We don't just eat Turkey at Thanksgiving, but we do usually use this recipe for our leftovers. It was really written to use with chicken breast, but I think I've always used it for turkey, and I've modified it in several ways over the years, too.
I add a little olive oil to a large, deep frying pan that has a lid and put in chopped onion, mushrooms, and sliced carrots, but you can vary these according to vegi's you prefer (peas, perhaps, or cut green beans would be good)....
I let these simmer as I chop the turkey and add it. I sprinkle liberally with Worchestershire sauce (probably about a tablespoon), grated black pepper, and add a tablespoon of chopped garlic, then mix in.
I mix up 2 cups of sharp cheddar (shredded), 2 cups of Parmesan (shredded), a can of cream of chicken soup and a can of Golden Mushroom (Campbell's), with about 3/4 cup of milk. The milk can be adjusted to make the sauce thicker/thinner, as you prefer....
I pour this over the turkey mixture and let it heat until the cheese is all melted and bubbly. It sorta looks like a rich cheese fondue. The amount of turkey I put in varies by what I have, but I'd guess it's generally between a pound and 1 1/3 pounds. The recipe suggests using about this same amount (4 chicken breasts).
I have served this over various types of pastas, including vegi corkscrews, spirals, and bowties.