Thanksgiving Leftovers Soup

One of my real skills as a cook is making a variety of leftovers into something else. Ideally, not particularly recognizable as leftovers. The perfect transformation would be that the dish appears to be cooked from scratch, rather from various containers that are sitting in the refrigerator. While this might not be everyone's cup of tea, there is almost always an avalanche of leftovers at Thanksgiving.
We did not so much experience a surfeit of sides, but we do have a good bit of heirloom turkey leftover. Then we went on the Sunday after Thanksgiving to my favorite local restaurant, The Lincoln Cafe, in Mount Vernon, where we had a family style Cajun Thanksgiving dinner. As a person who cannot abide by throwing away food, even if it goes into the dog's dish, we took home our leftovers, which were dirty rice stuffing, yams, and a corn side dish.
The Thanksgiving soup we assembled went like this--we sauteed an onion, added some cumin and green chilies, then added a quart of turkey stock, a couple of handfuls of diced turkey meat, the Lincoln cafe leftovers, and I threw in a cup of finely sliced beet greens because I thought they went with the color scheme. The rice dissolves into the soup almost immediately and adds thickness, but not much else. Everything else is already cooked, so it takes no time at all to finish. Voila, a soup that is delicious, quick, and not immediately recognizable as leftovers.