Leftover turkey stir fry is full of colorful veggies and ready in just 20 minutes! A great way to use leftover Thanksgiving turkey for a totally different meal.
We are almost one week in to having our new puppy, a chocolate lab named Sadie. ❤️
She's just gorgeous and so sweet and fun. She loves sitting in our laps and snuggling, chasing balls and tugging on ropes.
While she does sleep a lot during the day, we also get in lots of play time in the afternoons and evenings.
Thankfully, she loves her crate so far, and we seem to have figured out her nighttime routine to get her outside in time to prevent accidents. Though I'll be glad when we move past that phase and I can sleep through the night again...
My 12 ½ year old chocolate lab doesn't know quite what to think of the puppy, other than she tries to mostly avoid her - ha!
But let's move along to the food.
Thanksgiving leftovers are kinda my jam.
I get about as excited for them as I do the actual main meal.
Is that strange? Anyone else feel the same way?
Thanksgiving leftovers breakfast hash is possibly my very favorite. It uses leftover turkey, dressing, veggies and gravy and is topped with a fried egg. Seriously delicious.
My go-to lunch is a leftover Thanksgiving turkey sandwich with cream cheese, cranberry sauce, greens and red onion. Swoon!
I also make turkey tostadas, turkey and black bean quesadillas and turkey spinach and mushroom melts for a quick lunch or dinner in the days after Thanksgiving.
And of course I also make plenty of different dinners using our leftovers, too.
And today is a new one that’s super easy, gives a whole new flavor to your extra turkey and is ready in just 20 minutes! Win win!
Leftover turkey stir fry is full of turkey pieces and tons of colorful veggies. We’ve got broccoli, red pepper, snow peas and carrots. And it all gets coated in a delicious stir fry sauce (we’re going store-bought and keeping it easy!)
Because our turkey is already cooked, we’re just getting our veggies nice and tender, mixing in the turkey and sauce, and bam - dinner is done!
Plus, I love that a stir fry gets me tons of veggies, especially after the heavy meal we’ve had, and just feels fresh and light.
(See my honey garlic chicken stir fry and easiest ever chicken stir fry for two other faves.)
OK, let’s get cooking.
Now, I’ve got some notes, tips and substitutions coming up below on how to make leftover turkey stir fry. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
- Turkey: The turkey for this recipe needs to be cooked, so please plan accordingly. (The idea is that this is an easy recipe for leftover turkey from Thanksgiving or the holidays, but I just wanted to point out that it needs to be already cooked and ready to use.)
- Vegetables: Fresh vegetables are great here, but you could substitute a bag of frozen mixed veggies if that’s what you have on hand. Just follow the instructions on the package for how long to cook them.
- Veggie swaps: You can swap in any other favorite stir fry veggies here, too. Mushrooms would be great, as would some shredded broccoli slaw.
- Stir fry sauce: I’m keeping it easy and using a store-bought stir fry sauce. House of Tsang is my favorite. You could also make your own sauce if you prefer.
- Spicy: You can adjust the heat of this dish by choosing a regular or spicy stir fry sauce. Or you can add some red pepper flakes to your dish or serve it with sriracha drizzled over top.
- Servings: This is also a really easy recipe to halve, if you’re just making it for 2 people.
We always use brown rice to serve a stir fry with, but of course white rice is fine, too. You could also use basmati rice if you’d like.
You could even mix in some noodles with the stir fry if you’d like to serve it that way. You might need some extra stir fry sauce and some of the pasta cooking liquid to get everything combined well and nice and saucy.
Speaking of serving…
This stir fry is plenty tasty on its own, but you could certainly dress it up with some toppings. Here are a few ideas.
Topping Ideas:
- Sliced green onions
- Chopped fresh parsley or cilantro
- Extra sprinkle of red pepper flakes
- Drizzle of sriracha sauce for some heat
- Squeeze of fresh lime juice
- Chopped peanuts for a bit of crunch
There you have it!
I hope you give this recipe a try for an easy dinner to use up your leftover Thanksgiving turkey and make it a completely different meal.
(No takeout needed!)
Enjoy!
XO,
Kathryn
P.S. Stay tuned because I have a post tomorrow on lots more ideas and recipes for ways to use leftover turkey.
You can sign up for my free e-newsletter to get all of my new recipes and posts delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!
Leftover Turkey Stir Fry
Leftover turkey stir fry is full of colorful veggies and ready in just 20 minutes! A great way to use leftover Thanksgiving turkey for a totally different meal.
Ingredients
- 1 tablespoon canola oil
- 1 small head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 cup shredded carrots
- 2 cups cooked turkey, chopped
- ¾ cup stir fry sauce (see notes)
For serving:
- Steamed brown or white rice
Instructions
- Heat oil in a wok or large skillet over medium high heat.
- Add broccoli and bell pepper and sauté for 3 minutes, until starting to get tender. Add the snow peas and carrots and cook for another 1-2 minutes, until softened.
- Add the leftover cooked turkey and stir to warm through, 1 minute.
- Add the stir fry sauce, reduce heat to medium low and simmer until warmed through and everything is well coated, about 1-2 minutes.
- Serve hot over steamed rice and enjoy!
Notes
Turkey: The turkey for this recipe needs to be cooked, so please plan accordingly. (The idea is that this is an easy recipe for leftover turkey from Thanksgiving or the holidays, but I just wanted to point out that it needs to be already cooked and ready to use.)
Vegetables: Fresh vegetables are great here, but you could substitute a bag of frozen mixed veggies if that’s what you have on hand. Just follow the instructions on the package for how long to cook them.
Veggie swaps: You can swap in any other favorite stir fry veggies here, too. Mushrooms would be great, as would some shredded broccoli slaw.
Stir fry sauce: I’m keeping it easy and using a store-bought stir fry sauce. House of Tsang is my favorite. You could also make your own sauce if you prefer.
Spicy: You can adjust the heat of this dish by choosing a regular or spicy stir fry sauce. Or you can add some red pepper flakes to your dish or serve it with sriracha drizzled on top.
Servings: This is also a really easy recipe to halve, if you’re just making it for 2 people.
Rice: Brown rice is our go-to, but white rice works here, too. You could also use a basmati rice.
Topping Ideas:
- Sliced green onions
- Chopped fresh parsley or cilantro
- Extra sprinkle of red pepper flakes
- Drizzle of sriracha sauce for some heat
- Squeeze of fresh lime juice
- Chopped peanuts for a bit of crunch
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 74mgSodium: 577mgCarbohydrates: 16gFiber: 3gSugar: 8gProtein: 23g
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