TURKEY LEFTOVER RECIPES

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 !!!

LATTICE-TOPPED TURKEY PIE VIDEO :;



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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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TURKEY ENCHILADAS WITH OLIVES



TURKEY LEFTOVER ENCHILADAS WITH OLIVES

Serves 6–8

INGREDIENTS

For the Filling

  • 2 ½–3 cups cooked turkey, shredded

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 tbsp olive oil

  • 1 can (4 oz) diced green chiles

  • 1 cup black olives, sliced (reserve a few for topping)

  • 1 cup corn (fresh, frozen, or canned)

  • 1 ½ cups shredded Monterey Jack or cheddar

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • ½ tsp oregano

  • Salt & pepper to taste

For the Enchiladas

INSTRUCTIONS

1. Preheat & Prep

  • Preheat oven to 375°F (190°C).

  • Lightly grease a 9×13-inch baking dish.

  • Spread ½ cup enchilada sauce over the bottom of the pan.

2. Make the Filling

  1. Heat olive oil in a large skillet over medium heat.

  2. Add onion and sauté 4–5 minutes until soft.

  3. Add garlic and cook 30 seconds.

  4. Stir in turkey, green chiles, sliced olives, corn, cumin, chili powder, oregano, salt, and pepper.

  5. Cook 2–3 minutes to blend flavors.

  6. Remove from heat and mix in 1 ½ cups shredded cheese.

3. Warm the Tortillas

To prevent tearing:

  • Warm tortillas briefly in a skillet
    or

  • Microwave wrapped in a damp towel for 20–30 seconds.

4. Assemble Enchiladas

  1. Place a spoonful of filling on each tortilla.

  2. Roll tightly and arrange seam-side down in the baking dish.

  3. Pour the remaining enchilada sauce over the top.

  4. Sprinkle with 1 ½ cups cheese.

  5. Add extra sliced olives across the top.

5. Bake

  • Bake 25–30 minutes until bubbly and golden.

  • Let rest 5 minutes before serving.

SERVING SUGGESTIONS

  • Garnish with cilantro or green onions

  • Serve with lime wedges

  • Add sour cream or avocado on top

  • Pair with Spanish rice or a fresh salad

OPTIONAL VARIATIONS

Creamy Verde Version

Use green enchilada sauce + add ½ cup sour cream to the filling.

Spicy Chipotle

Add 1 chopped chipotle pepper in adobo + ½ tsp smoked paprika.

Fiesta Bake

Layer tortillas casserole-style instead of rolling them.


OTHER RECIPES




A great Turkey leftover recipe to try !

INGREDIENTS
  • 3 tbsp butter or margarine
  • 2 cups fresh mushrooms, sliced
  • 1/2 cup onion, chopped
  • 3 cups cooked turkey, chopped
  • 1 can cream of chicken soup, undiluted
  • 1 cup sour cream
  • 1/2 cup pimento-stuffed olives
  • 1/2 cup toasted almond slivers
  • 2 tsp chili powder
  • 8 corn tortillas
  • oil
  • 1/2 cup cheddar cheese, grated
INSTRUCTIONS

Melt butter in a large saucepan. Add mushrooms and onion; saute' until onion is tender. Remove from heat and stir in turkey, undiluted soup, sour cream, olives, almonds and chili powder.

Briefly cook tortillas in hot oil until softened; drain on paper towels.

Place 1/3 Cup turkey mixture in center of each tortilla.

Bring opposite sides of each tortilla up over turkey mixture overlapping edges at center. Arrange, seamside down, on a greased 9x13 and a 8x8 baking dish. Spoon remaining turkey mixture down center of each enchilada.

Sprinkle cheese on top.
Bake @ 400~ for 25 minutes until hot. May take longer depending on oven.

The Turkey leftover recipe with olives is ready to serve !
turkey-pasta-toss

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LATTICE-TOPPED TURKEY PIE

LATTICE-TOPPED TURKEY PIE

Serves 6–8

INGREDIENTS

For the Filling

  • 3 tbsp butter

  • 1 medium onion, diced

  • 2 celery stalks, diced

  • 2 carrots, diced

  • 2 cloves garlic, minced

  • 3 tbsp all-purpose flour

  • 1 ½ cups chicken or turkey broth

  • 1 cup milk or half-and-half

  • 3–4 cups cooked turkey, chopped or shredded

  • 1 cup frozen peas

  • 1 tsp dried thyme

  • ½ tsp dried sage

  • ½ tsp black pepper

  • ½ tsp salt (adjust to taste)

  • Optional: ½ cup cooked mushrooms or corn

For the Crust

INSTRUCTIONS

1. Make the Filling

  1. Melt butter in a large skillet over medium heat.

  2. Add onion, celery, and carrots. Cook 6–8 minutes until softened.

  3. Add garlic and cook 1 minute.

  4. Sprinkle flour over the vegetables; stir and cook 2 minutes to form a roux.

  5. Slowly whisk in the broth until smooth.

  6. Add milk/half-and-half and simmer until thickened (2–3 minutes).

  7. Stir in turkey, peas, thyme, sage, salt, and pepper.

  8. Let filling simmer 3 minutes, then remove from heat and cool slightly.

2. Assemble the Pie

  1. Preheat oven to 400°F (200°C).

  2. Line a deep 9-inch pie dish with the bottom crust.

  3. Add the turkey filling, spreading evenly.

  4. Roll out the second crust and slice into strips (½–¾ inch wide).

  5. Lay half the strips across the top; weave the remaining strips at a 90° angle to form a lattice.

  6. Trim edges and crimp to seal.

  7. Brush lattice with egg wash.

3. Bake

  • Bake 35–45 minutes or until the crust is golden brown and the filling is bubbling.

  • If the edges brown too quickly, cover them with foil for the last 15 minutes.

Let cool 10–15 minutes before slicing.

OPTIONAL UPGRADES

🌿 Herb Crust

Mix 1 tsp thyme or parsley into the dough.

🧀 Cheesy Twist

Stir ½ cup shredded cheddar or gruyere into the filling.

🍄 Mushroom & Wine Version

Add 1 cup sautéed mushrooms + ¼ cup dry white wine to the filling.

OTHER RECIPES


Try this nice turkey leftover recipe....!!

INGREDIENTS
  • 2 cups chopped cooked turkey
  • 1 10 oz. pkg frozen English peas
  • 1 cup (4 oz.) shredded sharp cheddar cheese
  • 1 cup diced celery
  • 1/2 cup soft breadcrumbs
  • 1/4 cup chopped onion
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup mayonnaise
  • 3 dashes hot sauce
  • 1 (8 oz.) can crescent dinner rolls
  • 2 tsp sesame seeds
  • radish slices (optional)
  • fresh parsley (optional)
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. 

The turkey leftover recipe is ready...enjoy !
fruit-turkey-salad.

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Turkey Supreme Leftover


Turkey Supreme Leftover

Turkey Supreme (Leftover) is a creamy, layered baked dish that turns holiday turkey into an elegant yet easy comfort meal. Tender turkey is combined with vegetables and a rich sauce, then finished with a golden, cheesy topping. It’s nostalgic, satisfying, and perfect for using up Thanksgiving or roast-dinner leftovers.

⭐ Why You’ll Love Turkey Supreme

  • Elevates leftovers into a “company-worthy” casserole

  • Creamy, savory, and well-balanced

  • One-dish meal with minimal prep

  • Freezer-friendly & make-ahead

🧾 Ingredients (Serves 6)

Base

  • 3 cups cooked turkey, diced or shredded

  • 1½ cups cooked rice or egg noodles (optional but traditional)

  • 1 cup mixed vegetables (peas, carrots, green beans)

Supreme Sauce

  • 3 tbsp butter

  • 3 tbsp all-purpose flour

  • 1½ cups chicken or turkey broth

  • ½ cup heavy cream or half-and-half

  • ¼ cup sour cream

  • ½ tsp salt (to taste)

  • ½ tsp black pepper

  • ½ tsp paprika

  • ½ tsp poultry seasoning or dried thyme

Topping

🔥 Instructions

1️⃣ Preheat & Prep

  1. Preheat oven to 190°C / 375°F.

  2. Grease a 9×13-inch baking dish.

2️⃣ Make the Supreme Sauce

  1. Melt butter in a saucepan over medium heat.

  2. Whisk in flour; cook 1 minute until smooth.

  3. Gradually whisk in broth; cook until thickened.

  4. Stir in cream, sour cream, salt, pepper, paprika, and poultry seasoning.

  5. Remove from heat.

3️⃣ Assemble the Casserole

  1. Spread rice or noodles evenly in the dish (if using).

  2. Layer turkey and vegetables over the base.

  3. Pour sauce evenly over everything.

  4. Sprinkle with cheddar and Parmesan.

  5. Toss breadcrumbs with melted butter and scatter on top.

4️⃣ Bake

  • Bake 30–35 minutes until bubbly and golden.

  • Let rest 10 minutes before serving.

🌟 Variations & Upgrades

🧊 Storage & Make-Ahead

  • Refrigerate: Up to 4 days

  • Freeze (unbaked): Up to 2 months

  • Bake from frozen: 180°C / 350°F for 50 minutes (covered), then uncover 10 minutes

🍽️ Serving Suggestions

🏆 Pro Tip

For true retro “Supreme” flavor, add 1 tsp Worcestershire sauce to the cream sauce—it deepens savoriness without overpowering the dish.

OTHER RECIPES


Turkey Leftover Recipes Ingredients:

* 1/4 cup butter
* 1/4 cup flour
* 1 cup hot chicken broth
* 1/2 teaspoon salt
* dash pepper
* 1 cup half-and-half
* sliced turkey breast, about 12 to 16 ounces
* cooked rice or noodles
* 1 to 2 tablespoons chopped toasted* almonds

Turkey Leftover Recipes Instructions:

Melt butter in a saucepan over low heat; add flour, stirring until smooth. 

Pour hot chicken broth into the flour mixture and stir until smooth. 

Add salt and pepper. 

Heat half-and-half in a separate saucepan or in microwave, then add to the thickened sauce. 

Cook over low heat for 10 minutes, stirring constantly.

 Serve sauce hot over sliced turkey breast and rice or noodles. Sprinkle with toasted chopped almonds if desired.

Serves 4 persons....enjoy the Turkey leftover !

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Turkey leftover recipes: leftover-turkey-and-stuffing-casserole

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