Well I have just the recipe for you! While I am the first to admit that I love nothing more than eating a leftover turkey sandwich while decorating the tree (pics to follow, too lazy to upload right now), turkey sandwiches (even paninis made on the George Foreman) do get old rather quickly!
When shopping for my Thanksgiving dinner at Costco the smallest turkey they had was 11lbs. I had originally wanted to only make a turkey breast, but didn't feel like going to another supermarket to purchase the turkey. You can see where this is going -- I bought the 11 lb turkey for 3 people. As you can imagine, I've got a ton of leftover turkey, including the not so popular dark meat...
What to do with this dark meat? Make soup. I originally wanted to make chili with the turkey but I noticed that I also had some smoked sausage that needed to be eaten, so then I decided to make a turkey gumbo. Unfortunately, I had no okra, so I combined the two ideas and came up with leftover turkey chilumbo (get it -- chili + gumbo = chilumbo)!
Leftover Turkey Chilumbo:
1 smoked sausage link chopped
1/2 cup uncooked brown rice
Meat from 1 turkey leg chopped
1 stalk celery minced
2 cloves garlic minced
1 onion minced
1 can red beans (do not drain)
1 can diced tomatoes
1 can green chilies (or 1 can diced tomatoes with green chilies)
1 green bell pepper chopped
1 can tomato sauce
1-2 cups water
1 carrot chopped
1 tablespoon of the following: granulated garlic, salt, pepper, chili powder, cumin, Emeril's Essence, oregano, sage
2 tablespoons Worcestershire sauce
Mix all ingredients in a slow cooker. Stir well. Add 1 tablespoon butter. Cover and cook on low heat for 6 to 8 hours.