Are you having leftovers, combined in some genius (a gobblerito, perhaps) or simple & delicious manner, or are you in the mood for something completely different?
As for us, no leftovers to work with, unfortunately — we’re about to be kicked out of our hotel room, and have several options: a cute local bagel chain that makes killer sammiches, tacos from our favorite taco purveyor, a double bacon cheeborger with the best fries — or, we could show up at our hosts’ door and demand MOAR turkey. It’ll be a tough choice
I’m thinking a thin-sliced chicken (since I didn’t make a turkey), Comte cheese, cran-orange relish panino with a maple-mustard schmear might be in order today.
I was also thinking of using some chopped chicken on a pizza, but haven’t figured out the rest of the ingredients (no spinach or arugula in the house).
There’s always a pot pie in which I could chop up the Ras el Hanout carrots and green beans, maybe add some freezer corn, and mix with the chicken and gravy and top with the mashed potatoes.
After the gavage of Thanksgiving Day itself, we’re skipping breakfast. Maybe a forkful of gem pie to tide me over.
That’s not to say we won’t (over)indulge in Leftovers. I capitalize because personally, I enjoy Leftovers more than the main event.
Sandwiches, definitely today sometime. Gravied mashers and stuffing until they run out. Maybe refried patties of both under roasted local Brussel sprouts.
Meanwhile the carcass gets stripped, chopped, roasted anew with new veggy friends, and gives up its stock. We usually use the stock fresh, but freezing for next year… Nah, prolly a trite tetrazini or soup, until we sicken of Leftovers.
In our houses, there are particular turkey sandwich preferences. I must have lettuce in mine. Wahine cranberry sauce in hers–The Horror. But we’re pretty boring and traditional in our Leftover grazing. Maybe we’ll do Clubhouses.
Ooh, do you have a recipe for the gooseberry salsa?
When I was little, we had an elderly neighbor lady who was sweet on me (Her wirehair terrier not so much). When she moved from the Bitterroot in Montana, she brought with her cuttings from her gooseberry bushes, planted them, and then gave further cuttings to my folks. They bore almost translucent, veiny, green-yellow fruit, too sour to just pick and eat. But with enough sugar, the berries made sublime jam–worthy of challenging those vicious thorns.
Almira passed before I had the maturity to thank her for her many kindnesses.
Yes! You can treat them as you would tomatillos for salsa. In this case, I put about 6 ounces worth under my broiler, along with a couple thick slices of white onion and 2 garlic cloves (left the skin on). Things finish at different times, but when each develops the amount of char you like, pull them off (can also be done on a grill with a basket, I’d imagine). Then blitz them with canned chipotle (and a little of the adobo) to taste (I used 3) and season with salt and sugar to taste. One of our new favorites!
I have a berry farmer friend whose wife dabbled in some exotics like goose and lingon. Their gooseberries were a red variety, good but IMO not as good as the ones from the Bitterroot.
No leftovers for us, since we didn’t host, so we hit the cute bagel cafe near my dispo, where I had to grab some Black Friday specials
We shared a turkey (!) club on a toasted sesame bagel with a puzzling amount of red onion, most of which I removed from my half. There’s a time and a place for raw red onion, and this wasn’t it.
Friday, just pie for lunch, because I’m going out for dinner. After, leftovers are mostly a reprise of Thursday’s meal reheated, rather than repurposed. We sometimes end up with extra dressing that wasn’t baked for the day, and I typically whip up an egg and milk custard and turn it into a savory bread pudding.
I lied. We’re hanging out with our friends until my band practice, and I had some leftover turkey over coconut rice with a bit of that fab beet poriyal. Got a lil hotter over night
@moderators I just noticed a separate post that is apparently meant to encompass every single holiday that’s left until the end of this year, so perhaps mine should be merged with that catch-all thread?
Seems silly to have so many separate posts for holiday foods, but of course it’s your call.
The last of the turkey, mashed potatoes, dressing and bacon as a hash with an over easy egg. No photo as I totally screwed up the egg but it made it on to the plate with a still runny yolk. Delicious.
