Turkey Sandwich Makeover

Put Thanksgiving leftovers to good use with easy recipes for soups, salads, sandwiches, and hearty entrees. With these seasonal flavors and creative combinations, you won’t tire of turkey anytime soon — and with its abundance of lean protein, heart-healthy selenium, and metabolism-boosting vitamins B3 and B6, why would you want to?

Turkey Sandwich Makeover

Course: Lunch, DinnerCuisine: American

Servings

servings

Prep time

minutes

Calories

450

kcal

Ingredients

Leftover turkey (sliced or shredded)
2 slices of whole wheat bread
2 tbsp romesco sauce (see below)
2 lettuce leaves
2 slices of tomato
Salt and pepper to taste

Directions

Romesco Sauce: In a food processor, blend roasted red pepper, tomato, almonds, garlic, olive oil, red wine vinegar, salt, and pepper until smooth.
Toast the whole wheat bread until lightly crispy.
Spread 1 tablespoon of the romesco sauce on each slice of bread.
Layer the leftover turkey on one slice, followed by lettuce and tomato.
Season with salt and pepper to taste.
Top with the other slice of bread. Slice the sandwich in half and enjoy!

Notes

Nutritional Information (per serving):
Protein: 28g
Fat: 16g (2g saturated fat)
Carbohydrates: 28g
Fiber: 7g
Sugar: 6g
Sodium: 470mg

Skip the fatty mayo and cheese, and instead top your turkey with a romesco sauce made with red peppers, tomatoes, almonds, and garlic. It provides a zesty kick along with lots of vitamins A and C

Day-After Turkey Soup

This soup makes great use of leftover turkey. If you’ve already frozen the carcass, there’s no need to thaw it out before using it in this recipe.

Day-After Turkey Soup

Course: SoupsCuisine: American

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

280

kcal

Ingredients

1 turkey carcass (fresh or frozen)
8 cups of water
2 carrots, diced
2 celery stalks, diced
1 onion, chopped
2 garlic cloves, minced
2 cups shredded leftover turkey
1 cup cooked rice or noodles
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions

Place the turkey carcass in a large pot and cover with 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour. Skim off any foam.
Remove the carcass from the pot and discard. Strain the broth to remove any small bones and return the broth to the pot.
Add diced carrots, celery, onion, garlic, thyme, and bay leaf. Let it simmer for 20 minutes until the vegetables are tender.
Stir in shredded turkey and cooked rice or noodles. Simmer for another 10 minutes.
Season with salt and pepper to taste. Garnish with fresh parsley if desired, and serve hot.

Notes

Nutritional Information (per serving):
Protein: 25g
Fat: 10g (2g saturated fat)
Carbohydrates: 23g
Fiber: 3g
Sugar: 4g
Sodium: 450mg

Turkey and Sweet-Potato Hash

The complementary flavors of turkey, sweet potato, and apples come together atop slices of nutty whole-wheat toast.

Turkey and Sweet-Potato Hash

Course: Main, BrunchCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

2 cups cooked turkey, shredded or diced
2 medium sweet potatoes, peeled and diced
1 apple, cored and diced
1 small onion, chopped
2 tbsp olive oil
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions

In a large skillet, heat olive oil over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften and brown.
Add the chopped onion and apple to the skillet, cooking for another 5 minutes until softened.
Stir in the cooked turkey, ground cinnamon, and ground nutmeg. Season with salt and pepper to taste. Continue to cook for 5-7 minutes, allowing the flavors to meld.
Once everything is heated through and slightly crispy, remove from heat and garnish with fresh parsley if desired. Serve hot.

Notes

Nutritional Information (per serving):
Protein: 22g
Fat: 10g (2g saturated fat)
Carbohydrates: 35g
Fiber: 6g
Sugar: 10g
Sodium: 320mg

Turkey Salad Wrap

When mixed with honey mustard and white wine vinegar, your leftover turkey takes on a whole new taste. Refrigerate this sandwich overnight for the best blend of flavors.

Turkey Salad Wrap

Course: Lunch, DinnerCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

2 cups leftover turkey, shredded
1/4 cup plain Greek yogurt
2 tbsp honey mustard
1 tbsp white wine vinegar
1 celery stalk, diced
1/2 apple, diced
1/4 cup dried cranberries
4 whole wheat tortillas
Salt and pepper to taste
Fresh spinach or lettuce leaves for wrapping

Directions

In a large bowl, mix together Greek yogurt, honey mustard, and white wine vinegar to form the dressing.
Add the shredded turkey, diced celery, diced apple, and dried cranberries to the dressing. Stir until everything is well coated.
Season with salt and pepper to taste.
Place a few spinach or lettuce leaves on each whole wheat tortilla, then spoon the turkey mixture on top.
Wrap the tortillas tightly. For the best flavor, refrigerate the wraps overnight or serve immediately.

Notes

Nutritional Information (per serving):
Protein: 22g
Fat: 8g (2g saturated fat)
Carbohydrates: 35g
Fiber: 5g
Sugar: 12g
Sodium: 420mg

Turkey with Two Salads

Spinach salad meets Israeli couscous in this collection of nutrient-rich sides topped with turkey and Dijon vinaigrette

Turkey with Two Salads

Course: Salads, MainCuisine: Mediterranean

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Ingredients

4 cups fresh spinach
1/2 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup slivered almonds
1/4 cup dried cranberries
1 cup cooked Israeli couscous
1/2 cucumber, diced
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
2 cups leftover turkey, shredded or diced
2 tbsp Dijon mustard
2 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper to taste

Directions

In a large bowl, toss together spinach, red onion, cherry tomatoes, slivered almonds, and dried cranberries.
In another bowl, combine cooked couscous, cucumber, feta cheese, and parsley. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss well.
In a small bowl, whisk together Dijon mustard, olive oil, and red wine vinegar. Add salt and pepper to taste.
Divide the spinach salad and couscous salad between plates. Top with shredded turkey.
Drizzle the Dijon vinaigrette over the salads and turkey. Serve immediately.

Notes

Nutritional Information (per serving):
Protein: 28g
Fat: 22g (5g saturated fat)
Carbohydrates: 40g
Fiber: 7g
Sugar: 8g
Sodium: 450mg

Penne with Goat Cheese, Kale, Olives, and Turkey

In this light yet satiating change of pace from tetrazzini and a la king, goat cheese melts into a creamy sauce for pasta, greens, and turkey. Use whole wheat penne for an extra boost of fiber.

Penne with Goat Cheese, Kale, Olives, and Turkey

Course: MainCuisine: Mediterranean

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Ingredients

2 cups leftover turkey, shredded
8 oz whole wheat penne pasta
4 oz goat cheese
2 cups fresh kale, chopped
1/4 cup black or Kalamata olives, sliced
2 garlic cloves, minced
2 tbsp olive oil
1/4 cup reserved pasta water
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions

Cook the whole wheat penne according to package instructions. Reserve 1/4 cup of pasta water before draining the pasta.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Add the chopped kale to the skillet and sauté for 3-5 minutes until wilted.
Stir in the shredded turkey and sliced olives, cooking for another 2 minutes until heated through.
Lower the heat and add the goat cheese to the skillet. Pour in the reserved pasta water, stirring until the goat cheese melts into a creamy sauce.
Toss the cooked penne into the skillet, ensuring everything is evenly coated in the sauce. Season with salt and pepper to taste.
Garnish with fresh parsley if desired, and serve hot.

Notes

Nutritional Information (per serving):
Protein: 30g
Fat: 18g (6g saturated fat)
Carbohydrates: 42g
Fiber: 8g
Sugar: 4g
Sodium: 520mg

Turkey Sandwich With Herbed Farmer Cheese, Sprouts, and Tomato

A homemade cheese spread made with nonfat yogurt and fresh herbs turns roast turkey on whole wheat bread into something special.

Turkey Sandwich With Herbed Farmer Cheese, Sprouts, and Tomato

Course: Lunch, Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

2 cups leftover turkey, sliced
4 slices whole wheat bread
1/2 cup nonfat yogurt
2 tbsp fresh herbs (such as parsley, chives, or dill), finely chopped
1 clove garlic, minced
1 cup fresh sprouts (alfalfa, broccoli, or mixed)
1 medium tomato, sliced
Salt and pepper to taste
1 tbsp Dijon mustard (optional)

Directions

In a small bowl, combine the nonfat yogurt, minced garlic, and fresh herbs to create the herbed farmer cheese spread. Season with salt and pepper to taste.
Toast the whole wheat bread slices until lightly crispy.
Spread the herbed farmer cheese mixture evenly on one side of each slice of bread.
Layer the turkey slices, fresh sprouts, and tomato slices on two of the bread slices.
Optionally, spread Dijon mustard on the other two slices of bread.
Place the mustard-spread slices on top of the turkey sandwiches. Slice in half and serve immediately.

Notes

Nutritional Information (per serving):
Protein: 30g
Fat: 8g (2g saturated fat)
Carbohydrates: 40g
Fiber: 8g
Sugar: 5g
Sodium: 450mg

Turkey, Sweet Potato, and Watercress Salad

Peppery watercress, crisp radishes, and rich sweet potatoes star in this autumnal salad made satisfying with a generous amount of tender turkey.

Turkey, Sweet Potato, and Watercress Salad

Course: SaladsCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

2 cups leftover turkey, shredded or diced
2 medium sweet potatoes, peeled and diced
4 cups fresh watercress
1/4 cup radishes, thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
Salt and pepper to taste
1/4 cup crumbled feta cheese (optional)

Directions

Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in 1 tbsp of olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 25-30 minutes, until tender and slightly caramelized.
While the sweet potatoes roast, prepare the dressing by whisking together the remaining olive oil, balsamic vinegar, honey, salt, and pepper.
In a large salad bowl, combine the watercress, radishes, and roasted sweet potatoes. Add the shredded turkey on top.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle with crumbled feta cheese if desired, and serve immediately.

Notes

Nutritional Information (per serving):
Protein: 25g
Fat: 12g (2g saturated fat)
Carbohydrates: 30g
Fiber: 6g
Sugar: 8g
Sodium: 350mg

Thanksgiving-Leftovers Shepherd’s Pie

Using cooked turkey in place of ground beef makes this version of Shepherd’s Pie lower in fat and cholesterol. To practice portion control, bake individual pies in 10-ounce ramekins.

Thanksgiving-Leftovers Shepherd's Pie

Course: MainCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

340

kcal

Ingredients

2 cups cooked turkey, shredded or diced
2 cups mashed potatoes (leftover or freshly made)
1 cup mixed vegetables (peas, carrots, and corn)
1 small onion, diced
2 garlic cloves, minced
1/2 cup turkey gravy (leftover or homemade)
1 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions

Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing for 3-5 minutes until softened.
Stir in the mixed vegetables, turkey, and thyme, cooking for another 2-3 minutes.
Add the turkey gravy and mix until everything is well-coated. Season with salt and pepper to taste.
Divide the turkey mixture into 4 individual 10-ounce ramekins. Spread a layer of mashed potatoes on top of each ramekin, smoothing with a spatula.
Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the mashed potatoes are golden brown and the filling is bubbling.
Garnish with fresh parsley and serve hot.

Notes

Nutritional Information (per serving):
Protein: 25g
Fat: 12g (3g saturated fat)
Carbohydrates: 35g
Fiber: 5g
Sugar: 4g
Sodium: 460mg

Turkey Sandwich with Cherry Compote

This cherry compote spread, made with balsamic vinegar and rosemary, gives an apres-Thanksgiving classic a summery twist

Turkey Sandwich with Cherry Compote

Course: Lunch, DinnerCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

2 cups leftover turkey, sliced
4 slices whole wheat bread
1/2 cup fresh or frozen cherries, pitted
1 tbsp balsamic vinegar
1 tsp fresh rosemary, finely chopped
1 tbsp honey
Salt and pepper to taste
2 tbsp Dijon mustard (optional)

Directions

In a small saucepan, combine cherries, balsamic vinegar, rosemary, and honey. Cook over medium heat for 5-7 minutes until the cherries soften and the mixture thickens. Season with salt and pepper to taste. Set aside to cool slightly.
Toast the whole wheat bread slices until lightly crispy.
Spread Dijon mustard (if using) on two slices of the bread.
Layer the sliced turkey on the mustard-spread slices, then top with the cherry compote.
Place the remaining slices of bread on top, slice the sandwiches in half, and serve immediately.

Notes

Nutritional Information (per serving):
Protein: 28g
Fat: 8g (1.5g saturated fat)
Carbohydrates: 45g
Fiber: 6g
Sugar: 15g
Sodium: 450mg