20 Delicious Shredded Turkey Recipes for Every Occasion

Looking for a way to turn that leftover turkey into something spectacular? You’re in luck! Our roundup of 20 Delicious Shredded Turkey Recipes is packed with creative, mouthwatering ideas for every occasion—from quick weeknight dinners to cozy comfort food and seasonal favorites. Whether you’re a meal-prep pro or just love a good turkey twist, these recipes are sure to inspire. Let’s dive in!

Shredded Turkey Tacos with Avocado Crema

Here’s a dish that effortlessly marries simplicity with sophistication, perfect for those evenings when you crave something both comforting and chic. Shredded turkey tacos with avocado crema offer a delightful play of textures and flavors, making them a standout choice for any gathering or a quiet night in.

Ingredients

• Shredded turkey – 2 cups
• Corn tortillas – 8
• Avocado – 1
• Sour cream – ½ cup
• Lime – 1
• Cilantro – ¼ cup
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a skillet over medium heat. Add shredded turkey, stirring occasionally, until heated through, about 5 minutes. Tip: For extra flavor, sprinkle a pinch of salt and pepper over the turkey as it heats.
2. While the turkey warms, halve the avocado, remove the pit, and scoop the flesh into a blender. Add sour cream, juice from half the lime, and a pinch of salt. Blend until smooth to create the avocado crema. Tip: For a thinner consistency, add a tablespoon of water at a time until desired texture is achieved.
3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel until ready to serve.
4. Assemble the tacos by dividing the shredded turkey evenly among the tortillas. Drizzle with avocado crema and garnish with cilantro leaves. Serve immediately with lime wedges on the side.

Combining the tender, savory turkey with the creamy, tangy avocado crema creates a harmonious balance that’s both satisfying and refreshing. Consider serving these tacos with a side of pickled red onions for an added crunch and a pop of color.

BBQ Shredded Turkey Sliders

Bursting with flavor and perfect for any gathering, these BBQ Shredded Turkey Sliders combine tender, smoky turkey with a tangy barbecue sauce, all nestled in soft slider buns for a bite that’s both satisfying and elegantly simple.

Ingredients

• Turkey breast – 2 lbs
• BBQ sauce – 1 cup
• Slider buns – 12
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 325°F.
2. Season the turkey breast evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the turkey breast for 3-4 minutes on each side until golden brown.
4. Transfer the skillet to the preheated oven and bake for 45 minutes, or until the turkey reaches an internal temperature of 165°F.
5. Remove the turkey from the oven and let it rest for 10 minutes. This allows the juices to redistribute, ensuring moist, flavorful meat.
6. Using two forks, shred the turkey breast into bite-sized pieces.
7. Toss the shredded turkey with BBQ sauce until evenly coated.
8. Toast the slider buns lightly for 1-2 minutes in the oven or on a grill for added texture.
9. Assemble the sliders by placing a generous amount of BBQ shredded turkey on each bun.

Velvety in texture with a perfect balance of smoky and sweet, these sliders are a crowd-pleaser. Serve them with a side of pickles or coleslaw for an extra crunch and a burst of freshness.

Shredded Turkey and Cranberry Quesadillas

On a crisp evening, nothing satisfies quite like the harmonious blend of succulent shredded turkey and tart cranberries enveloped in a golden, crispy tortilla. This dish marries the comforting familiarity of Thanksgiving leftovers with the zesty flair of Mexican cuisine, creating a festive yet effortless meal.

Ingredients

• Shredded turkey – 2 cups
• Cranberry sauce – ½ cup
• Flour tortillas – 4
• Shredded cheese – 1 cup
• Butter – 2 tbsp

Instructions

1. Heat a large skillet over medium heat (350°F) and melt 1 tbsp of butter, ensuring the pan is evenly coated to prevent sticking.
2. Place one flour tortilla in the skillet, sprinkle ½ cup of shredded cheese evenly over the tortilla, allowing it to melt slightly for about 1 minute.
3. Spread ¼ cup of cranberry sauce over half of the tortilla, then top with ½ cup of shredded turkey, ensuring an even distribution for balanced flavors.
4. Fold the tortilla in half, pressing gently with a spatula, and cook for 2-3 minutes on each side until golden brown and crispy.
5. Repeat the process with the remaining tortillas and ingredients, adding more butter to the skillet as needed to prevent sticking.
6. Let the quesadillas rest for a minute before cutting into wedges, allowing the cheese to set slightly for easier handling.

Now, these quesadillas boast a delightful contrast of textures—crispy on the outside, with a gooey, flavorful filling that’s both sweet and savory. Serve them with a side of sour cream or a fresh green salad for a complete meal that’s as visually appealing as it is delicious.

Healthy Shredded Turkey Salad with Apples and Walnuts

Harnessing the crispness of fresh apples and the hearty crunch of walnuts, this shredded turkey salad is a symphony of textures and flavors, perfect for a light yet satisfying meal.

Ingredients

• Shredded turkey – 2 cups
• Apple – 1, diced
• Walnuts – ½ cup, chopped
• Greek yogurt – ¼ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large mixing bowl, combine the shredded turkey, diced apple, and chopped walnuts.
2. In a small bowl, whisk together the Greek yogurt, lemon juice, salt, and black pepper until smooth.
3. Pour the dressing over the turkey mixture and gently toss until all ingredients are evenly coated. Tip: For best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Serve chilled. Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.
5. Enjoy immediately or store in an airtight container in the refrigerator for up to 2 days. Tip: This salad pairs beautifully with a side of whole grain bread or over a bed of mixed greens for a more substantial meal.

Bright and refreshing, this salad offers a delightful contrast between the tender turkey and the crisp apples, with the walnuts adding a satisfying depth. Serve it in lettuce cups for a fun, hands-on eating experience or as a sophisticated filling for whole wheat wraps.

Shredded Turkey Pho

Delightfully aromatic and deeply comforting, this Shredded Turkey Pho transforms humble ingredients into a bowl of Vietnamese-inspired bliss, perfect for any season.

Ingredients

• Turkey breast – 1 lb
• Pho noodles – 8 oz
• Chicken broth – 4 cups
• Star anise – 2 pods
• Cinnamon stick – 1
• Ginger – 1 inch, sliced
• Fish sauce – 1 tbsp
• Lime – 1, juiced
• Bean sprouts – 1 cup
• Basil leaves – ½ cup
• Jalapeño – 1, sliced

Instructions

1. In a large pot, bring chicken broth to a boil over high heat.
2. Add turkey breast, star anise, cinnamon stick, and ginger to the pot. Reduce heat to low, cover, and simmer for 25 minutes until the turkey is fully cooked. Tip: Skim off any foam that rises to the top for a clearer broth.
3. Remove turkey from the broth and shred using two forks. Set aside.
4. Strain the broth to remove spices and ginger. Return the broth to the pot and keep warm over low heat.
5. In a separate pot, cook pho noodles according to package instructions, then drain and divide among bowls. Tip: Rinse noodles under cold water after draining to prevent sticking.
6. Top noodles with shredded turkey, then ladle hot broth over the top.
7. Serve with lime juice, fish sauce, bean sprouts, basil leaves, and sliced jalapeño on the side. Tip: Adding a splash of fish sauce enhances the umami flavor of the broth.

Complex yet comforting, the broth’s aromatic spices meld beautifully with the tender turkey and fresh garnishes. For an extra touch of luxury, consider topping with a soft-boiled egg or a drizzle of hoisin sauce.

Shredded Turkey Enchiladas Verde

Flavorful and tender, these Shredded Turkey Enchiladas Verde are a delightful twist on a classic, combining succulent turkey with a vibrant green sauce for a dish that’s as visually appealing as it is delicious.

Ingredients

• Shredded turkey – 2 cups
• Corn tortillas – 8
• Green enchilada sauce – 2 cups
• Monterey Jack cheese – 1 cup, shredded
• Vegetable oil – 1 tbsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
2. Heat 1 tbsp of vegetable oil in a skillet over medium heat, warming the shredded turkey for 3-4 minutes until it’s heated through.
3. Warm the corn tortillas in the microwave for 30 seconds to make them pliable for rolling.
4. Spread ½ cup of green enchilada sauce evenly over the bottom of a 9×13 inch baking dish to prevent sticking.
5. Divide the shredded turkey evenly among the tortillas, roll them tightly, and place seam side down in the baking dish.
6. Pour the remaining green enchilada sauce over the rolled tortillas, ensuring they’re fully covered for maximum flavor.
7. Sprinkle the shredded Monterey Jack cheese evenly over the top of the enchiladas.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.

Lusciously creamy with a hint of tang from the verde sauce, these enchiladas offer a perfect balance of flavors. Serve them with a side of fresh avocado slices or a crisp green salad for a complete meal.

Shredded Turkey Stuffed Peppers

Vibrant and versatile, these Shredded Turkey Stuffed Peppers are a delightful twist on a classic, combining lean protein with the sweet, earthy tones of bell peppers for a dish that’s as nutritious as it is flavorful.

Ingredients

• Bell peppers – 4 large
• Shredded turkey – 2 cups
• Quinoa – 1 cup
• Tomato sauce – ½ cup
• Olive oil – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, mix the shredded turkey, cooked quinoa, tomato sauce, garlic powder, salt, and black pepper until well combined.
4. Stuff each bell pepper with the turkey mixture, packing it down lightly.
5. Drizzle the stuffed peppers with olive oil and place them in a baking dish.
6. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld.

Unbelievably tender, the peppers offer a slight crunch against the savory, moist filling. Serve atop a bed of greens for a lighter meal or alongside a robust grain for added heartiness.

Shredded Turkey and Sweet Potato Hash

Savory and satisfying, this Shredded Turkey and Sweet Potato Hash is a delightful twist on the classic breakfast dish, perfect for a leisurely weekend brunch or a hearty dinner. Its combination of tender turkey and sweet potatoes offers a comforting yet sophisticated flavor profile that’s sure to impress.

Ingredients

• Shredded turkey – 2 cups
• Sweet potatoes – 2 cups, diced
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Paprika – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
3. Stir in the diced sweet potatoes, spreading them evenly across the skillet. Cook for 10 minutes, stirring occasionally, until they begin to soften.
4. Add the shredded turkey, salt, black pepper, and paprika to the skillet, mixing well to combine all ingredients.
5. Continue cooking the hash for another 10 minutes, or until the sweet potatoes are tender and the turkey is heated through, stirring occasionally to prevent sticking.
6. For a crispier texture, press the hash down with a spatula and let it cook undisturbed for the last 2 minutes.

Rich in flavors and textures, this hash boasts a perfect balance of sweetness from the potatoes and savoriness from the turkey. Serve it topped with a fried egg for an extra layer of richness or alongside a crisp green salad for a lighter meal.

Shredded Turkey Chili with Beans

Hearty and comforting, this shredded turkey chili with beans is a modern twist on a classic, blending tender, slow-cooked turkey with rich, smoky flavors for a dish that’s both nourishing and deeply satisfying.

Ingredients

• Shredded turkey – 2 cups
• Black beans – 1 can (15 oz), drained
• Tomato sauce – 1 cup
• Chili powder – 2 tbsp
• Cumin – 1 tsp
• Olive oil – 1 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Chicken broth – 1 cup
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until translucent, approximately 3 minutes.
3. Stir in shredded turkey, chili powder, and cumin, cooking for 2 minutes to toast the spices.
4. Pour in tomato sauce and chicken broth, bringing the mixture to a gentle boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
6. Add drained black beans and salt, simmering uncovered for an additional 10 minutes.
7. Adjust seasoning if necessary, then remove from heat.

This chili boasts a velvety texture with layers of smoky and spicy notes, perfect for topping with avocado slices or a dollop of sour cream for added richness.

Shredded Turkey and Spinach Lasagna

Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about a dish that marries simplicity with sophistication. This shredded turkey and spinach lasagna does just that, layering tender poultry and vibrant greens between sheets of pasta and a velvety béchamel for a meal that’s as nourishing as it is indulgent.

Ingredients

• Lasagna noodles – 12
• Shredded turkey – 3 cups
• Fresh spinach – 4 cups
• Butter – 4 tbsp
• Flour – ¼ cup
• Milk – 3 cups
• Nutmeg – ¼ tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Parmesan cheese – 1 cup

Instructions

1. Preheat oven to 375°F.
2. Boil lasagna noodles according to package instructions until al dente, then drain and set aside. Tip: Add a splash of olive oil to the water to prevent sticking.
3. In a skillet, wilt spinach over medium heat for 2 minutes, then remove and squeeze out excess water.
4. Melt butter in a saucepan over medium heat, whisk in flour to create a roux, cooking for 1 minute until golden.
5. Gradually add milk to the roux, whisking continuously until the sauce thickens, about 5 minutes. Stir in nutmeg, salt, and pepper.
6. Layer noodles, turkey, spinach, and béchamel in a 9×13 inch baking dish, repeating until all ingredients are used, finishing with a layer of sauce.
7. Sprinkle Parmesan cheese on top and bake for 25 minutes, or until bubbly and golden. Tip: Let it rest for 10 minutes before serving for easier slicing.
8. For a crispier top, broil for the last 2 minutes of baking. Tip: Watch closely to prevent burning.

Finished with a golden crust, this lasagna offers a delightful contrast between the creamy interior and the crispy top. The shredded turkey lends a subtle richness, while the spinach adds a fresh, earthy note, making it a versatile dish that’s perfect for both weeknight dinners and special occasions. Serve with a crisp green salad to round out the meal.

Shredded Turkey Pot Pie

Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about the classic Shredded Turkey Pot Pie, a dish that marries simplicity with sophistication, offering a creamy, savory filling encased in a flaky, golden crust.

Ingredients

• Shredded turkey – 2 cups
• Chicken broth – 1 cup
• Heavy cream – ½ cup
• Frozen mixed vegetables – 1 cup
• Pie crust – 1 package (2 crusts)
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the butter, then whisk in the flour to create a roux, cooking for 1-2 minutes until golden.
3. Gradually add the chicken broth and heavy cream, stirring continuously to avoid lumps, until the mixture thickens, about 3-4 minutes.
4. Stir in the shredded turkey and frozen vegetables, seasoning with salt and black pepper, then remove from heat.
5. Roll out one pie crust to line a 9-inch pie dish, trimming any excess edges.
6. Pour the turkey mixture into the crust, then cover with the second crust, sealing the edges by crimping with a fork or your fingers.
7. Cut a few slits in the top crust to allow steam to escape, then bake for 30-35 minutes, or until the crust is golden brown.
8. Let the pot pie rest for 5 minutes before serving to allow the filling to set.

With its flaky crust giving way to a rich, creamy interior, this Shredded Turkey Pot Pie is a testament to comfort food at its finest. Serve it alongside a crisp green salad for a balanced meal, or enjoy it as is for a truly indulgent experience.

Shredded Turkey and Mushroom Risotto

Fusing the rustic charm of shredded turkey with the earthy depth of mushrooms, this risotto is a celebration of texture and flavor, perfect for those seeking a comforting yet sophisticated meal.

Ingredients

• Arborio rice – 1 ½ cups
• Shredded turkey – 2 cups
• Sliced mushrooms – 1 cup
• Chicken broth – 4 cups
• Butter – 2 tbsp
• Grated Parmesan cheese – ½ cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add sliced mushrooms and sauté until golden brown, approximately 5 minutes, stirring occasionally to ensure even cooking.
3. Stir in shredded turkey and cook for another 2 minutes to warm through.
4. Remove the turkey and mushroom mixture from the pan and set aside.
5. In the same pan, melt butter over medium heat, then add Arborio rice, stirring to coat each grain with butter.
6. Gradually add chicken broth, ½ cup at a time, stirring constantly until each addition is fully absorbed before adding the next, about 20 minutes total.
7. Once the rice is creamy and al dente, fold in the turkey and mushroom mixture along with grated Parmesan cheese and salt, stirring gently to combine.
8. Remove from heat and let stand for 2 minutes before serving to allow flavors to meld.

This risotto boasts a creamy consistency with the satisfying chew of perfectly cooked Arborio rice, complemented by the tender shreds of turkey and the umami-rich mushrooms. Serve it garnished with a sprinkle of fresh herbs or a drizzle of truffle oil for an extra layer of luxury.

Shredded Turkey Banh Mi Sandwich

Amidst the bustling streets of urban America, the Shredded Turkey Banh Mi Sandwich stands as a testament to the harmonious blend of cultures, offering a delightful crunch and a symphony of flavors in every bite.

Ingredients

• Shredded turkey – 2 cups
• Baguette – 1, 12-inch
• Mayonnaise – ¼ cup
• Carrots – ½ cup, julienned
• Daikon radish – ½ cup, julienned
• Fresh cilantro – ¼ cup
• Jalapeño – 1, thinly sliced
• Soy sauce – 1 tbsp
• Rice vinegar – 1 tbsp
• Sugar – 1 tsp

Instructions

1. Preheat your oven to 350°F to warm the baguette for 5 minutes, ensuring a crispy exterior and soft interior.
2. In a small bowl, whisk together soy sauce, rice vinegar, and sugar until the sugar dissolves, then toss with the shredded turkey to coat evenly.
3. Slice the baguette lengthwise without cutting all the way through, creating a hinge for easy filling.
4. Spread mayonnaise evenly on both sides of the baguette.
5. Layer the shredded turkey, followed by julienned carrots, daikon radish, fresh cilantro, and jalapeño slices.
6. Press the sandwich gently to compact the fillings, then slice into two portions for serving.

Best enjoyed immediately, the Shredded Turkey Banh Mi Sandwich offers a perfect balance of savory, sweet, and spicy, with textures ranging from the crisp vegetables to the tender turkey. For an extra kick, drizzle with sriracha or serve with a side of pickled vegetables.

Shredded Turkey and Cornbread Casserole

Zesty flavors and comforting textures come together in this shredded turkey and cornbread casserole, a dish that promises to delight the senses with its harmonious blend of savory and sweet. Perfect for a cozy family dinner or a sophisticated potluck offering, this recipe transforms simple ingredients into a memorable meal.

Ingredients

• Shredded turkey – 2 cups
• Cornbread mix – 1 box (8.5 oz)
• Milk – 1 cup
• Egg – 1
• Butter – ½ cup, melted
• Chicken broth – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, combine the cornbread mix, milk, egg, and melted butter, stirring until just mixed to avoid overworking the batter.
3. Pour the batter into the prepared baking dish and bake for 15 minutes, or until the edges are golden and a toothpick inserted comes out clean.
4. While the cornbread bakes, mix the shredded turkey with chicken broth, salt, and black pepper in a separate bowl, ensuring the turkey is evenly moistened.
5. Once the cornbread is baked, use a fork to gently shred it into large crumbs directly in the baking dish.
6. Spread the turkey mixture evenly over the cornbread crumbs, then return the dish to the oven and bake for an additional 20 minutes, or until the top is lightly browned.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Hearty and satisfying, this casserole boasts a delightful contrast between the tender, juicy turkey and the crumbly, slightly sweet cornbread. For an extra touch of elegance, serve it with a drizzle of honey or a side of cranberry sauce to complement the savory notes.

Shredded Turkey Alfredo Pasta

Yearning for a dish that combines comfort with sophistication? This Shredded Turkey Alfredo Pasta marries tender, slow-cooked turkey with a creamy, indulgent Alfredo sauce, all tossed with perfectly al dente pasta for a meal that’s as satisfying as it is elegant.

Ingredients

• Pasta – 8 oz
• Shredded turkey – 2 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Tip: Avoid browning the garlic to keep the sauce light in color.
3. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Bring to a gentle simmer, then reduce heat to low.
4. Add the shredded turkey, Parmesan cheese, salt, and black pepper to the skillet. Stir until the cheese is fully melted and the turkey is heated through, about 3-4 minutes. Tip: For a smoother sauce, gradually add the cheese while stirring.
5. Drain the pasta and add it directly to the skillet with the Alfredo sauce. Toss until the pasta is evenly coated.

Delightfully creamy with a hint of garlic, this pasta dish boasts a velvety texture that clings to each strand. Serve it garnished with extra Parmesan and a sprinkle of fresh parsley for a touch of color and freshness.

Shredded Turkey and Black Bean Soup

Warmth and comfort come together in this Shredded Turkey and Black Bean Soup, a dish that marries the heartiness of tender turkey with the earthy depth of black beans, all swimming in a richly seasoned broth.

Ingredients

• Shredded turkey – 2 cups
• Black beans – 1 can (15 oz), drained and rinsed
• Chicken broth – 4 cups
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Stir in shredded turkey, black beans, and cumin, cooking for 2 minutes to blend flavors.
4. Pour in chicken broth and bring to a boil, then reduce heat to low and simmer for 20 minutes, allowing flavors to meld.
5. Season with salt, taste, and adjust seasoning if necessary, simmering for an additional 5 minutes.

Creating a symphony of textures, the soup offers tender shreds of turkey and creamy beans in every spoonful. Consider garnishing with fresh cilantro or a squeeze of lime for a bright contrast to the deep, savory flavors.

Shredded Turkey Pizza with Caramelized Onions

Kickstarting a culinary journey that marries comfort with sophistication, this shredded turkey pizza with caramelized onions transforms humble ingredients into a dish that’s both hearty and refined. Perfect for those evenings when you crave something familiar yet unexpectedly elegant, it’s a testament to the magic of simple, quality components.

Ingredients

• Pizza dough – 1 lb
• Shredded turkey – 2 cups
• Caramelized onions – 1 cup
• Mozzarella cheese – 1 ½ cups
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 475°F to ensure a crispy crust.
2. Roll out the pizza dough on a floured surface to a 12-inch diameter, then transfer to a baking sheet lined with parchment paper.
3. Brush the dough evenly with olive oil to prevent sogginess and add a golden finish.
4. Spread the caramelized onions over the dough, leaving a ½-inch border for the crust.
5. Evenly distribute the shredded turkey over the onions, ensuring every slice gets a generous topping.
6. Sprinkle the mozzarella cheese over the turkey, covering the toppings completely for a melty, cohesive layer.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Let the pizza rest for 5 minutes before slicing to allow the toppings to set, making for cleaner cuts.

Unveiling a pizza that’s a harmonious blend of textures—crispy crust, tender turkey, and sweet, soft onions—this dish is a celebration of contrasts. Serve it with a side of arugula salad dressed in lemon vinaigrette to cut through the richness, or enjoy it as is for a truly satisfying meal.

Shredded Turkey and Rice Stuffed Squash

Rustic yet refined, this dish marries the earthy sweetness of squash with the hearty comfort of shredded turkey and aromatic rice, creating a symphony of flavors that’s both nourishing and indulgent.

Ingredients

• Acorn squash – 2 medium
• Shredded turkey – 2 cups
• Cooked rice – 1 cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Thyme – 1 tsp

Instructions

1. Preheat the oven to 375°F.
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Brush the inside of each squash half with 1 tbsp of olive oil and season with salt and black pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 25 minutes, or until tender when pierced with a fork.
5. While the squash roasts, heat the remaining 1 tbsp of olive oil in a skillet over medium heat.
6. Add the shredded turkey and thyme to the skillet, stirring occasionally, until the turkey is warmed through, about 5 minutes.
7. Mix the cooked rice into the turkey mixture, ensuring it’s evenly distributed.
8. Remove the squash from the oven and flip them cut-side up.
9. Divide the turkey and rice mixture evenly among the squash halves, stuffing them generously.
10. Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the filling is heated through.

Delightfully tender, the squash yields easily to a fork, while the turkey and rice filling offers a satisfying contrast in texture. For an elegant presentation, garnish with a sprinkle of fresh thyme leaves before serving.

Shredded Turkey Meatball Subs

Unveiling a twist on the classic meatball sub, our Shredded Turkey Meatball Subs offer a lighter yet equally satisfying alternative, blending tender, herb-infused turkey with a rich, tangy sauce, all nestled within a toasted, crusty roll.

Ingredients

• Ground turkey – 1 lb
• Breadcrumbs – ½ cup
• Egg – 1
• Garlic powder – 1 tsp
• Italian seasoning – 1 tsp
• Marinara sauce – 2 cups
• Sub rolls – 4
• Mozzarella cheese – 1 cup, shredded

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine ground turkey, breadcrumbs, egg, garlic powder, and Italian seasoning until evenly mixed.
3. Shape the mixture into 12 meatballs, each about 1.5 inches in diameter.
4. Place meatballs on a baking sheet lined with parchment paper, ensuring they are not touching.
5. Bake for 20 minutes, or until the meatballs reach an internal temperature of 165°F.
6. While the meatballs bake, warm the marinara sauce in a saucepan over medium heat for 5 minutes.
7. Once cooked, transfer the meatballs to the saucepan with marinara sauce, gently stirring to coat.
8. Slice the sub rolls open and toast them in the oven for 3 minutes, or until lightly golden.
9. Divide the meatballs and sauce evenly among the toasted rolls, topping each with shredded mozzarella cheese.
10. Return the subs to the oven for 2 minutes, or until the cheese is melted.

Kick your meal up a notch with these subs, where the juicy, flavorful turkey meatballs contrast beautifully with the crispiness of the toasted roll and the gooey, melted cheese. For an extra layer of flavor, consider adding a sprinkle of red pepper flakes or a drizzle of balsamic glaze before serving.

Shredded Turkey and Lentil Curry

Venturing into the realm of comforting yet sophisticated dishes, this shredded turkey and lentil curry marries the hearty richness of turkey with the earthy depth of lentils, creating a symphony of flavors that’s both nourishing and indulgent.

Ingredients

• Shredded turkey – 2 cups
• Lentils – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Onion – 1 medium, diced
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
3. Stir in curry powder, cooking for 1 minute to toast the spices and release their aromas.
4. Add lentils and shredded turkey, stirring to coat evenly with the spice mixture.
5. Pour in coconut milk and 2 cups of water, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
7. Season with salt, adjusting as needed, and simmer uncovered for an additional 5 minutes to thicken the curry.

Kaleidoscopic in its complexity, this curry boasts a velvety texture with the shredded turkey adding a satisfying bite. Serve it over a bed of steamed jasmine rice or with warm naan bread to soak up the fragrant sauce, making each spoonful a delightful exploration of taste and texture.

Conclusion

We hope this roundup of 20 delicious shredded turkey recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each recipe is a testament to the versatility and flavor of turkey, ready to make any occasion special. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for easy access. Happy cooking!