Thanksgiving Leftover Turkey Recipes with Russian Dressing

Here is what I like to make with holiday leftovers: soup, salad, a comforting casserole, tacos, chef salad, pumpkin pancakes, and an easy Russian dressing for roast turkey. These Thanksgiving leftover recipes help you create fresh meals for the week with very little effort.

This quick and zesty Russian dressing uses just three ingredients: mayonnaise, ketchup, and Karen’s “Shaken” Italian Dressing. It is creamy, tangy, and perfect for dipping roast turkey, spreading on sandwiches, or tossing with salad greens.

Nutritional Facts You Must Know:

I am careful about the ingredients I use in this dressing. When buying mayonnaise, I look for organic options and avoid products labeled with vague “natural flavorings.” I take the same approach with ketchup, choosing varieties without high fructose corn syrup or unclear flavor additives.

“Natural flavorings” can be a broad label, so reading ingredient lists is important if you prefer simple, recognizable foods. High fructose corn syrup is a sweetener made from corn syrup and is often used in commercially produced foods and soft drinks as a lower-cost alternative to sugar. If you are trying to reduce processed sweeteners in your kitchen, choose ketchup and condiments without HFCS.

After a festive holiday meal, the dishes are done, the leftovers are tucked away, and a few lucky guests may have gone home with “goodie bags.” Now comes the fun part: turning leftover roast turkey, vegetables, cranberry sauce, and pumpkin puree into fresh meals that do not feel like repeats. These easy after-Thanksgiving recipes are practical, flavorful, and perfect for the long weekend.

After Thanksgiving, besides dunking roast turkey into homemade Russian dressing, I always crave this soup.

This Greek lemon turkey soup is light, zesty, and satisfying, with plenty of vegetables mingling in a bright lemony broth. It uses two cups of diced roasted turkey from your Thanksgiving meal, making it one of the best ways to repurpose leftover turkey without much extra work. You can also make it later with leftover chicken.

Avgolemono soup is a classic Greek lemon chicken soup thickened with an egg and lemon sauce. With rice and vegetables, it becomes a complete meal in a bowl. Almost every culture has a version of chicken soup, with or without noodles, and this Avgolemono-style turkey soup is my fresh after-holiday take on the classic.

Roast Turkey & Veggie Mexican-Style Hard Shell Tacos

If you have plenty of leftover vegetables and enough roasted turkey to dice into cubes, make tacos. This is one of my favorite ways to completely transform Thanksgiving leftovers into a bold, colorful dinner.

Garnishes are essential, so choose what you love. Crisp taco shells, fresh vegetables, and a flavorful filling make this meal feel new. I especially like organic blue hard shell tacos for their color and crunch. You can also substitute shredded or cubed chicken in this recipe.

The filling comes together in one skillet with lots of vegetables. Cubes of Thanksgiving turkey become a fabulous taco filling when paired with assertive seasonings. Mulato dried chiles, which are dried poblanos often used in Mexican mole sauces, add a delicate smoky flavor. The recipe includes as many vegetables as turkey, keeping the meal hearty, balanced, and full of flavor.

Gluten Free Turkey Tetrazzini

This is a go-to recipe after Thanksgiving. Leftover turkey and vegetables are tossed together and baked into a comforting main-course casserole that is lightened up but still delicious.

I love this turkey tetrazzini because it is simple to prepare and gluten free. It is also lighter on the carbs, with only a small amount of quinoa and brown rice noodles inside.

“Tetrazzini” is an American dish made with diced poultry or seafood and mushrooms in a butter-cream and cheese sauce flavored with wine or sherry. The dish is named after Italian opera star Luisa Tetrazzini and dates back to 1905.

Thanksgiving Leftover Chef Salad with Cranberry Vinaigrette

A chef salad is a smart way to use leftovers and a fresh, lower-carb alternative to the classic turkey sandwich.

Make the most of your Thanksgiving leftovers with a healthy, colorful salad. Use what you already have, then drizzle everything with cranberry sauce vinaigrette, which takes only minutes to prepare.

Build individual bowls for an easy main-course meal. Add sliced turkey, leftover vegetables, crisp greens, herbs, and anything in your crisper drawer that needs to be used. The options are endless, and the result feels fresh instead of repetitive.

Cranberry Sauce Vinaigrette

This is a wonderful way to use extra cranberry sauce. Blend it into a quick vinaigrette for all your after-Thanksgiving salad creations. It is simple to make in a blender or food processor and adds a sweet-tart holiday flavor to greens, turkey salads, and grain bowls.

Yummy Pumpkin Oatmeal Pancakes

These pancakes are perfect for the long weekend after Thanksgiving, especially if you have extra pumpkin puree.

The recipe can also be made with plain pureed sweet potatoes or butternut squash. It calls for one cup of puree and makes a cozy breakfast or brunch. I like topping these pancakes with yogurt, granola, caramelized apple slices, and a drizzle of pure maple syrup.

Enjoy your long weekend, your leftovers, and just a little more cooking.

Karen