When I was growing up, my mother would make this dish from The Molly Goldberg Jewish Cookbook called Turkey Dish for Ladies’ Aid Society. The recipe was simple: saute vegetables (onions, green peppers, mushrooms, celery), add flour and broth to make a thickened sauce, and then mix in some cubed leftover turkey (or chicken) and peas. The original recipe called for serving the mixture over toast (kind of like pot pie, but with toast as a crust). My mother served it over rice like chop suey (which I remember my mom making basically the same way, but with the addition of soy sauce, bean sprouts, and water chestnuts.
In the cookbook, the recipe followed another for roast turkey, which offered the following observation: “I’m very lucky, because twice a year, if I need the excuse, I can have turkey for a regular Thanksgiving meal. Once for Sukkoth and once for Thanksgiving.”
If you have turkey leftover from Sukkot–maybe you threw it in the freezer–this is a perfect use for it (and it works with defrosted frozen turkey).