Put that leftover turkey to good use in these mouth-watering recipes. After such a grand Thanksgiving meal, you may be reluctant to eat more turkey right away. The great news is leftover turkey keeps well for months in the freezer.

I divide the leftover turkey into quart-sized storage bags designed for the freezer. Be sure to write the date and contents on the outside of the bag to help identify the contents once frozen. And once you're ready to enjoy that delicious Thanksgiving turkey, try one of these leftover recipes!

Turkey Shepherd's Pie Recipe:

Ingredients:

• For the Potatoes
  • 1 1/2 lb. potatoes, peeled 
  • Kosher Salt 
  • 4 tbsp. melted butter  
  • 1/4 c. milk
  • 1/4 c. sour cream 
  • Freshly ground black pepper 
  • 1 1/4 c. shredded Monterey Jack, divided
• For the Filling
  • 1 tbsp. extra-virgin olive oil 
  • 1 large onion, chopped  
  • 2 carrots, peeled and chopped 
  • 2 small parsnips, peeled and chopped 
  • 2 cloves garlic, minced 
  • 1 tsp. fresh thyme 
  • 1 tsp. fresh sage, minced 
  • 3/4 c. dry white wine
  • 1 1/2 lb. ground turkey 
  • 3 tbsp. all-purpose flour 
  • 3/4 c. low-sodium turkey or chicken broth 
  • 1 tbsp. freshly chopped parsley, for garnish 

Instructions:

1. To start, preheat your oven to 400°F. Next, make mashed potatoes by placing potatoes in a large pot filled with water and adding a generous pinch of salt. Heat the pot over high heat until the water comes to a boil. Cook the potatoes until they are completely tender, which should take around 16 to 18 minutes. Once they are done, drain the water and return the potatoes to the pot. 
2. Smoothly mash potatoes and mix in melted butter, milk, sour cream, cheese, salt, and pepper. 
3. Next, it's time to make the turkey mixture. Heat some oil in a large ovenproof skillet over medium heat. Add onion, carrots, parsnips, garlic, thyme, and sage. Cook until fragrant and softened for about 5 minutes. Deglaze with wine and cook for another 2 minutes. Next, add ground turkey to the skillet and cook until it is no longer pink for about 5 minutes.
4. Sprinkle meat with flour, stir, and cook for 1 more minute. Add turkey broth and simmer until slightly thickened about 5 minutes.
5. Spread an even layer of mashed potatoes over the beef mixture. Sprinkle the remaining cheese on top and bake for approximately 35 minutes, or until the mashed potatoes turn golden. If desired, broil the dish for a few minutes to give it a crispy texture. Finally, garnish with parsley before serving. Make sure that there is very little visible liquid before serving.

Anytime Turkey Chili Recipe:

Ingredients:

• 2/3 cup chopped sweet onion
• 1/2 cup chopped green pepper
• 1-1/2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15 ounces) pumpkin
• 1 can (15 ounces) crushed tomatoes
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons chili powder
• 1/2 teaspoon pepper
• 3 cups cubed cooked turkey breast
• Shredded cheddar cheese, optional

Instructions:

1. In a large saucepan, cook onion, green pepper, oregano, and cumin in oil until tender. Add garlic; cook 1 minute longer.
2. Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder, and pepper; bring to a boil. Reduce heat and simmer, cover for 1 hour, then add turkey and heat. Top with cheddar if desired.

Bistro Turkey Sandwich Recipe:

Ingredients:

• 1 small red onion, thinly sliced
• 4 teaspoons brown sugar, divided
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• 1 tablespoon olive oil
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 1⁄4 cup Dijon mustard
• 1 tablespoon apple cider or 1 tablespoon unsweetened apple juice
• 6 whole grain buns, split
• 6 Bibb lettuce or 6 Boston lettuce leaves
• 1 medium pear, peeled and thinly sliced
• 1 lb cooked turkey breast, thinly sliced
• 1⁄4 cup loosely packed basil leaves
• 6 tablespoons gorgonzola, crumbled

Instructions:

1. In a small skillet over medium heat, cook onion and 1 teaspoon of brown sugar in oil for 8-10 minutes, or until golden brown. Stir frequently.
2. Add in salt and cayenne.
3. Combine the mustard, apple cider, and remaining brown sugar; spread over bun bottoms.
4. Layer with lettuce, pear, turkey, basil and cheese.
5. Top with caramelized onion.
6. Replace tops.

Curry Turkey Stir-Fry Recipe:

Ingredients:

• 2 cups cubed cooked turkey breast
• 1 tablespoon minced fresh cilantro
• 1 garlic clove, minced
• 3 green onions, cut into 2-inch pieces
• 2 cups hot cooked brown rice
• 2 tablespoons reduced-sodium soy sauce
• 1/2 teaspoon cornstarch
• 1 tablespoon honey
• 1 teaspoon curry powder
• 1 teaspoon sesame or canola oil
• 1 tablespoon canola oil
• 1 large sweet red pepper, julienned
• 1/8 teaspoon crushed red pepper flakes, optional

Instructions:

1. Mix the turkey breast, cilantro, garlic clove, green onions, brown rice, soy sauce, cornstarch, and, if desired, pepper flakes.
2. In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Stir-fry red peppers for 2 minutes until crisp-tender. Add green onions and stir-fry for another 1-2 minutes until tender.
3. Stir the cornstarch mixture, then add it to the pan. Bring to a boil and cook, stirring constantly, until the mixture thickens, which should take about 1-2 minutes. Finally, stir in the turkey and heat through. Serve the dish with rice.

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