11 Fall Turkey Recipes Beyond Thanksgiving

Turkey and Wild Rice Soup

Turkey and Wild Rice Soup is a comforting and hearty dish, perfect for fall and winter evenings. This wholesome soup boasts a delightful blend of tender turkey, nutty wild rice, and fresh vegetables, creating a satisfying meal that can be made in just about 1 hour. The difficulty level is easy, making it a great choice for cooks of all skill levels.

Ingredients:

2 cups cooked turkey, shredded
1 cup wild rice, rinsed
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the onions, carrots, and celery; sauté until they are softened, about 5-7 minutes.
Stir in the garlic and cook for an additional minute until fragrant.
Add the chicken broth, wild rice, thyme, rosemary, salt, and pepper to the pot.
Bring the mixture to a boil, then reduce the heat and simmer for 40 minutes, or until the rice is tender.
Stir in the shredded turkey and heat through for an additional 5-10 minutes.
Serve hot, garnished with fresh parsley.

If you don’t have wild rice, you can substitute it with brown rice or quinoa. For the turkey, rotisserie chicken can be a quick alternative, and feel free to add any vegetables you have on hand, like green beans or spinach.

Variations of this soup can include adding mushrooms for an earthy flavor, incorporating different herbs like dill or sage, or making it creamy by stirring in heavy cream or coconut milk towards the end of cooking.

When making Turkey and Wild Rice Soup, remember to cook the wild rice separately if you prefer a thicker soup base. Allow for extra cooking time if using brown rice, as it usually requires longer to become tender.

Pair this delicious soup with a crisp white wine, such as Sauvignon Blanc, or keep it non-alcoholic with a revitalizing apple cider or sparkling water with a splash of lemon for a bright contrast to the rich soup.

Spicy Turkey Chili

Spicy Turkey Chili is a flavorful and hearty dish, perfect for warming up on crisp fall days. This chili is packed with protein and spices, providing a satisfying meal for any gathering. It takes about 1 hour to prepare and cook, with an easy difficulty level suitable for cooks of all abilities.

Ingredients:

1 pound ground turkey
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) diced tomatoes with green chilies
1 can (6 oz) tomato paste
1 cup chicken broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
Olive oil

Instructions:

In a large pot, heat a tablespoon of olive oil over medium heat.
Add the diced onion and bell pepper, sauté until softened, about 5 minutes.
Stir in the garlic and cook for an additional minute.
Add the ground turkey, breaking it apart, and cook until browned.
Once the turkey is fully cooked, mix in the black beans, diced tomatoes, tomato paste, chicken broth, and spices.
Bring the chili to a boil, then reduce the heat and let it simmer for 20-30 minutes, stirring occasionally.
Taste and season with salt and pepper as needed. Serve hot.

If you want to adjust the ingredients, ground chicken or beef can replace the turkey, and you can use canned kidney beans or pinto beans in place of black beans. Fresh or frozen chili peppers can be substituted for bell peppers for added heat and flavor.

Variations for Spicy Turkey Chili include adding corn for sweetness, chopped carrots for extra nutrition, or even some diced zucchini for a veggie-packed version. You can also customize the spice level by adding more cayenne or including jalapeños.

For cooking tips, be sure to brown the turkey well to develop deeper flavors. You can also enhance the chili by letting it simmer longer for even richer flavors, and it can be made ahead of time, as it tastes even better the next day!

To pair with Spicy Turkey Chili, consider serving it with a cold lager or a hoppy IPA. If you prefer non-alcoholic drinks, fresh iced tea or citrus-infused water can provide a revitalizing contrast to the spiciness of the chili.

Turkey Pumpkin Enchiladas

Turkey Pumpkin Enchiladas are a delightful fusion dish that combines the savory flavor of turkey with the rich sweetness of pumpkin, all wrapped in warm tortillas and topped with a zesty sauce. This dish is perfect for fall gatherings and takes approximately 45 minutes to prepare and cook, with a moderate difficulty level suitable for adventurous cooks.

Ingredients:

1 pound ground turkey
1 cup canned pumpkin puree
1 cup shredded cheese (cheddar or pepper jack)
1 can (10 oz) enchilada sauce
8 small corn or flour tortillas
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil
Chopped fresh cilantro for garnish (optional)

Instructions:

Preheat your oven to 350°F (175°C).
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground turkey, seasoning it with cumin, chili powder, garlic powder, salt, and pepper. Cook until browned and fully cooked.
Stir in the pumpkin puree and half of the shredded cheese. Mix until well combined and heated through.
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
Take a tortilla, fill it with the turkey-pumpkin mixture, and roll it up. Place seam-side down in the baking dish. Repeat with remaining tortillas.
Once all tortillas are filled and arranged in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
Cover with foil and bake in the oven for 20 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Garnish with chopped cilantro if desired. Serve hot.

For ingredient substitutions, you can use ground chicken or beef instead of turkey. Additionally, you can swap the canned pumpkin puree for butternut squash puree for a different flavor profile. If you prefer a spicier dish, consider using a spicy enchilada sauce.

Variations can include adding cooked black beans or corn to the turkey filling for added texture and flavor. You can also experiment with different cheeses, such as Monterey Jack or a combination of mozzarella and feta for a unique twist. For extra vibrance, try adding diced tomatoes or avocados on top before serving.

Cooking tips include ensuring the turkey is well-seasoned to enhance the overall flavor of the enchiladas. You can also warm the tortillas slightly before filling them, making them more pliable and easier to roll without tearing. Consider letting the enchiladas rest for a few minutes after baking to allow flavors to meld together.

To pair with Turkey Pumpkin Enchiladas, consider invigorating options like a light Mexican lager or a crisp Sauvignon Blanc. For non-alcoholic beverages, a citrus-based soda or a simple homemade lemonade offers a great contrast to the savory and spiced flavors of the dish.

Herb-Roasted Turkey With Root Vegetables

Herb-Roasted Turkey With Root Vegetables is a classic fall dish that embodies the spirit of Thanksgiving with its savory flavors and hearty ingredients. This oven-roasted turkey, seasoned with fragrant herbs and accompanied by fresh root vegetables, creates a beautiful centerpiece for any autumn feast. The preparation time is approximately 2 hours, and the difficulty level is moderate, making it suitable for home cooks looking to impress.

Ingredients:

1 whole turkey (10-12 pounds)
1/4 cup olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
4 cloves garlic, minced
Salt and pepper, to taste
4 large carrots, chopped
4 parsnips, chopped
1 large onion, quartered
1 cup chicken broth

Instructions:

Preheat your oven to 325°F (165°C).
In a small bowl, combine olive oil, rosemary, thyme, sage, garlic, salt, and pepper to make a herb paste.
Pat the turkey dry with paper towels and rub the herb mixture all over the turkey, including under the skin for maximum flavor.
Place the turkey on a roasting rack in a large roasting pan and arrange the carrots, parsnips, and onion around it.
Pour chicken broth into the bottom of the pan and cover the turkey loosely with foil.
Roast in the preheated oven, basting with pan juices every 30 minutes, for about 2 hours or until the internal temperature reaches 165°F (74°C).
Remove the foil for the last 30 minutes of cooking to allow the skin to crisp up. Let the turkey rest for 20-30 minutes before carving and serving with root vegetables.

For ingredient substitutions, you can use different types of herbs like oregano or tarragon instead of rosemary, thyme, and sage. A turkey breast can be substituted if you prefer a smaller portion, and you can replace the root vegetables with seasonal alternatives like sweet potatoes or turnips.

Variations of this dish can include adding or substituting other vegetables such as Brussels sprouts, potatoes, or even apples for a touch of sweetness. You can also experiment by brining the turkey overnight for enhanced moisture and flavor or marinating it with citrus juices for a zesty twist.

Cooking tips include ensuring the turkey is at room temperature before roasting to promote even cooking and checking the internal temperature at the thickest part of the breast and thigh to avoid overcooking. Using a meat thermometer can help achieve the perfect doneness.

For drinks to pair with this Herb-Roasted Turkey, consider serving a crisp white wine like Chardonnay or a light-bodied red wine such as Pinot Noir. A warm apple cider or herbal tea can also complement the dish beautifully, enhancing the root vegetable’s earthy flavors while offering a cozy fall experience.

Turkey and Cranberry Grilled Cheese

Ingredients:

4 slices of bread (sourdough or whole wheat)
4 slices of turkey (deli or leftover)
4 slices of cheese (cheddar or Swiss)
1/4 cup cranberry sauce (homemade or store-bought)
2 tablespoons butter

Instructions:

Butter one side of each slice of bread.
On the unbuttered side, layer turkey, cheese, and cranberry sauce on two slices of bread.
Top with the remaining slices of bread, buttered side up.
Heat a skillet over medium heat and place the sandwiches in the pan.
Cook for 3-4 minutes or until golden brown, then flip and repeat on the other side until the cheese is melted.
Remove from the skillet, slice in half, and serve warm.

For ingredient substitutions, you can use any type of bread you prefer, such as rye or ciabatta. Instead of deli turkey, you can use leftover Thanksgiving turkey, and swap out the cheese for your favorite melty variety.

If you want a spicier kick, consider adding jalapeños or pepper jack cheese.

Variations of this dish include adding caramelized onions or sautéed spinach for extra flavor and nutrition. You could also try using flavored cream cheese instead of slices, or adding grated apple for a touch of sweetness and crunch, creating a delightful sweet and savory contrast.

Cooking tips include pressing down on the sandwiches slightly while they cook to guarantee even melting and crisping. Keeping the heat at medium allows for the cheese to melt thoroughly without burning the bread.

Additionally, using a lid on the skillet can help the cheese melt faster.

For drinks to pair with your Turkey and Cranberry Grilled Cheese, consider a crisp apple cider or a light white wine like Sauvignon Blanc.

If you prefer a non-alcoholic option, a warm chai tea or herbal tea provides a lovely complement to the sandwich’s flavors.

Turkey Pot Pie With Seasonal Vegetables

This hearty Turkey Pot Pie with Seasonal Vegetables is a comforting dish, perfect for using up leftover turkey from your holiday feast. With a preparation time of about 30 minutes and a cooking time of 40 minutes, it offers moderate difficulty, making it a satisfying and rewarding meal for both novice and experienced cooks alike.

Ingredients:

2 cups cooked turkey, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
1 medium onion, chopped
2 cloves garlic, minced
1 cup chicken or turkey broth
1/2 cup milk
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon olive oil or butter
1 tablespoon cornstarch (optional for thickening)
1 prepared pie crust (store-bought or homemade)
1 egg, beaten (for egg wash)

Instructions:

Preheat your oven to 425°F (220°C).
In a large skillet, heat the olive oil or butter over medium heat. Add onion and garlic, sautéing until softened.
Stir in the shredded turkey, frozen mixed vegetables, broth, milk, thyme, salt, and pepper.
If thickening is desired, mix the cornstarch with a bit of cold water until smooth, and add it to the skillet, stirring until the mixture thickens.
Pour the turkey mixture into a pie dish and cover with the pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
Brush the crust with the beaten egg for a golden finish.
Bake for 30-35 minutes or until the crust is golden brown and bubbly.
Allow it to cool for a few minutes before serving.

For ingredient substitutions, you can replace the turkey with chicken or even a plant-based protein for a different twist. Instead of frozen mixed vegetables, fresh seasonal vegetables like carrots, green beans, or mushrooms can be used.

You can also try different types of broth, such as vegetable or mushroom broth, to complement the dish.

Variations include adding herbs such as rosemary or basil for added depth of flavor, mixing in a splash of white wine for a hint of acidity, or incorporating potatoes for added heartiness.

You could also try using a biscuit topping instead of pie crust for a more rustic touch.

When cooking, keep an eye on the pot pie while baking; if the crust starts browning too quickly, cover it loosely with aluminum foil.

Verify the filling is bubbly before serving; this indicates that it’s heated through. Additionally, let the pie rest for a few minutes after baking to allow the filling to settle.

For drinks to pair with your Turkey Pot Pie, consider serving a light-bodied red wine like Pinot Noir or a revitalizing, crisp cider.

If you prefer non-alcoholic drinks, a sparkling water with lemon or a mild herbal tea can complement the flavors of the dish beautifully.

Maple-Glazed Turkey Meatballs

Maple-Glazed Turkey Meatballs are a delightful and easy-to-make dish that combines the savory taste of turkey with the sweet richness of maple syrup. This recipe has a preparation time of about 20 minutes and a cooking time of 25 minutes, making it a simple yet satisfying option for weeknight dinners or gatherings. With a moderate difficulty level, it’s perfect for both new cooks and seasoned chefs looking to try something delicious.

Ingredients:

1 pound ground turkey
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 clove garlic, minced
1 egg, beaten
1/4 cup maple syrup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
Salt and pepper to taste
Olive oil for cooking

Instructions:

In a large bowl, combine ground turkey, breadcrumbs, Parmesan, parsley, garlic, egg, salt, and pepper. Mix until well combined.
Preheat a skillet over medium heat and add a drizzle of olive oil.
Shape the turkey mixture into small meatballs and add them to the skillet. Cook for about 15-20 minutes, turning occasionally, until golden and cooked through.
In a separate bowl, whisk together maple syrup, soy sauce, and Dijon mustard. Once the meatballs are cooked, pour the maple glaze over them and simmer for an additional 5 minutes, allowing the glaze to thicken and coat the meatballs.

For ingredient substitutions, you can swap ground turkey for ground chicken or even lean beef if you prefer. Instead of breadcrumbs, crushed crackers or panko can be used for a different texture. Fresh herbs such as cilantro or basil can replace parsley for varied flavor.

Variations on this recipe include adding spices like chili flakes for heat or incorporating finely chopped vegetables like bell peppers or onions into the meatball mixture for extra flavor and texture. You could also try using different types of syrup such as honey or agave for glazing.

For cooking tips, make certain the meatballs are evenly sized so they cook uniformly. If the mixture feels too wet, add a bit more breadcrumbs to help bind them together. Keep an eye on the glaze while cooking to prevent it from burning, as the sugar in the maple syrup can caramelize quickly.

To pair with your Maple-Glazed Turkey Meatballs, consider serving them alongside a fresh garden salad or steamed vegetables. For drinks, a chilled white wine such as Sauvignon Blanc compliments the sweetness of the glaze nicely, while a light soda or sparkling water can also refresh your palate.

Turkey and Sweet Potato Hash

Turkey and Sweet Potato Hash is a hearty and flavorful dish that combines the lean protein of turkey with the sweet, earthy taste of sweet potatoes, making it a satisfying option for breakfast or brunch. With a preparation time of about 15 minutes and a cooking time of 30 minutes, this dish is deemed easy and perfect for cooks of all skill levels.

Ingredients:

1 pound ground turkey
2 medium sweet potatoes, diced
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Optional: eggs (for serving on top)

Instructions:

Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally until they start to soften.
Add the chopped onion and bell pepper to the skillet, cooking for an additional 5 minutes or until they begin to soften.
Stir in the minced garlic, paprika, cumin, salt, and pepper, and cook for another minute until fragrant.
Push the cooked vegetables to one side of the skillet, add the ground turkey to the other side, and cook until browned and cooked through, around 7-10 minutes, mixing everything together afterward.
If desired, crack eggs on top of the mixture and cover the skillet until the eggs are cooked to your liking.
Garnish with freshly chopped parsley before serving.

If you have dietary preferences or restrictions, ground turkey can easily be replaced with ground chicken or even a meat-free alternative like lentils or tofu. Sweet potatoes can be substituted with white or yellow potatoes, and any variety of bell peppers or other vegetables can be used based on personal preference.

Variations on this dish can include adding in different spices such as chili powder for a kick or slicing in leafy greens at the end for added nutrition. You could also experiment with toppings like avocado or hot sauce to change the dish’s flavor profile.

When making the hash, make certain the sweet potatoes are cut into even sizes for consistent cooking. Don’t be afraid to let the sweet potatoes brown a bit; this will add extra flavor and texture to your dish.

Also, if you prefer your eggs over easy, consider cooking them separately and adding them on top at the end.

For drink pairings, consider a revitalizing mimosa or a light-bodied coffee to complement the savory and sweet elements of the hash. A fruity smoothie could also be a delightful accompaniment for a brunch setting.

Stuffed Turkey Peppers

Ingredients:

4 large bell peppers (any color)
1 pound ground turkey
1 cup cooked rice (white or brown)
1 can (14.5 ounces) diced tomatoes, drained
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheese (cheddar or mozzarella)
2 tablespoons olive oil
Fresh basil or parsley, chopped (for garnish)

Instructions:

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and drizzle with olive oil, baking them in the oven for about 10 minutes to slightly soften.
In a skillet over medium heat, sauté the chopped onion in olive oil until translucent, about 5 minutes, then add the minced garlic and cook for 1 more minute.
Add the ground turkey to the skillet and cook until browned and cooked through, about 7-10 minutes. Season with Italian seasoning, paprika, salt, and pepper.
Stir in the cooked rice and diced tomatoes, mixing until everything is well combined and heated through.
Stuff each bell pepper with the turkey mixture, pressing down slightly to pack it in. Top with shredded cheese.
Return the stuffed peppers to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Garnish with freshly chopped basil or parsley before serving.

For substitutions, you can replace ground turkey with ground chicken, beef, or a vegetarian option such as quinoa or lentils. The rice can be substituted with cauliflower rice for a lower-carb alternative or eliminated entirely for a grain-free option.

Variations can include adding black beans or corn to the filling for added flavor and texture, using different spices like cumin or chili powder for a Southwestern twist, or topping with avocado or salsa for extra liveliness.

When cooking the stuffed peppers, be sure not to overfill them, as the stuffing may expand while cooking. If you prefer a softer pepper, you can increase the initial baking time before stuffing them. You can also cover the peppers with foil during the first half of the baking time to retain moisture.

For drink pairings, consider a light white wine like Sauvignon Blanc for an invigorating contrast, or a sparkling water infused with citrus to complement the savory flavors of the stuffed peppers. A crisp salad or a light soup would also make excellent accompaniments to this dish.

Turkey Tacos With Fall Slaw

Turkey Tacos with Fall Slaw is a delicious, savory dish that combines seasoned ground turkey with a crisp and invigorating seasonal slaw, perfect for a cozy autumn meal. With a preparation time of about 30 minutes and a difficulty level of easy, this recipe is great for a quick weeknight dinner or a weekend gathering.

Ingredients:

1 pound ground turkey
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
8 small corn or flour tortillas
2 cups green cabbage, finely shredded
1 cup carrots, grated
1 apple, julienned (such as Granny Smith)
¼ cup apple cider vinegar
1 tablespoon honey or maple syrup
¼ teaspoon mustard
Fresh cilantro (for garnish)

Instructions:

In a skillet over medium heat, add olive oil and ground turkey. Cook until browned and fully cooked, about 7-10 minutes.
Season the turkey with chili powder, cumin, garlic powder, onion powder, salt, and pepper, mixing well.
In a bowl, combine the shredded cabbage, grated carrots, and julienned apple. In a separate bowl, whisk together apple cider vinegar, honey or maple syrup, mustard, and a pinch of salt. Pour the dressing over the slaw mixture and toss to combine.
Warm the tortillas in a dry skillet or microwave until pliable.
To assemble the tacos, place a generous scoop of seasoned turkey onto each tortilla, top with the fall slaw, and garnish with fresh cilantro.

For ingredient substitutions, you can use ground chicken or beef instead of turkey, and kale or red cabbage can replace green cabbage. The apple can be substituted with pears for a different flavor profile.

Variations for these tacos include adding toppings such as avocado, diced tomatoes, or shredded cheese. You can also spice it up by including jalapeños or a hot sauce of your choice for an extra kick.

When preparing the turkey, be sure not to overcook it to keep it moist.

Also, letting the slaw sit for a few minutes before serving can help the flavors meld together nicely.

For drink pairings, a chilled beer or a zesty margarita would be an excellent match for these turkey tacos. If you prefer non-alcoholic options, a sparkling apple cider or a chilled iced tea would complement the flavors well.

Turkey and Mushroom Risotto

Turkey and Mushroom Risotto is a creamy and comforting dish that features tender Arborio rice cooked slowly with ground turkey and mushrooms, creating a rich and savory flavor profile that’s perfect for fall. With a preparation time of about 45 minutes and a difficulty level of medium, this dish makes for an impressive meal that’s both satisfying and delicious.

Ingredients:

1 pound ground turkey
1 cup Arborio rice
4 cups chicken broth
1 cup mushrooms, diced (such as cremini or button)
1 small onion, finely chopped
2 cloves garlic, minced
½ cup dry white wine (optional)
½ cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

In a saucepan, heat chicken broth over low heat; keep it warm.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add onions and garlic, and sauté until soft, about 3-4 minutes.
Add ground turkey to the skillet, cooking until browned and fully cooked. Stir in diced mushrooms, cooking for an additional 5 minutes until softened.
Add Arborio rice to the skillet, stirring to coat with the oil and turkey mixture, and cook for about 2 minutes or until lightly toasted.
Pour in the white wine (if using) and cook until absorbed. Gradually add the warm chicken broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more broth. Continue this process until the rice is creamy and al dente, about 20 minutes.
Stir in the remaining tablespoon of butter and Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

For ingredient substitutions, you can use cooked shredded turkey instead of ground turkey, or opt for vegetable broth for a vegetarian version. Any variety of mushrooms, such as shiitake or portobello, can be used to add different flavors.

Variations of this risotto include adding seasonal vegetables, such as peas or butternut squash, for added texture and flavor. You can also incorporate herbs like thyme or sage for an extra hint of fall sweetness.

Cooking tips include stirring the risotto frequently to ascertain even cooking and to achieve that signature creamy consistency. Make sure to adjust the seasoning at the end of cooking, as flavors can intensify while the risotto sits.

For drinks to pair with this dish, consider a crisp white wine like Pinot Grigio or Sauvignon Blanc that complements the richness of the risotto. If you prefer non-alcoholic options, a sparkling water with a splash of lemon can refresh and balance the flavors beautifully.