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Leftover Turkey

Gobble, gobble up any of that leftover turkey today. According to the University of Illinois extension, cooked turkey is only good three to four days, so this is it.

Turkey is such a bargain for families. The meat is relatively inexpensive, low in fat and higher in protein than chicken or beef, and can be prepared in countless ways. Use your leftover turkey plain or in casseroles, chili, soup, quiches, or on sandwiches. Grind it for use in turkey burgers, breakfast patties, or tacos. Or make my husband’s favorite, pot pie.

For a quick pot pie, use a prepared pie crust in a tin. Cut up the turkey and spread across the bottom.

In a small saucepan, sauté half of a chopped onion in two tablespoons of melted butter. Cook until translucent.

Mix one teaspoon of cornstarch in a cup of cold water. Slowly add half of this to the onion. Add about ½ cup of milk. Stir until the sauce begins to thicken, and add more of the cornstarch liquid until desired consistency.

Add ½ teaspoon of chicken or turkey soup base, pepper, and a little garlic.

Stir in about one cup of frozen peas or leftover vegetables. Cook slightly. Pour over the turkey. Spread leftover mashed potatoes on top and sprinkle with parmesan cheese.

Bake at 350 until light brown.

You can see by this recipe that I’m rarely exact with measurements. I consider myself a good family cook, using what I have in the house and seasoning to taste. There are times I’m asked for a recipe and can’t give it because I really don’t know what I did and it varies every time I make even the same dish.

Don’t be afraid to do this with your leftovers. Redesigning the meal offers your family a new dinner rather than regular leftovers and values the time, money, and energy originally invested in the food.

©2013, Mary K. Doyle

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