From November to January in many countries of the world, it is the turkey season: often associated with holidays, turkey is an element rich in vitamins and noble proteins, such as iron and zinc. It is also lean meat, and if it’s cooked healthily, it becomes an essential component of low-calorie diets.

The only risk of the turkey season? Leftovers!

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We need to fight against wasting food (and money!) And we believe that we always deserve to eat delicious meals at home. For this reason, we want to help you reuse the turkey leftovers you will accumulate over the upcoming holidays.

We want to share with you 5 Turkey Recipes to Don’t Waste Your Leftovers.


5 Turkey Recipes to Don’t Waste Your Leftovers


Salads are always the freshest dishes, and they’re perfect for every season. Rich of ingredients and flavors, you can make a big salad and eat it as your main dish. And you can keep it for a couple of days in the fridge, so you don’t have to worry about cooking during the week!


  • Turkey leftovers
  • tap water
  • 1/2 glass ml of dry white wine
  • Vinegar (optional)
  • 1 onion
  • 300 g of frozen peas
  • 400 g of potatoes (weight net of waste)
  • 3 sage leaves
  • extra virgin olive oil
  • salt and  pepper


In a pan, fry the finely chopped onion with a little oil until softened, then add the frozen peas. Sautée over medium-high heat 2 minutes, then add the wine and let it evaporates. Once the alcohol evaporates, add 1/2 glass of water and a pinch of salt.
Cook over high heat for about ten minutes, stirring often. When the water evaporates, and the peas are soft, put aside.



In the same pan, pour two tablespoons of oil and brown the potatoes, cut into small cubes, together with the sage. You want the potatoes to be golden and crunchy, so you should cook them over medium-high heat. Once they’re ready, salt them and mix well.

You can now combine all the ingredients in a salad bowl and then season with salt, pepper, a drizzle of oil, and a little bit of vinegar if you like it.

Serve it at room temperature or cold.



It may seem obvious, but meatballs are one of my favorite turkey recipes! You can make them with almost every ingredient you have at home: just combine all of them with your turkey leftovers, and the result will be delicious!

You can eat them with a salad, mashed potatoes, or in this case with a nice tomato sauce.


  • Turkey leftovers
  • Breadcrumbs or stale bread
  • Milk (animal of vegetal) or yogurt
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1 shallot, finely chopped
  • Fresh parsley
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 bottle of tomato sauce
  • extra virgin olive oil
  • salt and  pepper to taste


With a blender, mince the turkey leftovers.
Combine all the ingredients, stirring with a spoon, until reaching a smooth but solid texture. Shape the meatballs. In a pan, heat a tablespoon of EVO oil over medium heat, then add the meatballs. Once the meatballs’ surface is browning, add the tomato sauce, cover, and let it cook 30 minutes over low heat, stirring occasionally.


The turkey meatballs’ big brother, turkey meatloaf, is the easiest solution for your turkey leftovers, but not less delicious among the turkey recipes!


  • Turkey leftovers
  • Breadcrumbs or stale bread
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1 onion
  • 2 carrots
  • 1 medium potato
  • 1 cloves garlic
  • 1/2 teaspoon dried oregano
  • extra virgin olive oil
  • salt and pepper to taste


Preheat the oven to 180°C (350°F).
Blend the turkey leftovers, and grate all the vegetables. Transfer in a bowl, add the other ingredients, and combine until reaching a compact and smooth texture. Transfer to an oven dish covered with parchment paper, brush the meatloaf’s surface with a little bit of EVO oil, then sprinkle some grated Parmesan on top.
Bake for 50/60 minutes, until golden on top and dry inside.







Want to knead and delight yourself with a homemade stuffed dough? Make turkey empanadas!


For the dough:

  • 2 cups unbleached all-purpose flour plus more for dusting
  • 1 teaspoon salt
  • 4 ounces unsalted butter, cold, cut into small pieces 1 stick
  • 2 large eggs
  • 1 tablespoon cold water
  • 1 teaspoon white vinegar

For the filling:

  • 1 tablespoon peanut, corn, or canola oil
  • 1 small yellow onion chopped
  • 1 clove garlic minced
  • 1/2 pound ground turkey
  • 1/2 tablespoon tomato paste
  • 1/2 teaspoon paprika
  • 1/4 cup homemade chicken stock or low-sodium chicken broth
  • Kosher salt and freshly ground black pepper to taste
  • Corn or canola oil for frying


To make the dough:

Combine the flour and salt in your food processor and pulse a couple of times. Add butter and pulse until it resembles a coarse meal.

Lightly beat the eggs with the water and vinegar. Add to flour crumbs and pulse until dough forms. Turn the dough onto a lightly floured work surface and gently knead for 2 minutes. Wrap the dough in plastic wrap and refrigerate for 1 hour.

To Make the filling:

In a large skillet, heat oil over medium heat. Add onion and garlic and cook until onion softens. Add ground turkey, crumble and cook until pink is gone. . Drain of grease. Stir in tomato paste then add stock or broth and paprika simmer until the liquid almost evaporated, about 3 minutes. Season to taste with salt and pepper. Remove from the heat and let cool.

Assemble the empanadas:

Roll the dough on a generously floured work surface until it’s about 1/8 inch thick. Cut the dough into 3-inch rounds with a floured biscuit cutter or glass, stamping out as many rounds as possible. Roll out any dough scraps and cut out additional rounds if possible. Brush any excess flour from the dough rounds.

Working with 1 round at a time and keeping the rest covered with plastic wrap, spoon about 2 teaspoons filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas. [The filled, uncooked empanadas can be frozen on a baking sheet, and stored in an airtight plastic bag or container for up to a month. You’ll need to bake the unthawed empanadas, rather than fry them, in a 350°F (176°C) oven for 20 to 25 minutes.]

Preheat the oven to 200°F (93°C). Pour enough oil into a deep-sided pot to reach a depth of about 1/2 inch and heat until it registers about 325°F (163°C) on a deep-fry or candy thermometer.

Fry the empanadas in small batches, turning them once, until browned and crisp, about 2 minutes per side. Transfer the empanadas to paper towels or a brown paper bag to drain for a few moments, and then transfer to a baking sheet. Place the fried empanadas in the oven to keep warm while you fry the remaining empanadas. Serve at once.

Recipe credits: Grandbaby Cakes.





Have you ever made your own curry? Last but not least, of our turkey recipes, turkey curry is an experience that will make you travel through different flavors.


For the turkey curry:

  • 1 large onion, large, finely-diced
  • 50g Butter, unsalted
  • 4 cloves Garlic, finely-grated
  • 1 thumb Ginger, finely-grated
  • 2 Red Chillies, finely-chopped
  • 6 Cardamon pods
  • 3 Cloves
  • 2tsp Coriander seeds
  • 2tsp Cumin seeds
  • 10 Black peppercorns
  • 2 tins Chopped tomatoes
  • 4 pinches Sea salt
  • 500g Leftover Turkey meat, diced into 2cm pieces

For the cucumber raita (optional):

  • 150ml Natural yoghurt
  • 1/4 Cucumber, de-seeded and diced


In a medium saucepan covered with a lid, on medium heat, sweat the onions in the butter for 5 minutes until they are soft and cooked through. Remove the lid and continue to cook until the onions start to caramelise. Continue to brown the onions for 5 minutes, stirring from time to time to achieve an even golden colour. Add the garlic, ginger, chilli and cook for stir for 30 seconds to cook out the rawness.

In a separate small frying pan, on high heat, gently toast the spices for a minute before taking off the heat and grinding to a fine powder. Add this to the onions and spices and cook for 30 seconds. Stir in 2 tins of chopped tomatoes, bring to a simmer, season, and taste. Turn the heat to medium and leave it to reduce by a third. Add the cooked turkey meat, cover with a lid and leave on a low heat for a minimum of 15 minutes.

When you’re ready to serve, taste one final time and adjust the seasoning if necessary. If you find it is a little too hot you can always serve a little raita on the side to cool the intensity of the curry. To make the raita, simply mix the yoghurt and cucumber together. A little chopped mint would also be nice.

Serve the curry with a generous helping of wholegrain rice and garnish with a sprig of coriander and sliced spring onions if you wish.

Recipe credits: Raymond Blanc.


If you love cooking turkey, try these turkey recipes next time you have turkey leftovers: you will discover new delicious flavors while fighting food waste!


The 5 turkey recipes to don’t waste your leftovers are:


→ Interested in learning more about how to fight food waste and implement more sustainable habits in your day by day life? Read the article 9 EVERYDAY ACTIONS TO BECOME A FOOD HERO and 5 EASY RECIPES TO REDUCE YOUR FOOD WASTE.



5 turkey recipes to don't waste your leftovers

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