(Original recipe published November 26, 2010. Updated November 20, 2025.)
One of the quiet joys of the holiday season—beyond the gathering, laughter, and bustling kitchen—is the treasure trove of leftovers waiting in the fridge the next morning. If you’ve cooked a turkey, you already know the routine: family members wandering in wearing slippers, peeking into containers, sneaking bites of stuffing or cold turkey, and wondering what magic can be made from the remains of yesterday’s feast. The good news? With a few simple techniques and a little culinary creativity, those leftovers can become dishes every bit as satisfying as the main event.
Turkey is one of the most versatile holiday ingredients. The meat is naturally tender, mildly flavored, and adaptable to almost every cuisine—from comforting American-style soups and casseroles to bright Asian stir-fries and warming Italian broths. And the real secret weapon? The turkey carcass. Once the slices and larger pieces of meat are removed, you’re left with bones, connective tissue, and tiny morsels of meat—all of which create a stock that’s deeper, richer, and more nourishing than anything you can buy in a carton.
If you’ve never made homemade stock from a turkey carcass, this is the year to start. It’s as simple as covering the bones with water, adding vegetables and aromatics, and letting everything simmer away. As the hours pass, your home fills with the kind of savory aroma that reminds you of why people have been making broth for centuries. Once strained, that golden liquid becomes the base for incredible soups, risottos, sauces, rice dishes, and gravies. It’s warming, restorative, and a perfect antidote to the chilly days that follow Thanksgiving.
Beyond soup, leftovers can become pot pies, grain bowls, tacos, frittatas, enchiladas, fried rice, and more. A spoonful of gravy? Blend it with turkey and leftover vegetables for a rustic filling and top with mashed potatoes for a simple shepherd’s pie. A handful of stuffing? Press it into patties and crisp them in a skillet for breakfast. A few cups of white and dark meat? They’re begging to be used in stir-fries or tossed with noodles.
Below, you’ll find two of my favorite day-after recipes: a comforting turkey soup that captures everything we love about homemade cooking, and a quick turkey fried rice that’s perfect when you’re ready for a break from holiday flavors. Both are flexible, fast, and delicious.
Recipes for Turkey Soup and Turkey Fried Rice follow – or checkout our recipe database for 18 more leftover turkey recipes.
Day-After-Thanksgiving Turkey Soup
Ingredients
- turkey carcass
- 2 carrots, sliced
- 4 stalks celery, sliced
- 1 thumb fresh ginger, sliced
- 1 onion, quartered
- ½ tsp salt
- 12 whole peppercorns
- 6 whole cloves
- 1 head garlic, split
- 3 bay leaves
- sprigs of thyme and parsley
- fresh lemon or orange zest
- 16 cups water
Instructions
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Make the Stock:
Remove most of the meat from the turkey carcass, breaking the bones into manageable pieces. Place the carcass and all aromatics into a large stockpot. Add water.
Bring to a boil, skim any foam, and reduce to a gentle simmer. Cook for at least 3 hours, until the stock is rich and flavorful. -
Strain & Skim:
Strain the stock through a fine sieve and discard solids. Skim the fat from the top. Refrigerate if desired—chilled fat is easy to remove. -
Build the Soup:
Simmer sliced carrots, onions, celery, and cubed potatoes in the stock until soft.
Add cooked egg noodles or rice, plus shredded turkey. Warm through and season to taste.
Chef’s Note:
Leftover gravy can enrich the broth. Mashed potatoes thicken the soup beautifully. Use stock concentrates like More Than Gourmet’s Glace de Volaille to deepen flavor if needed.
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| Turkey Fried Rice – recipe follows. |
Turkey Fried Rice
Ingredients
- 2 cups cold leftover rice
- 1 cup mixed vegetables (peppers, zucchini, broccoli, mushrooms, etc.)
- 2–3 tbsp canola oil
- ¼–½ tsp hot pepper oil
- ½ tsp minced garlic
- 1 cup shredded or cubed turkey
- 1–3 tbsp soy sauce
- sea salt & white pepper
- pinch of sugar
Instructions
-
Prep the Rice:
Crumble the cold rice with your fingers so it separates easily. -
Prep the Veggies:
Blanch fresh vegetables in boiling salted water and shock in cold water. (Or simply use leftovers.) -
Stir-Fry:
Preheat a wok over high heat. Add canola oil, then hot pepper oil and garlic—it should sizzle!
Add rice, tossing quickly so every grain gets coated in oil.
Add turkey, vegetables, soy sauce, sugar, and seasonings.
Stir-fry over very high heat until everything is hot and lightly caramelized.
Serve immediately.
I definitely want to try out the turkey fried rice. Sounds yummy!