Got leftover turkey and gravy? Turn them into a warm, hearty plate of turkey and gravy on toast instead of letting them languish in the refrigerator. Turkey sandwiches are always a favorite at my house, but sometimes you want something hot, comforting, and a little different. That is where this easy twist on classic SOS comes in.

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SOS (Sh*t on a shingle) is an unofficial U.S. military nickname for a simple meat-and-gravy dish served over toast—the toast is the “shingle.” The best-known version uses chipped or dried beef in creamy gravy, but the basic idea is wonderfully adaptable. This leftover-turkey version keeps the spirit of the original while making the most of food you already have.

I grew up eating this kind of meal when my mom made it with chipped or dried beef in a creamy white sauce. Using turkey and gravy gives it a holiday-leftovers makeover, and it tastes every bit as comforting. The savory gravy soaks into crisp toast, while sautéed onion adds a little sweetness and depth.

Why You’ll Love This Recipe

It uses cooked turkey and prepared gravy, so dinner comes together quickly.
It is inexpensive, filling, and easy to scale for one person or a hungry family.
It works with white meat, dark meat, or a combination of both.
It turns familiar leftovers into a meal that feels completely new.

Ingredients

1 tablespoon butter or olive oil
1/2 small onion, finely chopped
2 cups cooked turkey, chopped or shredded
1 1/2 to 2 cups prepared turkey gravy
4 slices sturdy bread
Black pepper, to taste
Optional: a splash of turkey or chicken broth if the gravy is very thick

How to Make Turkey and Gravy on Toast

Heat the butter or oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
Add the chopped turkey and stir for 1 to 2 minutes so it picks up the onion flavor.
Pour in the gravy. Reduce the heat to medium-low and stir until the mixture is hot and gently bubbling. If it seems too thick, add broth a tablespoon at a time.
Toast the bread until crisp and golden. Place one or two slices on each plate, spoon the hot turkey mixture over the top, and finish with black pepper.

Fun Facts

A chipped-beef recipe appeared in the 1910 Manual for Army Cooks, where economical ingredients helped feed large groups efficiently.
The “shingle” in the nickname refers to the slice of toast beneath the gravy.
Although dried beef is traditional, home cooks have long adapted the formula with ground beef, sausage, chicken, and turkey.

Tips and Tricks

Use sturdy bread. Texas toast, sourdough, country white bread, or thick-cut whole wheat holds up better than thin sandwich bread.
Toast it well. A deep golden crust keeps the bread from becoming soggy too quickly.
Season at the end. Gravy can already be salty, so taste before adding salt. Black pepper, poultry seasoning, thyme, or a pinch of garlic powder can wake up mild leftovers.
Keep the heat gentle. The turkey is already cooked; simmering it too hard can dry it out.
Fix the texture. Thin an overly thick mixture with broth. If it is too loose, simmer uncovered for a few minutes, stirring often.

Serving Suggestions

Serve turkey and gravy on toast with peas, green beans, roasted Brussels sprouts, a crisp salad, or leftover cranberry sauce for a bright, tangy contrast. For brunch, top each portion with a fried egg. Chopped parsley, sliced green onions, crispy fried onions, or a dash of hot sauce also make tasty finishes.

Easy Variations

Open-faced sandwich: Add a slice of cheese to the toast before spooning on the turkey mixture.
Breakfast-style: Serve over biscuits or hash browns instead of toast.
Veggie boost: Stir in cooked peas, mushrooms, spinach, or leftover roasted vegetables.
Thanksgiving plate: Spoon the mixture over stuffing, mashed potatoes, or a split baked potato.

Storage and Reheating

Refrigerate cooked turkey and gravy within two hours of serving. Store the turkey-and-gravy mixture in a shallow, airtight container and keep the toast separate so it stays crisp. USDA guidance recommends using refrigerated cooked turkey and gravy within 3 to 4 days. Reheat the mixture thoroughly to 165°F, stirring so it heats evenly; gravy should be brought to a rolling boil. Toast fresh bread just before serving.

For longer storage, freeze the cooled turkey-and-gravy mixture in meal-size portions. Leave a little room for expansion, label the container, and use it within about 4 to 6 months for best quality. Thaw overnight in the refrigerator before reheating. If the sauce separates slightly, stir it gently as it warms and add a small splash of broth if needed.

This is one of those no-fuss meals that proves leftovers do not have to feel repetitive. Have you ever eaten SOS, and what is your favorite way to use leftover turkey?

Items Used in This Recipe

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Rock on!

~Bobbi

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