If you roast a turkey, you're probably going to have leftovers. It's just a fact. We're not very good with leftovers at my house: Jack says I package and refrigerate leftovers just so I can throw them out weeks later after they've turned into science experiments.
First of all, you can use leftover meat that's been carved to make the best sandwiches. If you've made homemade cranberry sauce (and you should--just follow the directions on the package of cranberries!), use the cranberry sauce as a condiment on your sandwiches. Divine.
Or you can make Kentucky Hot Browns--the wonderful dish originated and made famous at the Brown Hotel in Louisville, Kentucky. Here's the recipe if you've never tried this dish--it's delicious!
As for that big old turkey carcass, you can use it to make a couple of delicious dishes. First, put the whole turkey carcass in a soup pot, cover with water, and boil the water. After the water is boiling merrily, turn down the heat to a low boil. Cook on low for a long time--four to eight hours. You'll create lots of delicious turkey stock.
Remove the turkey from the water. Pour the stock through a strainer. When the turkey has cooled, pick all the meat off the bones. You'll be surprised at how much meat is there! Now you can use the meat and stock to make wonderful turkey soup or turkey pot pie.
For soup, I put the turkey meat back into the stock and simmer. I add spices to taste (usually just salt and pepper). I add some flour to thicken the stock a bit. I also add carrots and celery; you can add whatever vegetables you like. Toward the end of the cooking time, I add egg noodles or rice.
To make turkey pot pie, I follow the same procedure as for making soup, but I add more flour to make a thicker gravy. Then I pour the gravy into a baking dish, cover with biscuits, and bake in a 400 degree oven until the biscuits are nice and brown.
My boys love this dish; it's a special treat!