recipe for leftover holiday turkey?

It's rainy and dreary out and I don't want to go to the grocery store today, but I still have to come up with something for dinner tonight. I have some leftover turkey & gravy and basics in the fridge/pantry. I was thinking of making a pot pie but thought maybe you guys have some good recipes you might share?

I know I can look on the web but am hoping for some tried-and-true suggestions.

There is absolutely nothing wrong with a good, comforting turkey pie!

I do have some recipes, but am at work right now. Will share when I get home tonight, if that's OK.

Hmm....off the top of my head Turkey pot-pie is all I can think of. I've done it with a Bisquick top that makes it easy and tasty! I think I did a casserole last year but I'd have to get out my binder to find that one. I'm trying to see if I saved it online. If I can find it there or in my book I'll post it later! Late for your dinner tonight probably but maybe it'll be useful in the future!

I love turkey leftovers made into a Chinese style stir fry. You can do it with soy sauce, or readymade oriental sauce or a home made sweet and sour, caramelising sugar and vinegar. Just toss the turkey bits in a deep saute pan or wok with a little oil, add some shredded or cubed vegetables - onions, carrots, pimento, mushrooms, peas, cauliflower florets are all possible , but I find that about different sorts is enough. Toss them around till they are cooked but still crunchy, add the sauce and cook a couple of minutes and there you are. Serve with steamed rice or noodles, or just on its own.

Here are some recipes:

CHICKEN or TURKEY NOODLE CASSEROLE\t\t\t

2/3 c. chopped onion\t\t\t
1 garlic clove, minced\t\t\t
1 Tbsp. olive or canola oil\t\t
1-1/2 lb. boneless, skinless cooked turkey or chicken, cut into ¾-inch cubes\t
14.5 oz. can chicken broth\t\t\t\t
1-1/2 c. carrots, chopped\t\t\t
3 celery ribs, chopped\t\t\t\t\t
3 Tbsp. butter
3 Tbsp. flour
3/4 tsp. salt
1/8 tsp. white pepper
1-1/2 c. 2% milk
1-1/4 c. shredded cheddar
8 oz. wide egg noodles, cooked and drained

In a large nonstick skillet, sautÃ[emoji]169[/emoji] onion and garlic in oil until tender. Add turkey or chicken and sautÃ[emoji]169[/emoji] until browned and heated. Add broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10 to 15minutes or until vegetables are tender.

Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Pour over chicken mixture. Add cooked noodles and mix well.

Transfer to a 3-quart baking dish coated with nonstick cooking spray. Bake, uncovered, at 350° for 15 to 20 minutes or until bubbly.
Makes 8 servings.
________________________________________________________________

SOUTHWESTERN CHICKEN or TURKEY SOUP

49 oz. can reduced-sodium chicken broth\t
14-1/2 oz. can crushed tomatoes, undrained\t
14-1/2 oz. can diced tomatoes, undrained\t
1 lb. boneless skinless cooked chicken or turkey, cut into 1-inch cubes\t
1 large onion, chopped\t\t\t
1/3 c. minced fresh cilantro or parsley\t
4 oz. can chopped green chilies
1 c. shredded reduced-fat cheddar or Mexican blend cheese
1 garlic clove, minced
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
3 c. frozen corn, thawed
Baked tortilla chips
\t
In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat, simmer for one hour. Add corn and cook 10 minutes longer. Top each serving with tortilla chips and sprinkle with cheese.
_________________________________________________________________

ALMOND TURKEY CASSEROLE

2 celery ribs, chopped
1/2 cup chopped onion
1/4 cup chopped green pepper
2/3 cup butter, softened and divided
1/2 cup ketchup
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
1-1/2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
4 cups shredded cooked turkey
8 hamburger buns, split and toasted

In a saucepan, sautÃ[emoji]169[/emoji] the celery, onion and green pepper in 1/3 cup butter until tender. Add the next seven ingredients.

Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add turkey; heat through. Spread the cut side of each hamburger bun with 1 teaspoon remaining butter. Serve turkey mixture on buns. Yield: 8 servings.
________________________________________________________________

BARBECUED TURKEY PIZZA

1 cup water (70° to 80°)
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
3 cups all-purpose flour
2 teaspoons active dry yeast
3/4 cup barbecue sauce
1-1/2 cups cubed cooked turkey breast
1/2 cup fresh or frozen corn, thawed
1 small red onion, julienned
1 small green pepper, julienned
1 garlic clove, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup grated Parmesan cheese

In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When cycle is complete, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes.

Roll dough into a 14-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly.

Spread barbecue sauce over crust. Layer with half of the turkey, corn, onion, green pepper, garlic and cheese. Repeat layers. Bake at 400° for 25-30 minutes or until the crust is golden brown. Yield: 8 servings.

Note: If you don't want to mess with making your own pizza dough, buy the dough at your supermarket. Sometimes local pizzarias will sell balls of dough, too.
_________________________________________________________________

TURKEY SOUP FOR THE CROCK POT

2 cups chopped cooked turkey
1 onion, chopped
2 stalks celery, chopped
3 potatoes, peeled and cubed
1 cup carrots, chopped
1 cup corn kernels
2 tablespoons poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
32 fluid ounce container chicken stock
Salt and ground black pepper to taste
Dumplings:
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter, melted

Place the turkey, onion, celery, potatoes, carrots, corn, poultry seasoning, onion powder, and garlic powder into a slow cooker, and pour the chicken stock over the turkey and vegetables. Mix well and season to taste with salt and black pepper. Set the cooker on Low, cover, and cook until the vegetables are tender, about 6 hours.

Whisk the flour, baking powder, and 1 teaspoon of salt together in a bowl, and mix in the melted butter. Stir the dumpling dough until it begins to firm up, 1 to 2 minutes. Drop the dough by tablespoon into the simmering soup. Replace lid; simmer about 15 minutes.
_________________________________________________________________

TEX-MEX TURKEY SOUP

1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
10.75 ounce can condensed tomato soup
28 ounce can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
14 ounce can black beans, rinsed, drained
2 cups frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Toppings:
6 cups corn tortilla chips
3/4 cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1/2 cup sour cream

Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.

Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.

Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

One year I took leftover turkey, chopped it up, added broccoli spears, some mozarella cheese, mixed it up and stuffed it into manicotti noodles and put a rose spaghetti sauce over it, baked at 350 until done. It was fabulous.

Thank you all! I decided to take the night off from cooking, but will be using one of these recipes tomorrow, and more in the future with the turkey I've frozen.

Winchester, I was hoping you would also reply.

I make this with leftover turkey or chicken.

Mexican Turkey (or Chicken)
---------------------------
1 pkg corn tortillas (about 8 or 10)
4 C turkey or chicken, cut or torn
1 lg. onion, chopped
1 t garlic salt
8 oz. cheddar cheese, grated
1 can (10 oz) Rotel tomatoes (any speed)*
2 cans (10 3/4 oz) cream of chicken soup
1 t chili powder

Line an 8" square baking dish with some of the tortillas (4 or 5). In
a large bowl, mix the turkey pieces, onion, cheese, and garlic salt.
Add the remaining ingredients. Pour into baking dish on top of
tortillas. Cut several tortillas into fourths and push them down into
the mix. Top with more cheese. Bake for 30 mins at 350º.

Rotel is crushed tomatoes with jalapenos mixed in.