10 High-Protein Leftover Turkey Recipes for the Week After

A roast turkey rarely disappears in one sitting, and what’s left is some of the most useful protein you’ll have all year. The meat is already cooked, seasoned, and tender, which does half the work for you. These 10 recipes turn it into chili and soup, cheesy bakes, a frittata, a curry, noodle bowls, fried rice, and a no-cook salad, so the week after the holiday never feels like a rerun.

Each dish pairs the turkey with eggs, beans, cheese, Greek yogurt, or edamame, landing at about 29 to 47 grams of protein per serving. Cooked turkey keeps 3 to 4 days in the refrigerator, so freeze any portions you plan to use later in the week.

Protein estimates are approximate, include any listed toppings, and are rounded per serving. Actual amounts vary by ingredient brand and portion size.

1. Turkey Pot Pie Skillet with Cheddar Drop Biscuits

All the comfort of pot pie, minus the rolled crust. A creamy filling of turkey, mushrooms, and peas bakes under Greek yogurt and cheddar drop biscuits, so even the topping pulls its weight on protein.

Servings: 6

Total time: 1 hour

Estimated protein: About 33 grams per serving, mainly from turkey and Greek yogurt, with a smaller contribution from sharp cheddar.

Ingredients

For the filling:

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup 2% milk
• 3 cups (about 15 ounces) chopped cooked turkey
• 1 cup frozen peas
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

For the biscuits:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3/4 cup plain nonfat Greek yogurt
• 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
• 2 tablespoons unsalted butter, melted

Instructions

1. Heat the oven to 400°F (200°C).
2. Melt 2 tablespoons butter in a 12-inch oven-safe skillet over medium heat. Add the onion, carrots, and celery and cook for 6 to 7 minutes, stirring occasionally, until softened.
3. Add the mushrooms and cook for 5 minutes, until they release their liquid and begin to brown. Stir in the garlic and thyme and cook for 1 minute.
4. Sprinkle the flour over the vegetables and stir for 1 minute. Slowly whisk in the broth and milk, then simmer for 4 to 5 minutes, stirring often, until the sauce thickens enough to coat a spoon.
5. Stir in the turkey, peas, salt, and pepper. Return to a gentle simmer, then remove from the heat.
6. For the biscuits, whisk the flour, baking powder, baking soda, and salt in a medium bowl. Add the Greek yogurt, cheddar, and melted butter and stir just until a thick, sticky dough forms.
7. Drop the dough in 6 even mounds over the hot filling, leaving small gaps between them.
8. Bake for 20 to 25 minutes, until the biscuits are golden and cooked through, the filling is bubbling, and a food thermometer inserted into the center of the filling reads 165°F (74°C). Let rest for 5 minutes before serving.

2. Turkey Fried Rice with Edamame

Day-old rice and leftover turkey were made for each other. Scrambled eggs and edamame stretch the protein further, and the whole pan comes together in about the time it takes to order takeout.

Servings: 4

Total time: 25 minutes

Estimated protein: About 35 grams per serving, mainly from turkey and eggs, with a smaller contribution from edamame.

Ingredients

• 2 tablespoons vegetable oil, divided
• 3 large eggs, beaten
• 4 green onions, thinly sliced, white and green parts separated
• 2 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• 1 cup frozen peas and carrots, thawed
• 1 cup frozen shelled edamame, thawed
• 2 cups (about 10 ounces) chopped cooked turkey
• 3 cups cooked brown rice, chilled
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame oil
• Sriracha, for serving (optional)

Instructions

1. Heat 1/2 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the eggs and scramble for 1 to 2 minutes, until set with no liquid egg remaining. Transfer to a plate.
2. Add the remaining 1 1/2 tablespoons oil to the pan. Add the green onion whites, garlic, and ginger and stir-fry for 30 seconds, until fragrant.
3. Add the peas and carrots and the edamame and stir-fry for 2 to 3 minutes, until hot.
4. Add the turkey and rice, breaking up any clumps, and spread into an even layer. Cook for 2 minutes without stirring so the rice crisps slightly, then stir-fry for 3 to 4 minutes more.
5. Add the soy sauce, rice vinegar, sesame oil, and scrambled eggs and toss until evenly coated. Keep cooking until a food thermometer inserted into the center of the rice reads 165°F (74°C).
6. Sprinkle with the green onion greens and serve with sriracha, if using.

3. Turkey White Bean Chili

Green chiles, cumin, and a squeeze of lime give this white chili a bright, gently smoky flavor. Mashing some of the beans thickens the pot naturally, while melted Monterey Jack makes it rich enough to feel like a fresh meal rather than leftovers.

Servings: 6

Total time: 45 minutes

Estimated protein: About 36 grams per serving, mainly from turkey and white beans, with a smaller contribution from Monterey Jack.

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 poblano pepper, seeded and diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 3 cups low-sodium chicken broth
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 1 can (4 ounces) diced green chiles
• 3 cups (about 15 ounces) shredded cooked turkey
• 1 cup frozen corn kernels
• 4 ounces Monterey Jack cheese, shredded (about 1 cup)
• 1 tablespoon fresh lime juice
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3/4 cup plain nonfat Greek yogurt, for topping
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and poblano and cook for 6 to 7 minutes, until softened.
2. Add the garlic, cumin, oregano, and chili powder and cook for 1 minute, until fragrant.
3. Add the broth, beans, and green chiles and bring to a boil. Using a potato masher or the back of a spoon, mash about one-quarter of the beans against the side of the pot.
4. Reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
5. Stir in the turkey and corn and simmer for 8 to 10 minutes, until a food thermometer reads 165°F (74°C).
6. Remove from the heat and stir in the Monterey Jack until melted. Add the lime juice, salt, and pepper.
7. Ladle into bowls and top each serving with Greek yogurt and cilantro.

4. Cranberry Pecan Turkey Salad Lettuce Wraps

Apart from toasting the pecans, nothing here needs heat. Greek yogurt replaces most of the mayonnaise, so the salad stays creamy and light, and tart cranberries echo the holiday meal without tasting like a repeat.

Servings: 4

Total time: 20 minutes

Estimated protein: About 36 grams per serving, mainly from turkey and Greek yogurt, with a smaller contribution from pecans.

Ingredients

• 1/3 cup pecan halves, chopped
• 3 cups (about 15 ounces) chopped cooked turkey, chilled
• 2/3 cup plain nonfat Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon yellow mustard
• 2 celery ribs, finely diced
• 1/2 cup dried cranberries
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 12 butter lettuce leaves

Instructions

1. Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Transfer to a plate to cool.
2. In a large bowl, whisk the Greek yogurt, mayonnaise, lemon juice, mustard, salt, and pepper until smooth.
3. Add the turkey, celery, cranberries, green onions, parsley, and cooled pecans and fold until evenly coated.
4. Spoon a heaping 1/3 cup of the salad into each lettuce leaf and serve right away, or cover and refrigerate the salad for up to 1 day and fill the leaves just before serving.

5. Lemony Turkey Orzo Soup

Inspired by Greek avgolemono, this soup is thickened with eggs and lemon instead of cream, which gives it a silky body and a bright, tangy finish. It’s light enough for the days when another heavy plate sounds like too much.

Servings: 6

Total time: 45 minutes

Estimated protein: About 29 grams per serving, mainly from turkey and eggs, with a smaller contribution from orzo.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 2 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 3/4 cup dry orzo
• 3 cups (about 15 ounces) shredded cooked turkey
• 3 large eggs
• 1/3 cup fresh lemon juice
• 3 cups baby spinach
• 2 tablespoons chopped fresh dill
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon ground black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6 to 7 minutes, until softened. Add the garlic and cook for 30 seconds.
2. Add the broth and bring to a boil over high heat. Stir in the orzo and cook for 8 to 9 minutes, stirring occasionally, until tender.
3. Add the turkey and reduce the heat to medium-low.
4. In a medium heatproof bowl, whisk the eggs and lemon juice until frothy. Whisking constantly, slowly ladle in 2 cups of the hot broth to warm the eggs gradually.
5. Pour the egg mixture back into the pot, stirring constantly. Cook over low heat for 4 to 5 minutes, stirring gently and without letting it boil, until the soup thickens slightly and a food thermometer reads 165°F (74°C).
6. Stir in the spinach and dill until the spinach wilts. Season with salt and pepper and serve hot.

6. Turkey Enchilada Casserole

Layered like lasagna with corn tortillas, this casserole skips the rolling and still delivers saucy, cheesy enchilada flavor. Black beans and a creamy Greek yogurt filling make it hearty enough to feed a crowd from one dish.

Servings: 6

Total time: 1 hour 10 minutes

Estimated protein: About 39 grams per serving, mainly from turkey and Monterey Jack, with a smaller contribution from Greek yogurt.

Ingredients

• 1 tablespoon olive oil, plus more for greasing the dish
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 3 cups (about 15 ounces) shredded cooked turkey
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn kernels, thawed
• 1 cup plain nonfat Greek yogurt
• 2 cups red enchilada sauce, divided
• 1/2 teaspoon kosher salt
• 12 corn tortillas (6-inch)
• 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups), divided
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes, until softened. Add the garlic and cumin and cook for 1 minute.
3. Transfer the vegetables to a large bowl. Add the turkey, black beans, corn, Greek yogurt, 1/2 cup of the enchilada sauce, and the salt and stir until combined.
4. Spread 1/2 cup of the enchilada sauce over the bottom of the dish. Cover with 4 tortillas, tearing them as needed to fill the gaps.
5. Spread half of the turkey mixture over the tortillas and sprinkle with 1/2 cup of the cheese. Repeat with 4 more tortillas, the remaining turkey mixture, and another 1/2 cup of cheese.
6. Top with the last 4 tortillas, pour the remaining 1 cup enchilada sauce over them, and sprinkle with the remaining 1/2 cup cheese.
7. Cover with foil and bake for 20 minutes. Uncover and bake for 15 to 20 minutes more, until the sauce is bubbling at the edges and a food thermometer inserted in the center reads 165°F (74°C).
8. Let rest for 10 minutes, then sprinkle with the green onions and cilantro and serve.

7. Turkey and Chickpea Curry

Warm spices, tomatoes, and light coconut milk turn plain leftover turkey into something that tastes entirely new. Chickpeas and a final stir of Greek yogurt add body and protein, and the sauce simmers in about 20 minutes.

Servings: 4

Total time: 35 minutes

Estimated protein: About 39 grams per serving, mainly from turkey and chickpeas, with a smaller contribution from Greek yogurt.

Ingredients

• 1 tablespoon vegetable oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1 can (14.5 ounces) crushed tomatoes
• 1 cup light coconut milk
• 1/2 cup low-sodium chicken broth
• 1 can (15 ounces) chickpeas, rinsed and drained
• 2 1/2 cups (about 12 ounces) chopped cooked turkey
• 3 cups baby spinach
• 1/2 cup plain nonfat Greek yogurt
• 1 tablespoon fresh lime juice
• 3/4 teaspoon kosher salt
• 2 tablespoons chopped fresh cilantro
• 2 cups cooked brown basmati rice, warm, for serving

Instructions

1. Heat the oil in a large, deep skillet over medium heat. Add the onion and cook for 6 to 7 minutes, until soft and golden at the edges.
2. Add the garlic and ginger and cook for 1 minute. Stir in the curry powder and garam masala and cook for 30 seconds, until fragrant.
3. Add the crushed tomatoes, coconut milk, broth, and chickpeas. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
4. Stir in the turkey and simmer for 5 to 6 minutes, until a food thermometer inserted into the thickest pieces reads 165°F (74°C).
5. Add the spinach and stir for 1 minute, until wilted. Remove the pan from the heat.
6. Stir in the Greek yogurt, lime juice, and salt. Adding the yogurt off the heat keeps it from curdling.
7. Serve over the rice, sprinkled with cilantro.

8. Turkey, Spinach, and Feta Frittata

Eggs and turkey make an easy match for breakfast, lunch, or a late dinner. Salty feta and a little cottage cheese keep the frittata creamy, and the wedges hold up well in packed lunches.

Servings: 4

Total time: 40 minutes

Estimated protein: About 36 grams per serving, mainly from turkey and eggs, with a smaller contribution from feta.

Ingredients

• 1 tablespoon olive oil
• 1/2 medium red onion, diced
• 1 red bell pepper, diced
• 3 cups baby spinach, roughly chopped
• 8 large eggs
• 1/2 cup low-fat (2%) cottage cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups (about 7 1/2 ounces) chopped cooked turkey
• 4 ounces feta cheese, crumbled
• 2 tablespoons chopped fresh dill (optional)

Instructions

1. Heat the oven to 375°F (190°C) with a rack in the center.
2. Heat the olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add the onion and bell pepper and cook for 5 minutes, until softened. Add the spinach and stir for 1 to 2 minutes, until wilted.
3. In a large bowl, whisk the eggs, cottage cheese, oregano, salt, and pepper until well blended. Stir in the turkey and feta.
4. Pour the egg mixture over the vegetables and stir gently to distribute. Cook without stirring for 3 to 4 minutes, until the edges begin to set.
5. Transfer the skillet to the oven and bake for 15 to 18 minutes, until the center is set with no liquid egg and a food thermometer inserted in the center reads 165°F (74°C).
6. Let cool for 5 minutes, sprinkle with dill, if using, and cut into 4 wedges.

9. Turkey and Broccoli Ricotta Pasta Bake

Think baked ziti with an extra layer of protein. Pockets of herbed ricotta, a blanket of mozzarella, and plenty of broccoli make this a bake that feeds the family and still leaves lunch for tomorrow.

Servings: 6

Total time: 1 hour 5 minutes

Estimated protein: About 43 grams per serving, mainly from turkey and mozzarella, with a smaller contribution from whole-wheat penne.

Ingredients

• 1 tablespoon kosher salt, for the pasta water
• 8 ounces whole-wheat penne
• 12 ounces broccoli florets, cut into bite-size pieces
• 1 cup part-skim ricotta cheese
• 1 large egg
• 1/2 cup (about 1 1/2 ounces) finely grated Parmesan cheese, divided
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon ground black pepper
• 24 ounces marinara sauce
• 3 cups (about 15 ounces) chopped cooked turkey
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)
• Olive oil, for greasing the dish
• 2 tablespoons chopped fresh basil (optional)

Instructions

1. Heat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil. Bring a large pot of water to a boil and add 1 tablespoon salt.
2. Cook the penne for 2 minutes less than the package directions, adding the broccoli for the final 2 minutes. Drain well.
3. While the pasta cooks, stir together the ricotta, egg, 1/4 cup of the Parmesan, Italian seasoning, and black pepper in a small bowl.
4. Return the pasta and broccoli to the pot. Add the marinara, turkey, garlic, and red pepper flakes, if using, and stir until evenly coated.
5. Spread half of the pasta mixture in the prepared dish. Dollop the ricotta mixture over it in spoonfuls, then cover with the remaining pasta.
6. Sprinkle the mozzarella and remaining 1/4 cup Parmesan over the top. Cover with foil and bake for 20 minutes.
7. Uncover and bake for 10 to 15 minutes more, until the cheese is melted and golden in spots and a food thermometer inserted in the center reads 165°F (74°C). Let rest for 5 minutes, then top with basil, if using.

10. Turkey Peanut Noodle Bowls

A tangy peanut-lime sauce coats whole-wheat noodles, shredded turkey, edamame, and a pile of crunchy vegetables in these cold noodle bowls. They taste refreshing after a week of rich food and pack easily for lunch.

Servings: 4

Total time: 30 minutes

Estimated protein: About 47 grams per serving, mainly from turkey and whole-wheat spaghetti, with a smaller contribution from edamame.

Ingredients

For the noodles:

• 1 tablespoon kosher salt, for the pasta water
• 8 ounces whole-wheat spaghetti
• 1 1/2 cups frozen shelled edamame
• 2 1/2 cups (about 12 ounces) shredded cooked turkey, chilled
• 1 red bell pepper, thinly sliced
• 2 medium carrots, shredded
• 1 cup shredded red cabbage
• 3 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped roasted peanuts

For the peanut sauce:

• 1/3 cup creamy peanut butter
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• 1 tablespoon finely grated fresh ginger
• 1 clove garlic, finely grated
• 1 teaspoon toasted sesame oil
• 3 tablespoons warm water, plus more as needed
• Sriracha, to taste (optional)

Instructions

1. Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the spaghetti according to the package directions, usually 9 to 11 minutes, adding the edamame for the final 3 minutes.
2. While the pasta cooks, whisk the peanut butter, soy sauce, rice vinegar, lime juice, honey, ginger, garlic, sesame oil, and warm water until smooth and pourable. Add sriracha to taste, if using, and thin with another tablespoon of water if needed.
3. Drain the spaghetti and edamame and rinse under cold running water until cool. Shake off as much water as possible.
4. In a large bowl, toss the noodles and edamame with the peanut sauce until coated.
5. Add the turkey, bell pepper, carrots, cabbage, and green onions and toss again.
6. Divide among 4 bowls, top with the cilantro and peanuts, and serve right away or refrigerate for up to 1 day.