Turkey-Mushroom Shepherd's Pie
Chop up a couple carrots and steam or microwave them to soften. Meanwhile in a medium skillet, melt 3 tablespoons of butter over medium heat. Add one small onion, chopped. Saute a few minutes, then stir in 6 ounces mushrooms, sliced. Sprinkle with kosher salt and pepper. Saute a few minutes. Sprinkle with 2 tablespoons flour. Stir while cooking another minutes. Then slowly pour in 2-3 cups warm water (or turkey or chicken stock). Cook over medium heat, stirring occasionally, until gravy comes to a gentle simmer and thickens a bit. Remove from heat. Stir in leftover shredded or cubed cooked turkey and steamed carrots. Pour into casserole dish or 9" square pan. Top with mashed potatoes. Cook at 400 for 20 minutes, until bubbly and hot. Let sit 10 minutes before garnishing with chopped chives and serving.
Butter and toast 8 slices of your favorite sandwich bread. While the bread toasts, cut cooked turkey slices into less-than-bite-size pieces. In a bowl whisk together 2 tablespoons mayo, 2 tablespoons plain yogurt and salt and pepper to taste. Fold in 2 cups turkey meat, about 1/2 a cup sliced celery, and 3 tablespoons chopped, toasted pecans. Spread cranberry sauce generously on 4 slices of toast. Top with turkey salad and finish with the remaining slices of bread.