One of the best parts of Thanksgiving is the leftovers. A fridge full of cooked turkey means the next few meals are already halfway done, and turkey is one of the easiest leftovers to turn into something new. Any recipe that calls for cooked or rotisserie chicken works with turkey, too.

These are my favorite low-carb leftover turkey recipes, plus how to turn the inedible parts of the turkey into stock so nothing goes to waste.

1. Turkey pot pie soup

My chicken pot pie soup was made for leftovers. There’s no raw meat to cook, so you just warm everything through: onion, garlic, peas and carrots, stock, and a splash of half-and-half to make it creamy. Swap in about 1/2 to 2/3 pound of chopped leftover turkey for the chicken. It’s ready in about 30 minutes, makes 3 servings, and comes in at 12g total carbs a bowl.

2. Turkey enchilada casserole

If you have a lot of turkey left, this is the one to make. My chicken enchilada casserole uses a full pound of cooked, pulled meat, layered with corn tortillas, green chile enchilada sauce stirred with sour cream, and Colby Jack. Use leftover turkey in place of the chicken. The cheese is flexible, too, so use whatever you like on your enchiladas or already have in the fridge: Monterey Jack, pepper jack for a little heat, sharp cheddar, a bagged Mexican blend, or melty Oaxaca or queso quesadilla. A sprinkle of crumbled cotija on top before serving is a nice salty finish. It makes 6 servings and reheats well, so lunch is covered for days after the holiday. It’s about 21g total carbs a serving, most of it from the tortillas.

3. Creamy garlicky turkey and veggie soup

For a quick lunch when you only want to use up a little turkey, my creamy garlicky chicken and veggie soup is a single bowl that comes together in under 20 minutes. It starts with precooked chicken, so chopped leftover turkey drops right in, along with garlic, frozen veggies, stock, and a little heavy cream.

4. Turkey stuffed acorn squash

This is my favorite on the list. My meatball stuffed acorn squash is one of the coziest dinners on the site, and it works just as well with leftover turkey. No meatballs required.

Roast the acorn squash halves until they’re tender. While they roast, soften onion and garlic in butter, stir in a can of Italian-style diced tomatoes and your chopped leftover turkey, and let it simmer until everything is hot. Pile the filling into the squash, top it with cheese, and broil until it’s bubbly. The original recipe uses pre-seasoned Italian ground turkey, so add a shake of Italian seasoning to bring that same flavor to plain roast turkey.

Bonus: Turkey stock from the carcass

Don’t throw out the inedible parts from your Thanksgiving turkey. The bones and skin are the parts most people toss, and they make a rich homemade stock. It’s the same trick I use with rotisserie chicken in my free 3-day meal plan: pull off the meat, then simmer what’s left.

1. Break the carcass into pieces so it fits in your biggest pot.
2. Cover it with cold water. Add onion, garlic, or vegetable scraps if you have them.
3. Bring it to a boil, then turn it down to a gentle simmer for a few hours.
4. Strain, cool, and refrigerate or freeze.

Stock made from bones has more body and flavor than broth, which is why it makes such a good base for soup. And stock made from seasoned, precooked bones makes the best tasting stock you could ask for! (My pot pie soup post explains the difference between stock and broth.) For freezing it in handy portions, see my low-waste ways to freeze soups and broth. Then put it to work in any of my low-carb soup recipes.

How long does leftover turkey keep?

According to the USDA:

• Refrigerate it within 2 hours of cooking. Slice the breast meat into smaller pieces so it cools quickly. The legs and wings can stay whole.
• It’s fine to put it in the fridge while it’s still warm. You don’t have to let it cool on the counter first.
• Use it within 3 to 4 days. If you won’t get to it by then, freeze it.
• Frozen leftovers are best within 3 to 4 months. They stay safe longer, but they can dry out and lose flavor.
• Reheat to 165°F, and bring soups and gravy to a full boil.

Planning the big meal itself? Here are my low-carb Thanksgiving sides. And once the leftovers are gone and you’re on to holiday shopping, my kitchen stocking stuffers are small, useful gifts for the cook in your life.