Here are 19 recipes that use leftover turkey.
These were compiled from various sources for my own use before I thought of publishing them. I don't have all of the sources.
All I know is that they aren't my recipes.

1 lb Bulk sausage
1/2 c Onion; minced
1 c Celery; diced
2 Eggs; beaten
1 c Milk
2 c Soft breadcrumbs
1 ts Poultry seasoning
3 c Turkey gravy
2 c Turkey; cooked & diced
Salt & pepper to taste

Cook the sausage over moderate heat until nearly done but not browned, breaking the meat apart with a fork. Pour off the fat, leaving about 2 Tbsp in the pan; add the onion and celery and continue cooking for about 5 minutes. Combine the beaten eggs, milk, breadcrumbs, poultry seasoning and 1 cup of the garvy. Stir in the turkey. Taste and add salt and pepper as needed. Stir in the sausage mixture, turn into a greased 10 x 7 inch baking pan, and bake in a 350 degree oven for about 45 minutes, or until set and browned. Remove from the oven and let stand 10 minutes. Serve with the remaining gravy, heated. An extremely tasty way to use leftover turkey or chicken.
From - THE LADIES AID COOKBOOK by Beatrice Vaughan. Pub by The Stephen Greene Press, Brattleboro, Vermont. 1971

1 1/2 Bell Pepper, diced
3/4 c Celery, diced
24 oz Stewed Tomatoes
4 1/2 ts Chili powder
3/4 ts Salt (to taste)
4 c Turkey, cooked & cut up
6 c Rice, cooked

Put everything except rice in crockpot. Leave for most of the day. Serve over cooked rice.
From the Kitchen of: Joan Mershon

-----------------------------------STOCK-----------------------------------
1 All bones from roast turkey
7 c Water
1 Bay leaf;
1 Stalk celery; chopped
1 Onion; quartered
------------------------------------SOUP------------------------------------
1/4 c Broken noodles;
1/2" pieces
1 Celery; Stock & leaves, chop
1 Carrot; chopped
3 Green onions; sliced
1/3 c Zucchini; grated
1 ts Dried basil;
1 ts Dried thyme;
1 ds Hot pepper sauce;
Salt to taste
Freshly ground pepper

Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup. I like to do it the next day, if possible, and make a batch of crackers while the soup is cooking.
STOCK: In stockpot or large saucepan, combine bones, water, bay leaf, celery and onion. (Skin and drippings may be included, if desired.) Simmer, covered about 4 hours. Strain, reserving stock. Let bones cool, pick out any meat and add to the stock.
SOUP: In stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes. Add celery, carrot, green onions, zucchini, basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce, season with salt and pepper to taste.
Makes about 4 1/2 cups. 3/4 cup serving - 91 calories, 1 1/2 protein, 1/2 fruit & vegetable choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg sodium, 32 mg cholesterol
Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation 1988.
VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if you start without bones For a main course, add 19 oz can chickpeas or kidney beans, drained. Other additions: green peas, chopped spinach, asparagus, broccoli, potato, squash or turnip.

6 c Turkey or chicken broth;
1 c Turkey; diced cooked
1 c Pearl barley;
1 Onion; chopped
2 Celery; stalks, chopped
3 Carrots; sliced
1 Bay leaf;
1 ts Dry thyme;
1/4 ts Dried marjoram;
1/4 ts Ground black pepper;
2 tb Chop.fresh parsley (2ts.dry)

Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.
1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg sodium, 320 mg potassium, 18 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Long-grain rice has slightly less carbohydrates and calories per cup than barley if you wish to substitute.

16 oz Can tomatoes; cut up
6 oz Can tomato paste;
1 ts Powdered mustard;
1/4 c Onion; chopped
1 ts Chili powder; (or to taste)
2 c Turkey; chopped, cooked

Combine all the ingredients in a saucepan. Simmer for 10 to 15 minutes, or until the flavors are blended. Spoon the mixture over hamburger buns or toast.
1/4 recipe, not including bun - 176 calories, 3 lean meat + 2 vegetable exchanges 12 grams carbohydrate, 23 grams protein, 4 grams fat, 220 mg sodium, 767 mg potassium, 54 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986

2 c Turkey; chopped, cooked
1/2 c Celery; chopped
1/4 ts Salt
1/4 ts Curry powder
1 Orange;
1 c Seedless grapes;
2 tb Mayonnaise/salad dressing;
1 tb Shredded coconut; toasted

Combine the turkey, celery, salt, and curry powder in a bowl. Peel and chop the orange. Add the orange, grapes, and mayonnaise to the turkey. Toss gently to mix. Sprinkle on the coconut just before serving.
1/4 recipe = 217 calories, 3 lean meat + 1 fruit exchange 12 grams carbohydrate, 21 grams protein, 10 grams fat 228 mg sodium, 391 mg potassium, 58 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986

1 c Brown rice;
1/2 ts Cumin seeds;
1/4 ts Ground ginger;
1/4 ts Ground cinnamon;
4 Cardamom seeds;
4 Whole cloves;
1 tb Vegetable oil
2 c Turkey stock or water
1/4 c Dark or golden raisins;
2 c Chopped cooked turkey;
1/4 c Pine nuts; or cashews; (chop cashews)

Toast cashews if using. Saute the rice, cumin seeds, ginger, cinnamon, cardamom seeds and cloves in the oil in a saucepan until the rice is browned. Add the stock or water and bring the mixture to a boil. Lower the heat and simmer for 45 to 50 minutes or until the rice is cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve hot or cold.
1/4 recipe - 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat exchange 24 grams carbohydrate, 25 grams protein, 14 grams fat, 190 mg sodium, 381 mg potassium, 54 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986

2 c Turkey; chopped cooked
1 1/2 ts Curry powder;
1 tb Soy sauce
4 Green onions; chopped
4 Celery stalks; chopped thin
1 lb Fresh pea pods; snipped
1 Sweet red pepper; sliced 1 tb Cornstarch;
1 1/2 c Water

Heat a nonstick wok or skillet. Add the turkey, curry powder, soy sauce, and onions. Saute until the turkey is heated, about 2 minutes. Add the celery, pea pods and pepper. Stir-fry another 3 to 4 minutes. Add the cornstarch that has been dissolved in the water. Cook just until the liquid thickens.
1/4 recipe = 151 calories, 3 lean meat, 1 vegetable exchange 7 grams carbohydrate, 22 grams protein, 4 grams fat 285 mg sodium, 404 mg potassium, 54 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986

------------------------COLD TURKEY REUBEN SANDWISH------------------------
4 ts Plain Low-fat yogurt;
8 sl Rye Bread;
8 oz Turkey; breast thinly sliced -and of course cooked
1 1/3 c Sweet & Sour Red Cabbage; -drained (recipe to follow)
--------------------------SWEET & SOUR RED CABBAGE--------------------------
1 lb Red cabbage; shredded
1/2 c Cider vinegar;
1/2 c Water
2 tb Margarine
1/2 ts Salt Sugar equivalent to a
2 tbs Sugar

SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread. Divide the sliced turkey among tops of the bread slices. Spoon 1/3 Sweet and Sour Red Cabbage on each sandwich; top with remaining bread.
Food Exchange per serving: 2 STARCH EXCHANGES + 2 LEAN MEAT EXCHANGES CHO: 31g; FRO: 22g; FAT: 5g; CAL: 254; Low-sodium diets: Omit salt from Sweet and Sour Red Cabbage

SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water, margarine, and salt in a deep cooking pot. Cover and cook about 15 minutes or until crisp-tender, lifting and turnig with a large kitchen fork two or three times. Remove from heat. Add sweetener to cabbage gradually, lifting and mixing well with a fork. Drain off any liqiud
Food Exchange per serving: 1 VEGETABLE EXCHANDGE + 1/2 FAT EXCHANGE CHO: 5g; PRO: 1g; FAT: 3g; CAL: 42; Low-sodium diets: Omit salt. Use unsalted margarine.
Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,R.D.,M.S.

1/2 c Onion; chopped
1 c Celery; sliced
2 tb Margarine;
2 tb Flour;
1/2 ts Salt;
1/4 ts Black pepper; ground
1 ts Dried thyme;
5 c Turkey or chicken broth;
2 Potatoes; peeled, cubed
1 c Carrots; chopped
1 c Zucchini; sliced
1/2 c Unsweetened apple juice;
3 c Turkey; cooked chopped

Saute the onion and celery in the margarine. Add the flour, salt, pepper and thyme. Gradually add the broth. Add the potatoes and carrots. Cover and simmer for 15 minutes or until the vegetables are tender. Add the zucchini, apple juice, and turkey. Continue cooking over low heat for 10 minutes.
1/6 recipe - 222 calories, 3 lean meat exchanges + 1 bread exchange 16 grams carbohydrate, 23 grams protein, 8 grams fat, 282 mg sodium, 570 mg potassium, 54 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986

1/2 c Wild rice;
1 1/2 c Water;
2 c Turkey; cooked chopped
1 c Celery; chopped
1/2 c Sweet red pepper; Chopped
1/3 c Raisins;
1 Apple; chopped
1/4 c Green onions; chopped
1/4 c Olive oil;
2 tb Red or white wine vinegar;
1/4 ts Black pepper;
1/4 ts Ground nutmeg;
2 tb Fresh parsley leaves; -chopped
Chopped pecans; for garnish

Cook the rice in the water until tender, about 50 minutes. Cut the turkey into bite-size pieces. Combine all the ingredients in a bowl and toss. cover and chill until ready to serve. Sprinkle on the pecans just before serving.
1/4 recipe = 422 calories 3 lean meat, 1 bread, 1 1/2 fruit, 2 fat exchanges 42 grams carbohydrate, 24 grams protein, 18 grams fat 344 mg sodium, 503 mg potassium, 54 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 You can make this with regular rice, vegetable oil, regular vinegar (or a lower calorie dressing), 2 tsp dry parsley and chopped almonds.

1 Apple, chopped
1 Onion, chopped
3 tb Margarine
1/4 c Flour
1/2 ts Salt
2 ts Curry powder (2-3 tsp taste)
1 c Lowfat milk
2 c Diced cooked turkey
Cooked brown rice

Saute the apple and onion in the margarine until the onion is tender. Stir in the flour, salt, and curry powder. Slowly add the milk. Cook, stirring constantly, until thickened. Stir in the turkey. Simmer, stirring occasionally, until hot and bubbly. Serve on the rice. (My note: quantity of rice is not stated. Assume it is not included in the nutritional values.)
1/4 recipe - 353 calories, 3 lean meat, 2 bread, 1 fat exchange 32 grams carbohydrate, 26 grams protein, 13 grams fat 306 mg sodium, 408 mg potassium, 56 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986

2 c Cauliflower florets
1 1/2 c Turkey stock
2 ts Whole wheat or all-purpose flour
1 ts Parsley flakes
2 ts Onion flakes
1 ts Salt
1/4 ts Black pepper
1/2 lb Turkey breast, cooked

Cook cauliflower in boiling, salted water for 6 min or until almost tender. Drain. Combine stock, flour and seasonings in a small saucepan. Cook and stir until mixture is slightly thickened. Place turkey breast in a greased baking pan. Arrange cauliflower around turkey breast. Pour sauce over turkey and cauliflower. Bake in 350 F oven 20-25 min or until heated through.
4 servings, each 112 calories 1 med-fat meat, 1 vegetable exchange
Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985

2 10 oz pkg. frozen broccoli
2 c Coarsely diced cooked turkey
1 Cr. Mushroom Soup
10 1/2 oz.
1/2 c Skim milk
1/2 c Grated cheddar cheese (2 oz)

Preheat oven to 375 F. Cook broccoli according to package directions. Layer in 12 x 8 inch baking dish. Spread turkey evenly on top. Combine soup with milk, mix until smooth and pour over turkey. Sprinkle grated cheese on top. Bake for 30 min. Let stand 5 min.
1/6 recipe - 199 calories, 2 med-fat meat, 2 veg * 20.3 gm protein, 9.1 gm fat, 9.3 gm carbohydrate, 534.2 mg sodium, 372.6 * mg potassium, 2.3 gm fiber, 47 mg cholesterol.
Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987

2 tb Margarine
1/2 lb Fresh or frozen okra 1" pcs.
2 c Chopped celery
1 md Onion, chopped
1 sm Sweet green pepper, chopped
2 Garlic cloves, minced
8 oz Can tomato paste
4 Ripe tomatoes peeled OR 16 oz can peeled tomatoes
2 c Water
2 c Chopped cooked turkey
3/4 ts Gumbo file powder
Cooked rice

Melt the margarine in a large skillet. Add the okra. Saute until the okra loses its shiny appearance, about 5 minutes. Remove the okra pieces to a bowl. Add the celery onion, green pepper, and garlic to the skillet. Cook over medium heat until the onion is transparent. Add the tomato paste, tomatoes, water, okra mixture, and turkey. Cook over low heat 10 minutes or until turkey is hot. Add the file powder. Stir to blend. Spoon over the rice in soup bowls.
1/4 recipe = 255 calories, 3 lean meat, 1 bread, 1 vegetable 19 grams carbohydrate, 25 grams protein, 10 grams fat, 176 mg sodium, 1102 mg potassium, 54 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986

1 lb Cooked turkey, 1" cubes
8 oz Can pineapple chunks
1 md Onion, cut into quarters
1 Sweet green pepper in chunks
10 Cherry tomatoes
1 tb Soy sauce
1/2 ts Curry powder
1/4 ts Ground ginger

Begin each skewer with a cube of turkey. Add pineapple. Separate the onion into pieces and add one piece. Add the green pepper and tomato. Repeat. Put the skewers in a baking pan. Combine the soy sauce, pineapple juice, curry powder and ginger. Pour over the kebobs. Bake in 400 F oven for 15 min, turning frequently to coat with sauce. Serve on rice, if desired.
1/4 recipe not including rice: 177 calories, 3 lean meat, 1/2 fruit, 1 vegetable exchange 14 grams carbohydrate, 22 grams protein, 4 grams fat, 271 mg sodium, 453 mg potassium, 54 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986

2 cups chopped, cooked turkey
1 cup frozen peas and carrots
1 1/2 cups turkey gravy
1/2 cup light cream (or just add 1/2 cup extra gravy)
1 tablespoon finely chopped flat-leaf parsley
1 1/4 cups leftover mashed potatoes, slightly warmed

Heat oven broiler. Grease four deep individual-sized ceramic ramekins, and set aside.
Meanwhile, add the turkey, peas, carrots, gravy and cream, if using, to a 2-quart pot. Stir to mix well. Heat over medium flame until meat and vegetables are heated through, but do not let it come to a boil. Stir in the parsley. Evenly spoon into the prepared ramekins. Spread an equal amount of mashed potatoes over the top. Place ramekins on a rimmed baking sheet and place under the oven broiler. Cook until topping is golden and filling bubbles from sides. Serve with a side salad.

1/4 c Chopped onion
2 ts Reduced-cal margarine
1 c Diced cooked turkey (no skin)
10 3/4 oz Can cream celery soup
1 1/2 c Cooked diced potato
2/3 c Cooked green peas
1/4 c Shredded low-fat process American cheese
Paprika

Saute onion in margarine in nonstick skillet until tender. Add turkey, soup, potatoes and peas. Place mixture in 1-quart nonstick casserole. Top with shredded cheese and paprika. Bake at 350 F for 30 minutes.
1/2 cup serving, 1 bread exchange, 1 medium-fat meat
Source: Cookbooks for Diabetics and Their Families, U of Alabama 1984

2 tb Margarine or butter
1/2 lb Fresh mushrooms, sliced
1 tb Lemon juice
6 tb Flour
2 1/2 c Turkey or chicken broth
1 c 2% milk
1/4 c Sherry
2 tb Fresh or 2 ts dry parsley
1 ts Salt
1/2 ts Nutmeg
1/2 ts Onion powder
1 pn Paprika
1 pn White pepper or black pepper
1/2 lb Spaghetti or thin noodles
4 c Chopped, cooked turkey
1/4 c Grated Parmesan cheese

When there are no turkey leftovers, turkey or chicken parts can be simmered to provide the cooked meat. Heat 2 tsp margarine in frypan; saute mushrooms 5 min. Sprinkle with lemon juice. Melt remaining margarine in a medium saucepan. Blend in flour until smooth. Add broth and milk, stirring briskly to remove any lumps. Bring to a boil; add sherry and seasonings. Continue cooking 2 to 3 minutes until thickened. Cook spaghetti according to package directions. Drain. Pour enough sauce into a lightly greased 10 cup casserole to coat the bottom. Layer mushrooms, spaghetti and turkey over sauce. Pour remainder of sauce over turkey. Sprinkle with parmesan cheese. Bake at 350 F for 30 to 40 min or until mixture bubbles.
1 cup serving, 311 calories 30 g carbohydrate, 23 g protein, 11 g fat 3 protein choices, 2 starch choices
Source: Choice Cooking, Canadian Diabetes Association 1986 For comparison, 1 1/2 cups clear chicken soup 145 calories Turkey white meat 141 cal per 3 oz serving (4% from fat) Turkey dark meat 168 cal per 3 oz serving (8% from fat)

2 Onions; sliced
2 tb Vegetable oil;
4 c Turkey / chicken; -cooked chopped
1/4 c Whole wheat flour;
2 c Chicken stock or broth;
2 c Carrots; sliced, steamed
2 c Tomato/canned peeled diced;
1/2 ts Dried thyme;
1/2 ts Dried rosemary;
6 Potatoes; cooked, mashed

In a large saucepan, saute the onions in the oil for 5 minutes. Add the turkey (or chicken). Sprinkle in the flour, stir to blend. Add the chicken stock, carrots, tomatoes, thyme, and rosemary. Cook over medium heat until thickened. Pour into a lightly oiled 3-quart casserole. Spread the potatoes over the top. Bake in a 375 F oven for 20 to 30 minutes, or until browned.
1/6 recipe - 371 calories, 4 lean meat, 2 bread, 1 vegetable exchange 38 grams carbohydrate, 33 grams protein, 10 grams fat 81 mg sodium, 1133 mg potassium, 71 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook, by Betty Wedman 1986