1 to 1 1/2 c. leftover turkey meat
1-2 tbsp. butter
2 tsp. dill
1 (8 oz.) carton heavy cream
1/2 to 3/4 c. white wine or chicken broth
1 tsp. Worcestershire sauce or soy sauce
1-2 dashes liquid hot pepper
Hot cooked rice

In 12 inch skillet, melt butter. Add dill and cook for a minute or two. Add turkey meat, turning to coat with dill/butter. Remove turkey to plate. Deglaze pan with wine; reduce by half. Add cream, stirring well. Sprinkle in a bit more dill weed, the Worcestershire sauce, and the liquid hot pepper. Add a splash of wine. Bring to SLOW simmer. Simmer for 15-20 minutes, to desired consistency. Serve over hot rice.