It’s almost here! My favorite holiday! As some of you may know, my favorite part is definitely all the sides. I like a little turkey on Thanksgiving but only because it’s there. I would prefer to just load up on carbs!
That being said, it is always a fun challenge to figure out what to do with leftover turkey. Here are some options:
Turkey & Wild Rice Soup
Buffalo Turkey Dip
Turkey & Cheese Enchiladas
Open-Faced Leftover Thanksgiving Sandwich
Creamy Italian Pasta
Easy Turkey Divan
You just have to switch out the protein listed in the above recipe for turkey. For example, it is actually chicken & wild rice soup and bean & cheese enchiladas… you get the picture. Alterations: if the recipe is originally made with uncooked protein, cook this version for a little less time or add the protein later since the turkey is already cooked.
If you have the cookbook you, of course, have more options. The go to and my absolute favorite, is a pot pie (pg. 92). You can use up leftover turkey, gravy and veggies. But if you want to make something no one else will make with their leftovers, try this… you won’t be sorry!
Leftover Turkey Divan Crepes
(Garlic & Olive Oil Cookbook required)
Serves: As many as you make (2 crepes per person)
Breakfast Crepes, p. 16 of cookbook
Chicken Divan Sauce (see below)
Leftover Turkey, chopped or shredded
Broccoli, chopped into small bites (can be fresh or frozen broccoli that is thawed)
Shredded Cheese (I like Colby Jack or Cheddar)
Preheat oven to 350.
Spray a baking dish with nonstick cooking spray.
Spread a small amount of chicken divan sauce inside a crepe, top with a little bit of broccoli then a little bit of turkey.
Roll crepe and place (seam side down) in baking dish.
Repeat until you have as many crepes as you want.
Spread Chicken Divan Sauce over all the crepes.
Top with shredded cheese.
Bake, uncovered for 30 minutes or until cheese is brown and bubbly.
*Chicken Divan Sauce:
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
¼ c Mayonnaise (or just a heaping soup spoonful)
½ c White Wine
Juice of ½ a lemon
Heavy splash of Milk
1 tsp Garlic Powder
Salt & Pepper to taste
Stir all ingredients together in a bowl until well combined; set aside until ready to use. *This makes a lot of sauce. You can buy one can of Campbells Cream of Chicken & Mushroom Soup if you want to half the recipe.
I promise you, these turkey divan crepes are divine!
Leftover Turkey Divan Crepes
- Breakfast Crepes p. 16 of cookbook
- Chicken Divan Sauce see below
- Leftover Turkey chopped or shredded
- Broccoli chopped into small bites (can be fresh or frozen broccoli that is thawed)
- Shredded Cheese I like Colby Jack or Cheddar
- Preheat oven to 350.
- Spray a baking dish with nonstick cooking spray.
- Spread a small amount of chicken divan sauce inside a crepe, top with a little bit of broccoli then a little bit of turkey. Roll crepe and place (seam side down) in baking dish. Repeat until you have as many crepes as you want (2 crepes per person).
- Spread Chicken Divan Sauce over all the crepes. Top with shredded cheese. Bake, uncovered for 30 minutes or until cheese is brown and bubbly.
- Serve warm.
3 thoughts on “Thanksgiving Leftovers”
I agree, I love all the holidays and Thanksgiving is my favorite. I wanted to share that I made the chicken pot pie recipe last night and received rave reviews. It was easy, so delicious and I will definitely make it again. Thanks for it being in your cookbook!
I’m so glad! And that recipe is GREAT with turkey!