9 Easy Keto Leftover Turkey Recipes After Thanksgiving

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A container of cooked Thanksgiving turkey can become several very different dinners. These keto leftover turkey recipes use the meat in quick skillets, a crisp lettuce-cup filling, soup, and oven-baked comfort food. Start with turkey that was promptly chilled after the holiday meal, then choose a recipe that fits the time and ingredients you have.

The nine ideas below use already-cooked turkey, so their methods focus on building flavor in the vegetables and sauce before warming the meat. Shred or dice the turkey as directed, and measure it before starting. For a meal you plan to eat hot, use a food thermometer to make sure the reheated turkey or finished leftover dish reaches 165°F in the center.

What You Might Need

• Large nonstick or well-seasoned skillet and a saucepan
• Baking sheet (see the Nordic Ware Naturals Half Sheet 2-Pack on Amazon), 8-inch or 10-inch oven-safe skillet, and an 8-inch square, 9-inch round, or 9-by-13-inch baking dish
• Colander, clean kitchen towel, cutting board, knife, and mixing bowls
• Measuring cups and spoons, spatula, whisk, and food thermometer
• Spiralizer or packaged zucchini noodles for Recipe 1

Quick meals

When time is short, chop or shred the cooked turkey before you heat the skillet. Smaller pieces warm more evenly and fit into zucchini noodles, lettuce leaves, and frittata wedges without another long cooking period. Set out your measured spices, sauce, and prepared vegetables first; once the turkey goes into a hot pan, the rest of the meal comes together quickly. The zucchini noodles need only a brief sauté, while the taco filling needs just enough broth to distribute its seasoning.

Choose the meal by the texture you want. Lettuce cups are crisp and should be filled at serving time. Zucchini noodles are best eaten soon after cooking, before they release additional water. A frittata needs a little more oven time but can be cut into tidy portions once it rests. All three recipes start with cooked turkey; use a thermometer when warming the meat or serving the finished hot dish so its center reaches 165°F.

1. Turkey Pesto Zucchini Noodles

Zucchini noodles turn the last of the holiday turkey into a bright, savory skillet dinner. Cooking the zucchini briefly and tossing in the pesto off the hottest heat keeps the pan from filling with water.

Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4 servings
Equipment: large skillet, colander, kitchen towel, food thermometer

Ingredients

• 1 1/2 pounds zucchini, spiralized into noodles
• 1/4 teaspoon fine salt, for draining the zucchini
• 2 cups chopped cooked turkey breast or thigh meat
• 2 tablespoons water
• 2 tablespoons olive oil, divided
• 1 garlic clove, minced
• 1/3 cup basil pesto made without added sugar
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper

How to Make It

1. Place the zucchini noodles in a colander, sprinkle with the 1/4 teaspoon fine salt, and let stand for 10 minutes. Blot thoroughly with a clean towel; do not squeeze so hard that the strands break.
2. Warm 1 tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini and toss for 2–3 minutes until just tender. Transfer to a plate and pour off any accumulated liquid.
3. Lower the heat to medium. Add the remaining tablespoon of oil and garlic; stir for about 30 seconds. Add the cooked turkey and 2 tablespoons water, cover, and warm until the turkey reaches 165°F in the center.
4. Return the zucchini to the skillet. Turn off the heat, add the pesto, lemon juice, and black pepper, and toss just until coated. Serve promptly with Parmesan.

Notes

Use a pesto whose ingredient list fits your needs; packaged varieties differ. Refrigerate any extra portions promptly, then reheat the turkey and noodles to 165°F, accepting that the zucchini will soften.

2. Turkey Taco Lettuce Cups

These cool, crunchy cups make a fast use for cooked turkey when you want something far removed from a holiday plate. A little broth helps the chopped turkey take up the seasoning without drying out.

Prep time: 15 minutes
Cook time: 8 minutes
Yield: 8 lettuce cups; about 4 servings
Equipment: skillet, small bowl, food thermometer

Ingredients

• 2 cups finely chopped cooked turkey
• 8 large, sturdy butter-lettuce leaves, washed and dried
• 1 tablespoon olive oil
• 1/3 cup low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/2 avocado, diced
• 1/3 cup shredded cheddar cheese
• 2 tablespoons chopped cilantro
• 1 lime, cut into wedges

How to Make It

1. Mix the cumin, chili powder, paprika, garlic powder, and salt in a small bowl. Separate, wash, and dry the lettuce leaves; keep them chilled while you make the filling.
2. Heat olive oil in a skillet over medium heat. Add the turkey, spice mixture, and broth. Stir and cover for 3–5 minutes until the liquid is mostly absorbed and the turkey reaches 165°F.
3. Taste the filling and adjust the salt if needed. Divide among the eight lettuce leaves, then top with avocado, cheddar, and cilantro.
4. Serve immediately with lime wedges. Keep the hot filling and lettuce separate until serving so the leaves remain crisp.

Notes

For make-ahead assembly, refrigerate the cooked filling and washed leaves in separate covered containers. Reheat the filling to 165°F before spooning it into the lettuce.

3. Turkey, Spinach & Feta Frittata

A frittata can turn a small amount of turkey into breakfast, lunch, or a light dinner. Wilt and drain the spinach first so the eggs set cleanly instead of releasing liquid into the pan.

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 6 wedges
Equipment: 8-inch oven-safe skillet, bowl, whisk, food thermometer

Ingredients

• 8 large eggs
• 1/4 cup heavy cream
• 1 1/2 cups chopped cooked turkey
• 3 packed cups baby spinach
• 1/2 cup crumbled feta
• 1 tablespoon olive oil
• 2 tablespoons finely chopped scallion
• 1/4 teaspoon black pepper

How to Make It

1. Preheat the oven to 375°F. Whisk the eggs, cream, and pepper in a bowl until uniformly mixed.
2. Heat the olive oil in an 8-inch oven-safe skillet over medium heat. Add the scallion and spinach and cook for 2–3 minutes, stirring until wilted. Move the spinach to one side and press or blot out excess moisture.
3. Spread the spinach evenly, add the turkey, and warm it in the skillet until the turkey reaches 165°F. Reduce heat to low and pour in the egg mixture. Scatter the feta over the top.
4. Cook without stirring for 3–4 minutes, until the edge begins to set. Transfer the skillet to the oven and bake 10–14 minutes, until the center is set and a thermometer reads at least 165°F in the turkey-and-egg center.
5. Rest 5 minutes, loosen the edge with a spatula, and cut into six wedges.

Notes

The skillet handle will be hot after baking. Refrigerate wedges promptly; reheat leftovers to 165°F.

Comfort food

Soup, skillet sauce, and casserole solve different leftover problems. Soup stretches a modest amount of turkey with broth and vegetables; use plain cauliflower rice so its flavor does not compete with the broth. The creamy skillet is helpful when the turkey is already in small pieces, because the mushrooms supply browning and the sauce coats rather than conceals the meat. The casserole works with a larger container of chopped turkey and can be portioned once its cheese sauce settles after baking.

Pay attention to moisture before any of these dishes meets the turkey. Brown mushrooms until the pan liquid evaporates, blot steamed broccoli, and let cauliflower rice cook briefly instead of simmering it until mushy. These steps keep each recipe recognizable and reduce the urge to thicken a watery dish after the fact. Use the cooking times as a guide for the vegetables and sauce; the food thermometer confirms that the added cooked turkey or center of a finished casserole reaches 165°F.

4. Creamy Turkey & Mushroom Skillet

Give mushrooms room to brown, then build a light cream sauce around the already-cooked turkey. This skillet is satisfying on its own or spooned over simply cooked low-carb vegetables.

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4 servings
Equipment: large skillet, whisk, food thermometer

Ingredients

• 2 cups sliced cremini mushrooms
• 2 cups shredded cooked turkey
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/3 cup finely diced onion
• 2 garlic cloves, minced
• 1/2 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/4 teaspoon dried thyme
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley

How to Make It

1. Heat the skillet over medium-high heat. Add olive oil and mushrooms in a single layer; cook 5–7 minutes, turning once, until their moisture evaporates and the edges brown. Transfer them to a plate.
2. Reduce heat to medium. Melt the butter, add onion, and cook 3 minutes until softened. Add garlic and thyme and stir for 30 seconds.
3. Pour in broth and scrape up the browned bits. Simmer 2–3 minutes, then whisk in cream and Dijon. Cook gently for 4–5 minutes until the sauce lightly coats a spoon; do not boil hard.
4. Return mushrooms and add turkey. Stir gently and warm until the turkey reaches 165°F. Season with salt and pepper and finish with parsley.

Notes

If the sauce thickens too much while reheating, loosen it with a tablespoon or two of broth. Refrigerate promptly and reheat turkey-containing portions to 165°F.

5. Turkey Broccoli Cheddar Casserole

This casserole combines turkey and broccoli with a cheese sauce instead of canned soup. Drying the broccoli after its quick steam prevents a watery dish, and a shallow pan helps everything heat evenly.

Prep time: 20 minutes
Cook time: 25 minutes
Yield: 6 servings
Equipment: steamer or saucepan, 8-inch square baking dish, saucepan, whisk, food thermometer

Ingredients

• 3 cups chopped cooked turkey
• 4 cups broccoli florets, cut to similar size
• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 3/4 cup heavy cream
• 4 ounces cream cheese, cubed
• 1 1/2 cups shredded sharp cheddar, divided
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt

How to Make It

1. Preheat the oven to 375°F and lightly grease an 8-inch square baking dish. Steam the broccoli for 3–4 minutes until bright green and just tender. Drain and blot well with a towel.
2. Melt butter in a saucepan over medium-low heat. Cook garlic for 30 seconds. Add cream and cream cheese and whisk until smooth. Stir in 1 cup cheddar, Dijon, pepper, and salt until the cheese melts; keep the sauce below a vigorous boil.
3. Spread broccoli and cooked turkey in the prepared dish. Pour the sauce over them and toss gently. Sprinkle the remaining 1/2 cup cheddar on top.
4. Bake 20–25 minutes, until bubbling at the edges and the center reaches 165°F. Rest 5–10 minutes before serving so the sauce settles.

Notes

Shred block cheddar for smoother melting when convenient. Cool leftovers promptly in shallow containers; cover and reheat portions to 165°F.

6. Turkey Cauliflower Rice Soup

Cauliflower rice makes this a quick, brothy soup rather than another bowl of holiday stuffing. A short simmer softens the vegetables while keeping the cauliflower grains distinct.

Prep time: 15 minutes
Cook time: 20 minutes
Yield: about 6 cups; 4 servings
Equipment: large saucepan or Dutch oven, food thermometer

Ingredients

• 2 cups chopped cooked turkey
• 3 cups fresh or frozen plain cauliflower rice
• 4 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1/2 cup finely diced celery
• 1/2 cup finely diced onion
• 1 medium carrot, finely diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• 1/4 teaspoon black pepper
• Kosher salt to taste

How to Make It

1. Heat olive oil in a saucepan over medium heat. Add celery, onion, and carrot; cook 5–6 minutes until softened. Add garlic and thyme and stir for 30 seconds.
2. Pour in the broth, add the bay leaf, and bring to a gentle simmer. Cook 5 minutes to flavor the broth.
3. Stir in the cauliflower rice and simmer 4–6 minutes until tender but still distinct. Add the cooked turkey and simmer gently until it reaches 165°F; avoid prolonged boiling that dries the meat.
4. Remove the bay leaf. Add lemon juice, parsley, and pepper, then taste before adding salt. Ladle into bowls while hot.

Notes

Plain frozen cauliflower rice can go in without thawing; allow a little extra time for the soup to return to a simmer. Cool and refrigerate extra soup promptly, then reheat to 165°F.

Dinner leftovers

These three dinners each use a different technique. Pepper halves are partially baked before they are filled, which shortens the time the cooked turkey spends in the oven. Pot pie begins with a thick, savory filling that supports separate almond-flour biscuit mounds. In the stir-fry, cabbage and pepper cook first while the turkey waits until the final minutes. Keeping that order protects the meat from a dry second cooking and gives the vegetables the texture each dish needs.

If you are planning ahead, prepare the vegetables while the turkey remains refrigerated, then assemble only the amount you expect to serve. A hot baking dish or skillet does not reset the storage clock on the original leftovers. Refrigerate finished portions promptly in shallow containers, and reheat them to 165°F before eating. The peppers and pot pie are useful for a sit-down dinner; the cabbage stir-fry is faster and should be served soon after cooking so the cabbage keeps some bite.

7. Buffalo Turkey Stuffed Peppers

Use a little tangy sauce and cream cheese to bind the turkey filling, then bake it inside tender pepper halves. The pepper gets a head start in the oven so the cooked turkey does not need a long bake.

Prep time: 20 minutes
Cook time: 25 minutes
Yield: 6 pepper halves; 3–6 servings
Equipment: 9-by-13-inch baking dish, mixing bowl, food thermometer

Ingredients

• 3 medium bell peppers, halved lengthwise and seeded
• 2 1/2 cups finely chopped cooked turkey
• 3 ounces softened cream cheese
• 1/3 cup buffalo-style hot sauce, checked for added sugar
• 1/2 cup shredded mozzarella
• 1/4 cup finely diced celery
• 1 tablespoon olive oil
• 2 tablespoons sliced scallion
• 1/4 teaspoon garlic powder

How to Make It

1. Preheat the oven to 400°F. Brush the pepper halves with olive oil, set cut-side up in a 9-by-13-inch dish, and bake 10–12 minutes until beginning to soften.
2. Meanwhile, mix the turkey, cream cheese, buffalo sauce, celery, garlic powder, and half the mozzarella in a bowl. Do not leave the turkey mixture at room temperature while the peppers bake.
3. Divide the filling evenly among the pepper halves. Top with the remaining mozzarella and return to the oven for about 12–15 minutes, until peppers are tender and the center of the turkey filling reaches 165°F.
4. Rest 5 minutes, scatter scallion over the peppers, and serve. Offer extra hot sauce at the table only if desired.

Notes

Buffalo sauces vary in heat and added sugar; check the label of the one you use. Refrigerate leftover stuffed peppers promptly and reheat their centers to 165°F.

8. Turkey Pot Pie with Almond-Flour Biscuit Topping

A savory almond-flour biscuit layer gives this skillet-style pot pie a golden top without a conventional pastry crust. The filling should be thick before the topping goes on; the biscuits cannot fix a watery sauce.

Prep time: 25 minutes
Cook time: 30 minutes
Yield: 6 servings
Equipment: 10-inch oven-safe skillet or 9-inch baking dish, bowl, whisk, food thermometer

Ingredients

• For the filling: 2 1/2 cups chopped cooked turkey
• 2 tablespoons unsalted butter
• 1/2 cup diced celery
• 1/3 cup diced onion
• 1 cup sliced mushrooms
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• For the biscuit topping: 1 1/4 cups fine blanched almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 large egg
• 1/3 cup shredded cheddar
• 2 tablespoons melted unsalted butter

How to Make It

1. Preheat the oven to 375°F. In a 10-inch oven-safe skillet, melt the 2 tablespoons butter over medium heat. Cook celery, onion, and mushrooms 7–8 minutes, until tender and most mushroom moisture evaporates.
2. Add broth, cream, thyme, and pepper. Bring to a gentle simmer. Whisk the xanthan gum into 1 tablespoon cool broth taken from the pan, then whisk that slurry back into the filling a little at a time. Simmer 2–3 minutes until it lightly coats a spoon. Stir in turkey and heat to 165°F. Transfer to a 9-inch baking dish if the skillet is not oven-safe.
3. In a bowl, whisk almond flour, baking powder, and salt. Mix in egg, cheddar, and melted butter until a soft scoopable dough forms. Drop six roughly equal mounds onto the hot filling; leave gaps for steam.
4. Bake 20–25 minutes until the biscuit tops are golden, the centers are cooked through, and the turkey filling bubbles and reaches 165°F. Rest 10 minutes before spooning into bowls.

Notes

Xanthan gum thickens quickly; add only the measured amount and whisk well. Keep any leftover pot pie refrigerated and reheat the filling to 165°F; the biscuit topping may soften.

9. Turkey & Cabbage Stir-Fry

Thin cabbage ribbons, ginger, and a measured tamari sauce make a fast dinner with a different flavor profile from the holiday meal. Cook the cabbage before warming the turkey so the meat stays tender.

Prep time: 15 minutes
Cook time: 12 minutes
Yield: 4 servings
Equipment: large skillet or wok, small bowl, food thermometer

Ingredients

• 3 cups shredded green cabbage
• 2 cups chopped cooked turkey
• 1/2 red bell pepper, thinly sliced
• 2 tablespoons avocado oil, divided
• 2 garlic cloves, minced
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons reduced-sodium tamari
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 tablespoons sliced scallion
• 1 teaspoon sesame seeds, optional

How to Make It

1. Whisk tamari, rice vinegar, and toasted sesame oil in a small bowl. Slice cabbage and pepper evenly so they cook at the same rate.
2. Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat. Add cabbage and bell pepper. Stir-fry 5–7 minutes until the cabbage is tender-crisp and any released moisture mostly evaporates.
3. Push the vegetables aside, add the remaining oil, garlic, and ginger, and stir for 30 seconds. Add the cooked turkey and the sauce. Toss 2–4 minutes until the turkey reaches 165°F and the sauce lightly coats everything.
4. Remove from heat. Top with scallion and optional sesame seeds; serve while the cabbage still has some bite.

Notes

Use reduced-sodium tamari so the sauce does not overwhelm the turkey. Refrigerate extra portions promptly and reheat to 165°F.

Make the Most of Leftover Turkey

Use the recipes that fit what is left in your refrigerator: lettuce cups or zucchini noodles when you need a quick meal, soup or casserole when you want something warm, and pot pie or stuffed peppers when there is enough turkey for a family dinner. Keep cooked turkey refrigerated while preparing the other ingredients, and refrigerate finished leftovers promptly in shallow containers.

For safe planning, the USDA advises refrigerating cooked leftovers within two hours, using refrigerated leftovers within three to four days or freezing them, and reheating leftovers to 165°F. Count that window from the original turkey meal, not from the day you turn it into another recipe.