After hours spent carving turkey, making stock, and picking the carcass, I had mounds and mounds of shredded meat - plenty for soup, pot pie, freezer, and still something else. I admit I was getting mightily sick of this turkey, so I chose something quick and easy that wouldn't over-expose me to more poultry prep-time: eggs are almost always the perfect base for ingredients that need to be used up without much fuss.
9-inch deep-dish pie plate, buttered
1 small baking potato, thinly sliced cross-wise into evenly thick slices
2-3 teaspoons broth
1 tablespoon olive oil
1-2 cups chopped spinach
4-6 cloves garlic, minced
3-4 mushrooms, chopped
minced hot pepper of choice (I used 1/2 jalepeno)
1/2 teaspoon ground nutmeg
kosher salt to taste
2 cups shredded, diced turkey meat
1/4 cup milk or cream
Preheat oven to 350. Spread the potato slices evenly in the bottom of the pan and up the sides to make a "crust." Brush or drizzle the broth over. Saute the spinach, mushrooms, and garlic in olive oil until soft. Stir in salt, hot pepper, and nutmeg. Remove from heat. Stir in turkey.
Whisk together eggs and milk. Stir in vegetables and pour gently into pie pan to not disturb potatoes.
Bake 35-45 minutes, until set. Slice and serve.
This is infinitely variable for whatever ingredients you like or have on hand. Try sauteeing onions, zucchini, bell peppers, olives, green beans, asparagus, tomatoes. Mix in thyme, oregano, basil, cilantro, pasley, sage, or dill. Of course, I was looking for ways to use up thanksgiving turkey, but you can make it entirely vegetarian, or replace with any other leftover meat. And cheese would be delicious; sprinkle with parmesan during the last minutes of baking, stir in shredded swiss or jack cheese before baking, or crumbled feta or blue cheese. You can also scale with more eggs and even more pie plates. If you add more ingredients, that will affect baking time.