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Healthy & Delicious Ideas for Turkey Leftovers

Stumped about what to do with all that leftover turkey and can't imagine eating one more boring turkey sandwich? We have scrumptious ideas to make your turkey leftovers amazing.

Turkey Leftovers

Extra roast turkey makes a quick and thrifty meal starter. Try these easy turkey ideas to turn your leftover bird into a tasty main dish.

Here are a few food safety tips for best quality turkey:

Turkey storage

  • Refrigerator: 3-4 days
  • Freezer: 3-4 months

Goat Cheese Pizza

For ultimate leftover ease, top a purchased whole wheat pizza crust with shredded turkey, tomato, onion, spinach, fresh basil, and goat cheese.

Servings: 2 ( 1/2 pizza each)
Carb per serving: 23 grams
Start to finish: about 30 minutes

 

  • 1 7-inch whole wheat pizza crust (such as Mama Mary's)
  • 1 teaspoon olive oil
  • 1 cup baby spinach
  • 1 roma tomato, sliced
  • 2 ounces shredded cooked turkey or chicken breast meat
  • 1/4 cup thinly sliced red onion
  • 1/4 cup crumbled goat cheese (1 ounce) (such as Alouette)
  • 2 tablespoons fresh basil

 

1. Brush pizza crust with oil. Top with spinach, tomato, turkey, onion, and goat cheese. Bake according to crust package directions. 
2. Garnish with basil before serving.

PER SERVING: 219 cal., 10 g total fat (3 g sat. fat), 41 mg chol., 237 mg sodium, 23 g carb. (4 g fiber, 2 g sugars), 14 g pro.
Exchanges: 1 fat, 1 vegetable, 1.5 starch, 1.5 lean meat.

Turkey Taco Salad

Make this favorite more healthful by topping whole grain chips with lettuce, corn, lean turkey, salsa, and reduced-fat cheese.

Servings: 1 (about 3 cups) 
Carb per serving: 32 grams 
Start to finish: 10 minutes

 

  • 1 ounce small round tortilla chips (about 24 chips) (such as Tostitos Bite Size Naturally Made with Whole Grains)
  • 2 cups torn romaine lettuce
  • 1/4 cup frozen corn, thawed
  • 3 ounces shredded cooked turkey or chicken breast meat
  • 2 tablespoons low-sodium salsa (such as Newman's Own)
  • 3 tablespoons shredded reduced-fat Mexican-style cheese blend (such as Sargento)

 

1. Place chips on a plate. Top with lettuce, corn, turkey, salsa, and cheese.

TIP: Use frozen corn so you can thaw only what you need and save on sodium, too.

PER SERVING: 379 cal., 12 g total fat (3 g sat. fat), 86 mg chol., 379 mg sodium, 32 g carb. (5 g fiber, 3 g sugars), 35 g pro.
Exchanges: 2 starch, 4 lean meat, 1 fat.

Chilled Rotini Salad

Toss together a one-dish meal of whole grain pasta, chopped tomato, sweet pepper, cubed turkey, light vinaigrette, and Parmesan cheese.

Servings: 4 (about 1-1/2 cups each)
Carb per serving: 27 grams 
Start to finish: 10 minutes

 

  • 2-1/3 cups cooked and cooled whole grain rotini pasta (4 ounces dried)
  • 12 ounces cubed cooked turkey or chicken breast meat
  • 1 cup chopped tomato
  • 1 cup chopped green sweet pepper
  • 1/2 cup light olive oil vinaigrette
  • 4 tablespoons shredded Parmesan cheese

 

1. In a large bowl toss together cooled pasta, turkey, tomato, sweet pepper, and vinaigrette.
2. Divide salad among serving bowls. Top with Parmesan cheese.

PER SERVING: 312 cal., 8 g total fat (2 g sat. fat), 74 mg chol., 372 mg sodium, 27 g carb. (4 g fiber, 5 g sugars), 31g pro. 
Exchanges: 1 vegetable, 1 starch, 3.5 lean meat.

Turkey Bagel Melt

For a quick lunch, try this open-face sandwich. Add a little mustard for a flavor boost that has only about 1 gram of carb per teaspoon.

Servings: 1
Carb per serving: 33 grams
Start to finish: 10 minutes

 

  • 1/2 Thomas 100% Whole Wheat Bagel Thin
  • 1/2 cup baby spinach leaves
  • 3 ounces sliced cooked turkey or chicken breast meat
  • 1 piece Weight Watchers reduced-fat Colby jack presliced cheese
  • 2 thinly sliced apple rounds

 

1. Preheat broiler. On bagel thin half layer spinach leaves, turkey, cheese, and apple rounds. 
2. Broil for 2 minutes.

PER SERVING: 242 cal., 5 g total fat (2 g sat. fat), 67 mg chol., 484 mg sodium, 18 g carb. (5 g fiber, 5 g sugars), 32 g pro.
Exchanges: 1 starch, 1 veg, 3.5 lean meat.

Thai Noodle Bowl

Here's a quick fix: Stir lean chunks of turkey into a soup made from chicken broth, pad thai noodles, broccoli, carrots, and bean sprouts.

Servings: 4 (about 2 cups each)
Carb per serving: 27 grams
Start to finish: 25 minutes

 

  • 32 ounces unsalted chicken stock
  • 1-1/2 tablespoons reduced-sodium soy sauce
  • 2 cups small broccoli florets
  • 1 cup thinly sliced carrots
  • 1 cup bean sprouts
  • 4 ounces uncooked pad thai noodles or white rice noodles
  • 12 ounces chopped cooked turkey or chicken breast meat
  • 1/4 cup sliced green onions (2)

 

1. In a large soup pot heat chicken stock and soy sauce over medium heat. Stir in broccoli, carrots, bean sprouts, noodles, and turkey. Cook about 15 minutes or until vegetables are soft and noodles are cooked. 
2. Ladle soup into bowls and garnish with green onions.

TIP: You get a bigger serving by bulking up your bowl with nutritious, nonstarchy vegetables.

PER SERVING: 270 cal., 1 g total fat (0 g sat. fat), 71 mg chol., 448 mg sodium, 27 g carb. (4 g fiber, 2 g sugars), 34 g pro. 
Exchanges: 2 vegetable, 1 starch, 4 lean meat.

Sprout Salad

Give your salad a twist with sprouts instead of greens. Broccoli sprouts have at least 20 times more antioxidants (sulforaphane) as mature broccoli.

Servings: 1 
Carb per serving: 28 grams
Start to finish: 10 minutes

 

  • 1/2 cup broccoli sprouts (such as Brocco Sprouts)
  • 3 ounces cubed cooked turkey or chicken breast meat
  • 1/2 cup sweet red pepper strips
  • 1/4 cup sweet onion slices
  • 2 tablespoons Bolthouse Farms Raspberry Merlot Olive Oil Vinaigrette
  • 1/4 teaspoon freshly ground black pepper
  • 10 Triscuit Thin Crisps

 

1. Spread the sprouts on a salad plate, then layer on turkey, red pepper, and onion. Drizzle with vinaigrette and sprinkle with black pepper. Serve Triscuit crackers on the side.

PER SERVING: 273 cal., 4 g total fat (0 g sat. fat), 71 mg chol., 219 mg sodium, 28 g carb. (4 g fiber, 8 g sugars), 29 g pro.
Exchanges: 1 starch, 2 veg, 1 fat, 3 lean meat.

Turkey-Cranberry Wrap

Roll up flatbread filled with sliced turkey, romaine, reduced-fat cream cheese, and light cranberry sauce.

Servings: 1 (1 wrap)
Carb per serving: 34 grams 
Start to finish: 5 minutes

 

  • 1-1/2 tablespoons whipped reduced-fat cream cheese spread
  • 1 light flatbread (such as Flatout Light Original)
  • 1 cup torn romaine lettuce
  • 3 ounces sliced cooked turkey or chicken breast meat
  • 2 tablespoons reduced-sugar or light cranberry sauce

 

1. Spread cream cheese over one side of flatbread. Top with romaine, turkey, and cranberry sauce. Roll up flatbread to enclose filling.

PER SERVING: 270 cal., 6.5 g total fat (3 g sat. fat), 82 mg chol., 421 mg sodium, 34 g carb. (12 g fiber, 12 g sugars), 36 g pro. 
Exchanges: 1 vegetable, 1 starch, 1 carb., 3 lean meat.

Quick Chili Bowl

Stir up a delicious chili in no time by combining leftover turkey, cans of low-sodium kidney beans and diced tomatoes, chopped onion and sweet pepper, and spicyseasonings.

Servings: 4 (about 1-1/3 cups each) 
Carb per serving: 34 grams 
Start to finish: 40 minutes

 

  • 2 14.5-ounce cans no-salt-added diced tomatoes, undrained
  • 1 can reduced-sodium dark red kidney beans, drained and rinsed (such as Bush's)
  • 8 ounces chopped cooked turkey or chicken breast meat
  • 1/2 cup chopped green sweet pepper
  • 1/2 cup chopped red onion
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

 

1. In a large pot combine tomatoes, beans, turkey, green pepper, onion, chili powder, cumin, salt, and black pepper. 
2. Bring chili to a boil, stirring occasionally. Reduce heat to a simmer; cook 20 to 30 minutes.

PER SERVING: 240 cal., 0.5 g total fat (0 g sat. fat), 47 mg chol., 335 mg sodium, 34 g carb. (11 g fiber, 9 g sugars), 25 g pro. 
Exchanges: 2 vegetable, 1.5 starch, 2 lean meat.

Chilled Couscous Salad

This flavorful, high-protein, high-fiber salad makes a satisfying lunch for under 300 calories per serving.

Servings: 6 (about 1-1/2 cups each) 
Carb per serving: 35 grams
Start to finish: 20 minutes

 

  • 16 ounces shredded cooked turkey or chicken breast meat
  • 2 cups whole wheat couscous (about 2/3 cups dry) (such as Hodgson Mill)
  • 1 cup canned black beans, rinsed (such as Eden Organic)
  • 2 cups diced mango
  • 1 cup chopped, peeled English cucumber
  • 1/3 cup chopped fresh mint
  • 1/2 cup Newman's Own Lighten Up Light LimeVinaigrette

 

1. In a large bowl combine all ingredients, including salad dressing. 
2. Divide salad among serving bowls. Garnish with additional fresh mint leaves.

PER SERVING: 295 cal., 5 g fat (0.5 g sat. fat), 63 mg chol., 259 mg sodium, 35 g carb. (5 g fiber, 10 g sugars), 28 g pro.
Exchanges: 1 starch, 1 veg, 1 fruit, 3 lean meat.

Sweet Potato Hash

Savor the flavors of the season by mixing a sweet-and-savory hash from shredded turkey, apple, sweet potato,dried cranberries, pecans, and a dash of cinnamon.

Servings: 2 (about 2 cups each) 
Carb per serving: 35 grams 
Start to finish: 20 minutes

 

  • 2 teaspoons olive oil
  • 1-1/2 cups cubed, peeled sweet potato (4 ounces)
  • 1 medium apple, chopped
  • 6 ounces shredded cooked turkey or chicken breast meat
  • 2 tablespoons dried cranberries
  • 1 teaspoon ground cinnamon
  • 2 tablespoons chopped pecans

 

1. In a large nonstick skillet heat oil over medium-high heat. Add sweet potato, apple, turkey, dried cranberries, and cinnamon. Saute 7 minutes or until sweet potato and apple are tender and turkey is hot. 
2. Divide between serving bowls; sprinkle with pecans.

PER SERVING: 329 cal., 9 g total fat (0.5 g sat. fat), 71 mg chol., 77 mg sodium, 35 g carb. (7 g fiber, 17 g sugars), 27 g pro. 
Exchanges: 1.5 starch, 1 fruit, 3 lean meat, 1 fat.

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