The blog Choosing Voluntary Simplicity has a good essay on how to have a soy-free Thanksgiving. For the day after Thanksgiving, I have two words:
about 2 Tbsp olive or canola oil
1 cup chopped onions
1 cup chopped green pepper
1 minced jalapeno pepper (optional)
3 cloves garlic, minced (about 1 Tablespoon)
1 lb leftover turkey, cut into 1/2" cubes
1 14 to 16-oz can cannelini beans or chickpeas, drained but not rinsed
1 10-oz box frozen corn
1/2 cup (about) chicken broth or leftover turkey gravy
1 4-oz can chopped chilis, not drained
1 1/2 tsp soy-free Worcestershire sauce
1 tsp ground cumin
1 tsp salt (or to taste)
1/4 tsp white pepper
1/2 tsp hot pepper sauce
Heat the oil in a Dutch overn and cook the onions and green pepper over medium-high heat until the onions are translucent. Add the garlic and cook for another minute.
Add the turkey, beans, corn, broth or gravy, chilis, and seasonings. Turn down the heat to medium or medium low (depending on your stove) and simmer 20 minutes.
Serve with light sour cream and chopped fresh cilantro. Salsa is optional.
Eat leftover pie for dessert.