You can use that recipe with any cooked, leftover meat such as chopped chicken, ham, ground beef, turkey.

Anyway, do you know what deviled ham spread is? It comes in a can. My father used to mix it with mayo and spread it on bread. I thought it was a little gross but that's because I didn't know it was ham. It reminded me of the canned dog food I fed to my dog.

Now, I wonder if I can make my own ham spread (the turkey pate gave me the idea!)

This may or may not be a good idea if you are health conscious, but my Hungarian aunt loves a national food icon called chicken skin cracklings (in English). The Jewish call them gribenes or schmaltz and scatter them atop pate, salads, soup or sandwiches.

Originally, they were made from duck skin, but people began to turn to chicken due to the availability.

You simply take duck or chicken skin and deep fry until crispy, like pork rinds. Or you can skillet fry them, as my aunt does, for less fat.

I think one could remove turkey skin either raw or cooked and fry them until crispy. Of course, the roasted skin won't take as long to finish off in the skillet.

I have had chicken cracklings and I adore them. The turkey cracklings would be good, too!

You are right; cracklings are not the best thing for you, speaking in a healthwise manner. However, they are just too tasty!

Leave your great ideas for turkey sandwiches here or at the Sandwich Name Game.

Take a fresh piece of white bread or an opened roll. Add a slice of turkey. Top with mashed potatoes and gravy. It's a hot turkey sandwich!

Yesterday I made a simple sandwich of sliced turkey, shaved ham, and mayo on a high fiber bread. It was so easy, yet tasty.

I had grilled turkey salad and shaved ham on rye this morning. I grilled the bread first, so that the salad would not get hot and runny.

I hope that all of the leftovers that you had were thoroughly enjoyed. What new and creative ways to use them did you find?

Feel free to share your treasures here, even if the repurposed foods did not turn out to be sandwiches!

My turkey sandwich from the leftovers was quite simple. I put mayo on both pieces of 12 grain bread, liberally sprinkled the mayo with ground black pepper, then layered on sliced dark meat turkey. I closed the sandwich and enjoyed every bite.

That does sound good!

I put enough turkey and broth in the freezer for some turkey soup. The last tiny scraps went into a quesadilla. It had a fresh flour tortilla from our local Mexican bakery. The filling was turkey, gouda, onions, cilantro, and lettuce with a tiny bit of hot chili sauce. It was grilled to a toasty brown and served with Jack's Fresh Salsa. MMMMMMMMMMMMM!