Okay, there are 1 million things to do with leftover turkey.
Here is number one-million-and-one.
Debone turkey carcass for valuable meat, use any leftover slices of meat that did not get eaten or purchase smoked turkey legs (about 3 pounds) to have enough meat for the jamabalaya. You will need to precook the turkey legs.
about 3 cups chopped turkey meat, about 1-inch cubes or shredded
2 links Andouille sausage, sliced thin
2 tablespoons vegetable oil
1 medium onion, chopped
1 small green bell pepper, chopped
1 large celery rib, chopped
1 large garlic clove, finely chopped
1 -14 to 16 oz can diced tomatoes, drained
1 -14 oz chicken broth
1 1/4 cups water
1/2 teaspoon salt
1/2 teaspoon cayenne
2 cups long-grain white rice
1/2 cup chopped scallion greens
Heat the oil in a 6 to 7-quart wide heavy pot over moderately high heat until hot but not smoking. Cook the sausage until brown. Add the onion, bell pepper, and celery and cook stirring frequently, until onion begins to brown, about 5 minutes. Add garlic and cook stirring for 30 seconds.
Add meat, tomatoes, broth, water, salt, and cayenne. Cover and bring to a boil over high heat being careful to not let it spill over. Stir in the rice and bring to a full rolling boil. Reduce heat to low, cover pot and cook until rice is tender and liquid is absorbed, about 20 minutes.
Let it stand off heat covered for 5 minutes. Sprinkle on scallion greens as you serve it.
Note – Substitute 1 1/2 pounds smoked ham steak for the turkey if desired.