FROM THE CARTER FAMILY RECIPES KITCHEN · AFTER THE FEAST
The big meal may be over, but some of its best possibilities are still tucked away in the refrigerator. A few slices of turkey become lunch on warm toast. A bowl of chopped dark meat finds its way beneath a cornbread crust. The kitchen is quieter now, and supper can take an entirely different shape.
Leftovers invite a generous sort of resourcefulness. They give us a head start on a bubbling pie, a pot of soup with a little Texas heat, or a leisurely afternoon making tamales. With a change of sauce, a crisp vegetable, or a golden crust, yesterday’s centerpiece becomes a meal worth looking forward to.
These eight recipes from our family archive offer a mix of comfort and contrast. Several begin with cooked turkey exactly as written; the sandwich and salad notes explain where leftover roast turkey can stand in for the smoked or sliced turkey in the original recipe. Choose the dish that suits what you have, and give the feast a delicious second act.
A little turkey left over. A fresh idea for supper. Another reason to gather at the table.
Start with what you have
| Cooked turkey on hand | A good place to start |
|---|---|
| 1 1/2 cups, chopped | Artichoke-turkey casserole |
| 2 cups, shredded | Turkey tamales |
| 3 cups, cubed | Southwestern turkey soup |
| 3 to 4 cups, diced | Turkey pie with chile cornbread crust |
| 7 cups, chopped | Turkey pot pie |
| 8 ounces, thinly sliced | Hot Brown sandwiches |
| Sliced turkey | Turkey Reubens or Maurice salad |
Amounts refer to the full linked recipes. For the Reuben, allow enough thin slices for four sandwiches; Maurice salad uses 1/4 pound of sliced turkey along with ham and cheese. Use safely stored cooked turkey throughout.
Eight ways to give turkey a second act
01 · THE GENEROUS CENTERPIECE
Turkey pot pie
A good pot pie gives the day-after supper a sense of occasion. Chopped cooked turkey joins potatoes, carrots, celery, peas, and a creamy herb-scented sauce beneath a golden crust. This version is a substantial deep-dish pie baked in a springform pan, with a sturdy hot-water crust that holds its generous filling.
With seven cups of cooked turkey in the filling, it is the choice for a plentiful supply of leftovers and a table with several hungry people. Give it time to rest before slicing, then bring out a simple green salad and let the pie take center stage.
02 · A LITTLE TEXAS WARMTH
Southwestern turkey soup
Turkey takes on a different character with black beans, sweet corn, tomatoes, and green chiles. Cumin and chili powder give the broth its warmth, while jalapeño and a little cayenne let you take the heat in a bolder direction.
This soup starts with three cups of cooked turkey and a handful of pantry staples. Offer sour cream, crushed tortilla chips, and shredded Cheddar at the table so each bowl can be finished to taste. It is a welcome change from the flavors of the holiday plate.
03 · THE OPEN-FACED INDULGENCE
Hot Brown sandwiches
Thin slices of turkey on toast are a familiar beginning; a generous spoonful of creamy Parmesan sauce takes them somewhere richer. A brief turn under the broiler gives the sauce browned spots, and crisp bacon and tomato wedges complete the plate.
Use neatly sliced roast breast for a sandwich that feels composed rather than improvised. The recipe serves two, making it a particularly good choice when the house has grown quiet after a gathering and there is still something delicious in the refrigerator.
04 · A GOLDEN CORNBREAD TOP
Turkey pie with chile cornbread crust
Here, leftover turkey shares the filling with spicy chorizo, tomatoes, green chiles, toasted almonds, and garlic. A savory cornbread topping enriched with Cheddar, corn, and sour cream bakes into a golden lid.
This is the bold, hearty option for anyone ready to leave the traditional turkey dinner behind. It uses three to four cups of diced cooked poultry, and the richly seasoned filling makes both white and dark meat feel at home.
05 · MAKE AN AFTERNOON OF IT
Turkey tamales
Shredded turkey finds a new home in a tomatillo-and-chile filling tucked inside soft masa. Wrapped in corn husks and steamed, these tamales turn a modest amount of cooked meat into something worth sharing.
Set aside an unhurried afternoon and invite someone to help spread, fill, and fold. The recipe uses two cups of shredded turkey; the pleasure is as much in the kitchen company as in unwrapping the finished tamales at the table.
06 · THE COZY CASSEROLE
Artichoke-turkey casserole
Artichoke hearts, cooked rice, turkey, and mozzarella come together in a creamy casserole with carrot, sweet pepper, green onion, and thyme. A little crisp bacon adds a savory note, and Parmesan finishes the top.
With one and a half cups of cooked turkey, it is useful when you have enough left for another meal but not an entire platter. Choose long-grain or wild rice as the recipe suggests, and serve with something crisp and green alongside.
07 · THE CRISP-SKILLET LUNCH
Turkey Reubens
This variation on a Reuben pairs turkey and Swiss cheese with a cabbage-and-pickle slaw and sun-dried tomato mayonnaise. Whole-wheat bread browns in a buttered skillet, giving the creamy filling a crisp frame.
The linked recipe calls for smoked turkey. For a leftover roast-turkey variation, substitute thinly sliced cooked turkey in the sandwich; expect a gentler flavor without the smoke. Keep the tangy slaw and tomato mayonnaise for the lively contrast that makes this sandwich distinctive.
08 · SOMETHING COOL AND CRISP
Maurice salad
After a run of rich, hot meals, a generous salad can be exactly right. Turkey, ham, Swiss cheese, sweet gherkins, celery, and crisp lettuces meet a creamy lemon-mustard dressing, with hard-boiled eggs and green olives finishing the bowl.
The original uses sliced turkey cut into thin strips. Leftover roast breast can stand in when sliced neatly; keep the ham, cheese, pickles, and dressing as written. Dress the greens just before serving so the salad keeps its fresh crunch.
A few small touches make it a new meal
For a simple turkey sandwich, a spoonful of Cranberry–Jalapeño Jam adds sweet heat, while Quick Pickled Red Onions bring a bright crunch. Keep the sides fresh and uncomplicated when the main dish is rich. Sometimes the smallest change is all it takes to make yesterday’s turkey feel like today’s plan.
Keep the good food good
Chill promptly. Cut turkey into smaller portions and refrigerate in shallow containers within 2 hours of cooking or serving, or within 1 hour if temperatures are above 90°F. Keep the refrigerator at 40°F or colder.
Make a plan early. Use refrigerated cooked turkey within 3 to 4 days of the original cooking date, or freeze portions promptly for another meal. Label containers with the date and amount so you know what is ready to use. Thaw frozen turkey in the refrigerator.
Reheat thoroughly. Heat leftover turkey and hot dishes made with it to 165°F throughout, checking with a food thermometer. Bring reheated soups, sauces, and gravies to a boil. A splash of broth and a cover can help keep reheated turkey moist.
Your turn: Which second act wins?
A crisp sandwich, a comforting pie, a spicy soup, or a batch of tamales—which would you make first? Share your favorite way to use leftover turkey in the comments. Some of the best family traditions begin the day after the feast.
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