This recipe from the Family Meals Cookbook is a good way to use up all the leftover turkey!
To make the Peanut Sauce
Combine 1 cup of milk and 1 tbsp of lemon juice and set aside for 5 minutes to make buttermilk. Combine the buttermilk with 1 tsp dry mustard, 6 tbsp peanut butter, 1/2 tsp ginger, 4 tbsp soya sauce, 1 tsp cayenne, 1/2 tsp minced garlic and 1 tsp turmeric in a saucepan. Bring to a boil over medium-high heat, stirring often. Reduce heat and simmer for 4 minutes.
To make the Stir-Fry
Prepare 1 1/3 cups rice according to package directions. Cut 1lb turkey breast into bite-size pieces. In a wok or skillet, stir-fry the turkey with 1 Tbsp oil, 2 tsp minced garlic, 1/2 tsp cumin and 1/2 tsp thyme for 5 minutes until cooked. Remove from wok and set aside, keeping warm Julienne the 3 stalks celery, 3 carrots and 1 red pepper. Add to the wok with 1 cup snow peas and?stir-fry for 3 or 4 minutes until just tender.
Return the turkey to the wok and toss to warm through. Serve with the peanut sauce over rice.