turkey leftover

Looking for healthy ways to make the most of your Thanksgiving Turkey? We’ve got you covered. These 3 recipes are simple, flavorful and chalked full of nutrient dense, real food ingredients. All are gluten free and dairy free (with the exception of butter which can be substituted for coconut oil if needed). Don’t forget, In2GREAT has a functional dietitian on staff ready to help you make eating great a way of life.

Turkey and Wild Rice Soup [print-friendly]


  • 6.2 – ounce package quick-cooking long grain and wild rice mix (check that seasoning packet is gluten free)
  • tablespoons butter
  • ounces shiitake mushrooms, stems removed and sliced (about 1-1/2 cups)
  • stalks celery, sliced (1 cup)
  • 3-1/2 cups chicken stock (homemade preferred)
  • 1/4 teaspoon ground black pepper
  • cups chopped cooked turkey or chicken (about 10 ounces)
  • 2-3 cloves garlic, chopped
  • cup full fat coconut milk or coconut cream
  • 2 cups fresh spinach chopped (optional)
  • tablespoons dry sherry (optional)


  1. Prepare the rice mix (using the seasoning packet) according to package directions, omit butter in rice instructions
  2. In a large saucepan, melt butter over medium heat. Add mushrooms, celery and garlic. Cook about 5 minutes or until vegetables are almost tender and most of the mushroom liquid has evaporated, stirring occasionally. Add chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in cooked rice mixture, turkey, coconut milk/cream and, if you like, dry sherry and chopped spinach. Heat through or until spinach is wilted. Makes 6 main-dish servings.

(adapted from: http://www.midwestliving.com)

Simple Shepherd’s Pie [print-friendly]


  • 2 tbsp. extra-virgin olive oil
  • 3 small carrots
  • 1 c. frozen pearl onions
  • 1 lb. lean ground turkey
  • 2 tsp corn starch or arrow root flour (non GMO source preferred)
  • 1 c. frozen peas
  • 2½ tsp. chopped fresh rosemary
  • salt (to taste)
  • Freshly ground pepper
  • ¾ c. chicken or turkey stock
  • 3 c. leftover mashed potatoes


  1. Preheat oven to 400 degrees F. In a large pan, heat olive oil over medium heat. Add carrots and onions and cook until soft, about 5 minutes. Add turkey and cook, breaking up meat with a wooden spoon, until browned, about 6 minutes. Stir in cornstarch or arrowroot and cook 3 more minutes. Stir in peas and rosemary. Season with salt and pepper. Pour in chicken broth and stir. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with more salt and pepper. Transfer to a 9- to 10-inch deep-dish pie pan.
  2. Spread mashed potatoes atop turkey mixture. Bake until golden on top and heated through, about 25 minutes.

(adapted from www.delish.com)

Waldorf Turkey Salad [print-friendly]


  • 1/2 cup mayonnaise (recommend Sir Kensington or Primal Kitchen)
  • 2 tablespoons cider vinegar
  • 1 teaspoon curry powder (optional)
  • 1 tablespoon lemon juice or zest of 1 lemon
  • 1/2 teaspoon ground black pepper
  • 2 cups cubed/chopped cooked turkey
  • 1 cup halved red seedless grapes
  • 1 apple, cored and chopped
  • 1/2 cup chopped celery with leaves
  • 1/2 cup chopped red onion
  • 1/2 cup chopped walnuts


  1. Whisk mayonnaise, lemon, cider vinegar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).
Dr Corey Priest, DC - Functional medicine practitioner

About the author

Dr. Corey Priest has been practicing functional medicine since 2001. in2GREAT was founded in 2014 by Dr Priest after 13 years of experience with his other practices. Over his career, Dr. Priest has worked with and helped well over 10,000 patients under a functional medicine model.

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