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What To Do With Your Thanksgiving Leftovers

USA Today
The center of attention for the Thanksgiving Dinner. But what happens when all of the guest's have left and the dishes are done and you you now have a massive amount of turkey left? I have 5 different recipes you can use the remaining bird in and should be out of the house by mid week.

Hot Open Faced Turkey Sandwiches



  • 4 slices cooked turkey
  • 1 cup leftover gravy
  • 4 slices bread

 Heat up your gravy. Place the turkey on the slice of bread, and then pour the warmed gravy (about a 1/4 cup) on top of it . Serve, with a knife and fork, with leftover stuffing, or whatever you want. Enjoy.

Turkey Soup



  • 1 leftover turkey carcass
  • 3 medium onions, chopped
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 1 cup butter, cubed
  • 1 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 cup uncooked long grain rice
  • 2 teaspoons salt
  • 1 teaspoon chicken bouillon granules
  • 3/4 teaspoon pepper


Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Turkey Salad



  • 6 eggs
  • 6 cups cooked turkey meat
  • 1 (16 ounce) jar sweet pickles, chopped
  • 1 1/2 (10 ounce) jars mustard-mayonnaise blend
  • 3/4 cup mayonnaise


Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.

Turkey Tetrazzini



  • 1 (16 ounce) package uncooked spaghetti
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk
  • 1 2/3 cups grated Parmesan cheese
  • 4 cups chopped cooked turkey


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Dad's Leftover Turkey Pot Pie



  • 2 cups frozen peas and carrots
  • 2 cups frozen green beans
  • 1 cup sliced celery
  • 2/3 cup butter
  • 2/3 cup chopped onion
  • 2/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1 3/4 cups chicken broth
  • 1 1/3 cups milk
  • 4 cups cubed cooked turkey meat - light and dark meat mixed
  •  4 (9 inch) unbaked pie crusts


Preheat an oven to 425 degrees F (220 degrees C). Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.


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