36 Leftover Turkey Recipes [Crockpot Mostly]

If you have too many leftovers from every dish, this casserole recipe will help you repurpose everything at once.

This casserole is a layered dish that is consistent with stuffing, cranberry sauce, veggies, mashed potatoes, and meat. 

Start by greasing your crockpot with a non-stick cooking spray and spread out the stuffing evenly on the bottom of the pot.

Then layer the cranberry sauce, followed by leftover veggies, and the mayo and cheese sauce. After that, follow by layering mashed potatoes and spreading more of the mayo mixture sauce on top. 

This casserole will cook on high for 2-3 hours and combine all the Thanksgiving flavors in one dish. I would serve this with a fresh, green salad and a glass of red wine. 

If you’re faced with harsh weather conditions on Thanksgiving, this stew will warm you from the inside out and fill your home with wonderful smells.

The juicy turkey meat, tender veggies and flavorful broth make this a delightfully pleasing dish for all to enjoy.

I love this stew because it will help utilize all leftovers and calls for simple pantry staples that are always on hand. Begin by pouring a little oil in the crockpot and add all the veggies, tomato paste, stock, balsamic vinegar and spices.

After it cooks for 4 hours on high or 8 hours on low, add your turkey meat 30 minutes prior to serving. At this time, you’ll also want to spoon out some broth, whisk it with corn starch, and pour it back into the pot.

This step will give your stew its thickness. This stew is perfect to eat on its own or ladel over mashed potatoes or egg noodles. 

Turkey stuffing is a holiday favorite for many people. In the rare event that we do have leftovers after Thanksgiving, I repurpose this dish into a casserole.

This casserole is especially wonderful because it calls for turkey breast which is more likely to be leftover than all the other parts of the bird.

It is wonderful for its yummy taste and easy preparation. In fact, it requires only five ingredients: turkey breast, chicken stock, sour cream, stuffing, and cream of soup. 

Place the turkey meat into a pre-greased slowcooker. In a separate bowl, combine together the chicken soup, sour cream, stock and pour it into the pot.

Follow this step with spreading the stuffing mix on top of the turkey and cook on high for 4 hours. 

This is a very rich and creamy casserole that is perfect to serve with chunks of thick bread or dinner rolls. The bread will soak up all the glorious flavors and satisfy both body and soul. 

Dumplings are an excellent way to enjoy your turkey leftovers. With cream of chicken, broth, turkey, and veggies you will have a glorious, saucy soup top with biscuit dough.

It is easy to prepare and will make you look like a kitchen god because of the deliciousness that this dish provides! 

Place all the turkey meat and veggies into the slow cooker, followed by seasonings and herbs. Pour in the condensed soup, broth, and cook on low for 4-6 hours.

At the end of those 4-6 hours, add the dumpling balls on top of the soup mixture and cook for an additional 30-60 minutes. My family enjoys this dish with French dinner rolls on the side that are great for dipping into the flavor-packed broth.

To create balance for this turkey and dumplings, I sometimes include a salad on the side. 

If you’re anything like me, you probably enjoy maximizing your turkey leftovers to their fullest extent.

Tukey stock is one of the easiest ways to take advantage of the leftover carcass, which is still packed with a lot of flavor.

It also uses a lot of nutritious veggies that infuse vitamins and nourishment for the whole family to enjoy. 

Prepping turkey stock is super easy. Add the carcass and any leftover meat into the crockpot, along with onion, carrots, celery, peppercorn, salt, and bay leaf. Cook for 4-6 hours on low.

When it is all cooked, I remove the carcass and veggies and poor the stock through a fine mesh sieve to extract all the extra particles of veggies, carcass, and peppercorns. 

This crockpot recipe will help you cook stock for future soups, stews, and other recipes that call for stock. Using the prepped stock, I bring it to a boil in a pot on the stove.

Then I add noddles and veggies to cook until tender. After that, I add the cooked pieces of meat and heat all through. Season with salt, pepper, and top with parsley or dill. 

This corn chowder recipe is excellent for a post-Thanksgiving dinner because it uses ingredients that you will most likely have on hand after the holiday’s festivities.

It is another comforting dish with a creamy broth, sweet corn, potatoes, and turkey meat. 

This is a very straightforward, dump-and-go recipe. Simply add all the ingredients except the whipping cream to the crockpot.

Stir to combine and let it cook for 2-3 hours on high, or 4-6 hours on low. About 10-15 minutes prior to serving, stir in the whipping cream. 

If you serve this chowder with sourdough or mashed potatoes, it will soak up all those wonderful flavors and make an outstanding meal.  

This recipe is perfect for self-service at parties or for the family to enjoy. It is a very painless recipe with minimal work involved. 

Using your leftover turkey, toss it with cheese and cook it in the slow cooker for three to four hours on low. Then stuff that cheesy goodness between two buns and enjoy.  

Pull out a few bags of chips, fruit, and soft drinks, and you got yourself an easy and delicious meal for the post-Black Friday rush. 

Nobody ever opposed gravy and this recipe will allow you to use leftover turkey for a creamy, juicy gravy. 

To make this glorious dish, place your seasoned and cooked turkey into the slow cooker. In a separate bowl, mix together the soup, gravy mix, and water.

Pour it over the turkey and cook everything on low for 4-6 hours. Just before serving, pull apart the tenderloins into smaller pieces.

Top it on top of mashed potatoes, pasta, rice or even some biscuits. This gravy has a depth of flavor and its creamy texture is irresistible even to the pickiest of eaters! 

Tostadas are a delicious meal to enjoy and easy to whip up if you have leftover turkey to toss into the slow cooker.

Place your turkey meat into the crockpot, top it with barbecue sauce and cook on low for 5-6 hours.

Before serving the meat, pull it apart and seet on the table next to your prepared tostada shells. 

This tostada recipe is made with pulled turkey that is saucy and will go well with avocado, garlic, lime, and other favorite tostada toppings.

This recipe is an excellent spin on turkey leftovers which will surely be gone with the tostada flavors. If you’re feeling extra ambitious, mix some mojitos as a drink option for these tostadas. 

Similar to tostadas, carnitas also required pulled turkey which is easy to throw into a crockpot.

Just grab whatever leftovers you have and toss them in with the with juicy flavors like oranges, onions, chicken broth, garlic, and cinnamon. 

Place the turkey, broth, and the rest of the ingredients into the crockpot and cook on high for an hour.

Shred the meat after the hour is up and crisp up the meat on a skillet of lard or turkey fat.

This carnitas recipe will go well for a chill evening where your family members can serve themselves. Serve along with rice and beans, and don’t forget the salsa!

Is there a better way to use up that leftover turkey meat than for some bolognese sauce? This sauce is quick and easy to prepare, and even easier to gobble up. 

For this recipe, you will need both the stove and the crockpot. Saute the veggies in a large skillet over medium heat and add the tomato paste, allowing it to carmelize. Pour in some red wine or water to deglaze the pan and absorb all the flavors.

Then pour the contents of the skillet into the crock pot, add the meat, crushed tomatoes, honey, and oregano.

Stir to combine and cook for 4 hours on high, or 8 hours on low. As a rule of thumb, the flavors of bolognese intensify with longer cooking time. 

The best part about using leftover meat for this recipe is that cooking time will be reduced and made even easier in the crockpot!

Serve with your favorite pasta, basil, and bread sticks, and you have yourself a delicious but simple meal. 

Tomatoes make everything taste good and so is the case with this slow cooker creamy tomato and turkey casserole.

This is a combination of tomatoes, zucchini, mushrooms, and fresh herbs that will make your home smell amazing. 

First, saute the veggies over medium heat until they are soft and golden brown. Add it to the slow cooker along with the meat, tomatoes, tomato paste, mushrooms, spices, and stock.

Stir everything together and allow it to cook for 6 hours on a low setting. After 5 hours of cook, ladle some of the sauce into a bowl and carefully mix it with cream cheese.

Add it back to the crockpot with diced zucchini and finish the cooking process. Season with herbs and spices to your preference. 

It is perfect for a weeknight dinner and will quickly become a favorite among your family members.

I enjoy serving this with a side of Calrose rice and steamed veggies that will bring the whole meal together. 

These turkey wraps will transform whatever turkey leftovers you have into a whole new, delicious meal. Drop your leftover turkey, along with the veggies, broth, Italian seasonings, and bell peppers into the crockpot.

Because your turkey is already cooked, 2-3 hours should be enough for all the ingredients to meld together and cook through evenly.

Then spead all the goodness on tortilla wraps, roll them up, and enjoy! For a bistro-style meal, serve with some kettle chips and sparkling water. 

We love a good casserole in our household and this turkey and wild rice casserole is always a hit.

The juicy turkey breast combines well with the juicy bacon, wild rice, creamy chicken soup, and marjoram flavors. 

Start by cooking the bacon to a crisp on a 10-inch skillet. Toss in the turkey and veggies, stirring for 2 minutes.

Once the turkey is browned, transfer the mixture into the crockpot and add the other ingredients. Mix to combine and cook for 5-6 hours on low. 

As this casserole cooks, it will fill your home with wonderfully tantalizing aromas and bring the family together for a warm and inviting dinner. All that would left is to whip up a fresh, green salad to balance out those savory flavors. 

Curry is an excellent way to use up leftover turkey from your holiday dinners. This recipe features those warm curry spices and mixed veggies, making this dish indulgent and healthy at the same time. 

Using the slow cooker, saute the onion and add coconut milk and a can of diced tomatoes.

Follow with chickpeas, turkey, yogurt, spices, and veggies, stirring everything together. Cook on low for 4 hours or on high for 2 hours. 

This dish is an excellent way to add health and nutrition to an indulgent holiday weekend full of rich dishes.

Traditionally, curry is served over white or brown rice and some like to squirt a bit of lemon or lime to accentuate those warm, spicy flavors.

If you’re really looking for an extraordinary recipe that will bring a unique spin on your turkey dishes, this Moroccan turkey and lentils is perfect for that role! It utilizes a traditional Moroccan marinade of fragrant and warm spices. 

This recipe calls for a little bit more TLC, but trust me, every minute spent will be worthwhile.

Starting the night before, combine all the marinade ingredients and add the turkey to it. Allow the meat to marinade overnight in the fridge. 

Then place the turkey and marinade into the crockpot, along with lentils and broth. Place the lid on top and cook for 4 hours on high or 8 hours on low. Stir in the tomatoes halfway through the cooking time. 

The turkey comes out juicy and flavored with fresh cilantro and lime. This is just the dish to treat your family to an exotic dinner on a budget!

My family enjoys this dish with naan bread on the side, but any flatbread will bring this meal together perfectly. 

This dish is made a simple compilation of sauteed veggies, roux, and tender turkey and yummy andouille gumbo sausage.

It has a bit of heat to it, thanks to the cayenne and cajun seasonings and carries a lot of delicous and fresh flavors. 

Begin by frying off the onion, celery, and pepper into a saute pan over medium heat. When the veggies have softened, add the garlic and cook until fragrant. Transfer the veggies to the crockpot.

Next, heat the same saute pan with a little oil and add the flour to make a roux. When it is thick and brown, pour it into the slow cooker.

Follow turkey, andouille, and the rest of the ingredients. Allow it to cook for 4 hours on a low setting. 

This is a different take on utilizing turkey leftovers but delicious for everyone to enjoy.

Usually, I throw in some mixed veggies into the air fryer to serve with this dish. Veggies add a bit of fresh nutrition to the meal and help bring everything together. 

Thai red curry is spicy, packed with fragrant herbs, and coconut milk. It definitely is an elegant curry of all curries.

This recipe is especially delightful because it is designed for the crockpot, allowing you to prepare a delicious, hands-off dinner. 

To make this wonder Thai curry, combine all the ingredients into the crock pot and stir to combine.

After cooking on low for 3 hours, add the coconut milk and cook on high for 30 more minutes. 

Slice some limes to go along with this and serve it as a side dish over jasmine rice or Thai noodles. 

Burrito bowls are one of those dumps and cook meals that you can utilize during a busy weeknight.

This recipe features all the beautiful flavors of a burrito and is versatile because it can be used with chicken, turkey, of beef. It also features an avocado cream sauce that will take your meal to the top. 

Place the turkey, beans, tomatoes, and seasonings into the crockpot and cook on low for 2-3 hours. After the cooking is done, shred the meat into bite-size pieces and scoop it into bowls of rice.

The toppings for these bowls are endless but we like them best with lettuce, rice, cheese, sour cream, and salsa. Eat it as a low-carb option or with tortillas on the side.

It’s not uncommon to want to go for a lighter-calorie option after a filling dinner the night before.

This Tuscan turkey and beans dish is the perfect way to nourish your body without overindulging in a heavy meal. It is garlicky, packed with veggies, and delightfully aromatic.

This recipe calls for the use of dried navy beans, which are the slow cooking beans that will not turn into mush even after 9 hours in the crockpot. 

Begin by cooking the beans in a saucepan for 10 minutes. Transfer the beans into the crockpot and add the broth.

Season the turkey with the herb mixture and add it to the pot as well. Set the slow cooker to a low heat setting for 7-9 hours.

At the end of the cooking process, pull apart the turkey and shred it. Mix everything through and serve. 

This turkey and beans recipe is light and flavorful, offering nutrition and savory goodness all at once.

To add more depth to this dish, serve it with some Basmati rice and spicy condiments, like salsa.  

Thai noodle bowls are beautiful with bright veggies and are flavored to perfection with hints of lime, spicy jalapenos, and creamy peanut butter sauce. 

Most Thai dishes require many steps but this recipe has been adapted for the crock pot to allow you to enjoy a yummy Asian take-out dish at a fraction of the price. Add all the ingredients to the crockpot and stir everything together.

Allow it to cook for 4 hours on low, or 8 hours on high. Shred the turkey on a cutting board and place it in a serving bowl. Next, cook your noodles and cut up your veggies. 

Ladle the meat on top of the noodles, followed with the liquid leftover in the crockpot. Add your veggies and enjoy! We love these bowls with carrots, cucumbers, cabbage, sriracha and soy sauce. Egg rolls will be a huge plus for this meal. 

My household members will never turn down enchiladas. And by that I mean never. My husband is willing to eat the entire dish by himself if I let him.

Therefore this leftover turkey enchilada dish is an absolute hit with my family. It uses a total of five ingredients: corn tortillas, enchilada sauce, turkey, cheese, and onions. 

Begin by greasing the crockpot and pouring in the enchilada sauce on the bottom of the pot. Place a layer of tortillas on top of the sauce and follow with layers of turkey, cheese, and onion.

Cover with an additional layer of tortillas and repeat this process until you reach the top of the pot. Top it off with more sauce, cheese, and cook on low for 4 hours. 

These minimal ingredients allow for easy prep and with the help of a crockpot, dinner is even easier. All I would do is whip up a quick pico de gallo, guacamole, and sour cream to serve on the side. 

With this white turkey chili recipe, you will be able to use up Thanksgiving leftovers and serve them with the elegant and flavorful combination of peppers, spices, beans, and sour cream. 

Begin by sauteeing onion, garlic, and jalapeno on a large saute pan. Add all the spices and green chiles.

Transfer this mixture to the crockpot and mix together with the meat, beans, and herbs. Pour in the broth, cornmeal mixture, and cilantro. Allow it to cook for 3 hours on a high setting. 

This chili is easy to prepare and irresistible with its wonderfully tantalizing smells. This chili will go well with a side of rice or noodles. For drinks, sparkling water or your favorite soft drink will do. 

Red chili is a cult favorite among many people because of its spiciness and warming flavors.

This recipe is very filling and easy to make using leftover turkey from the night before. It employs all the classic flavors of a chili - meat, chili beans, diced tomatoes, and chili seasoning. 

This is a true dump-and-go recipe. Add all the ingredients into the crockpot and cook for 4-6 hours.

Set it, forget it, when its dinnertime, fill up on the scrumptious flavors of this American classic dish. Chili is best served with all the toppings on side - shredded cheese, jalapeno peppers, sour cream, and tortilla chips. 

This chili recipe takes an Italian spin on the chili concept by using leftover turkey, cream, and tetrazzini pasta.

Simply add all the ingredients into the crockpot and cook for 4 hours. Garnish with shredded cheese, cilantro, sour cream, and tortilla strips. 

The yumminess of this dish will fill your home and soul with comfort. Though it is a comfort dish, it is still elegant to serve with a glass of white wine on the side.  

For those who have turkey leftovers, this chili recipe is a healthy, paleo-friendly recipe to maximize those leftovers. This chili is made with turkey, kale, white beans, and veggies. 

Add all the veggies and meat into the crock pot and pour in the chicken or turkey brother.

These ingredients are all cooked slowly all day for 5-6 hours, allowing the flavors to meld together for a diet-friendly meal. 

Though this dish is very healthy and is tended to be low-calorie, I still sneak in sourdough bread to make for a filling, comforting meal. 

Got some leftover turkey? Try this slow cooker chickpea chili as a healthier alternative to the usual high-calorie chili variations. It is packed with fiber but still has some of the usually delicious flavors. 

I love this recipe because it is so simple to prepare. Just dump all the ingredients into the slow cooker and cook on low for 4-6 hours.

Add the garnishes that typically consist of green onions and sour cream or plain, Greek yogurt. 

It is a dish that will add excitement to your dinner because it has spicy notes from green chili peppers and chili powder.

The freshness of green onions will enhance this dish and have you unconsciously scooping seconds and thirds into your bowl. This chili will pair well with pita bread and an olive tapenade. 

This recipe is a chowder and chili in one. It is thick, healthy, and comforting all at the same time.

It doesn’t use flour as most chowders do, making this an excellent gluten-free option with the use of potatoes, butter, enchilada sauce, and chicken broth. 

Saute the veggies in a skillet until they are soft. Then, stick all the ingredients in a crockpot and come back to a yummy, nutritious dinner.

But watch out, this one is also spiced with green chilies. My family enjoys this will warm tortillas, shredded cheese, and salsa on the side. 

This turkey and couscous soup cannot go without being mentioned in this post. The couscous makes the soup gentle and the recipe is light and flavorful. It also uses white wine and Worcestershire sauce for an extra depth of flavor. 

Begin by placing the turkey pieces into the crockpot. On the stove, heat a thick saute pan over medium heat with oil and saute the veggies. Add them to the crockpot and follow with the herbs and spices.

Pour in the Worcestershire sauce, stock, and wine. After this mixture has cooked for 6 hours on low, pull the meat off the bones.

The bones should then be discarded. Lastly, add the couscous and cook for 1 hour longer or until the couscous is tender. 

This soup requires a bit more effort but is totally worth it in the end. It is delicous and rather fancy for a crockpot meal.

With slices of freshly baked sourdough, this soup will be an instant hit in your home as it is in mine! 

This slow-cooker soup recipe is comfort in a bowl. It is perfect to serve after the holiday dinners to switch up the menu and traditional flavors.

To make this soup, add all the ingredients except the garnishes into the crockpot and let it cook for 4-6 hours on low.

Then serve the soup in bowls and prepare sour cream, cheese, and tortilla chips for the side. 

With the crunch of tortillas and the creaminess of the cheese and sour cream, this will be a satisfying and filling lunch or dinner.

It will be perfect to be served with tortilla chips to scoop up those yummy flavors. 

A creamier soup is more likely to be consumed quickly. This soup is creamy, using wild rice and flavored with lemon and sage. It is delicious and easy to prepare in the slow cooker to serve after the Black Friday sales rush. 

To make this yummy soup, saute the veggies in a large pot until they are soft and translucent. Add the garlic and cook until fragrant. Sprinkle flour all over the veggies and cook for another minute.

Transfer everything to the slow cooker and add your broth and herbs to cook for 6 hours on low or 3 hours on high.

Then, add the shredded carrots and turkey to cook for another hour, followed by an additional hour of cooking after adding the rice. When the rice is done, add the sour cream, lemon juice, and fresh herbs. 

The ingredients of this soup naturally make it look festive because of the bright shredded carrots that give it its golden hues and sweet flavors. I love serving this soup with Ceasar salad and chunks of crusty bread for dipping. 

If you’re a fan of the classic sitcom Friends, you may remember Monica Geller’s moist maker sandwich that she made with the leftovers from Thanksgiving. Well, this recipe is a spin on that sandwich but in soup format. 

Add the turkey, veggies, seasonings, herbs, and broth to the slow cooker and mix everything to combine.

Cover the dish and cook for 4 hours on low. Add the mixture of flour and heavy whipping cream to the crockpot about 30-45 minutes prior to finishing the cooking.

Utilizing all the leftovers and your slow cooker, you will be left with the most amazing turkey pie soup. It is creamy and very flavorful. 

If you have some leftover biscuits, they will go well with this soup. The only danger here is that you may have the post-Thanksgiving dinner coma all over again!

This veggie soup utilizes leftover turkey, corn, beans, and tomato sauce. It is very fresh and yummy for the family to enjoy.

This recipe is very light and nutritious. It is the perfect way to enjoy something light after a heavy Thanksgiving meal.

Begin by browning your turkey prior to adding it to the slow cooker. Then add all the veggies, broth, and cook for 4-6 hours on low. Serve immediately or freeze for future meals. 

A nice, thick slice of sourdough bread will be perfect for soaking up the flavors and broth provided by this soup. 

If you have some leftover turkey from last night’s dinner, then using it up in this noodle soup recipe will be an excellent way to serve lunch. This soup is light and packed with flavorful noodles, veggies, broth, and turkey.

Pro tip: If you only have 5 minutes for meal prep, this recipe is just what you need. Add all the veggies, stock, herbs, and seasonings to the pot and cook for 6-8 hours on low. For a faster cook time, set it on high for 3-4 hours. 

This soup is perfect and combines well with French dinner rolls, salads, and sandwiches on the side. As a bonus, it will be the best option to serve a sick family member. It is perfect to enjoy for lunch or freeze for future meals. 

If you’re looking for a healthy way to recover from the Thanksgiving Day feast, this soup with kale and sweet potatoes is excellent and is just what you need. It is light, filling, and nourishing. 

The best part is that it's crock-pot friendly, allowing you to set it and forget it until you’re ready to eat!

To prepare this soup, add all the ingredients including the broth to the crockpot and cook for 4-6 hours.

Sometimes, I add couscous in the last hour of cooking for some additional depth to the dish. When it is done, serve it in bowls with slices of crusty bread, kettle chips, or salad on the side.

To mix up the flavors your serve in your home, try this leftover turkey soup. It uses simple ingredients like turkey, celery, garlic, chicken broth, and dried bean soup mix.

What sets it apart from other recipes is the Cajun seasoning that brings a hint of spice and tartness. 

The best part is that it will cook in the slow cooker for six hours! Place all the ingredients into the crockpot and cook on low for 4-6 hours. Set it, forget it, and go about your day until you are ready for dinner. 

Since this soup is very filling on its own, I usually serve it with some bread or a green salad depending on how diligent I am about counting calories.