Two Easy Leftover Turkey Recipes – Turkey Nachos & Turkey Cranberry Salad

It’s almost Thanksgiving here in Canada, and that means one thing: turkey season! When I first moved here, I didn’t always cook a turkey, but over the years I’ve started baking one for my friends’ gatherings. It’s become a tradition I look forward to, but no matter how carefully I plan, there are always plenty of leftovers after the feast.

Between the big dinner and extra gatherings over the long weekend, I’ve learned to get creative with those leftovers. That’s how I fell in love with these two quick and easy leftover turkey recipes: Turkey Nachos and a refreshing Turkey Cranberry Salad. Both are simple to make, full of flavor, and perfect whether you’re hosting another get-together or packing lunch for work.

There’s no need to say much about the turkey and stuffing combo on nachos — it just works. The addition of cheese brings richness and that irresistible gooey pull we all love. I recommend using Monterey Jack, Mexican blend, or a mild nacho blend. These cheeses melt beautifully without overpowering the dish. But the real star here is cranberry sauce. Since the turkey, stuffing, and cheese are more neutral in flavor, the cranberry acts like a salsa — adding a sweet and tangy kick that brightens and balances every bite.

Inspired by Thanksgiving flavors, I also love adding dried cranberries to a simple turkey salad. They provide a tart bite that cuts through the creaminess of the mayo and bring a refreshing pop of flavor. Paired with crunchy walnuts, this little upgrade transforms an ordinary salad into something that feels café-worthy. You can enjoy it on its own, as a hearty sandwich filling, or served with crackers for a lighter option.

Leftover Turkey Nachos

A fun, crowd-pleasing way to use leftover turkey and stuffing.

Ingredients

• 2/3 of a 10 oz bag tortilla chips (enough to cover a half sheet pan)
• 2/3 cup shredded cooked turkey, warmed
• 1 cup stuffing, warmed
• 2/3 cup shredded cheese (Monterey Jack, Mexican blend, or nacho blend)
• 1/2 fresh jalapeño, thinly sliced (optional)
• 3–4 tbsp cranberry sauce

Instructions

1. Preheat oven to 400°F. Line a half sheet pan with parchment paper or lightly oil it.
2. Shred the turkey into bite-sized pieces and lightly warm it. Warm the stuffing as well.
3. Spread tortilla chips in a single layer over the prepared pan.
4. Evenly top with turkey, stuffing, shredded cheese, and jalapeño slices (if using).
5. Bake for 5–6 minutes, until heated through and the cheese is melted. If needed, switch the oven to broil for 1–2 minutes to fully melt the cheese.
6. Drizzle with cranberry sauce and serve immediately.

Turkey Cranberry Salad

This refreshing salad is creamy, tangy, and crunchy—the perfect way to enjoy leftover turkey.

Ingredients

• 3 cups cubed or shredded cooked turkey
• 1/3 cup diced apple
• 1/3 cup diced celery
• 2 tbsp finely diced red onion
• 2 tbsp walnut pieces
• 1/3 cup dried cranberries
• 1/2 cup mayonnaise
• 3 tbsp chicken stock (optional, for moisture)

Instructions

1. Dice or shred the turkey into bite-sized pieces.
2. In a large bowl, combine turkey, apple, celery, onion, cranberries, and walnuts.
3. Stir in mayonnaise until everything is evenly coated.
4. If the mixture feels dry, gradually add chicken stock, 1 tablespoon at a time, until you reach your desired consistency.
5. Chill for 20–30 minutes before serving for best flavor.

Serve this salad on its own, scoop it onto crackers, or turn it into mini sandwiches for another holiday gathering. It’s also a great option to pack for work during the week.

Leftover Turkey Nachos

A fun, crowd-pleasing way to reinvent Thanksgiving leftovers.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:5 minutes mins

Course: Appetizer, Snack

Cuisine: American

Keyword: Thanksgiving, turkey

Servings: 4

Equipment

• 1 half sheet baking pan

Ingredients

• ⅔ of a 10 oz bag tortilla chips enough to cover a half sheet pan
• ⅔ cup shredded cooked turkey warmed
• 1 cup stuffing warmed
• ⅔ cup shredded cheese Monterey Jack, Mexican blend, or nacho blend
• ½ fresh jalapeño thinly sliced (optional)
• 3–4 tbsp cranberry sauce

Instructions

• Preheat oven to 400°F. Line a half sheet pan with parchment paper or lightly oil it.
• Shred the turkey into bite-sized pieces and lightly warm it. Warm the stuffing as well.
• Spread tortilla chips in a single layer over the prepared pan.
• Evenly top with turkey, stuffing, shredded cheese, and jalapeño slices (if using).
• Bake for 5–6 minutes, until heated through and the cheese is melted. If needed, switch the oven to broil for 1–2 minutes to fully melt the cheese.
• Drizzle with cranberry sauce and serve immediately.

Turkey Cranberry Salad

A refreshing, tangy twist to make the most of leftover turkey. Serve this salad on its own, scoop it onto crackers, or turn it into mini sandwiches for another holiday gathering. It’s also a great option to pack for work during the week.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:5 minutes mins

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: Thanksgiving, turkey

Servings: 4

Ingredients

• 3 cups cubed or shredded cooked turkey
• ⅓ cup diced apple
• ⅓ cup diced celery
• 2 tbsp finely diced red onion
• ⅓ cup dried cranberries
• 2 tbsp walnut pieces
• ½ cup mayonnaise
• 3 tbsp chicken stock optional, for moisture

Instructions

• Dice or shred the turkey into bite-sized pieces.
• In a large bowl, combine turkey, apple, celery, onion, cranberries, and walnuts.
• Stir in mayonnaise until everything is evenly coated.
• If the mixture feels dry, gradually add chicken stock, 1 tablespoon at a time, until you reach your desired consistency.
• Chill for 20–30 minutes before serving for best flavor.