKEY LEFTOVER RECIPE INSTRUCTIONS: 

 Combine first 10 ingredients; mix well. 
Spoon into a 12x8x2 -inch baking dish. 
 Separate crescent dough into 2 rectangles; press perforations to seal. 
 Cut into 4 long strips and 4 short strips. 
 Arrange strips in a lattice design across the top of your casserole. 
 Sprinkle with sesame seeds. 
 Bake at 350 for 35 minutes. 
 Garnish with radish slices and fresh parsley sprigs, if desired.
 Cool. Enjoy the LATTICE-TOPPED TURKEY PIE recipes !!!

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TURKEY-PASTA TOSS




TURKEY-PASTA TOSS
.

Leftover turkey doesn’t have to be boring. This Turkey Pasta Toss Recipes collection gives you multiple quick, flavorful ways to transform cooked turkey into satisfying, blog-worthy meals—perfect for post-holiday cooking or easy weeknight dinners.

Why Turkey Pasta Toss Recipes Perform Well

  • High search demand after holidays

  • Budget-friendly & meal-prep ready

  • Endless variations = strong internal linking potential

  • Ideal for 30-minute meals content

1. Creamy Garlic Turkey Pasta Toss

Flavor Profile: Rich, cozy, family-friendly
Best Pasta: Penne or fettuccine

Key Ingredients

Quick Method
Sauté garlic in butter → add turkey → stir in cream & stock → toss with pasta and Parmesan.

Pro Tip: Add spinach at the end for color and nutrition.

2. Lemon Herb Turkey Pasta Toss

Flavor Profile: Fresh, light, Mediterranean
Best Pasta: Linguine or spaghetti

Key Ingredients

Quick Method
Warm turkey in olive oil and garlic → toss with pasta, lemon juice, herbs, and pasta water.

Pro Tip: A squeeze of lemon makes leftover turkey taste freshly roasted.

3. Turkey Pasta Primavera Toss

Flavor Profile: Bright & veggie-forward
Best Pasta: Farfalle or rotini

Key Ingredients

Quick Method
Sauté vegetables → add turkey and stock → toss with pasta and cheese.

Pro Tip: Keep vegetables tender-crisp for true primavera texture.

4. Pesto Turkey Pasta Toss

Flavor Profile: Bold, herby, crowd-pleasing
Best Pasta: Fusilli or gemelli

Key Ingredients

Quick Method
Toss warm pasta with pesto → fold in turkey and tomatoes → finish with cheese.

Pro Tip: Loosen pesto with pasta water for silky coating.

5. Turkey Alfredo Pasta Toss

Flavor Profile: Classic comfort
Best Pasta: Fettuccine

Key Ingredients

  • Butter, garlic, cream, turkey, Parmesan

Quick Method
Make Alfredo sauce → add turkey → toss with pasta until coated.

Pro Tip: Use dark-meat turkey for richer flavor.

6. Spicy Turkey Pasta Toss

Flavor Profile: Bold, smoky heat
Best Pasta: Rigatoni

Key Ingredients

Quick Method
Sauté garlic and chili → add turkey and sauce → toss with pasta.

Pro Tip: Finish with chili oil for restaurant-style heat.

Make-It-Your-Way Sauce Base Formula

Use this ratio for endless variations:

  • Fat: 2 tbsp olive oil or butter

  • Aromatics: garlic, onion, herbs

  • Liquid: ¾ cup stock or cream

  • Protein: 2 cups cooked turkey

  • Finish: cheese, lemon, herbs

Storage & Reheating Tips

  • Store up to 3 days refrigerated

  • Reheat gently with a splash of stock or milk

  • Avoid microwaving too long to prevent dry turkey

Turkey Pasta Toss Recipes are fast, flexible, and ideal for turning leftovers into crave-worthy meals readers will save and share.

OTHER RECIPES



.a great turkey leftover recipe to try ! A nice one !
TURKEY LEFTOVER RECIPE INGREDIENTS
  • 2 medium carrots
  • 3/4 cup unsweetened orange juice
  • 1 Tbsp cornstarch
  • 1/4 Tbsp salt
  • 1/2 tsp dried whole basil
  • 3/4 lb cooked turkey breast, cut into 1/2 inch pieces
  • 8 cups water
  • 1/2 (8 oz) package fettuccine
  • 2 oz fresh snow peas - trimmed
  • 1 cup small fresh mushrooms
  • 8 cherry tomatoes, halved
  • 1 Tbsp margarine
TURKEY LEFTOVER RECIPE INSTRUCTIONS
Cut carrots in half lengthwise; scrape halves into long strips, using a vegetable peeler; cut into 2-inch pieces,
set aside. Combine orange juice & next 3 ingredients in as small saucepan; bring to a boil, stirring constantly. Stir in turkey; cook 1 minute. Set aside.
Bring 8 cups water to a boil in a large dutch oven; add fettuccine & cook 7 minutes or until tender. Add carrot
strips & snow peas; cook 30 seconds. Drain well, and return to dutch oven.
Add turkey mixture, mushrooms, & remaining ingredients to fettuccine mixture; toss gently. Serve warm.
The turkey leftover recipe is ready to serve...enjoy !
tex-mex-turkey-chili.

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TURKEY LEFTOVER PASTA PRIMAVERA



TURKEY LEFTOVER PASTA PRIMAVERA

Bright, colorful, and bursting with fresh flavor, this Turkey Leftover Pasta Primavera is the perfect way to reinvent leftover turkey into a light yet satisfying meal. Loaded with seasonal vegetables and tossed in a silky Parmesan sauce, it’s comfort food with a fresh twist.

Why This Recipe Works

  • Uses leftover turkey without tasting like leftovers

  • Packed with fresh vegetables & color

  • Ready in under 30 minutes

  • Flexible: creamy or olive-oil–based

Turkey Leftover Pasta Primavera

Yield

Serves 4–6
Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients

Pasta & Protein

Vegetables

Sauce

Finish & Garnish

Instructions

  1. Cook the pasta & vegetables
    Boil pasta in salted water. Add broccoli during the last 2 minutes of cooking.
    Reserve ½ cup pasta water, drain, and set aside.

  2. Sauté the vegetables
    Heat olive oil or butter in a large skillet over medium heat.
    Add garlic and cook 30 seconds.
    Add zucchini, bell pepper, and asparagus. Sauté 3–4 minutes until tender-crisp.

  3. Build the sauce
    Pour in stock and cream (if using). Simmer 3–4 minutes until lightly reduced.

  4. Add turkey & pasta
    Stir in turkey, pasta, tomatoes, and peas. Toss gently to combine.

  5. Finish the dish
    Add Parmesan and a splash of pasta water as needed for a silky texture.
    Season with salt, pepper, and red pepper flakes.

  6. Brighten & serve
    Finish with herbs and lemon zest or juice. Serve hot.

Chef’s Tips

  • Cut vegetables uniformly for even cooking

  • Don’t overcook—primavera should stay bright and crisp

  • Lemon at the end makes leftover turkey taste fresh again

Easy Variations

Storage & Reheating

  • Store in the fridge up to 3 days

  • Reheat gently with a splash of stock or water

Turkey Leftover Pasta Primavera is proof that leftovers can be transformed into something vibrant, elegant, and weeknight-easy.

OTHER RECIPES



TURKEY LEFTOVER RECIPE INGREDIENTS
  • 1 (12 oz) package uncooked fettuccine
  • 1-1/2 lbs fresh broccoli cut into flowerettes
  • 2 medium zucchini, thinly sliced
  • 6 green onions, thinly sliced
  • 1 sweet red pepper, sliced into thin strips
  • 1 (6 oz.) can pitted ripe olives, drained and sliced
  • 4 cups chopped cooked turkey
  • 2/3 cup grated parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • basil sauce - recipe follows -
  • 2 cups cherry tomatoes, halved
  • lettuce leaves
*****Basil Sauce:*****
  • 1/4 cup chopped fresh basil
  • 1 clove garlic
  • 2 eggs
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 1/2 tsp lemon juice
  • 1 Tbsp wine vinegar
  • 1-1/2 cups vegetable oil
  • 1/2 cup sour cream
TURKEY LEFTOVER RECIPE INSTRUCTIONS
Cook fettuccine according to package directions; drain.
Rinse with cold water; drain.
Combine fettuccine and next 9 ingredients, tossing well.
Add 2/3 cup Basil Sauce (see Part 2 of this recipe) and Cherry tomatoes; toss gently. 
 Chill. Serve on lettuce leaves.
*****BASIL SAUCE*****
Combine basil & garlic in processor and process for 30 seconds or until basil is minced. Add eggs and next 4 ingredients. 
Process 20 seconds, scraping sides as needed.
With motor running, gradually add oil in a slow, steady stream, mixing just until well blended. 
 Add sour cream, and process about 5 seconds or until well blended. 
 Makes about 2-1/4 Cups.

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TURKEY LEFTOVER -PASTA TOSS



TURKEY LEFTOVER -PASTA TOSS

This Turkey Leftover Pasta Toss is the ultimate post-holiday comfort dish—fast, flexible, and packed with flavor. It turns leftover turkey into a creamy, satisfying pasta that tastes anything but leftover.

Why You’ll Love This Recipe

Turkey Leftover Pasta Toss

Yield

Serves 4–6
Prep: 10 minutes | Cook: 20 minutes

Ingredients

Garnish (optional but recommended):

  • Fresh parsley or basil

  • Extra Parmesan

  • Lemon zest or a squeeze of lemon juice

Instructions

  1. Cook the pasta
    Boil pasta in well-salted water until al dente. Reserve ½ cup pasta water, then drain.

  2. Build the flavor base
    Heat olive oil or butter in a large skillet over medium heat.
    Sauté onion for 3–4 minutes until soft. Add garlic and cook 30 seconds until fragrant.

  3. Add turkey & vegetables
    Stir in turkey and mushrooms (if using). Cook 2–3 minutes to warm through.

  4. Make the sauce
    Pour in stock, cream, Italian seasoning, and thyme. Simmer 4–5 minutes until slightly thickened.

  5. Toss it all together
    Add cooked pasta and Parmesan. Toss gently, adding reserved pasta water as needed for a silky sauce.

  6. Finish & serve
    Fold in spinach or peas until just wilted. Season with salt, pepper, and red pepper flakes.
    Garnish and serve immediately.

Pro Tips for Best Results

  • Dark meat turkey adds extra richness

  • If turkey is dry, add a splash more stock or cream

  • Pasta water = restaurant-quality sauce texture

  • Grated Parmesan melts better than pre-shredded

Easy Variations

Storage & Reheating

  • Refrigerate up to 3 days

  • Reheat gently with a splash of stock or milk to revive the sauce


OTHER RECIPES



TURKEY LEFTOVER RECIPE INGREDIENTS
  • 2 medium carrots
  • 3/4 cup unsweetened orange juice
  • 1 Tbsp cornstarch
  • 1/4 Tbsp salt
  • 1/2 tsp dried whole basil
  • 3/4 lb cooked turkey breast, cut into 1/2 inch pieces
  • 8 cups water
  • 1/2 (8 oz) package fettuccine
  • 2 oz fresh snow peas - trimmed
  • 1 cup small fresh mushrooms
  • 8 cherry tomatoes, halved
  • 1 Tbsp margarine
TURKEY LEFTOVER RECIPE INSTRUCTIONS
Cut carrots in half lengthwise; scrape halves into long strips, using a vegetable peeler; cut into 2-inch pieces, set aside.
Combine orange juice & next 3 ingredients in as small saucepan; bring to a boil, stirring constantly. Stir in turkey; cook 1 minute. Set aside.
Bring 8 cups water to a boil in a large dutch oven; add fettuccine & cook 7 minutes or until tender. Add carrot strips & snow peas; cook 30 seconds. Drain well, and return to dutch oven.
Add turkey mixture, mushrooms, & remaining ingredients to fettuccine mixture; toss gently. Serve warm...enjoy the turkey leftover !

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