Turkey tetrazzini is creamed turkey with broccoli and noodles, and it seems to rear it's boring head in anything you see about using up leftover turkey. I have never liked it, so you're not getting a recipe from me here.

Now this recipe, on the other hand, is very different and I just love all the flavors. I always try to make extra food for the big day (which would be helpful in the event of unexpected guests) so I'll have plenty left over for this dish. Feel free to substitute what you have on hand, and don't be afraid of all the diversity.

Sweet Potato Turkey Pie

2 tablespoons butter, melted
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 17-ounce can sweet potatoes (drained and mashed) or leftover sweet potatoes
1/2 cup chopped onion
1 tablespoon butter or oil
2 cups diced cooked turkey
1 10 3/4-ounce can cream of mushroom soup
1 8 3/4-ounce can whole kernel corn, drained
1 cup frozen peas
1 small tomato, peeled and diced
1/4 teaspoon salt

Beat melted butter, nutmeg, allspice, and salt into the sweet potatoes. Line a 9 inch pie plate with potato mixture, building up edges 1/2 inch high. Cook onion in 1 tablespoon butter until almost tender. Stir in turkey, soup, vegetables, and 1/4 teaspoon salt. Bake at 350 degrees for 35 minutes.

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Here is my family's recipe for turkey hash. It's really good made with stuffing that has oysters in it, but not everyone likes oysters. The boughten stuffing mix tends to be a little light on the seasoning herbs, so you might want to add some extra sage. Be sure to serve with cranberry sauce. I keep a bag of fresh cranberries in the freezer and make meal-size batches of cranberry sauce year-round.

Classic Turkey Hash
Turkey stuffing
Cubed cooked turkey
Gravy
(Broth - turkey or chicken)

Start with a layer of the stuffing in a baking dish, and if it's dry, moisten it with some of the broth. Make a layer of the cooked turkey and some gravy. Cover with more stuffing and then top with gravy. Bake until heated through.

We made up small casseroles of this and froze them so Thanksgiving lasted a long time.

Here's something fun from Mr. Food.com

Turkey Stuffing Cups
Serves: 3

2 cups prepared stuffing
1 egg
1 cup turkey gravy
1 cup chunked cooked turkey
1/2 cup cooked peas and carrots
1/4 teaspoon black pepper

Preheat the oven to 375°F. Coat a 6-cup muffin tin with nonstick cooking spray.

In a medium bowl, combine the stuffing and egg; mix well. Place equal amounts of stuffing into each muffin cup and, using your fingers, press the stuffing over the bottoms and up the sides of the cups to form crusts.

In another medium bowl, combine the remaining ingredients; mix well and pour equally into the crusts.

Bake for 18 to 20 minutes, or until heated through. Remove from the muffin tin, and serve.