5 Healthier Ways to Use Thanksgiving Leftovers

For many of us, the days after Thanksgiving are usually spent eating up all those delicious leftovers.

We’re helping you repurpose your leftovers into seven different healthy recipes. This will keep your leftovers both exciting and nutritious.

Note: depending on your Thanksgiving recipes, the nutrition information of the leftovers may slightly vary. All nutrition facts are calculated by the Lose It! App calculator. 

1. Greek Yogurt and Cranberry Turkey Salad

This Greek Yogurt and Cranberry Turkey Salad is a great lunch idea and uses up your leftover turkey and cranberry sauce.

To cut back on fat and add more protein, this recipe uses Greek yogurt instead of mayo.

If you have leftover veggies to chop, feel free to throw them in the mix as well.

How to make it

Serves 6

• 3 cups leftover cooked turkey, cubed
• 2 stalks celery, chopped
• 1/2 cup plain, non-fat Greek yogurt
• 1/3 cup cranberry sauce
• 1/2 teaspoon paprika
• 1 teaspoon lemon juice
• Salt and pepper, to taste

1. In a large bowl combine the turkey and celery. Next, add in the Greek yogurt, cranberry sauce, paprika, salt, pepper, and lemon juice. Stir until ingredients are equally mixed.
2. Serve on your leftover dinner rolls. Or use it as a topping for a bed of greens! Keep leftovers in an airtight container in the fridge for up to 4 days.

While you can eat it immediately, we’ve found that letting it sit in the fridge for a few hours makes it even tastier. Try making this in the morning and storing it in the fridge until lunchtime.

One serving provides 106 calories, 6g of fat, 7.6g of carbohydrates, 1.2g of sugar, and 32g of protein. 

Note: the nutrition stats are calculated using non-fat Greek yogurt, white turkey meat, and without the bread.

2. Cranberry Turkey Enchiladas

Put a Mexican spin on your leftovers with these seasonal enchiladas – great for lunch, dinner, or frozen for later.

To cut back on carbs and calories, we recommend using Tumaro’s® 8” Whole Wheat Carb Wise ™ Wraps.

We use plain, non-fat Greek yogurt instead of sour cream to reduce the fat and increase the protein content.

For extra veggies, feel free to add any leftover greens into the mix as well.

How to make it

Serves 8

• Nonstick cooking spray
• 2 cups shredded cooked turkey
• 2 cups of your leftover whole cranberry sauce
• 1 (15 ounce) can of low sodium black beans, rinsed and drained
• 1 cup shredded Mexican-style cheese blend
• 1 ½ cups salsa
• ¼ cup fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 8 (8-inch) Tumaro’s® Whole Wheat Carb Wise ™ Wraps.
• 1 teaspoon of your favorite hot sauce
• Optional toppings:
  • Nonfat, plain Greek yogurt
  • Guacamole
  • Additional cilantro

1. Preheat oven to 350 degrees Fahrenheit. Lightly coat a 3-quart or 9 x 13-inch baking dish with non-stick cooking spray, and set aside.
2. In a large bowl, stir together the turkey, 1 cup of cranberry sauce, beans, 1/2 cup of salsa, 3/4 cup of cheese, cilantro, and spices.
3. Spoon about 1/2 cup of filling into the middle of each tortilla. Roll up the tortillas, placing them seam-side down in the baking dish. Set aside.
4. In a small mixing bowl, stir together the remaining cranberry sauce and salsa. Next, add the hot sauce (I use the Tapatio brand). Spoon the sauce mixture evenly over the filled tortillas.
5. Cover the baking dish with foil and bake for 45 minutes.
6. After 45 minutes, uncover and top with the remaining cheese. Bake for an additional 5 to 10 minutes or until the cheese is melted.
7. Remove the pan from the oven and sprinkle with additional cilantro, if using. Serve with desired toppings.

One serving (1/8 of the recipe) provides 337 calories, 7.5g of fat., 53.6g of carbohydrates, 11g of fiber, 4.2g of sugar, and 20.2g of protein.

3. Roasted Veggie and Turkey Green Salad

We’re bringing some leafy greens into the mix with this delicious filling salad recipe. Plus it uses four leftover choices including stuffing, cranberry sauce, turkey, and vegetables.

How to make it

Serves 4

• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon apple cider vinegar
• 8 cups mixed salad greens
• 1 cup leftover stuffing
• ¼ cup cranberry sauce 
•  2 ¼ cups cooked turkey, chopped or cubed
• 1 cup roasted vegetables (I used roasted Brussels sprouts and butternut squash in the nutrition stats)
• Black pepper to taste
• Salt to taste

1. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Once the oil is hot, add the stuffing and cook until crisp, about 10 minutes. Set aside.
2. In a small bowl, whisk together the cranberry sauce, vinegar, salt, pepper, and the remaining 3 tablespoons of oil. Set aside.
3. In a large mixing bowl or platter, add the mixed salad greens, turkey, and roasted vegetables. Toss with dressing and add the stuffing “croutons.”

One serving (about two cups) provides 113.3 calories, 6.4g of fat, 6.6g of carbohydrates, and 17.7g of protein. 

4. Leftover Breakfast Scramble

Breakfast scrambles are one of the easiest ways to put those leftovers to good use! They’re also easy to scale up or down based on how many people you’ll be feeding in the morning.

How to make it

Serves 4

• Cooking spray
• 3 large eggs, lightly whisked
• 1 cup mashed potatoes
• 3 cups leftover stuffing
• 1 cup leftover turkey, shredded
• 1/3 cup low-fat shredded cheddar cheese

1. Coat your pan with cooking spray and place it on the stove over medium heat.
2. Add the mashed potatoes and flatten them into an even layer. Allow the potatoes to cook undisturbed for 4 to 5 minutes, or until lightly browned. Flip and cook for another 4 to 5 minutes, or until lightly browned.
3. Next, add the stuffing and cook until slightly browned, about 5 minutes, stirring occasionally.
4. In a separate skillet, combine the eggs and turkey. Stir occasionally to scramble. Once the eggs are just about set, add the shredded cheese. combine the turkey and shredded cheddar. Note: For fluffier eggs, add a splash of milk to your raw eggs after whisking.
5. To serve, evenly divide the potato mixture and place the eggs on top.

One serving (1/4 of the recipe) provides about 303 calories, 11.3g of fat, 12.9g, 1.4g of fiber, 1.6g of sugar, and 19.4g of protein.

5. Thanksgiving Leftovers Stir-Fry 

Who doesn’t love a good stir-fry! It’s a quick and easy way to get a meal on the table plus you’ll use up any leftover vegetables and turkey.

While a stir fry normally calls for soy sauce, we use coconut aminos to help cut back on the sodium content.

Just keep in mind that it is a bit sweeter than soy sauce. Brands to look for include Braggs, Simple Truth, and Trader Joe’s.

How to make it

Serves 4

For the sauce

• 1/2 cup of coconut aminos (I use the Trader Joe’s brand)
• 1/2 cup of low-sodium chicken stock
• 1 tablespoon of grated ginger
• 1 tablespoon of chopped garlic
• 1 teaspoon of crushed red pepper flakes
• Ground black pepper to taste

For the stir-fry mixture

• 2 tablespoons of high-heat cooking oil, like coconut or avocado oil
• 1 pound of shredded leftover turkey
• 4 cups of frozen vegetables (I use 1 cup of green beans, 1 cup of carrots, 1 cup broccoli, 1/2 cup Brussels sprouts, and 1/2 cup peppers) OR you can use 2 cups of your leftover Thanksgiving veggies

1. In a medium-sized bowl, whisk together all of the sauce ingredients, set aside.
2. In a large pan or wok over medium-high heat, add the 2 tablespoons of oil. Once the oil is hot, add the turkey and vegetables. Cook for 5 minutes, stirring constantly, or until everything is heated through.
3. Finally, stir in the sauce and continue to cook for another 5 minutes, or until all the ingredients are piping hot.

For a balanced meal, serve your stir-fry over a whole grain, like brown rice and quinoa, or a bed of mixed greens.

One serving (1/4th of the recipe) provides about 285.7 calories, 12.1g of fat, 20.8g of carbohydrates, 2.9g of fiber, 13.2g of sugar, and 17.1g of protein.

Looking for a soup recipe?

Try our recipe for this turkey and wild rice soup. It may use less butter, half and half, and salt, but it’s still wonderfully creamy and flavorful!

It’s specifically a great recipe to keep in mind for leftover turkey that’s starting to get a little dried out.

Speaking of, cooked turkey can be safely stored in the fridge for up to 4 days and in the freezer for 2-6 months. 

This recipe makes about 6 servings. One serving provides 350 calories; 29 g carbohydrate; 26 g protein; 13 g fat (4 g sat); 3 g fiber; 330 mg sodium

The Bottom Line

Enjoying your Thanksgiving leftovers doesn’t mean that you have to eat the same thing over and over. Get creative repurposing your leftovers in different types of recipes. Remember to keep your plate as colorful as possible for optimal health.

Tell us your favorite ways to enjoy your holiday leftovers in the comments below!