Transform Your Thanksgiving Leftovers With These Recipes

By The Body Department November 24, 2017

We all know leftovers from Thanksgiving always happen even with loads of extended family around. Sometimes Thanksgiving leftovers can get a little redundant and let’s be honest turkey does get a little dry. The good thing though is that there are so many ways to rework your leftovers to create all new meals!
Check out some of our favorite healthy recipes below to totally transform your thanksgiving leftovers. Beware though, naps may increase from these yummy meals.



  • 6 slices bacon, chopped
  • 1 onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 yellow bell pepper, chopped
  • 2 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. dry white wine
  • 4 c. low-sodium chicken broth
  • 1 c. jasmine rice
  • 2 c. leftover shredded turkey
  • 1/4 c. Freshly Chopped Parsley


  1. In a large pot over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel–lined plate. Drain all but 1 tablespoon bacon fat.
  2. Add onion, carrots, bell pepper, and garlic and season with salt and pepper. Cook until soft, 5 to 7 minutes.
  3. Add white wine, broth, and rice and bring to a boil. Simmer until rice is tender, 20 minutes.
  4. Stir in leftover turkey and parsley until warmed through and serve immediately with crispy bacon.

(image/recipe via Lindsay Funston & Judy Kim)



  • 1 large egg, beaten
  • 2 c. leftover turkey, shredded
  • 2 c. leftover stuffing
  • kosher salt
  • Freshly ground black pepper
  • 4 red and yellow bell peppers, hollowed out
  • 1 1/2 c. shredded mozzarella
  • Fresh parsley, for garnish


  1. Preheat oven to 350 degrees F. In large bowl, combine beaten egg, turkey, and stuffing. Season with salt and pepper and mix together.
  2. Spoon mixture into bell peppers and top with mozzarella.
  3. Transfer peppers to baking dish and bake until peppers are tender and cheese is melty, 25 to 30 minutes. Garnish with parsley.

(image/recipe via Pernille Loof)




  • ¼ c. fresh mint
  • 1 small shallot
  • Juice of 1/2 large lemon (about 2 tablespoons)
  • 2 tbsp. Gin
  • 1 tbsp. honey
  • ¾ c. canola oil
  • 1 lb. leftover turkey
  • 2 large Granny Smith apples
  • 2 green onions
  • 6 tbsp. chopped pistachios
  • 5 oz. mixed green salad greens


  1. To make dressing: In a food processor, pulse together mint, shallot, lemon juice, gin, and honey until shallot is minced. With food processor still running, slowly drizzle in oil.
  2. In a medium bowl, toss turkey, apples, green onions, 4 tablespoons pistachios, and 1/2 cup dressing to combine.
  3. Divide greens evenly among plates. Drizzle with remaining dressing and top each salad with about 1 cup turkey-apple mixture. Garnish with remaining pistachios.

(image/recipe via Anna Williams)

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