Delicious Deli Turkey Recipes: Guaranteed No Leftovers!

Let's talk turkey! Deli turkey, that is. Those thin, flavorful slices of poultry are often reserved for making quick sandwiches, but we're here to show you that deli turkey can be the star of your kitchen. This article lists simple, mouthwatering deli turkey recipes that will leave you with empty plates and happy taste buds. 

We've lined up five easy turkey deli meat recipes anyone can master. These dishes are designed to be fuss-free yet delicious, and they might just become your new go-to meals. 

Let’s get to it!

Deli Turkey Recipes

Turkey and Pesto Quesadillas

• 4 large flour tortillas
• 2 slices of Buddig Honey Smoked Turkey
• 1 cup mozzarella cheese, shredded
• 1/2 cup sun-dried tomato pesto
• 1/4 cup fresh basil leaves
• Olive oil for cooking

• Lay two tortillas and spread a layer of sun-dried tomato pesto on each.
• Evenly distribute the deli turkey, mozzarella cheese, and fresh basil leaves on each tortilla.
• Place the remaining two tortillas on top to create a quesadilla sandwich.
• Heat a skillet over medium-high heat and add a drizzle of olive oil.
• Carefully transfer one quesadilla to the skillet and cook until the tortilla is golden brown and the cheese is melted (about 3-4 minutes per side).
• Repeat with the second quesadilla.
• Slice each quesadilla into wedges and serve with a side of marinara sauce for dipping.

Turkey and Broccoli Alfredo Pasta

• 8 ounces fusilli pasta
• 1 (8 oz) pack Buddig Oven-Roasted Turkey, chopped
• 2 cups broccoli florets
• 1 1/2 cups Alfredo sauce
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

• Cook the fusilli pasta according to package instructions, adding the broccoli florets to the boiling water during the last 2-3 minutes of cooking.
• Drain the pasta and broccoli and reserve about 1/4 cup of pasta water.
• In a large skillet, heat the Alfredo sauce over medium heat.
• Stir in the chopped deli turkey and cook for 2-3 minutes until heated.
• Add the cooked pasta and broccoli to the skillet, tossing to coat with the sauce.
• If the sauce is too thick, add some pasta water.

• Season with salt and pepper, and sprinkle with grated Parmesan cheese before serving.

   

Turkey Lentil Soup

• 1 cup brown or green lentils, rinsed and drained
• 8 cups low-sodium chicken or vegetable broth
• 1 (8 oz) pack Buddig Smoked Turkey, chopped
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

• In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables begin to soften.
• Stir in the minced garlic, dried thyme, and bay leaf. Cook for another minute until fragrant.
• Add the rinsed lentils and chopped deli turkey to the pot. Pour in the chicken or vegetable broth.
• Bring the soup to a boil, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
• Season the soup with salt and pepper to taste. Remove the bay leaf.

• Serve the turkey lentil soup hot, garnished with chopped fresh parsley and lemon wedges for a refreshing squeeze of citrus.

   

Cheese and Turkey Risotto

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 (9 oz) tub Buddig Original Turkey Lunchmeat, chopped
• 1 cup grated Parmesan cheese
• 1/2 cup dry white wine (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

• In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
• Stir in the Arborio rice and cook for another 2-3 minutes until the rice is well coated and slightly translucent at the edges.
• If using white wine, pour it into the skillet and stir until it's mostly absorbed by the rice.
• Add the warm chicken or vegetable broth, stirring continuously, one ladle at a time. Allow each ladle of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness (usually about 18-20 minutes).
• Stir in the chopped deli turkey and grated Parmesan cheese. Cook for 2-3 minutes until the turkey is heated and the cheese is melted into the risotto.
• Season with salt and black pepper to taste. Remove the skillet from heat.

• Serve your creamy cheese and turkey risotto hot, garnished with freshly chopped parsley.

   

Turkey and Mushroom Pizza

• 1 pizza dough (store-bought or homemade)
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 cup sliced mushrooms (button or cremini)
• 1/2 cup sliced black olives
• 1/2 cup sliced green bell peppers
• 1/2 cup sliced red onions
• 1 9 oz tub Buddig Honey Roasted Turkey Lunchmeat, torn into pieces
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and black pepper to taste
• Olive oil for drizzling
• Fresh basil leaves for garnish (optional)

• Preheat your oven to the highest temperature it can reach (usually around 475°F or 245°C). If you have a pizza stone, place it in the oven while it preheats.
• Roll out your pizza dough on a floured surface to your desired thickness.
• Carefully transfer the rolled-out dough to a pizza peel or an inverted baking sheet dusted with cornmeal. This will make it easier to transfer the pizza to the oven.
• Spread the pizza sauce evenly over the dough, leaving a small border around the edges of the crust. Sprinkle half of the shredded mozzarella cheese over the sauce.
• Distribute the sliced mushrooms, black olives, green bell peppers, red onions, and torn Buddig Honey Roasted Turkey Lunchmeat evenly across the pizza.
• Sprinkle the minced garlic, dried oregano, dried basil, salt, and black pepper over the toppings. Top with the remaining mozzarella cheese.
• Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven.
• Bake for 10-12 minutes or until the crust is golden brown and the cheese is bubbly and lightly browned.
• Remove the pizza from the oven and let it cool for a minute. Drizzle olive oil over the top and garnish with fresh basil leaves if desired.

Gobble up with Buddig

We’re sure you had a mouthwatering time reading through our five deli turkey recipes! Whether it's a quick wrap, a comforting soup, or a creamy risotto, deli turkey is a versatile and flavor-packed kitchen buddy. 

With Buddig, you're not just getting any turkey; you're getting quality, taste, and convenience all in one package. Our perfectly sliced and perfectly priced deli meats are ready to turn ordinary meals into extraordinary ones.

So, the next time you're in the mood for delicious and hassle-free recipes with deli turkey, don't forget to grab some Buddig turkey lunchmeat. Your taste buds will thank you, and your kitchen adventures will reach a whole new level of flavor! 

Stock up on your favorite Buddig lunch meats today! Use our store locator to find the nearest store carrying our products.