Hi, my honeys! Now that Thanksgiving is over, your fridge is probably filled with leftover casseroles, cranberry sauce, and of course all that turkey! You'd think we'd learn after having Thanksgiving enough times exactly what size turkey will be adequate for the number of guests we have over, but alas, we always end up with extra! I'm not mad about though especially after learning about all kinds of ways to make good use of that leftover turkey! Check out these post-Thanksgiving low-carb turkey leftover recipes!
Turkey Bone Broth - there's nothing like a hot bone broth, especially when you're sick or it's particularly cold outside! Use those leftover turkey bones to make a healthy soup base for lots of recipes or to drink on its own in the morning for an immune boost!
Leftover Turkey Bones (with some meat still attached)
Water (Fill an entire stock pot.)
1 TBSP Minced Garlic or Halved Garlic Cloves
1 TSP Himalayan Sea Salt
1 TSP Black Peppercorns
4 Bay Leaves
1 TSP Paprika
1/2 Cup of Chopped Onions
Place your leftover turkey bones in a large stock pot and fill the water near the top.
Add your other ingredients in and bring the water to a boil.
Once the water is boiling, lower the head to medium heat to allow it to simmer.
Simmer for up to 10 hours on the stove or in a crockpot overnight.
Strain, and place in an air tight jar in your fridge and use as a soup base or alone for immune support.
Pumpkin Turkey Chili - This recipe makes use of two leftovers: your turkey and any extra cans of pumpkin you might have in your pantry! You can also use your freshly made turkey bone broth for this recipe as well! It's hearty, filling, and low-carb--AMEN!
6 Cups Chicken Broth or Turkey Bone Broth
2 Cups Canned Pumpkin
4 cups Leftover Turkey, Shredded
1 TBSP Canned Chipotle peppers, Chopped
1/2 Cup Salsa Verde
1/2 TSP Minced Garlic
1 TSP Ground Coriander
2 TSP Ground Cumin
1/4 Cup Sour Cream
Place all ingredients except the sour cream into your crockpot or instant pot. Cook on low for 8 hours or on high for 4 hours.
Stir in the sour cream and serve. Garnish with shredded cheese, chopped cilantro, some sliced avocado, red onions, and a drizzle of hot sauce!
Low-Carb Turkey Quesadilla - This is a great way to utilize leftover turkey and perhaps some leftover cheese from your charcuterie board! Feel free to use whatever type of cheese you have on hand and any leftover ingredients you might have!
2 La Tortilla Factory Low Carb Tortillas
1/2 Cup Leftover Turkey
1/2 Cup Shredded Colby Jack Cheese or Brie (or whatever cheese you have on hand)
1 TBSP Chopped Jalepenos (or any peppers you have on hand)
1 TBSP Chopped Onions (raw or sauteed - whichever you prefer)
2 TBSP Olive Oil Mayo
Spread the olive oil mayo on one side your first tortilla.
Place that side down in a hot pan on medium heat.
Add your cheese, turkey, peppers, and onions to the tortilla, spreading evenly.
Add the second tortilla on top, and spread the rest of the mayo on the top.
Cook for a few minutes on each side until it's crispy and the cheese is melted.
BONUS: Mix up a dipping sauce with equal parts ranch and sour cream with a dash of chipotle hot sauce; if you used brie cheese, use leftover cranberry sauce as a dip!
Keto Loaded Turkey Salad Recipe - This recipe is a take on my favorite low-carb chicken salad recipe, but I'm using leftover turkey in place of the chicken! It'll actually add a nice smokey flavor to the salad and will yet again make a great use of that leftover turkey!
2 Cups Shredded Leftover Turkey
1/4 Cup Olive Oil Mayo
1/3 Cup Sour Cream
1 Cup Shredded Cheddar Cheese
1/4 Cup Green Onions
1/2 Cup Bacon Bits
1 TBSP Ranch Powder
1/2 TSP Black Pepper
Stir all ingredients together in a large mixing bowl and serve cold in low-carb tortillas or in fresh lettuce cups!