19 Delicious Shredded Turkey Recipes Amazing

Ready to transform your leftover turkey into something spectacular? You’re in luck! Our roundup of 19 Delicious Shredded Turkey Recipes is packed with mouthwatering ideas that go way beyond the usual sandwiches. From cozy comfort food to quick weeknight dinners, these recipes are all about making the most of your turkey in the tastiest ways possible. Let’s dive in and discover your next favorite dish!

Shredded Turkey Tacos with Avocado Salsa

Shredded turkey tacos with avocado salsa are a delightful way to bring a fresh and flavorful twist to your taco night. Starting with tender, slow-cooked turkey and topping it with a vibrant avocado salsa, this dish is sure to impress with its layers of texture and taste.

Ingredients

• 2 cups shredded cooked turkey (use leftovers or cook fresh)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1 avocado, diced (ripe but firm)
• 1/4 cup diced red onion (soak in cold water to reduce sharpness)
• 2 tbsp chopped cilantro (stems removed for milder flavor)
• 1 tbsp lime juice (freshly squeezed for best taste)
• 8 small corn tortillas (warmed before serving)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F).
2. Add shredded turkey to the skillet, stirring occasionally, until heated through, about 5 minutes.
3. Sprinkle cumin, chili powder, and salt over the turkey, stirring to coat evenly. Cook for another 2 minutes to allow flavors to meld.
4. In a medium bowl, gently combine diced avocado, red onion, cilantro, and lime juice to make the salsa. Avoid overmixing to keep the avocado chunky.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred.
6. Assemble tacos by placing a generous amount of the seasoned turkey on each tortilla, then topping with the avocado salsa.

Variety in texture from the tender turkey and creamy avocado salsa makes each bite exciting. For an extra kick, serve with a side of pickled jalapeños or a drizzle of hot sauce.

BBQ Shredded Turkey Sandwiches

You’ll find that BBQ Shredded Turkey Sandwiches are a delightful twist on the classic pulled pork, offering a lighter yet equally flavorful option for your next meal. This guide will walk you through each step to ensure your sandwiches are perfectly tender and packed with smoky, sweet BBQ goodness.

Ingredients

• 2 lbs turkey breast (boneless, skinless for easier shredding)
• 1 cup BBQ sauce (homemade or store-bought, adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (for a flavor boost)
• 1 tsp onion powder (adds depth)
• 1/2 tsp smoked paprika (for that smoky flavor)
• 1/2 cup chicken broth (keeps the turkey moist)
• 4 hamburger buns (toasted for extra crunch)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Season the turkey breast with garlic powder, onion powder, and smoked paprika, ensuring even coverage.
3. Place the seasoned turkey in the skillet, searing each side for 3-4 minutes until golden brown.
4. Pour chicken broth into the skillet, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the turkey is fork-tender.
5. Remove the turkey from the skillet and shred it using two forks, discarding any excess fat.
6. Return the shredded turkey to the skillet, mixing in the BBQ sauce. Cook on low for an additional 5 minutes, stirring occasionally, until heated through.
7. Toast the hamburger buns lightly for about 1-2 minutes in a dry skillet or toaster until golden.
8. Divide the BBQ shredded turkey evenly among the toasted buns, serving immediately.

For an extra touch, consider adding a slice of cheddar cheese or a spoonful of coleslaw on top of your sandwich. The combination of the tender, smoky turkey with the crispness of the toasted bun creates a satisfying contrast in textures that’s hard to resist.

Shredded Turkey and Black Bean Enchiladas

Venturing into the world of enchiladas can be a delightful experience, especially when you start with something as comforting and flavorful as shredded turkey and black bean enchiladas. This recipe is perfect for those looking to combine ease with taste, guiding you through each step to ensure a delicious outcome.

Ingredients

• 2 cups shredded cooked turkey (leftovers work great)
• 1 can (15 oz) black beans, drained and rinsed (for extra flavor, sauté with onions first)
• 8 corn tortillas (warm them slightly to prevent cracking)
• 2 cups enchilada sauce (homemade or store-bought, adjust spice level as preferred)
• 1 cup shredded cheese (a mix of cheddar and Monterey Jack is ideal)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp cumin (toasted for enhanced flavor)
• 1/4 cup chopped cilantro (plus more for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, mix the shredded turkey, black beans, cumin, and cilantro until well combined.
3. Heat olive oil in a skillet over medium heat, warm each tortilla for about 10 seconds per side to make them pliable.
4. Fill each tortilla with the turkey and bean mixture, roll tightly, and place seam side down in a baking dish.
5. Pour enchilada sauce evenly over the rolled tortillas, covering them completely to prevent drying out.
6. Sprinkle shredded cheese on top, covering the enchiladas for a gooey, melted finish.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Let the enchiladas sit for 5 minutes before serving to allow the filling to set.

Creating these enchiladas results in a dish that’s beautifully balanced between the tender shredded turkey and the hearty black beans, all wrapped in a soft tortilla and smothered in a rich, spicy sauce. Consider serving with a side of avocado slices or a dollop of sour cream to add a cool contrast to the warmth of the enchiladas.

Healthy Shredded Turkey Salad with Cranberries

Every home cook deserves a recipe that’s both nutritious and straightforward to prepare, and this Healthy Shredded Turkey Salad with Cranberries fits the bill perfectly. It’s a delightful mix of lean protein and sweet-tart cranberries, ideal for a light lunch or a refreshing dinner option.

Ingredients

• 2 cups shredded cooked turkey (use leftovers for efficiency)
• 1/2 cup dried cranberries (soak in warm water for 10 minutes if too hard)
• 1/4 cup plain Greek yogurt (or mayonnaise for a richer taste)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp salt (adjust based on the saltiness of your turkey)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cups mixed greens (arugula adds a nice peppery note)

Instructions

1. In a large mixing bowl, combine the shredded turkey and dried cranberries.
2. Add the Greek yogurt, lemon juice, salt, and black pepper to the bowl. Tip: Mix the dressing ingredients in a small bowl first to ensure even distribution.
3. Gently toss all the ingredients together until the turkey and cranberries are evenly coated with the dressing. Tip: Use a rubber spatula to fold the ingredients to prevent breaking the turkey pieces.
4. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Tip: Cover the bowl with plastic wrap to keep the salad fresh.
5. Serve the salad over a bed of mixed greens for added texture and color.

Mixing the creamy dressing with the tender turkey and chewy cranberries creates a satisfying contrast in every bite. For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Shredded Turkey Chili with Cornbread

Just when you think chili can’t get any cozier, this shredded turkey chili with cornbread comes along to prove you wrong. Perfect for those chilly evenings when you crave something hearty yet not overly heavy, this dish combines tender turkey with a rich, flavorful broth, all topped with a golden piece of cornbread.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground turkey (for a leaner option)
• 1 onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp cumin (for depth)
• 1 can (15 oz) diced tomatoes (with juices for more liquid)
• 1 can (15 oz) kidney beans, drained and rinsed (or black beans for variation)
• 2 cups chicken broth (low sodium preferred)
• 1 cup cornmeal (for the cornbread)
• 1 cup all-purpose flour (for the cornbread)
• 1 tbsp sugar (adjust to taste for the cornbread)
• 1 cup milk (any kind, for the cornbread)
• 1 egg (for binding the cornbread)
• 1/4 cup melted butter (for richness in the cornbread)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in diced onion and minced garlic, cooking until softened, about 3 minutes.
4. Mix in chili powder and cumin, stirring for 30 seconds to toast the spices.
5. Pour in diced tomatoes with their juices, kidney beans, and chicken broth. Bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally.
7. Preheat oven to 375°F (190°C) for the cornbread.
8. In a bowl, whisk together cornmeal, flour, sugar, milk, egg, and melted butter until just combined.
9. Pour batter into a greased 8-inch baking dish and bake for 20 minutes, or until a toothpick comes out clean.
10. Serve the chili hot, topped with a square of cornbread.

Velvety shredded turkey mingles with a robust chili base, offering a comforting bite every time. The cornbread, slightly sweet and crumbly, makes for the perfect spoon or just a delightful side. Try serving it with a dollop of sour cream or a sprinkle of cheddar cheese for an extra layer of flavor.

Shredded Turkey Stuffed Peppers

On a cozy evening, nothing beats the comfort of a homemade dish that’s both nutritious and bursting with flavors. Shredded Turkey Stuffed Peppers are a perfect blend of lean protein and vibrant vegetables, offering a satisfying meal that’s as pleasing to the eye as it is to the palate.

Ingredients

• 4 large bell peppers (any color, but a mix adds visual appeal)
• 2 cups shredded cooked turkey (leftovers work great here)
• 1 cup cooked brown rice (or white rice for a quicker option)
• 1/2 cup diced onion (yellow or white for sweetness)
• 1/2 cup diced tomatoes (fresh or canned, drained)
• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
• 1 tsp cumin (adjust to taste for warmth)
• 1/2 tsp salt (adjust based on turkey’s seasoning)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup shredded cheese (cheddar or Monterey Jack melts well)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. In a large skillet over medium heat, warm the olive oil, then sauté the diced onion until translucent, about 3-4 minutes.
4. Add the diced tomatoes, garlic powder, cumin, salt, and black pepper to the skillet, stirring to combine and heat through, about 2 minutes.
5. Mix in the shredded turkey and cooked rice, stirring until everything is evenly coated with the spices and heated through, about 3-4 minutes. Tip: If the mixture seems dry, a splash of chicken broth can add moisture.
6. Spoon the turkey and rice mixture into the prepared bell peppers, packing lightly to fill each pepper to the top.
7. Sprinkle the shredded cheese evenly over the top of each stuffed pepper.
8. Place the stuffed peppers in a baking dish and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For extra browning, broil for the last 2-3 minutes, watching closely to prevent burning.
9. Let the peppers rest for 5 minutes before serving to allow the flavors to meld and to avoid burning your mouth. Tip: Serving on a bed of greens adds a fresh contrast to the warm, savory peppers.

The shredded turkey stuffed peppers emerge from the oven with a delightful contrast of textures—the tender peppers give way to a savory, slightly spicy filling, all under a blanket of melted cheese. For a festive twist, serve alongside a dollop of sour cream or a sprinkle of fresh cilantro to brighten the dish.

Shredded Turkey and Sweet Potato Hash

Venturing into the world of hearty breakfasts or brunches can be both exciting and a bit daunting, but this Shredded Turkey and Sweet Potato Hash is here to guide you through with ease. Perfect for using up leftover turkey, this dish combines savory and sweet flavors in a satisfying one-pan meal.

Ingredients

• 2 cups shredded cooked turkey (leftovers work great)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (about 3 cups)
• 1 medium onion, diced (any color works)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp salt (adjust based on turkey’s saltiness)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering, about 2 minutes.
2. Add diced onions to the skillet, sautéing until translucent, about 3-4 minutes, stirring occasionally to prevent burning.
3. Add sweet potato cubes to the skillet, spreading them in a single layer. Cook for 5 minutes without stirring to allow edges to crisp.
4. Stir the sweet potatoes, then add smoked paprika, salt, and black pepper, mixing well to coat evenly. Cook for another 5 minutes, stirring occasionally, until potatoes are tender but not mushy.
5. Add shredded turkey to the skillet, stirring to combine with the sweet potatoes and onions. Cook for 2-3 minutes until the turkey is heated through.
6. Remove skillet from heat. Garnish with chopped parsley before serving.

Offering a delightful contrast of textures, this hash features crispy sweet potatoes against the tender shreds of turkey. Serve it topped with a fried egg for an extra layer of richness or alongside a crisp green salad for a lighter meal.

Shredded Turkey Pasta with Garlic Parmesan Sauce

Unveiling a dish that combines comfort with elegance, this shredded turkey pasta with garlic parmesan sauce is a must-try for anyone looking to elevate their weeknight dinner game. Follow these steps to create a meal that’s both satisfying and sophisticated.

Ingredients

• 2 cups shredded cooked turkey (leftovers work great)
• 8 oz pasta (fettuccine recommended, but any type will do)
• 3 tbsp unsalted butter (for a richer flavor)
• 4 garlic cloves, minced (fresh is best)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup grated parmesan cheese (plus extra for serving)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
3. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
4. Stir in the shredded turkey, parmesan cheese, salt, and pepper. Cook for another 2-3 minutes until the turkey is heated through and the sauce is creamy. Tip: If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
5. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional minute to allow the flavors to meld.
6. Garnish with chopped parsley and extra parmesan cheese before serving. Tip: For an extra touch of color and flavor, serve with a side of steamed vegetables or a crisp salad.

Rich in flavor and creamy in texture, this dish offers a delightful contrast between the tender shredded turkey and the al dente pasta. Serve it in a warm bowl with a sprinkle of extra parmesan for a comforting meal that feels gourmet.

Shredded Turkey and Quinoa Bowls

Let’s dive into making a nutritious and satisfying meal that’s perfect for any day of the week. These Shredded Turkey and Quinoa Bowls are packed with protein and flavors, offering a balanced dish that’s both easy to make and delicious.

Ingredients

• 1 cup quinoa, rinsed (for better texture)
• 2 cups water or broth (for cooking quinoa, adds flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb cooked turkey, shredded (leftovers work great)
• 1 avocado, sliced (adds creaminess)
• 1/2 cup cherry tomatoes, halved (for a fresh burst)
• 1/4 cup red onion, finely diced (adjust to taste)
• 2 tbsp lime juice (freshly squeezed for best flavor)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. In a medium saucepan, combine quinoa and water or broth. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is fluffy and water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
3. While quinoa cooks, heat olive oil in a skillet over medium heat. Add shredded turkey and warm through, about 3-4 minutes. Tip: Add a splash of broth if turkey seems dry.
4. In a large bowl, combine cooked quinoa, warmed turkey, avocado slices, cherry tomatoes, and red onion.
5. Drizzle lime juice over the bowl and season with salt and pepper. Gently toss to combine. Tip: Add lime zest for an extra flavor boost.

Serve these bowls warm for a comforting meal, or chill for a refreshing lunch option. The combination of creamy avocado, juicy tomatoes, and tender turkey over fluffy quinoa creates a delightful contrast in every bite.

Shredded Turkey and Mushroom Stroganoff

For a comforting meal that combines the heartiness of turkey with the earthy flavors of mushrooms, this Shredded Turkey and Mushroom Stroganoff is a must-try. Follow these steps to create a dish that’s both satisfying and straightforward to make.

Ingredients

• 2 cups shredded cooked turkey (leftovers work great)
• 8 oz mushrooms, sliced (cremini or button for best flavor)
• 1 medium onion, diced (yellow or white preferred)
• 2 cloves garlic, minced (fresh is best)
• 2 tbsp butter (or olive oil for a lighter version)
• 1 tbsp all-purpose flour (for thickening)
• 1 cup beef broth (vegetable broth can substitute)
• 1/2 cup sour cream (full fat for creaminess)
• 1 tsp Dijon mustard (adds a slight tang)
• Salt and pepper (adjust to taste)
• 8 oz egg noodles (or any pasta you prefer)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. In a large pot, bring salted water to a boil and cook egg noodles according to package instructions until al dente, then drain and set aside.
2. While noodles cook, melt butter in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
3. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Sprinkle flour over the mushroom mixture and stir to combine, cooking for 1 minute to remove the raw flour taste.
6. Gradually whisk in beef broth, ensuring no lumps form, and bring to a simmer. The sauce will begin to thicken.
7. Reduce heat to low and stir in shredded turkey, sour cream, and Dijon mustard. Heat through but do not boil to prevent curdling. Tip: For extra creaminess, you can add more sour cream.
8. Season with salt and pepper to taste, then serve the stroganoff over the cooked egg noodles. Garnish with fresh parsley if desired.

Serve this stroganoff with a side of steamed green beans or a crisp salad for a complete meal. The creamy sauce clings beautifully to the noodles, while the turkey and mushrooms provide a satisfying bite. This dish is perfect for using up holiday leftovers or as a cozy weeknight dinner.

Shredded Turkey Lettuce Wraps with Hoisin Sauce

Preparing a delicious and healthy meal doesn’t have to be complicated, and these Shredded Turkey Lettuce Wraps with Hoisin Sauce are proof of that. Perfect for a light lunch or dinner, they’re packed with flavor and easy to make, even for beginners.

Ingredients

• 1 lb ground turkey (or shredded cooked turkey)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 cup hoisin sauce (adjust to taste)
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup carrots, julienned
• 1/2 cup cucumbers, julienned
• 8 large lettuce leaves (Butter or Romaine work well)
• 2 green onions, sliced
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add ground turkey to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Pour hoisin sauce over the turkey, stirring to coat evenly. Cook for another 2 minutes to meld flavors.
5. Remove skillet from heat. Let the turkey mixture cool slightly.
6. While the turkey cools, prepare lettuce leaves by washing and patting them dry.
7. Divide the turkey mixture evenly among the lettuce leaves.
8. Top each wrap with julienned carrots, cucumbers, and sliced green onions.
9. Sprinkle sesame seeds over the top for a crunchy finish.

Now, these wraps offer a delightful crunch from the fresh vegetables and lettuce, balanced by the savory sweetness of the hoisin-glazed turkey. Next time, try serving them with a side of spicy Sriracha mayo for an extra kick.

Shredded Turkey and Spinach Lasagna

Alright, let’s dive into making a comforting Shredded Turkey and Spinach Lasagna that’s perfect for any family dinner. This dish layers tender turkey, vibrant spinach, and rich cheeses between sheets of pasta for a hearty meal.

Ingredients

• 2 cups shredded cooked turkey (leftovers work great)
• 10 oz frozen spinach, thawed and drained (squeeze out excess water)
• 15 oz ricotta cheese (whole milk for creaminess)
• 1 egg (helps bind the ricotta)
• 2 cups shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• 24 oz marinara sauce (homemade or store-bought)
• 12 lasagna noodles (no-boil variety saves time)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp Italian seasoning (or a mix of dried basil, oregano)
• Salt and pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the ricotta cheese, egg, 1 cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper until well combined.
3. Stir in the shredded turkey and spinach into the cheese mixture, ensuring even distribution.
4. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
5. Arrange 4 lasagna noodles over the sauce, slightly overlapping if necessary.
6. Spread half of the turkey and spinach mixture over the noodles, then drizzle with 1/3 of the remaining sauce.
7. Repeat the layers: noodles, remaining turkey mixture, another 1/3 of the sauce, then the last layer of noodles and the rest of the sauce.
8. Sprinkle the remaining 1 cup mozzarella cheese on top for a golden, bubbly finish.
9. Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for another 15 minutes until the cheese is melted and slightly browned.
10. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Kindly note, this lasagna boasts a perfect balance of creamy, cheesy layers with the savory depth of turkey and the freshness of spinach. Serve it with a crisp green salad and garlic bread for a complete meal that’s sure to impress.

Shredded Turkey and Corn Chowder

Great for those chilly evenings when you crave something hearty yet straightforward, this Shredded Turkey and Corn Chowder combines comfort with ease. Gather your ingredients, and let’s dive into creating this cozy bowl of goodness.

Ingredients

• 2 cups shredded cooked turkey (leftovers work great)
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp butter (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 4 cups chicken broth (low sodium preferred)
• 1 cup heavy cream (or half-and-half for lighter version)
• 1 tsp thyme (dried or fresh)
• Salt and pepper (adjust to taste)

Instructions

1. In a large pot over medium heat, melt the butter until it’s just beginning to bubble.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Tip: Stir frequently to prevent burning.
3. Pour in the chicken broth, bringing the mixture to a gentle boil over high heat.
4. Reduce the heat to medium-low, then add the shredded turkey, corn kernels, and thyme. Simmer for 10 minutes to meld the flavors. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Stir in the heavy cream, heating through but not boiling, about 3 minutes. Tip: Avoid boiling after adding cream to prevent curdling.
6. Season with salt and pepper to taste, then remove from heat.

Creamy with a slight sweetness from the corn and a savory depth from the turkey, this chowder is a bowl of comfort. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Shredded Turkey Pot Pie with Flaky Crust

This comforting shredded turkey pot pie with a flaky crust is the perfect way to use up leftover turkey, combining tender meat, vegetables, and a creamy sauce under a golden, buttery crust. Today, we’ll walk through each step to ensure your pot pie turns out deliciously.

Ingredients

• 2 cups shredded cooked turkey (or chicken as a substitute)
• 1 cup diced carrots (about 2 medium, peeled for smoother texture)
• 1 cup frozen peas (thawed to prevent sogginess)
• 1/2 cup unsalted butter (cold, for flakier crust)
• 1/3 cup all-purpose flour (for thickening the sauce)
• 1 3/4 cups chicken broth (low-sodium recommended)
• 1/2 cup whole milk (for richer sauce)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 package refrigerated pie crusts (or homemade for extra flakiness)

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a flaky crust.
2. In a large skillet, melt 1/2 cup butter over medium heat, then whisk in 1/3 cup flour until smooth to create a roux.
3. Gradually add 1 3/4 cups chicken broth and 1/2 cup milk, stirring constantly until the sauce thickens, about 5 minutes.
4. Stir in 2 cups shredded turkey, 1 cup diced carrots, and 1 cup peas, then season with 1 tsp salt and 1/2 tsp pepper. Cook for 2 minutes to combine flavors.
5. Fit one pie crust into a 9-inch pie plate, pour in the turkey mixture, then cover with the second crust. Seal edges and cut slits in the top to vent.
6. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 5 minutes before serving.

Serve this pot pie hot, with the flaky crust giving way to a creamy, savory filling that’s packed with flavor. For a twist, try serving individual portions in ramekins with a biscuit topping instead of pie crust.

Shredded Turkey and Rice Stuffed Cabbage Rolls

Whipping up a comforting meal doesn’t have to be complicated, and these Shredded Turkey and Rice Stuffed Cabbage Rolls are proof. Perfect for a cozy dinner, this dish combines tender cabbage leaves with a savory filling, all simmered in a rich tomato sauce.

Ingredients

• 1 lb shredded cooked turkey (leftovers work great)
• 1 cup cooked white rice (jasmine or basmati for fragrance)
• 1 large cabbage head (look for tightly packed leaves)
• 2 cups tomato sauce (homemade or store-bought)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder (adjust to taste)
• Salt and pepper (to taste)

Instructions

1. Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and submerge it in the boiling water for 3-5 minutes, or until the leaves are pliable.
2. Remove the cabbage from the water and let it cool slightly. Gently peel off 12 large leaves, trimming the thick vein at the bottom if necessary for easier rolling.
3. In a mixing bowl, combine the shredded turkey, cooked rice, garlic powder, onion powder, salt, and pepper. Mix well to ensure the flavors are evenly distributed.
4. Place a portion of the turkey and rice mixture onto the center of each cabbage leaf. Fold in the sides and roll the leaf tightly around the filling, similar to a burrito.
5. Heat olive oil in a large skillet over medium heat. Arrange the cabbage rolls seam-side down in the skillet and pour the tomato sauce over them.
6. Cover the skillet and simmer on low heat for 25-30 minutes, or until the cabbage is tender and the filling is heated through.
7. Serve the cabbage rolls hot, spooning extra sauce over the top. The rolls are wonderfully tender with a savory filling that’s perfectly complemented by the sweet and tangy tomato sauce. For an extra touch, sprinkle with fresh herbs or a dollop of sour cream before serving.

Shredded Turkey and Bean Burritos

Just when you thought burritos couldn’t get any more comforting, we’re introducing a shredded turkey and bean version that’s both hearty and easy to make. Perfect for a quick dinner or meal prep, this recipe guides you through each step to ensure delicious results every time.

Ingredients

• 2 cups shredded cooked turkey (leftovers work great)
• 1 can (15 oz) black beans, drained and rinsed (or pinto beans for variation)
• 1 cup shredded cheddar cheese (sharp cheddar recommended for more flavor)
• 4 large flour tortillas (burrito size, warmed for flexibility)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup salsa (choose your favorite heat level)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp garlic powder
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the shredded turkey and cook for 2-3 minutes until slightly crispy.
2. Stir in the black beans, cumin, garlic powder, and salt. Cook for another 2 minutes until the beans are heated through.
3. Remove the skillet from heat and mix in the salsa. This adds moisture and flavor to the filling.
4. Lay out the warmed tortillas on a flat surface. Divide the turkey and bean mixture evenly among them, placing it slightly off-center.
5. Sprinkle shredded cheddar cheese over the filling on each tortilla. The heat from the filling will help melt the cheese slightly.
6. Fold the sides of the tortilla in, then roll from the bottom up, tucking the filling in as you go to create a tight burrito.
7. For a crispy exterior, heat a clean skillet over medium heat and place the burritos seam-side down. Cook for 2-3 minutes on each side until golden brown.

Best enjoyed fresh, these burritos offer a delightful contrast between the crispy tortilla and the tender, flavorful filling. Serve with extra salsa and a dollop of sour cream for an extra layer of richness.

Shredded Turkey and Vegetable Stir Fry

Every home cook needs a go-to stir fry recipe that’s both nutritious and easy to whip up on a busy weeknight. This Shredded Turkey and Vegetable Stir Fry is just that—a colorful, protein-packed dish that comes together in minutes.

Ingredients

• 2 cups shredded cooked turkey (leftovers work great)
• 1 tbsp olive oil (or any neutral oil)
• 2 cups mixed vegetables (bell peppers, broccoli, and carrots recommended)
• 2 cloves garlic, minced (fresh is best for flavor)
• 1 tbsp soy sauce (low sodium if preferred)
• 1 tsp ginger, grated (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and grated ginger to the skillet, stirring constantly for 30 seconds to avoid burning.
3. Toss in the mixed vegetables, stirring occasionally, until they begin to soften, about 5 minutes.
4. Add the shredded turkey to the skillet, mixing well with the vegetables to ensure even heating.
5. Pour soy sauce over the mixture, adding red pepper flakes if using, and stir to combine all ingredients thoroughly.
6. Continue cooking for another 3-4 minutes, or until the turkey is heated through and the vegetables are crisp-tender.

Fresh from the skillet, this stir fry boasts a delightful contrast of textures—tender turkey, crisp vegetables—and a savory, slightly spicy flavor profile. For a creative twist, serve it over quinoa or wrapped in lettuce leaves for a low-carb option.

Shredded Turkey and Cheese Quesadillas

Delving into the world of quick and satisfying meals, shredded turkey and cheese quesadillas stand out as a versatile option that’s perfect for any meal of the day. This guide will walk you through creating this delicious dish with ease, ensuring a crispy exterior and a gooey, flavorful interior every time.

Ingredients

• 2 cups shredded cooked turkey (leftovers work great)
• 1.5 cups shredded cheese (a mix of cheddar and Monterey Jack recommended for meltiness)
• 4 large flour tortillas (8-inch diameter, or any size you prefer)
• 2 tbsp butter (or any neutral oil for frying)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp salt (adjust based on the saltiness of your turkey and cheese)

Instructions

1. Heat a large skillet over medium heat (around 350°F) and melt 1/2 tbsp of butter, swirling to coat the pan evenly.
2. Place one tortilla in the skillet, then evenly sprinkle 1/2 cup of shredded cheese over half of the tortilla.
3. Top the cheese with 1/2 cup of shredded turkey, spreading it out to cover the cheese layer. Sprinkle a pinch of garlic powder and salt over the turkey.
4. Fold the empty half of the tortilla over the filling, pressing down gently with a spatula. Cook for 2-3 minutes until the bottom is golden brown and crispy.
5. Carefully flip the quesadilla and cook the other side for another 2-3 minutes until golden and the cheese is fully melted. Remove from the skillet and repeat with the remaining ingredients.
6. Let the quesadillas rest for a minute before cutting into wedges. This allows the cheese to set slightly, making them easier to cut and eat.

Mouthwatering and satisfying, these quesadillas boast a perfect contrast between the crispy tortilla and the tender, cheesy filling. Serve with a side of sour cream or salsa for dipping, or slice them into smaller pieces for a party-friendly appetizer.

Shredded Turkey and Pumpkin Curry

Just when you thought your leftover turkey couldn’t get any more exciting, this Shredded Turkey and Pumpkin Curry comes along to prove you wrong. Perfect for those cozy evenings when you’re craving something hearty yet effortlessly elegant, this dish is a delightful way to repurpose your holiday leftovers into a meal that feels entirely new.

Ingredients

• 2 cups shredded cooked turkey (leftover turkey works perfectly)
• 1 cup pumpkin puree (canned or homemade)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp curry powder (adjust to taste)
• 1 cup coconut milk (full fat for creaminess)
• 1 cup chicken broth (low sodium preferred)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion to the skillet, sautéing until translucent, about 3-4 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and curry powder, cooking for another 1 minute until fragrant, ensuring the spices don’t burn.
4. Pour in pumpkin puree, coconut milk, and chicken broth, whisking until the mixture is smooth and well combined.
5. Bring the mixture to a gentle simmer, then reduce heat to low, letting it cook uncovered for 10 minutes to allow flavors to meld.
6. Add shredded turkey to the skillet, stirring to coat evenly with the curry sauce, and simmer for an additional 5 minutes until the turkey is heated through.
7. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

Delightfully creamy with a hint of sweetness from the pumpkin, this curry is a comforting bowl of warmth. Serve it over steamed rice or with a side of naan bread to soak up every last bit of the flavorful sauce.

Conclusion

Mastering the art of cooking with shredded turkey has never been easier, thanks to these 19 mouthwatering recipes. Whether you’re craving comfort food or something new, there’s a dish here for every taste. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these delicious ideas too. Happy cooking!

Bella Bacinos