Leftover, But Not Left Out
Is there a more wonderful, more thrilling time to raid a refrigerator than on Thanksgiving night?
Is nothing better than to feel that first tummy grumble, right around 11:00 p.m., and know that in the icebox lies mountains of food to silence those grumblings?
If you hosted Turkey Day, that is.
It's one reason---hell, the main reason---that my wife enjoys hosting Thanksgiving. You can't forage for leftovers if you've spent the day at relatives'.
But I won't throw her under the bus. I'm just as guilty of "leftover envy."
It's a lot of uncovering, unwrapping, reheating and replating, but what's better than chowing down on Thanksgiving, Part II as the witching hour approaches?
We only serve five on Thanksgiving, yet we annually purchase a 25-27 pound bird. Because hot turkey sandwiches the day after the holiday, positively rule.
Eat. Rinse. Repeat.
It's the usual fare as you'll find in most American homes---turkey; stuffing (my wife's famous Italian stuffing featuring ground sausage and rice); mashed spuds; green bean casserole; sweet potatoes; Italian mushrooms (cooked for hours in water and oil and mixed with sliced onions); rolls; cranberry sauce (gelled AND whole); jello mold; cherry pie; and pumpkin pies (two of those).
There's always enough for several meals, which means we chow on that smorgasboard all weekend. Then, to top it off, I make my famous Turkey Frame Soup on Sunday, a family tradition.
You can't accuse us of not getting the most out of our turkey.
All told, from Thursday through Monday, at least, we're picking away at the big bird until just about every shred of it is gone.
The real challenge is to clear the downstairs fridge on Wednesday, because it will be bursting at the seams the next day, and throughout the weekend.
I still can't understand those who would eschew tradition and do fish or a ham on Thanksgiving. I don't know about you, but we only make one turkey a year in our house. Why substitute?
We always overdo it with the food on Thanksgiving. Sometimes I think we made too much.
Naah.
Is nothing better than to feel that first tummy grumble, right around 11:00 p.m., and know that in the icebox lies mountains of food to silence those grumblings?
If you hosted Turkey Day, that is.
It's one reason---hell, the main reason---that my wife enjoys hosting Thanksgiving. You can't forage for leftovers if you've spent the day at relatives'.
But I won't throw her under the bus. I'm just as guilty of "leftover envy."
It's a lot of uncovering, unwrapping, reheating and replating, but what's better than chowing down on Thanksgiving, Part II as the witching hour approaches?
We only serve five on Thanksgiving, yet we annually purchase a 25-27 pound bird. Because hot turkey sandwiches the day after the holiday, positively rule.
Eat. Rinse. Repeat.
It's the usual fare as you'll find in most American homes---turkey; stuffing (my wife's famous Italian stuffing featuring ground sausage and rice); mashed spuds; green bean casserole; sweet potatoes; Italian mushrooms (cooked for hours in water and oil and mixed with sliced onions); rolls; cranberry sauce (gelled AND whole); jello mold; cherry pie; and pumpkin pies (two of those).
There's always enough for several meals, which means we chow on that smorgasboard all weekend. Then, to top it off, I make my famous Turkey Frame Soup on Sunday, a family tradition.
You can't accuse us of not getting the most out of our turkey.
All told, from Thursday through Monday, at least, we're picking away at the big bird until just about every shred of it is gone.
The real challenge is to clear the downstairs fridge on Wednesday, because it will be bursting at the seams the next day, and throughout the weekend.
I still can't understand those who would eschew tradition and do fish or a ham on Thanksgiving. I don't know about you, but we only make one turkey a year in our house. Why substitute?
We always overdo it with the food on Thanksgiving. Sometimes I think we made too much.
Naah.
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