18 Delicious Leftover Turkey Crockpot Recipes Easy to Make

You’ve conquered the Thanksgiving feast, but now you’re staring at that mountain of leftover turkey wondering what’s next. Don’t worry—we’ve got you covered with these 18 delicious crockpot recipes that transform your leftovers into easy, comforting meals your whole family will love. From creamy soups to hearty casseroles, these simple dishes make the most of every last bite. Let’s dive in and discover your new favorite turkey creation!

Creamy Turkey and Wild Rice Soup

Vividly comforting and perfect for using up holiday leftovers, this creamy turkey and wild rice soup will warm you right up. You’ll love how the tender turkey and nutty wild rice come together in the most satisfying way. It’s exactly what you want to cozy up with on a chilly day.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 4 cups cooked turkey, shredded
– 1 cup wild rice blend
– 6 cups chicken broth
– 1 cup heavy cream
– 1 tsp dried thyme
– 1 bay leaf
– Salt and black pepper to taste

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add diced onion, sliced carrots, and sliced celery to the pot.
3. Sauté vegetables for 8-10 minutes until softened and onions become translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Stir in shredded turkey and wild rice blend.
6. Pour in chicken broth and add dried thyme and bay leaf.
7. Bring soup to a boil, then reduce heat to low and cover.
8. Simmer for 45-50 minutes until wild rice is tender and has split open.
9. Remove bay leaf from the soup.
10. Stir in heavy cream and heat through for 5 minutes without boiling.
11. Season with salt and black pepper to your preference.

When you serve this soup, you’ll notice the wonderful contrast between the creamy broth and the chewy wild rice. The tender turkey soaks up all those savory flavors beautifully. Try topping it with some crusty bread or fresh herbs for an extra special touch.

Slow Cooker Turkey Tetrazzini

Under the weather or just craving comfort? You’ll love how this slow cooker turkey tetrazzini comes together with minimal effort, filling your kitchen with cozy aromas while you go about your day. It’s the kind of hearty, creamy pasta dish that feels like a warm hug on a busy weeknight.

Ingredients

• 1 lb cooked turkey, shredded (leftover roast turkey works great)
• 12 oz linguine, broken in half (or sub fettuccine if preferred)
• 1 cup chicken broth (low-sodium if watching salt)
• 1 cup heavy cream (for richness, or half-and-half for lighter option)
• 1 cup grated Parmesan cheese (freshly grated melts smoother)
• 1 (10.5 oz) can cream of mushroom soup (condensed, don’t dilute)
• 1 cup frozen peas (no need to thaw)
• 1 small onion, finely diced (yellow or white both work)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tsp dried thyme (rubbed between fingers to release flavor)
• 1/2 tsp black pepper (adjust for more kick)
• 1/2 cup panko breadcrumbs (for crispy topping, optional but recommended)

Instructions

1. Spray the slow cooker insert lightly with cooking spray to prevent sticking.
2. Break the linguine in half and layer it evenly across the bottom of the slow cooker.
3. Scatter the shredded turkey, diced onion, minced garlic, and frozen peas over the pasta.
4. In a medium bowl, whisk together the cream of mushroom soup, chicken broth, heavy cream, Parmesan cheese, dried thyme, and black pepper until smooth.
5. Pour the creamy mixture evenly over the ingredients in the slow cooker, nudging pasta with a spoon to help liquid settle.
6. Cover and cook on LOW for 3 hours—check at 2.5 hours to avoid overcooking; pasta should be tender but not mushy.
7. Sprinkle panko breadcrumbs over the top in an even layer for a crunchy finish.
8. Re-cover and cook on HIGH for 15–20 minutes, until breadcrumbs are golden and crisp.
9. Let rest uncovered for 10 minutes before serving; this helps the sauce thicken slightly.

A creamy, dreamy forkful delivers tender turkey and al dente pasta coated in a savory sauce, with the peas adding pops of sweetness. For a fun twist, scoop leftovers into ramekins, top with extra cheese, and broil until bubbly for a next-day upgrade.

Turkey and Stuffing Casserole

You know those Thanksgiving leftovers that somehow taste even better the next day? This turkey and stuffing casserole captures that cozy magic in one simple dish. It’s the perfect solution for using up holiday leftovers or when you’re craving comfort food any time of year.

Ingredients

– 3 cups cooked turkey, shredded or diced (rotisserie chicken works too)
– 4 cups prepared stuffing (homemade or store-bought)
– 1 can (10.5 oz) cream of mushroom soup (cream of chicken works great too)
– 1/2 cup chicken broth (low-sodium if preferred)
– 1/2 cup sour cream (Greek yogurt makes a lighter substitute)
– 1 cup frozen mixed vegetables (peas and carrots blend works perfectly)
– 1/2 cup shredded cheddar cheese (sharp cheddar adds more flavor)
– 1/4 cup French fried onions (for extra crunch)
– 1/4 tsp black pepper (adjust to your preference)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. In a large mixing bowl, combine the shredded turkey, prepared stuffing, cream of mushroom soup, chicken broth, and sour cream.
3. Stir in the frozen mixed vegetables and black pepper until everything is evenly distributed.
4. Tip: If your stuffing seems dry, add an extra 1-2 tablespoons of chicken broth to help bind the mixture.
5. Transfer the mixture to your prepared baking dish and spread it into an even layer.
6. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
7. Cover the dish with aluminum foil and bake for 25 minutes at 375°F.
8. Remove the foil and sprinkle the French fried onions over the melted cheese.
9. Tip: Press the onions lightly into the cheese so they don’t blow around when you return it to the oven.
10. Bake uncovered for another 10-15 minutes, until the casserole is bubbly around the edges.
11. Tip: For extra browning, switch to broil for the last 2-3 minutes, watching carefully to prevent burning.
12. Let the casserole rest for 5-10 minutes before serving to allow it to set properly.

The casserole emerges with a golden, crispy topping that gives way to a creamy, savory interior packed with tender turkey and vegetables. That contrast between the crunchy onions and soft, comforting filling makes every bite interesting. Serve it with cranberry sauce on the side for that classic Thanksgiving flavor, or enjoy it as a complete meal that needs no accompaniments.

Leftover Turkey Chili

Just when you think Thanksgiving is over, those turkey leftovers stare back at you from the fridge. This hearty chili transforms that extra turkey into a cozy, satisfying meal that’s perfect for chilly evenings. You’ll love how quickly it comes together with simple pantry staples.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 lb cooked turkey, shredded or chopped
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes, undrained
• 2 cups chicken broth (low-sodium recommended)
• Salt and black pepper, to taste

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds—be careful not to burn it.
4. Add the shredded turkey, chili powder, and cumin, stirring to coat everything evenly and toast the spices for 1 minute.
5. Pour in the kidney beans, diced tomatoes with their juices, and chicken broth, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes, stirring occasionally.
7. Season with salt and black pepper to taste, starting with ½ tsp salt and ¼ tsp pepper, then adjust as needed.
8. Simmer for an additional 5 minutes to let the flavors meld together.

Keep in mind that the chili will thicken as it cools, so don’t worry if it seems a bit thin at first. The shredded turkey soaks up the smoky spices beautifully, while the beans add a creamy texture. Try serving it over baked potatoes or with a sprinkle of sharp cheddar for a comforting twist.

Turkey and Vegetable Stew

Oh, you know those chilly evenings when you just want something warm and comforting? This turkey and vegetable stew is exactly what you need—it’s hearty, healthy, and so easy to throw together. Perfect for using up leftover turkey or just craving a cozy meal.

Ingredients

• 1 lb ground turkey (or use shredded cooked turkey)
• 2 tbsp olive oil (or any neutral oil)
• 1 onion, diced
• 2 carrots, chopped into ½-inch pieces
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth (low-sodium if preferred)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper (adjust to taste)
• 2 cups chopped kale (stems removed)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb ground turkey and cook for 5–7 minutes, breaking it up with a spoon until no pink remains.
3. Stir in 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks, and cook for 5 minutes until vegetables soften.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 4 cups chicken broth and 1 can diced tomatoes with their juices.
6. Stir in 1 tsp dried thyme and 1 bay leaf, then season with salt and black pepper to taste.
7. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
8. Remove the lid, add 2 cups chopped kale, and simmer uncovered for 5 more minutes until kale wilts.
9. Discard the bay leaf before serving.

Deliciously tender turkey and veggies soak up the savory broth, making every spoonful satisfying. Serve it with crusty bread for dipping or over mashed potatoes to make it extra hearty—either way, it’s a bowl of pure comfort.

Crockpot Turkey Noodle Soup

A cozy, comforting bowl of soup is just what you need when the weather turns chilly. This Crockpot turkey noodle soup practically makes itself while you go about your day. You’ll love coming home to that amazing aroma filling your kitchen.

Ingredients

– 1 lb cooked turkey, shredded (leftover holiday turkey works perfectly)
– 8 cups chicken broth (low-sodium lets you control the salt)
– 2 cups wide egg noodles (the classic choice for this soup)
– 3 carrots, sliced into rounds (about 1½ cups)
– 2 celery stalks, chopped (adds that classic soup flavor)
– 1 medium onion, diced (yellow or white both work well)
– 2 cloves garlic, minced (fresh gives the best flavor)
– 1 tsp dried thyme (or 1 tbsp fresh if you have it)
– 1 bay leaf (don’t forget to remove it later)
– 2 tbsp olive oil (or any neutral oil you prefer)
– Salt and black pepper (start with ½ tsp salt, add more later)

Instructions

1. Heat olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute more until golden but not browned.
4. Transfer the onion and garlic mixture to your Crockpot insert.
5. Add sliced carrots and chopped celery to the Crockpot.
6. Pour in all 8 cups of chicken broth, making sure vegetables are submerged.
7. Add shredded turkey, dried thyme, and the bay leaf to the broth.
8. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours until vegetables are tender.
10. Uncover and stir in the egg noodles, making sure they’re fully immersed in liquid.
11. Cover and cook on HIGH for 20-25 minutes until noodles are al dente.
12. Remove the bay leaf and discard it carefully.
13. Taste and adjust seasoning with additional salt and pepper if needed. Creamy, tender noodles soak up that rich turkey broth beautifully, while the vegetables add just the right amount of crunch. Consider topping each bowl with fresh parsley or serving it alongside crusty bread for dipping into every last drop.

Turkey and Dumplings

Nothing says comfort quite like a warm bowl of turkey and dumplings on a chilly day. You get tender turkey swimming in a rich, savory broth with fluffy dumplings that soak up all that delicious flavor. It’s the kind of meal that feels like a hug from the inside out.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, diced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 4 cups cooked turkey, shredded
– 6 cups turkey or chicken broth
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1 cup all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup milk
– 2 tbsp unsalted butter, melted

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 large diced onion, 2 sliced carrots, and 2 chopped celery stalks to the pot.
3. Sauté the vegetables for 8–10 minutes, until the onion is translucent and softened.
4. Stir in 4 cups shredded cooked turkey, 6 cups turkey or chicken broth, 1 tsp dried thyme, and 1/2 tsp black pepper.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
6. While the soup simmers, whisk together 1 cup all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt in a medium bowl.
7. Add 1/2 cup milk and 2 tbsp melted unsalted butter to the flour mixture, stirring just until combined—do not overmix.
8. Drop tablespoon-sized scoops of the dumpling dough directly into the simmering soup.
9. Cover the pot and cook for 15 minutes without lifting the lid, allowing the dumplings to steam and puff up.
10. Remove the lid and check that the dumplings are cooked through by inserting a toothpick—it should come out clean.

Perfectly fluffy dumplings and tender turkey make this dish a cozy winner. The broth thickens slightly from the dumplings, creating a hearty, satisfying texture. Try serving it with a sprinkle of fresh parsley or a side of crusty bread for dipping into every last bit.

BBQ Pulled Turkey Sandwiches

Looking for a delicious twist on classic BBQ sandwiches? You’ve got to try this pulled turkey version that’s perfect for game day or casual dinners. It’s tender, smoky, and so easy to make in your slow cooker.

Ingredients

• 3 lbs boneless turkey breast (or turkey thighs for more flavor)
• 1 cup BBQ sauce (your favorite brand, plus extra for serving)
• 1/2 cup chicken broth (or water in a pinch)
• 2 tbsp brown sugar (adjust to your preferred sweetness)
• 1 tbsp apple cider vinegar (adds nice tang)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (for that smoky flavor)
• 1/4 tsp black pepper
• 6 brioche buns (or your favorite sandwich rolls)
• 1 cup coleslaw (store-bought or homemade)

Instructions

1. Place the turkey breast in your slow cooker.
2. In a medium bowl, whisk together the BBQ sauce, chicken broth, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, and black pepper until well combined.
3. Pour the sauce mixture over the turkey in the slow cooker, making sure the turkey is mostly covered.
4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the turkey shreds easily with a fork.
5. Remove the turkey from the slow cooker and place it on a cutting board, reserving the cooking liquid.
6. Using two forks, shred the turkey completely, pulling against the grain for the best texture.
7. Return the shredded turkey to the slow cooker and stir it into the remaining sauce.
8. Let the turkey sit in the warm sauce for 15-20 minutes to absorb the flavors.
9. While the turkey rests, lightly toast your brioche buns until golden brown.
10. Spoon the pulled turkey onto the bottom halves of your toasted buns.
11. Top each sandwich with about 2-3 tablespoons of coleslaw.
12. Drizzle with additional BBQ sauce if desired, then add the top bun.

Know that you’re about to enjoy the most tender, juicy pulled turkey with that perfect sweet and smoky BBQ flavor. The coleslaw adds a refreshing crunch that balances the richness beautifully. Try serving these with pickle spears and potato chips for the ultimate casual meal that’ll have everyone asking for seconds.

Turkey and Sweet Potato Curry

When the weather turns chilly, there’s nothing quite like a warm, comforting curry to cozy up with. This turkey and sweet potato version comes together in one pot and fills your kitchen with the most amazing aromas. You’ll love how the sweet potatoes melt into the creamy coconut sauce while keeping the turkey tender and flavorful.

Ingredients

• 1 lb ground turkey (or substitute with chicken)
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add 1 diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Add 1 lb ground turkey, breaking it up with a wooden spoon, and cook for 6-8 minutes until no pink remains.
4. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
5. Sprinkle 2 tablespoons curry powder over the turkey mixture and stir constantly for 30 seconds to toast the spices.
6. Pour in 1 can coconut milk and 1 cup chicken broth, scraping any browned bits from the bottom of the pot.
7. Add 3 cups cubed sweet potatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring to combine.
8. Bring the curry to a boil, then reduce heat to maintain a gentle simmer.
9. Cover and simmer for 20-25 minutes until sweet potatoes are fork-tender but not mushy.
10. Taste and adjust seasoning if needed before serving over cooked rice.
11. Garnish with fresh cilantro leaves.

Now you’ve got a curry where the sweet potatoes practically dissolve into the sauce, creating this incredible creamy texture that clings to every grain of rice. The turkey stays surprisingly moist and soaks up all those warm curry flavors beautifully. Try serving it with naan for dipping, or stir in a handful of spinach during the last 5 minutes of cooking for some extra greens.

Slow Cooker Turkey Pot Pie Filling

A cozy, comforting meal that practically makes itself? That’s the magic of this slow cooker turkey pot pie filling. You just toss everything in the crockpot and let it work its magic while you go about your day. It’s perfect for using up leftover turkey or when you just need some serious comfort food with minimal effort.

Ingredients

• 2 cups cooked turkey, shredded or diced (rotisserie chicken works too)
• 1 cup diced yellow onion (about 1 medium onion)
• 1 cup diced carrots (about 2 medium carrots)
• 1 cup frozen peas (thawed or frozen both work)
• 2 cups chicken broth (low-sodium if preferred)
• 1/2 cup heavy cream (half-and-half for lighter option)
• 3 tbsp all-purpose flour (for thickening)
• 2 tbsp unsalted butter (salted works, adjust salt later)
• 1 tsp dried thyme (fresh thyme if you have it)
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)

Instructions

1. Place your diced onions and carrots in the bottom of a 6-quart slow cooker.
2. Add the shredded turkey evenly over the vegetables.
3. Sprinkle the flour over the turkey and vegetables, then stir gently to coat everything evenly—this prevents clumping when the liquid is added.
4. Pour in the chicken broth and stir to combine all ingredients.
5. Add the butter, thyme, garlic powder, black pepper, and salt to the slow cooker.
6. Cover and cook on LOW for 6 hours or on HIGH for 3 hours—the vegetables should be tender when pierced with a fork.
7. Stir in the frozen peas and heavy cream until fully incorporated.
8. Cover and cook for an additional 30 minutes on HIGH to heat through and allow the flavors to meld.
9. Check the consistency—if you prefer a thicker filling, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in, then cook for 10 more minutes.

Just spoon this creamy, savory filling over flaky biscuits or puff pastry for the ultimate comfort meal. The tender turkey and vegetables swim in a rich, herb-infused gravy that’s hearty without being heavy. You could even serve it over mashed potatoes or rice for a delicious twist on the classic.

Turkey and Corn Chowder

Vividly creamy and packed with comforting flavors, this turkey and corn chowder is exactly what you need when the weather turns chilly. You’ll love how the sweet corn balances the savory turkey, creating a bowl that feels both nourishing and indulgent. It comes together in one pot with minimal fuss, making it perfect for busy weeknights.

Ingredients

• 2 tablespoons olive oil (or any neutral oil)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cups cooked turkey, shredded or diced
• 3 cups frozen corn
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
4. Add shredded turkey and frozen corn, stirring to combine with the onion mixture.
5. Pour in chicken broth and bring to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 15 minutes to allow flavors to meld.
7. Stir in heavy cream, dried thyme, black pepper, and salt.
8. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
9. Taste and adjust seasoning if needed before serving.

Absolutely creamy with tender turkey and sweet corn in every spoonful, this chowder has a rich broth that’s both comforting and satisfying. The texture stays wonderfully hearty without feeling heavy, making it ideal with crusty bread for dipping. For a fun twist, top with crispy bacon bits or fresh chopped parsley right before serving.

Mexican Turkey Tortilla Soup

Let’s be real—some days call for a cozy bowl of soup that’s packed with flavor but doesn’t keep you in the kitchen all afternoon. This Mexican turkey tortilla soup is exactly that: hearty, a little spicy, and totally satisfying. You’ll love how the tender turkey and crispy tortilla strips come together in a rich broth.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground turkey
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 jalapeño, seeded and minced (optional, for less heat)
– 1 tsp ground cumin
– 1 tsp chili powder
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 (15 oz) can black beans, rinsed and drained
– 4 corn tortillas, cut into ¼-inch strips
– ½ cup fresh cilantro, chopped
– 1 lime, cut into wedges
– ½ cup shredded Monterey Jack cheese (or pepper jack for extra spice)
– ¼ cup sour cream

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb ground turkey and cook for 5–7 minutes, breaking it up with a spoon, until no pink remains.
3. Stir in 1 diced onion and cook for 4 minutes until softened.
4. Add 2 minced garlic cloves and 1 minced jalapeño (if using), cooking for 1 minute until fragrant.
5. Sprinkle in 1 tsp cumin and 1 tsp chili powder, stirring for 30 seconds to toast the spices.
6. Pour in 4 cups chicken broth and 1 can diced tomatoes with their juices, scraping the bottom of the pot.
7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Stir in 1 cup corn and 1 can black beans, simmering for 5 more minutes.
9. While the soup simmers, heat ½ inch of oil in a skillet over medium heat until it reaches 350°F.
10. Fry 4 tortilla strips in batches for 1–2 minutes per side until golden and crisp, then drain on paper towels.
11. Stir ½ cup chopped cilantro into the soup just before serving.
12. Ladle the soup into bowls and top with tortilla strips, ½ cup shredded cheese, a dollop of sour cream, and a squeeze of lime.

Did you notice how the crispy tortilla strips add a fun crunch against the tender turkey? The broth is subtly spiced, with the lime brightening every spoonful. For a twist, try serving it with avocado slices or swapping the turkey for shredded chicken.

Turkey and Lentil Stew

Venturing into comfort food season? This turkey and lentil stew is exactly what you need when the weather turns crisp. It’s hearty, healthy, and comes together in one pot for minimal cleanup. You’ll love how the flavors deepen as it simmers.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground turkey
• 1 medium yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup brown lentils, rinsed
• 6 cups chicken broth (low-sodium recommended)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper (start with 1/2 tsp each)

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add ground turkey and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
3. Add diced onion, carrots, and celery, cooking for 6-8 minutes until vegetables begin to soften.
4. Stir in minced garlic and cook for 1 minute until fragrant (tip: don’t let garlic burn).
5. Add rinsed lentils, chicken broth, dried thyme, and bay leaf to the pot.
6. Bring to a boil, then reduce heat to low and cover the pot.
7. Simmer for 35-40 minutes until lentils are tender but not mushy (tip: check at 30 minutes).
8. Remove bay leaf and season with salt and pepper (tip: taste first as broth saltiness varies).
9. Let stew rest off heat for 5 minutes before serving to allow flavors to meld.

Just ladle this cozy stew into bowls and watch how the tender lentils soak up all the savory broth. Juicy turkey bits mingle with sweet carrots and aromatic thyme in every spoonful. Try serving it over crusty bread or with a sprinkle of fresh parsley for extra freshness.

Turkey and Wild Mushroom Stroganoff

There’s something so comforting about a creamy pasta dish that just hits the spot on a chilly evening. This turkey and wild mushroom stroganoff gives you all the cozy vibes of the classic but feels a bit lighter and more sophisticated. You’re going to love how the earthy mushrooms pair with the tender turkey in that rich, creamy sauce.

Ingredients

• 1 lb ground turkey (or ground chicken if you prefer)
• 8 oz wild mushroom mix, sliced (cremini work great too)
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 3 tbsp butter (divided)
• 2 tbsp all-purpose flour
• 2 cups beef broth (chicken broth works fine)
• 1 cup sour cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 12 oz egg noodles
• 2 tbsp fresh parsley, chopped (for garnish)
• Salt and black pepper (to season throughout)

Instructions

1. Bring a large pot of salted water to a rolling boil for the egg noodles.
2. Heat 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.
3. Add the ground turkey, breaking it up with a wooden spoon, and cook for 5-7 minutes until no longer pink.
4. Season the turkey with ½ teaspoon salt and ¼ teaspoon black pepper, then transfer to a plate.
5. Add the remaining 2 tablespoons of butter to the same skillet and melt over medium heat.
6. Cook the diced onion for 4-5 minutes until softened and translucent.
7. Add the sliced mushrooms and cook for 6-8 minutes until they’ve released their liquid and started to brown.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1 minute to remove the raw flour taste.
10. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
11. Add the Worcestershire sauce and Dijon mustard, then bring the mixture to a simmer.
12. Cook the sauce for 3-4 minutes until slightly thickened, stirring occasionally.
13. Reduce heat to low and stir in the sour cream until fully incorporated.
14. Return the cooked turkey to the skillet and simmer gently for 2-3 minutes to heat through.
15. Meanwhile, cook the egg noodles according to package directions until al dente, about 7-8 minutes.
16. Drain the noodles thoroughly and add them directly to the stroganoff sauce.
17. Toss everything together until the noodles are well coated in the creamy sauce.
18. Season with additional salt and pepper if needed, then garnish with fresh parsley.

Getting the perfect creamy texture comes from tempering the sour cream properly—always take the pan off the heat before stirring it in. The wild mushrooms add such deep, earthy flavor that pairs beautifully with the lean turkey. Go ahead and serve this over mashed potatoes instead of noodles for a fun twist, or top with extra fresh herbs for a bright finish.

Turkey and Black Bean Enchilada Filling

Dinner just got a whole lot easier with this turkey and black bean enchilada filling. You’ll love how quickly it comes together, and it’s perfect for those busy weeknights when you want something satisfying without a lot of fuss. Plus, it’s packed with protein and flavor that everyone in your family will enjoy.

Ingredients

– 1 lb ground turkey (or ground chicken if you prefer)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced (yellow or white works great)
– 2 cloves garlic, minced (fresh is best, but 1 tsp jarred works too)
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup enchilada sauce (mild, medium, or hot—your choice)
– 1 tsp ground cumin
– 1/2 tsp chili powder (adjust to your preferred spice level)
– 1/4 tsp salt
– 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb ground turkey to the skillet, breaking it up with a spatula into small crumbles.
3. Cook the turkey for 5-7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Tip: If there’s excess fat, drain it off now for a lighter filling.
5. Add the diced onion to the skillet and cook for 3-4 minutes, stirring, until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute more, just until fragrant—don’t let it burn.
7. Sprinkle in 1 tsp ground cumin, 1/2 tsp chili powder, and 1/4 tsp salt, stirring to coat everything evenly.
8. Tip: Toasting the spices briefly like this deepens their flavor.
9. Pour in 1 cup enchilada sauce and stir to combine, scraping any browned bits from the bottom of the skillet.
10. Add the rinsed and drained black beans, stirring gently to mix without mashing them.
11. Reduce heat to low and simmer for 5-7 minutes, until the sauce has thickened slightly and the beans are heated through.
12. Tip: Let it sit off the heat for a couple minutes if it seems too liquidy—it will thicken as it cools.
13. Stir in chopped cilantro if using, then remove from heat. Perfect for stuffing into tortillas right away! Packed with savory turkey and creamy beans, this filling has a hearty texture that holds up beautifully in enchiladas. Try it layered in a baking dish with corn tortillas and extra cheese for a cozy casserole, or spoon it over rice for a quick bowl.

Slow Cooker Turkey and Rice Casserole

Busy days call for easy meals, and this slow cooker turkey and rice casserole is here to save your evening. You just toss everything in the pot and let it work its magic while you tackle your to-do list. It’s the kind of comforting dinner that makes you feel accomplished without any fuss.

Ingredients

• 1 lb ground turkey (or ground chicken for a lighter option)
• 1 cup long-grain white rice, rinsed (rinsing removes excess starch for fluffier results)
• 1 (10.5 oz) can cream of mushroom soup (or cream of chicken if preferred)
• 1 ½ cups chicken broth (low-sodium lets you control saltiness)
• 1 cup frozen mixed vegetables (peas, carrots, and corn work great)
• 1 small yellow onion, diced (about ½ cup)
• 2 cloves garlic, minced (fresh adds the best flavor)
• 1 tsp dried thyme (or 1 tbsp fresh thyme if you have it)
• ½ tsp black pepper
• ½ tsp salt (adjust later if needed)
• 1 tbsp olive oil (or any neutral oil for browning)
• ½ cup shredded cheddar cheese (for topping after cooking)

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb ground turkey and cook for 5–7 minutes, breaking it into crumbles with a spatula until no pink remains.
3. Stir in the diced onion and minced garlic, cooking for 3 more minutes until the onion is translucent and fragrant.
4. Transfer the turkey mixture to a 6-quart slow cooker, scraping the skillet to get all the flavorful bits.
5. Add 1 cup rinsed long-grain white rice, 1 can cream of mushroom soup, 1 ½ cups chicken broth, 1 cup frozen mixed vegetables, 1 tsp dried thyme, ½ tsp salt, and ½ tsp black pepper to the slow cooker.
6. Stir everything together until well combined, making sure the rice is fully submerged in the liquid.
7. Cover and cook on LOW for 4 hours or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during cooking to keep the heat steady.
8. Turn off the slow cooker and sprinkle ½ cup shredded cheddar cheese over the top, letting it melt from the residual heat for 5 minutes.
9. Fluff the casserole gently with a fork before serving to distribute the cheese and check the rice texture.

Leftovers taste even better the next day as the flavors meld together. The rice stays wonderfully creamy without turning mushy, and the turkey adds a savory depth that pairs well with the cheesy topping. Try scooping it into bowls and topping with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Turkey and Spinach Lasagna

Lasagna doesn’t have to be a weekend project—this turkey and spinach version comes together surprisingly fast. You’ll love how the lean ground turkey and fresh spinach lighten things up without sacrificing that classic comfort food feel.

Ingredients

• 1 lb ground turkey (or ground chicken)
• 2 cups fresh spinach, roughly chopped
• 9 lasagna noodles (no-boil variety works great)
• 2 cups marinara sauce (your favorite brand)
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1 large egg
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
4. Add minced garlic and cook for 1 minute until golden but not browned.
5. Add ground turkey, breaking it up with a spoon, and cook for 6-7 minutes until no pink remains.
6. Stir in dried oregano, salt, and black pepper until evenly distributed.
7. Add chopped spinach and cook for 2-3 minutes until wilted and bright green.
8. Pour in marinara sauce, reduce heat to low, and simmer for 5 minutes to blend flavors.
9. In a separate bowl, whisk the egg into the ricotta cheese until smooth and creamy.
10. Spread 1/2 cup of the turkey mixture evenly across the bottom of the baking dish.
11. Arrange 3 lasagna noodles in a single layer over the sauce.
12. Spread half of the ricotta mixture over the noodles using the back of a spoon.
13. Sprinkle 1/2 cup of mozzarella cheese over the ricotta layer.
14. Repeat the layering process: turkey mixture, noodles, remaining ricotta, and another 1/2 cup mozzarella.
15. Finish with a final layer of noodles, remaining turkey mixture, and remaining mozzarella cheese.
16. Cover tightly with foil and bake at 375°F for 30 minutes.
17. Remove foil and bake uncovered for 10-15 minutes until cheese is bubbly and lightly browned.
18. Let the lasagna rest for 10 minutes before slicing to allow layers to set.

Every slice holds together beautifully with creamy ricotta pockets between the savory turkey and tender noodles. The spinach adds fresh flavor that cuts through the richness—try serving it with garlic bread for dipping into any cheesy edges that bubble over.

Turkey and White Bean Cassoulet

Zesty comfort food doesn’t get much cozier than this turkey and white bean cassoulet. You’ll love how the flavors meld together into something truly special. It’s the perfect one-pot meal for those chilly evenings when you want something satisfying without too much fuss.

Ingredients

– 1 lb ground turkey (or substitute with chicken if preferred)
– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 carrots, chopped into ½-inch pieces
– 2 cans (15 oz each) white beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes, undrained
– 2 cups chicken broth (low-sodium recommended)
– 1 tsp dried thyme
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper
– 1 cup breadcrumbs (panko works great for extra crunch)
– 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat for 2 minutes until shimmering.
3. Add ground turkey and cook for 6-8 minutes, breaking it up with a spoon until no pink remains.
4. Add diced onion and cook for 4 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add chopped carrots and cook for 3 minutes until slightly softened.
7. Mix in white beans, diced tomatoes with their juices, and chicken broth.
8. Stir in dried thyme, salt, and black pepper until well combined.
9. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 10 minutes.
10. While the cassoulet simmers, combine breadcrumbs with melted butter in a small bowl.
11. Sprinkle the breadcrumb mixture evenly over the cassoulet surface.
12. Transfer the pot to the preheated oven and bake for 25 minutes until the topping is golden brown and the cassoulet is bubbly.
13. Remove from oven and let rest for 5 minutes before serving. Really, the creamy beans and savory turkey create the most comforting texture that just melts together. The crispy breadcrumb topping adds wonderful contrast, and it’s fantastic served with a simple green salad or crusty bread for dipping into that delicious broth.

Summary

Great news for busy cooks! These 18 crockpot recipes transform leftover turkey into delicious new meals with minimal effort. I hope you find some new family favorites—give them a try and let me know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest to help others make the most of their holiday leftovers too!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.