Just for starters…don’t forget that previous meals’ leftovers can be reconstructed into the appetizers for the next meal, like what happened with the remaining bone broth ingredients that lived on after soup-making and made such a nice beef pate for Thanksgiving.
A signature of holiday cooking and eating is, logically, a host of holiday leftovers. After all, we tend to cook and eat more of everything in the first place, when holidays happen, so there’s bound to be more food around, and since most of us do fix more of our favorites on and for celebratory occasions, we’re a bit more likely to want to be careful not to waste them. Holiday leftovers are tastier than everyday ones, aren’t they.
So it is that remnants of glorious sweets will continue to lure us into the ever-so-aptly named larder and the refrigerator will, after Thanksgiving, still have some turkey lurking in it too. While a great turkey sandwich is far from restricted seasonally, the grand whole bird in its pure roasted form is less commonly perched on dinner tables outside of the Big Day, making it anything but boring to have the leftover turkey and its trimmings served without tremendous alteration at least once or twice after the party has passed.
Red relishes are such a nice touch on holidays that when a friend said she was bringing whole cranberry sauce, I decided to add the jellied kind *and* some home-pickled beets for the trifecta.
This year, Thanksgiving at our house was both traditional and extended. Ten of us sat around the table: our musical friends from Germany (why did I write Austria, then?), Hungary, Canada, Puerto Rico, Estonia and the Netherlands as well as the US gathered with our plates of roasted turkey and a fair assortment of other treats and sweets, and though we had our feast the day before most others’, the ingredients of food, drink, and conviviality were the same, and the leftovers equally profuse. My prepped appetizers, turkey, mashed potatoes, wine/stock gravy, creamed sausage, and buttermilk cornbread (the latter two, parts of the planned southern cornbread dressing, remained separate at my husband’s request) were joined by dishes the others brought–Greek salad, squash puree, homemade whole cranberry sauce, and carrot cake and handmade Hungarian biscuits for dessert. My own dessert offerings were the apple pie and Tarte au Sucre.
The Tarte was not only a good excuse for ingesting vast quantities of fabulous dark maple syrup but, as I discovered, when it’s accompanied by salty roasted pecans it becomes a perfect inversion or deconstruction of pecan pie, another very traditional Thanksgiving treat in many homes. I made my Tarte with a crumb crust of mixed pecans and walnuts, so it was perhaps already a variation on a nut pie before the garnishing pecans even arrived on the scene. In any event, it pleased my maple-fiendish heart.
Lightly spicy sausage in cream makes a good alternative to gravy for the turkey and potatoes, if you don’t end up putting the sausage into the cornbread dressing as you’d thought you were going to do…
The idea of creating a meal of any sort, let alone a holiday meal, for a group of ten people and coming out with everyone perfectly sated but without a jot of leftovers is, of course, more mythical than mathematical. It’s in fact ludicrously unlikely to happen, even if the ten are all people one knows intimately and whose preferences and appetites never vary–also, to be fair, a virtual impossibility–so the question of how to manage the leftovers with the best grace remains. In our house, that problem is never terribly difficult. First visitation of this year’s re-Thanksgiving was a smaller and simpler version of the original, turkey and mashed potatoes, cornbread and cranberry sauce, with a side of buttered green beans and bacon. Meanwhile, I’d already started a slow cooker full of vegetables and giblets while the turkey was roasting, and added the bones and bits afterward, so there will surely be turkey-noodle soup soon to follow.
Thanksgiving, Round 2–and only the second of many, perhaps.
What comes after? Probably a little turkey curry or a sandwich or two, but not much more, because having grad students and young, single faculty members at table on the holiday also meant that it was rather important to see that they left with some leftovers of their own to carry them forward. Leftovers, truth be told, are really just a new beginning in their own way. Hospitality, you know, isn’t a solo; it requires participation. One person doing it all, no matter how perfectly, is not a party but a lonely and self-centered business and misses the point of the whole thing.
Ah, do not let the focus on the main meal eclipse all of the good that can follow: a mere creamy turkey soup is a heartwarming way to honor the memory of the great meal that started it all.
Let others partake, help, contribute. And yes, do give to them: share the feast, both in the party’s environs and in the sharing of all that surpasses what was needed for the moment. And share, first and foremost, your time and attention, your companionship and humor and warmth and love. Then there should be plenty of those for leftovers, too, or all the turkey and potatoes in the world will not be enough. Much better, more filling and fulfilling, to be so hospitable that it spills over everywhere.
The only thing better than a delicious dessert is just a little too much of it.
Art-Colored Glasses 