20 Delicious Healthy Leftover Turkey Recipes Creative

Got leftover turkey and not sure what to do with it? You’re in luck! Our roundup of 20 Delicious Healthy Leftover Turkey Recipes is here to rescue your meals from monotony. From quick weeknight dinners to cozy comfort food, these creative ideas will transform your leftovers into mouthwatering dishes. Dive in and discover how easy and exciting cooking with leftover turkey can be!

Turkey and Quinoa Stuffed Peppers

These Turkey and Quinoa Stuffed Peppers are a hearty, healthy meal that packs a punch of flavor and nutrition, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground turkey
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Stir in the quinoa, chicken broth, cumin, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked.
5. Remove the skillet from heat and stir in half of the cheddar cheese. Spoon the mixture into the prepared bell peppers.
6. Sprinkle the remaining cheese on top of the stuffed peppers. Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly and golden.

The combination of fluffy quinoa, savory turkey, and melted cheese creates a satisfying texture contrast, while the spices add a warm, smoky depth that elevates this dish beyond the usual stuffed pepper recipe.

Tip: For an extra crunch, sprinkle some crushed tortilla chips on top before baking.

Healthy Turkey and Spinach Lasagna

Looking for a comforting yet healthy twist on classic lasagna? This Turkey and Spinach Lasagna packs in the flavor without the guilt, making it a perfect weeknight dinner.

Ingredients

• 9 lasagna noodles, uncooked
• 1 lb lean ground turkey
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1 clove garlic, minced
• 1 (24 oz) jar marinara sauce
• 1 cup part-skim ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded part-skim mozzarella cheese

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add ground turkey, garlic, salt, and pepper. Cook until turkey is no longer pink, about 5 minutes. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat.
3. In a bowl, mix ricotta cheese, egg, Parmesan cheese, and dried basil until well combined.
4. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 noodles, half the turkey mixture, half the ricotta mixture, and 1/2 cup mozzarella. Repeat layers. Top with remaining noodles, sauce, and mozzarella.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.

The secret to this lasagna’s lightness? Using lean turkey and fresh spinach for a dish that’s hearty yet not heavy, with layers of flavor in every bite.

Tip: Let the lasagna sit for 10 minutes after baking for easier slicing.

Leftover Turkey and Sweet Potato Hash

Transform your Thanksgiving leftovers into a hearty breakfast with this Leftover Turkey and Sweet Potato Hash that’s as easy as it is delicious.

Ingredients

• 2 cups leftover turkey, shredded or chopped
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 eggs
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and onion, cooking for 10 minutes, stirring occasionally, until potatoes are tender.
2. Stir in the leftover turkey, smoked paprika, salt, and black pepper. Cook for another 5 minutes until everything is heated through and flavors meld.
3. Make four wells in the hash and crack an egg into each. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
4. Garnish with fresh parsley before serving.

The smoky paprika and sweet potatoes create a perfect balance with the savory turkey, making this hash a standout dish that’s sure to become a post-holiday tradition.

Tip: For a crispier hash, press the mixture down in the skillet after adding the turkey and let it cook undisturbed for a couple of minutes before adding the eggs.

Turkey Vegetable Soup with Barley

Warm up your kitchen with this hearty Turkey Vegetable Soup with Barley, a comforting bowl that’s packed with flavor and wholesome ingredients.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 cup pearl barley
• 2 cups shredded cooked turkey
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped fresh spinach

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook for 5 minutes until vegetables begin to soften.
2. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Pour in 6 cups chicken broth and bring to a boil. Stir in 1 cup pearl barley, reduce heat to low, and simmer for 30 minutes until barley is tender.
4. Add 2 cups shredded turkey, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for another 10 minutes to blend flavors.
5. Stir in 2 cups fresh spinach and cook just until wilted, about 2 minutes.

The barley adds a delightful chewiness to this soup, making each spoonful satisfyingly textured. Perfect for using up leftover turkey in a way that feels entirely new.

Tip: For an extra flavor boost, toast the barley in a dry skillet for a few minutes before adding it to the soup.

Light Turkey Caesar Salad Wraps

These Light Turkey Caesar Salad Wraps are a refreshing twist on the classic, perfect for a quick lunch or a light dinner that doesn’t skimp on flavor.

Ingredients

• 2 cups shredded cooked turkey
• 1/2 cup Caesar dressing (light version preferred)
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 4 large whole wheat tortillas
• 2 cups romaine lettuce, chopped
• 1/2 cup croutons

Instructions

1. In a large bowl, combine the shredded turkey, Caesar dressing, Parmesan cheese, lemon juice, Dijon mustard, garlic powder, and black pepper. Mix well until all ingredients are evenly coated.
2. Lay out the whole wheat tortillas on a clean surface. Divide the turkey mixture evenly among the tortillas, spreading it out in the center of each.
3. Top each tortilla with romaine lettuce and croutons.
4. Fold the sides of the tortillas in, then roll them up tightly from the bottom to enclose the filling.
5. Serve immediately, or wrap in parchment paper for a handy on-the-go meal.

The crisp romaine and crunchy croutons add a delightful texture contrast to the creamy, savory turkey filling, making every bite satisfying.

Tip: For an extra flavor boost, lightly toast the tortillas before assembling the wraps.

Turkey and Avocado Salad

Looking for a refreshing yet satisfying salad that’s perfect for any season? This Turkey and Avocado Salad combines creamy textures with a zesty dressing for a dish that’s as nutritious as it is delicious.

Ingredients

• 2 cups cooked turkey, shredded
• 1 large avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. In a large bowl, combine the shredded turkey, diced avocado, cherry tomatoes, red onion, and mixed greens.
2. In a small bowl, whisk together the olive oil, lime juice, salt, black pepper, and garlic powder to create the dressing.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve immediately for the best texture and flavor.

The creamy avocado and zesty lime dressing elevate this turkey salad beyond the ordinary, making it a standout dish for lunches or light dinners.

Tip: For an extra crunch, sprinkle some toasted almonds or pumpkin seeds on top before serving.

Whole Wheat Turkey and Cranberry Sandwich

This Whole Wheat Turkey and Cranberry Sandwich is a delightful twist on the classic, offering a perfect balance of savory and sweet with a healthy whole grain base.

Ingredients

• 2 slices whole wheat bread
• 3 oz sliced roasted turkey breast
• 2 tbsp cranberry sauce
• 1 tbsp mayonnaise
• 1/2 cup arugula
• 1/4 avocado, sliced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Toast the whole wheat bread slices until golden and crisp, about 2-3 minutes in a toaster.
2. Spread 1 tbsp mayonnaise on one slice of bread and 1 tsp Dijon mustard on the other.
3. Layer the sliced roasted turkey breast on the mayonnaise-spread slice.
4. Spread 2 tbsp cranberry sauce over the turkey, then top with 1/2 cup arugula and 1/4 avocado slices.
5. Season with salt and pepper to taste, then close the sandwich with the second slice of bread, mustard side down.
6. Cut the sandwich in half and serve immediately for the best texture and flavor.

The combination of creamy avocado and tangy cranberry sauce elevates this sandwich beyond the ordinary, making it a standout for any meal.

Tip: For an extra crunch, add a few slices of cucumber or apple to the sandwich.

Turkey and Black Bean Enchiladas

These Turkey and Black Bean Enchiladas are a hearty, flavor-packed meal that’s perfect for busy weeknights or cozy weekend dinners. Packed with lean turkey, fiber-rich black beans, and smothered in a zesty enchilada sauce, they’re sure to become a family favorite.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups enchilada sauce
• 8 medium flour tortillas
• 2 cups shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until no longer pink, about 5 minutes.
3. Stir in onion, garlic, cumin, chili powder, salt, and black pepper. Cook for another 3 minutes until onions are soft.
4. Add black beans and 1/2 cup of enchilada sauce to the skillet. Stir to combine and remove from heat.
5. Spoon the turkey mixture evenly into the center of each tortilla, roll up, and place seam side down in the prepared baking dish.
6. Pour the remaining enchilada sauce over the top and sprinkle with cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and golden.
8. Garnish with fresh cilantro before serving.

The secret to these enchiladas’ irresistible flavor is the combination of cumin and chili powder, which gives the turkey and beans a smoky depth that’s perfectly balanced by the fresh cilantro.

Tip: For an extra kick, add a diced jalapeño to the turkey mixture while cooking.

Healthy Turkey Fried Rice

Transform your leftover turkey into a deliciously healthy meal with this easy Turkey Fried Rice that’s packed with flavor and veggies!

Ingredients

• 2 cups cooked turkey, shredded
• 3 cups cooked brown rice, cooled
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas
• 2 eggs, beaten
• 3 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
2. Add 1 cup diced carrots and cook for 3 minutes, stirring occasionally, until slightly softened.
3. Push the carrots to one side of the skillet. Pour the 2 beaten eggs into the other side and scramble until fully cooked, about 2 minutes.
4. Add the cooked turkey, 3 cups brown rice, and 1 cup peas to the skillet. Stir everything together.
5. Pour 3 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp ground ginger, and 1/4 tsp black pepper over the rice mixture. Stir well to combine and cook for another 3 minutes until everything is heated through.
6. Remove from heat and garnish with 2 sliced green onions before serving.

This Turkey Fried Rice stands out with its perfect balance of savory soy sauce and aromatic sesame oil, making it a comforting yet healthy dish that’s ready in minutes.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Turkey and Kale Pasta Bake

This Turkey and Kale Pasta Bake is the perfect comfort food that’s both hearty and healthy, combining lean protein with leafy greens in a creamy, cheesy sauce.

Ingredients

• 8 oz whole wheat penne pasta
• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bunch kale, stems removed and leaves chopped
• 1 cup marinara sauce
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Cook pasta according to package instructions until al dente; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add ground turkey, onion, and garlic; cook until turkey is no longer pink, about 5 minutes.
3. Stir in kale, marinara sauce, heavy cream, salt, pepper, and oregano. Cook until kale is wilted, about 3 minutes.
4. Combine the turkey mixture with the cooked pasta. Transfer to a greased baking dish. Top with mozzarella and Parmesan cheeses.
5. Bake at 375°F for 20 minutes, or until cheese is bubbly and golden.

The secret to this dish’s rich flavor is the combination of heavy cream and marinara, creating a sauce that’s both tangy and velvety.

Tip: For an extra crispy top, broil the pasta bake for the last 2 minutes of cooking.

Low-Carb Turkey and Zucchini Noodles

Looking for a light yet satisfying meal that won’t weigh you down? This Low-Carb Turkey and Zucchini Noodles dish is a perfect blend of savory turkey and fresh zucchini, making it a guilt-free delight.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 2 medium zucchinis, spiralized into noodles
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
2. Add minced garlic, salt, black pepper, and dried oregano to the skillet. Stir well and cook for another 1-2 minutes until fragrant.
3. Toss in the zucchini noodles and cook for 2-3 minutes, just until they start to soften but still retain a bit of crunch.
4. Remove from heat and sprinkle with grated Parmesan cheese and fresh basil. Toss gently to combine.

The magic of this dish lies in the contrast between the hearty turkey and the light, crisp zucchini noodles, all brought together with a sprinkle of Parmesan for a salty finish.

Tip: For an extra kick, add a pinch of red pepper flakes with the other seasonings.

Turkey and Butternut Squash Chili

Warm up your kitchen with this hearty Turkey and Butternut Squash Chili, a twist on the classic that brings together savory and sweet in every spoonful.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add ground turkey and cook until no longer pink, about 5 minutes.
2. Add onion and garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Stir in butternut squash, diced tomatoes, black beans, chicken broth, chili powder, cumin, salt, black pepper, and cayenne pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes, or until the butternut squash is tender.
5. Uncover and simmer for an additional 10 minutes to thicken the chili slightly.

The butternut squash adds a subtle sweetness that perfectly balances the spices, making this chili a standout dish that’s as nutritious as it is flavorful.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream before serving.

Turkey and Lentil Soup

Warm up your kitchen with this hearty Turkey and Lentil Soup, a comforting bowl that’s packed with protein and flavor.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup dried green lentils, rinsed
• 6 cups chicken broth
• 2 cups cooked turkey, shredded
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, salt, and black pepper, cooking for another minute until fragrant.
3. Add the lentils, chicken broth, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until the lentils are tender.
4. Stir in the shredded turkey and simmer for an additional 5 minutes to heat through.
5. Remove the bay leaf and stir in the fresh parsley before serving.

The smoked paprika and cumin give this soup a subtly smoky and earthy depth, making it a standout dish that’s as nutritious as it is flavorful.

Tip: For an extra layer of flavor, toast the cumin and smoked paprika in a dry pan for 30 seconds before adding them to the soup.

Healthy Turkey Meatballs with Spaghetti Squash

These Healthy Turkey Meatballs with Spaghetti Squash are a guilt-free twist on a classic, packing all the comfort without the carb overload.

Ingredients

• 1 lb ground turkey
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 cup marinara sauce
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tbsp olive oil, then sprinkle with 1/2 tsp garlic powder and 1/4 tsp salt. Place cut side down on a baking sheet and roast for 35-40 minutes until tender.
2. In a bowl, combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, oregano, 1/2 tsp salt, and black pepper. Mix well and form into 12 meatballs.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook for 10-12 minutes, turning occasionally, until browned and cooked through.
4. Use a fork to scrape the spaghetti squash into strands. Serve topped with meatballs, marinara sauce, and fresh basil.

The spaghetti squash strands mimic pasta perfectly, making this dish a satisfying yet light alternative to traditional spaghetti and meatballs.

Tip: For extra flavor, toast the breadcrumbs in a dry skillet before adding them to the meatball mixture.

Turkey and Broccoli Stir-Fry

Looking for a quick, healthy dinner that doesn’t skimp on flavor? This Turkey and Broccoli Stir-Fry is your weeknight hero, combining lean protein and crisp veggies in a savory sauce.

Ingredients

• 1 lb ground turkey
• 4 cups broccoli florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1 tbsp sesame seeds

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Add minced garlic and grated ginger to the skillet, stirring for 30 seconds until fragrant.
3. Toss in broccoli florets, soy sauce, honey, and red pepper flakes. Stir-fry for 5-7 minutes until the broccoli is tender-crisp.
4. Sprinkle sesame seeds over the top, give it one final stir, and remove from heat.

The magic of this dish lies in the balance of sweet honey and spicy red pepper flakes, creating a sauce that’s irresistibly glossy and packed with flavor.

Tip: For an extra crunch, toast the sesame seeds in a dry pan for a minute before adding them to the stir-fry.

Turkey and Mushroom Quiche

This Turkey and Mushroom Quiche is a hearty, flavorful dish that’s perfect for brunch or a light dinner, blending savory turkey with earthy mushrooms in a creamy egg custard.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 cup cooked turkey, diced
• 1 cup mushrooms, sliced
• 1/2 cup onion, diced
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges.
2. In a skillet over medium heat, sauté the mushrooms and onion until soft, about 5 minutes. Let cool slightly.
3. Spread the cooked turkey, mushroom mixture, and cheddar cheese evenly over the bottom of the pie crust.
4. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and thyme until well combined. Pour over the turkey and mushroom mixture.
5. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Let cool for 5 minutes before slicing.

The combination of tender turkey and mushrooms with the rich, custardy filling makes this quiche a comforting meal that’s as satisfying as it is simple to prepare.

Tip: For a crispier crust, blind bake it for 10 minutes before adding the filling.

Turkey and Spinach Stuffed Shells

These Turkey and Spinach Stuffed Shells are a cozy, crowd-pleasing dish that combines the heartiness of ground turkey with the freshness of spinach, all tucked into tender pasta shells.

Ingredients

• 12 oz jumbo pasta shells
• 1 tbsp olive oil
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the ground turkey, cooking until no longer pink, about 5-7 minutes.
3. Stir in 2 cups chopped spinach, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Cook until the spinach is wilted, about 2 minutes. Remove from heat.
4. In a bowl, mix the turkey and spinach with 1 cup ricotta cheese and 1/2 cup grated Parmesan cheese.
5. Spread 1 cup marinara sauce on the bottom of a 9×13 inch baking dish. Fill each pasta shell with the turkey mixture and place in the dish.
6. Top the shells with the remaining 1 cup marinara sauce and 1 cup shredded mozzarella cheese.
7. Bake at 375°F for 25 minutes, or until the cheese is bubbly and golden.

The combination of creamy ricotta and savory turkey makes these stuffed shells irresistibly rich, while the spinach adds a pop of color and nutrition.

Tip: For an extra crispy top, broil the shells for the last 2-3 minutes of baking.

Healthy Turkey and Corn Chowder

Warm up your evening with this comforting Healthy Turkey and Corn Chowder, packed with lean protein and sweet corn for a satisfying meal.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups frozen corn
• 4 cups low-sodium chicken broth
• 1 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add ground turkey and cook until no longer pink, about 5 minutes.
2. Add diced onion and minced garlic to the pot. Cook for 3 minutes until the onion is translucent.
3. Stir in 2 cups frozen corn, 4 cups low-sodium chicken broth, and 1 cup milk. Bring to a simmer.
4. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Simmer for 15 minutes, stirring occasionally.
5. Garnish with 2 tbsp fresh parsley before serving.

The smoked paprika adds a subtle depth to this chowder, making it a standout dish that’s both hearty and light.

Tip: For an extra creamy texture, blend half of the soup before adding the parsley.

Turkey and Asparagus Risotto

Warm up your evening with this creamy Turkey and Asparagus Risotto, a dish that perfectly balances the richness of turkey with the fresh crunch of asparagus.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1 cup Arborio rice
• 3 cups chicken broth, warmed
• 1 cup diced cooked turkey
• 1 cup chopped asparagus, 1-inch pieces
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes.
2. Stir in Arborio rice, coating it with the oil and onions, and toast for 1 minute.
3. Begin adding the warmed chicken broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next. Continue this process for about 20 minutes.
4. Add diced cooked turkey and chopped asparagus with the last ladle of broth. Cook until the asparagus is tender-crisp, about 5 minutes.
5. Remove from heat. Stir in grated Parmesan cheese, salt, black pepper, and butter until the butter is melted and the risotto is creamy.

The magic of this risotto lies in the contrast between the creamy rice and the vibrant, crisp asparagus, making every bite a delightful experience.

Tip: For an extra layer of flavor, try using homemade turkey or chicken broth.

Turkey and Pea Whole Wheat Pasta

Looking for a wholesome weeknight dinner that packs both flavor and nutrition? This Turkey and Pea Whole Wheat Pasta is a comforting dish that comes together in no time.

Ingredients

• 8 oz whole wheat pasta
• 1 tbsp olive oil
• 1 lb ground turkey
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until no longer pink, about 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Add the frozen peas, salt, and black pepper, cooking for another 2-3 minutes until the peas are heated through.
4. Combine the cooked pasta with the turkey and pea mixture in the skillet. Toss everything together and sprinkle with grated Parmesan cheese and chopped fresh parsley before serving.

The combination of tender whole wheat pasta, lean turkey, and sweet peas creates a dish that’s both satisfying and light, with the Parmesan adding a salty depth that ties it all together.

Tip: For an extra boost of flavor, toast the whole wheat pasta in a dry skillet for a few minutes before boiling to bring out its nutty taste.

Conclusion

We hope this roundup of 20 delicious, healthy leftover turkey recipes inspires you to get creative in the kitchen! Each dish is a tasty way to enjoy your leftovers while keeping things nutritious. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next turkey day. Happy cooking!