Made turkey pot pie w/ leftover gravy & classic veggies: carrots, celery, onion, potato, peas...

We love turkey enchiladas....I usually just make without a recipe, but here's one that's close. I use canned chopped green chiles (the mild Anaheim) and top with nonfat plain greek yogurt. If you have left over corn, or just want to use some, it's good in them, too.

Here is a link that might be useful: Turkey Enchiladas

I have used this recipe many times with leftover roast meats...haven't done it with turkey, but I bet it would be good.
Jhal Fraizi--Indian style stir fry using leftover roast meats.
3 September 2010 at 13:38

Lamb or Beef Jhal Fraizi

-from, âÂÂFoolproof Indian Cooking,â by Madhur Jaffrey-with slight changes and notes of my own.

350 g (12 oz) cooked, boneless roast lamb or beef*

3 T olive oil

ü t cumin seeds

ü brown mustard seeds**

8 fenugreek seeds***

100 g (1 medium) green bell pepper, cut into strips.

1-2 hot green chilies (such as serranos), cut into long, thin slivers. Ms. Jaffrey says not to remove the seeds, but if youâÂÂve a tender mouth, I would scrape the seeds & pith out to cool the dish down.

150 g (1 medium) onion, cut into half rings, similar in size to the peppers.

1 t Worcestershire sauce

1 t ground cumin

1 t ground coriander

ü t ground turmeric

þ t salt

Freshly ground black pepper to taste.

Julienne the cooked meats in ü to ý inch strips.

Heat the oil over a medium high heat until quite hot, then add the cumin, mustard and fenugreek seeds. The mustard seeds will begin to pop, when they do, add the bell pepper, onion, and chilies. Stir fry until the onions & peppers are wilted, and perhaps beginning to brown a bit (but not much) and add the meat and other seasonings. Heat through.

This is very good with some plain rice and a side of plain yogurt or a yogurt raita of some kind as a cooling foil to the spiciness of the dish.

A simple raita can be made by mixing half a cup of plain yogurt with a couple of tablespoons of grated, squeezed (to remove excess liquid) cucumber and a teaspoon or so of minced mint or cilantro, adding a bit of salt if you like.

*IâÂÂve found that the recipe works quite well with roasted pork or chicken as well.

**Plain, yellow mustard seeds will work as well, if youâÂÂve got some on hand already and donâÂÂt want to search out and buy brown just for this recipe.

***It doesnâÂÂt sound like much, but fenugreek is quite potent, and the flavor is distinct. Fenugreek also keeps a long, long time, much longer than most spices. There really isnâÂÂt anything I can think of that would be similar, but if you need to do without it, something slightly sweet but pungent would workâ¦maybe some minced cilantro or mint, added at the last minute.

Thanks. Nice thing about freezing. You don't have to get "turkey-foundered " all at one time. Good ideas Barb