plllog, one thought is maybe a tweak of Ina's Chicken Stew With Biscuits. Easy to use the turkey and potatoes and whatever veggies fit for you. The biscuit topping is good but Cheddar biscuits would be another option.

https://barefootcontessa.com/recipes/chicken-stew-with-biscuits

My mom always did a broccoli turkey divan after the holiday. She did it with pasta or just broccoli... but I think it would be nice with the potato, fennel, and parsnips. A bit of chard stem might be a nice addition too.

She was also heavy with using mayo in it, with a can of condensed soup and lots of cheese... but I like a more traditional mornay sauce, and yes, cheddar would be mmmmmm.

If you got enough garlic, roast up a head or two and make some roasted garlic biscuits to go along with it.

Make a greens and herbs "pesto" to heavily smear your pan with... layer in your taters, turkey... roast up some bell peppers and maybe some apple to layer on top of the turkey. More pesto mixed with cheese on top. Make it creamy and think of a casserole solid turkey zuppa toscana kind of thing. Cheddar wouldn't work in this version.

A turkey and pumpkin curry with roasted veggies... a mint and rosemary sauce to drizzle with.

Re Ina’s Chicken Stew and Biscuits....make Ina’s biscuits!! I made her recipe for years using frozen biscuits as the topping. Then one day, I found myself out of biscuits and made Ina’s. OMG...and I really mean that. They were THE BEST, lightest, fluffiest, most flavorful biscuits I’ve ever had (I’m southern. I’ve eaten LOTS of biscuits...and have the figure to prove it!). Besides commenting on biscuits, I have nothing to add. To me, leftover turkey = Turkey Tetrazzini. [yawn]

cheddar doesn't always melt well ... but it might for you since you are closer to sea level.

provolone might be nice ... or pepper jack

I looooove Chicken Divan, it never occurred to me to make turkey Divan. Thanks!

Mmm - yes turkey divan is very good. I've often made it when I had broccoli on hand.

I'm making a pot pie - pate brisee crust, cut up roast turkey, pre-coooked veggies, fresh herbs and leftover gravy. I might add some chopped fresh cranberries too.

No broccoli. No breadcrumbs. No Divan. I apprecite the old-schoolness of it.

I'm looking for something different than pot pie flavor or and dumplings flavor, or Southwest, because that's our favorite chicken and dumplings that isn't classic.

Beesneeds, I love the idea of the “pesto” smear. Basil, garlic, olive oil, maybe almonds to stand in for pine nuts, parm. Or maybe chard and parsley, which need using (the basil is still in the garden). I usually bake the potato layer first, so that would serve well underneath. I love the idea of garlic biscuit, but not for my mother. I might have enough smoked mozzarella to go with.

Dave, I don't have an altimeter, but I'm sure I must be more than 100 feet above sea level. I've never heard that about cheddar. It melts fine for me. You have to grate it for good results, and it can break if you aren't careful, but it melts. Melting it in a custard always works.

Hmmm. If I go further from pesto... I'll have to see if I have a rind which will go with the cheddar. I like turkey and cheddar. POP! New idea... I think it might be great with sumac. I wonder if pomegranate seeds will soften in the casserole or be unpleasant? Sumac, pepper, garlic, cheddar... It's starting to sound like an idea...

Thanks!

I ended up mixing a bag each of corn and carrots, added a handful of green beans, added some leftover cubed turkey, and added some Alfredo sauce and a generous sprinkle of panko crumbs and some finely grated gruyere cheese and ovened it at 350 for 30 minutes .... hit the post thanksgiving leftover spot ...

Sounds good, Dave. I don't have those ingredients, but I admire the toss-‘em-togetherness.

My casserole was a big hit. Mission accomplished, all the flavors combined well and made a tasty whole. The cheese between layers disappeared into the whole. The only real flaw, however, was that I should have used another couple of eggs to tighten it up more. I was perplexed about a side until I espied some baby spinach. Just a pile of little leaves with a dollop of the pesto-ish green stuff. Delicious and made the plates look happy.

Thank-you all for the help!