I usually will make a nice savory soup, with bits of turkey, rice, celery and maybe even the stuffing in a nice chicken stock, but.....here is a nice variation of what to do with some leftover turkey.
If you like a spicier broth, stir in a little sauce from a can of chipotle chile en adobo (chipotle chiles in sauce)
To start by
Let cool. Meanwhile have a glass of wine or a shot of your favorite libation. 10 minutes while the chili and tomato blackens....Then,peel, core and seed the tomato, then puree in a blender. Peel and seed the chile, then dice.
Heat the oil in a large pot over moderate heat.
Add the onion and saute until soft, about 10 minutes. Add the garlic and saute briefly to release it's overpowering smell of a Italian restaurant.
Add the oregano, crumbling it between your fingers, then add the tomato. Saute, stirring, for about 5 minutes to develop the flavor.
Add the carrots and the broth. Bring to a simmer.
Simmer gently 5 minutes, then add the zucchini, chard, poblano chile and turkey. Remove from the heat while you prepare the dumplings.
For the dumplings:
In a bowl, stir together the cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk the buttermilk, butter and egg to blend. Add the dry ingredients to the liquid ingredients and stir just enough to moisten all the dry ingredients.
Return the soup to moderate heat and bring just to a simmer. Season with salt and pepper. Drop spoonfuls of batter about the size of a walnut onto the soup's barely simmering surface, spacing the dumplings evenly and leaving room for them to double in size. You should have enough batter to make at least 12 dumplings. Depending on the diameter of your pot, you may run out of space before you run out of batter. Cover and adjust heat to maintain a bare simmer; you do not want the soup to boil. Cook 20 minutes. Divide broth and dumplings among warm soup bowls.
Stuff you will need
1 large ripe tomato
1 large poblano chile
2 tablespoons vegetable oil
1 small yellow onion, chopped
1 large clove garlic, minced
1 1/2 teaspoons dried Mexican oregano
2 carrots, diced
2 1/2 quarts Day-After-Thanksgiving Turkey Stock (see recipe above)
2 small zucchini, diced
3 large chard leaves, ribs removed, in 1/2-inch ribbons
2 cups shredded cooked turkey
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/8teaspoon baking soda
1/2 cup buttermilk or yogurt you could also use crema
2 tablespoons melted unsalted butter
1 large egg
Sea salt and freshly ground black pepper
This makes about 4 healthy, hefty servings or about 6 normal servings