Gobble Up Those Thanksgiving Leftovers: Two Turkey Recipes from Farm Boy

If you roasted a turkey over the Thanksgiving long-weekend and your family or friends couldn’t finish it all, you’re not alone. The delicious fowl can be as plentiful as it is tasty which means you undoubtedly have Thanksgiving leftovers. This can make cooking for the week easy, but let’s face it, there are only so many turkey sandwiches one can eat and the gravy (arguably the best accompaniment) doesn’t last forever.

Luckily Farm Boy, our food supplier partner, has two easy and tasty leftover turkey recipes that will help you finish off the bird in no time.

Thanksgiving Buddha Bowl

Serves 4

  • 4 cups cooked brown rice
  • 2 lbs leftover roast turkey, shredded
  • 2 cups roasted carrots
  • 2 cups roasted brussels sprouts
  • 4 red peppers, cut into julienne
  • 1 cup peas
  • 1 cup corn
  • green onions to garnish
  • Farm Boy Sesame Ginger Dressing to taste


Divide the rice between 4 bowls. To each bowl add the turkey, carrots, brussels sprouts, red peppers, peas, and corn. Garnish with green onions and season with Farm Boy Sesame Ginger Dressing.

Food for thought: If you love this recipe, don’t hesitate to try it with all kinds of leftovers!

Turkey Thanksgiving Tacos

Serves 4

  • 8 corn tortillas
  • 2 lbs leftover roast turkey, shredded
  • 1 cup feta cheese, crumbled
  • 1 cup Farm Boy Pico De Gallo
  • 1 cup Farm Boy Guacamole
  • cilantro leaves to taste
  • 3 sweet potatoes diced in ¾ inch slices
  • 3 tbsp. olive oil
  • salt and pepper to taste

For the Roasted Sweet Potatoes:

Toss the oil, potatoes, and salt and pepper into a bowl and place onto a baking sheet. Cook in the oven for 25min at 375°F. Remove from the oven and let cool.


Toss the turkey, Farm Boy Pico Di Gallo, and the sweet potatoes together into a bowl. Spoon some of the mixture out into a tortilla shell. Dollop Farm Boy Guacamole onto each taco as needed. Add cilantro and feta to your liking.