We still have half a turkey left, and we are totally fine with that. I cooked a 22 lb turkey for just me and my husband, because we love the leftovers. I leave a bit of meat on the carcass and give it to our chickens. They go completely haywire over it. You ever need bones cleaned, toss them in a chicken run.
@Pony please tell me you have to freeze some of the leftovers. I have a family of five and cooked a lighter bird and half of it isn’t even carved yet. I’m pretty sure I need to find a freezing strategy.
@jitc Nope, no freezing. I used to make stock with the bones and freeze that, but we decided it was more effort than it was worth, so the chickens get a holiday meal instead.
@jitc@Pony you can reduce the work and time of making stock using a pressure cooker. We use the Ninja we got from meh and the only cleanup is the insert, a ladle, and a strainer.
Here’s a great article and recipe for chicken stock that also explains the benefits of using a pressure cooker.
We sent the bulk of our TG leftovers home with my wife’s elderly parents, to relieve them of cooking duties for a couple of days.
(Understand that Thanksgiving leftovers are some of my favorites, but the sacrifice was well justified. )
I was a travelling sous chef so I didn’t get any leftovers; I ate my share as I cooked.
But that doesn’t mean there aren’t leftovers at all at home. I found some roasted tubers I apparently made after Halloween that seemed fine (no blotches, no smells, covered in clear liquid… wait) – until I took a lick and found out they fermented.
So off to see if I can make a vodka mash. Turns out I could. Mash the cold, soggy, roasted tubers (potatoes, yams, carrots). Top with crushed frozen chives and peas. Drizzle with a cup of scalding butter and continue mashing. Then toast everything in an oven.
Oh wow, I think I got buzzed a little from the steam as I opened the oven door. The stuff went down pretty smooth. I could have used some crushed sausage and maybe some gravy. But wow.
And then I woke up at 2:00 AM and the room was spinning. Made an omelet a few hours later. Not an experience I’d repeat any time soon, but I wonder if I could have intentionally fermented the roasted vegetables (taking them out and candying/salting them, pickling them using kombucha) so that there’s a more… controlled flavor… when it comes time to mash.
No leftovers here. Of course I usually go over to a family member’s house so there are never leftovers here.
We have only the leftovers that we brought home from the buffet last night, so no worries.
We made turkey enchiladas tonight. And there are leftovers.
We still have half a turkey left, and we are totally fine with that. I cooked a 22 lb turkey for just me and my husband, because we love the leftovers. I leave a bit of meat on the carcass and give it to our chickens. They go completely haywire over it. You ever need bones cleaned, toss them in a chicken run.
@Pony please tell me you have to freeze some of the leftovers. I have a family of five and cooked a lighter bird and half of it isn’t even carved yet. I’m pretty sure I need to find a freezing strategy.
@jitc Nope, no freezing. I used to make stock with the bones and freeze that, but we decided it was more effort than it was worth, so the chickens get a holiday meal instead.
@jitc @Pony you can reduce the work and time of making stock using a pressure cooker. We use the Ninja we got from meh and the only cleanup is the insert, a ladle, and a strainer.
Here’s a great article and recipe for chicken stock that also explains the benefits of using a pressure cooker.
https://www.seriouseats.com/pressure-cooker-chicken-stock-recipe
@jitc @ybmuG I’d rather give my chickens a treat.
How is there so much stuffing left???
I spent Thanksgiving alone, so I ordered an omelet from Denny’s and ate it all.
I made pizza for my guests. It was a smash hit and we ended up going through all of my reserve dough too.
No leftovers.
We sent the bulk of our TG leftovers home with my wife’s elderly parents, to relieve them of cooking duties for a couple of days.
)
(Understand that Thanksgiving leftovers are some of my favorites, but the sacrifice was well justified.
I was a travelling sous chef so I didn’t get any leftovers; I ate my share as I cooked.
But that doesn’t mean there aren’t leftovers at all at home. I found some roasted tubers I apparently made after Halloween that seemed fine (no blotches, no smells, covered in clear liquid… wait) – until I took a lick and found out they fermented.
So off to see if I can make a vodka mash. Turns out I could. Mash the cold, soggy, roasted tubers (potatoes, yams, carrots). Top with crushed frozen chives and peas. Drizzle with a cup of scalding butter and continue mashing. Then toast everything in an oven.
Oh wow, I think I got buzzed a little from the steam as I opened the oven door. The stuff went down pretty smooth. I could have used some crushed sausage and maybe some gravy. But wow.
And then I woke up at 2:00 AM and the room was spinning. Made an omelet a few hours later. Not an experience I’d repeat any time soon, but I wonder if I could have intentionally fermented the roasted vegetables (taking them out and candying/salting them, pickling them using kombucha) so that there’s a more… controlled flavor… when it comes time to mash.
Bone. Broth.
Also leftover turkey for sandwiches well into April.