Turkey is CHEAP this week and now’s the time to fill your freezer & get creative with your leftovers. Here are a few ideas!
My favorite ways to cook leftover Turkey is cold sandwiches and Heather’s Mom’s amazing Creamy Chicken Noodle Soup (but substitute leftover turkey)

Butterball Frozen Turkey at Walmart $ 0.98/lb
$2.00/1 Butterball Turkey, fresh or frozen (smartsource.com)
Final Price: $12.70 for a 15lb Bird
(the smaller your turkey, the better value you’ll get with the coupon)

Oh- and here’s another good Turkey Coupon:
$0.75/1 – Butterball Ground Turkey – (butterball.com)


3/4 cup orange marmalade
3/4 cup frozen cranberry juice concentrate, thawed

3 tablespoons maple syrup
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 (14 pound) Butterball® Frozen Whole Turkey
no-stick cooking spray

Preheat oven to 325°F. Combine marmalade, cranberry juice concentrate, maple syrup, vinegar and salt in small heavy saucepan. Bring to boil on medium heat, stirring frequently. Reduce heat to low. Cook, uncovered, stirring frequently 12 to 15 minutes, or until glaze is reduced to about one cup.
Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey and pat dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush turkey lightly with vegetable oil or cooking spray. Roast turkey for 2 hours. Cover breast and top of drumsticks loosely with foil to prevent overcooking of breast.
Continue roasting turkey for another 45 minutes. Remove foil and brush generously with glaze. Return foil loosely to top of turkey. Cook for another 45 minutes, or until meat thermometer reaches 180°F when inserted into the deepest part of the thigh.
Brush with remaining glaze. Let turkey stand 15 minutes before carving.


1 12″ baked thin pizza crust
1 can (14.5 ounces) diced tomatoes, drained
1 can (14 ounces) artichoke hearts, drained, chopped
1 cup chopped leftover cooked Butterball® Turkey
1 can (2.5 ounces) sliced black olives, drained
1 1/2 cups (6 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese

Preheat oven to 450°F.
Place crust on ungreased baking sheet.
Top with artichokes, tomatoes,turkey and olives. Sprinkle with mozzarella and Parmesan cheeses.
Bake 10 minutes, or until cheese is melted.


1 package (5 ounces) Butterball® Thin Sliced Honey Roasted Turkey Breast
8 slices Swiss cheese
1/4 cup chopped roasted red peppers
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
4 (10 inch) flour tortillas

Place equal amounts of turkey, cheese, roasted peppers, and parsley on each of 2 tortillas. Top each with another tortilla.
Place a 12-inch nonstick skillet over medium heat until hot. Add olive oil. Tilt skillet to coat bottom. Carefully add the tortillas. Cook 3 minutes on each side, pressing down on top with a spatula, or until the cheese is melted and the tortillas are golden.
Remove from pan and cut into wedges.


1 1/2 cups fresh, canned drained or frozen thawed whole kernel corn, pat dry
1/2 cup chopped Roma tomatoes

3 tablespoons finely chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 medium fresh serrano pepper, seeded, finely chopped
1 clove garlic, finely chopped
1 1/2 teaspoons olive oil
1/2 teaspoon chipotle pepper powder
1/2 teaspoon salt
1/4 teaspoon cumin seed
black pepper, to taste
1 tablespoon olive oil
3 cups shredded leftover cooked Butterball® Turkey
chipotle pepper powder, to taste
12 (6 to 7-inch ) corn tortillas
shredded lettuce, to taste
sour cream, if desired

Heat dry corn in a nonstick pan (without oil) on medium-high for 2 to 3 minutes or, until toasted. Combine remaining ingredients in a bowl and add corn. Cover and refrigerate for 2 hours to allow flavors to blend.
Meanwhile, heat oil in a skillet on medium-high. Add leftover Butterball turkey and saute 4 to 5 minutes, or until heated through. Stir in additional chipotle pepper powder to taste. In a separate skillet, warm tortillas for about 1 minute per side or until heated through. Keep warm.
Fold each tortilla in half to form a “shell.” Add shredded lettuce, 1/4 cup turkey and 1/4 cup corn salsa to each shell. Top with sour cream.


6 eggs
1/3 cup milk
1 tablespoon spicy brown mustard

1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
2 cups refrigerated shredded hash brown potatoes
1 cup chopped leftover cooked Butterball® Turkey
1/2 cup (about 1/2 cup) sliced green onions
1/2 cup (2 ounces) shredded sharp Cheddar cheese
3 tablespoons butter
1 can (14.5 ounces) diced tomatoes with green pepper, celery and onions, drained

Whisk eggs, milk, mustard, salt and pepper until well blended. Set aside.
Heat oil in large skillet on medium heat. Add potatoes. Cook 8 to 10 minutes, or until lightly browned on both sides, turning after 5 minutes.
Stir in turkey and onions. Reduce heat to low; cover. Cook 3 minutes; stir.
Pour egg mixture over potato mixture; cover. Cook 10 minutes, or until eggs are set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
Sprinkle with cheese; cover. Cook 1 to 2 minutes or until cheese is melted.
Melt butter in medium saucepan on medium-low heat. Continue cooking until lightly browned, stirring frequently. Stir in tomatoes. Reduce heat to low. Simmer 5 minutes. Crush tomatoes with potato masher or slotted spatula.
Cut frittata into wedges. Serve with the salsa.

Thanks Butterball for the recipes!