That's an idea. I'm an amateur chef so indulge me as I bombard you with ideas from my recipe box! My stew recipe is;
3 tbls. oil
1 large chopped onion
2 garlic cloves, peeled and chopped
1 tsp coriander seeds, crushed
1 tsp salt
freshly ground black pepper
Heat the oil in a large skillet. Add the onion, garlic, and coriander and fry until the onion is golden. Add the turkey pieces and heat for a few minutes. Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover, and bring to a boil. Lower the heat, cover, and simmer for about an hour. Add a little water from time to time if necessary to prevent burning.
You could also use the leftovers and add them to a bubble and squeak. To do that;
Bubble and Squeak
1 pound cold potatoes
2 ounces dripping or lard
1 onion finely chopped
8 ounces cooked cabbage or sprouts -- chopped
Black pepper -- freshly ground
Finely chop the potatoes and crush slightly. In a frying pan melt half the fat and lightly fry the onion. Mix in the potato, turkey pieces and greens and season well. Add more dripping or lard. Press the bubble into the hot fat and fry over a moderate heat until browned underneath. Turn the bubble over, add the last of the fat and fry until the other side is browned. It's a Two Fat Ladies Recipe so I don't apologise for the use of lard! Don't subsitute the lard for oil because oil won't get to the heat required. It's an unhealthy dish I'm afraid but very nice and a British classic.
Now, to prepare these, you simply wash the Artichokes, you turn it upside down and tear off the stalky bit at the bottom. Remove the lower leaves and cut around the leaves that are left to around the middle of the way up on the artichoke. Then, cut out any of the fibrous stuff that remains but don't cut through the bottom. So, what you should have is a 'floor' with a nice round hole. Now when you cut an artichoke, it goes black very quickly so rub the areas you've cut with a lemon. Once you have a nice hole in the middle and no stringy bits, you wash them again.
In a bowl, put about 2 handfuls of black olives with have been cut into halves and stoned, about 2 cups of white breadcrumbs, some chopped parsley, some chopped garlic (about two teaspoons), half a chopped white onion, a tablespoon of capers cut in half,
about 4oz of cheese preferably parmesan, two small skinned and de-seeded tomatoes, chopped and then your turkey pieces. Mix it all up and stuff your artichokes with it. Warm some olive oil in a deep pot and put your artichokes in the pot. Pour a good third of a bottle of white wine over them. Pop the lid on and put it in a hot oven for about an hour. Perfect for lunch or with fish for a dinner dish.