Something different for that left-over turkey or chicken. The lettuce doesn't actually get cooked, in case you are picturing a hot mess. This is from The New American Diet by Sonja and William Connor.

6 cups shredded iceberg lettuce
1 tablespoon oil
3 1/2 cups carrots cut into thin strips (approx 6 carrots)
1 medium onion, sliced pole to pole
1 clove garlic, crushed
1/2 teaspoon chicken bouillon powder
2/3 cup water
2 tablespoons lemon juice
1 teaspoon cornstarch
1 teaspoon basil leaves, crumbled
1/2 teaspoon brown sugar
1 cup cooked turkey or chicken, cut into strips (white meat)
Hot steamed rice

Shred the lettuce and refrigerate in a plastic bad while preparing the remaining ingredients. In a wok or large skillet, heat the oil and saute the carrots with the onion and garlic for 3 minutes, stirring and tossing frequently. Combine the bouillon powder with the water, lemon juice, cornstarch, basil, and brown sugar. Add to the skillet with the turkey and heat, stirring constantly, until the sauce boils and thickens. Toss with the crisp shredded lettuce and serve immediately over steamed rice. Makes 4 servings.

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Here is my all-time favorite left-over turkey recipe that uses up other Thanksgiving dinner bits. It sounds like a mess, but I promise you, it's lovely. I know you came here expecting dessert sweet potato pie; I'll post that recipe some other time.

Turkey Sweet Potato 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 tablespoons butter
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.