My mother made turkey breasts year round, too. Packages of sliced in the freezer for sandwiches, diced for a chunky veg-ful turkey salad, bigger hunks in a paella.

i'm whipped after last night and happy to have some leftovers. The apple pie was great, but even better zapped and gooey. The newfound must repeat treat is stuffing (home made whole wheat sourdough, egg matzah and GF matzah with veg and herbs, chicken stock and eggs) mixed well with pumpkin gravy and topped with a slice of deli American cheese, heated to gooey and comforting.

Nothing. We eat the food as is for 2 meals. SO will maybe eat 3 meals worth. I try not to make massive quantities of everything for just 2 of us. There is a limit to how many times I will eat the same thing. I do not try to repurpose anything either. No sandwiches, pot pies, casseroles, eggrolls, nothing. Anything that is safe for the dogs to eat goes to them over a couple days. Everything else gets tossed. The only thing that the both of us are content eating until it is gone is our respective pies, I made him a pecan pie, and myself pumpkin. (mine is long gone already)

Unfortunately my MIL made her turkey on Wednesday rather than on Friday as I suggested. (She wasn’t hosting, she just can’t help herself!) ”They” say leftovers are good for 3-4 days, yesterday was day 5 and while my wife still made a sandwich I’m no longer game. Good thing we have a dog because there’s a bunch to go.

Since I was a guest and not a host, leftovers are not a concern. I did score enough take-home turkey to make a couple of sandwiches and that was perfect.

Like amylou, I am not big on leftovers. Enough for a couple of meals is fine....more becomes boring and too much the same and I do not have a freezer large enough to make freezing part of a meal for later practical. Unless dog suitable, it will get tossed. The exception is meat....like turkey or a roast or meatloaf, etc. If it can be made into a great sandwich, it will get eaten!!

We love Thanksgiving leftovers in our house, buy only eat them until Sunday, for food safety reasons. This year I made a ham as well as a turkey, so I put half the ham leftovers into the freezer for future use. The kids like frying it up with eggs for breakfast.

I tossed them out today. It has been 5 days

Let's see:

Friday: pretty much a repeat of the Thanksgiving meal, minus the cranberry jelly and cinnamon rolls (which were all eaten on the first go-round!)

Saturday: took a break and grilled burgers

Sunday: Turkey soup with carrots, celery and onions from the garden, broth from the overnight simmering of the carcass, and a loaf of rosemary bread

Monday: Turkey shepherd pie with potatoes and leeks from the garden (which also used up the last of the gravy, and the leftover mashed potatoes on top)

Turkey sandwiches in hubby's lunch yesterday and today; I'm eating the last of the shepherd pie for my work lunch today

We still have lots of meat which I am freezing today, and 4 more quarts of broth, also going into the freezer. Some leftover cooked pumpkin and butternut squash - from making of the pie and the dinner side dish respectively - which I will combine and convert into pumpkin bread tonight, and bring to work tomorrow morning.

That should take care of all of it, which is good because by this weekend I need to get going on Christmas cookies! This Thanksgiving-to-Christmas time period feels like a swirling time vortex, it all goes so fast!!

Forgot to mention that we had our TG on Saturday.

We love leftovers! We don't do Thanksgiving here but at Christmas I take a huge ham to the family Christmas Eve dinner, send everyone home with some and bring the rest back, then on Christmas Day I do a turkey for DH and me. We love turkey sandwiches and could eat them for days, but there's also turkey burritos and turkey risotto. By day 3 the rest gets sliced up and frozen in plastic containers so we can enjoy it later.

We also had our TG on Saturday. Today was turkey pot pie, which my DH loves.

We also had turkey pot pie last night. Spending tomorrow making soup and freezing stuff!

I made turkey soup over the weekend. The rest of the leftovers (various sides) were portioned out and frozen. This way a few weeks from now etc, I'll have an easy sides I can pop out of the freezer.

We bought a smaller turkey this year and had enough for TG dinner, leftovers with all the trimmings on Friday and a light turkey lunch on Saturday. What little turkey remains is going to the dog.

We had a leftover meal Friday, turkey sandwiches Saturday and that pretty much took care of our leftovers. I immediately put my carcass in a stockpot when cleaning up that night and start making stock, no dark turkey meat eaten in our house so it makes a plentiful vegetable turkey soup. My oldest son's favorite part of Thanksgiving is the soup, He picked up stockpot of soup on Saturday to take home.

None of us have a dog or the LOs would have gone to it. So, in the trash, simply because there is no more room left in the freezers.

For Sunday's Thanksgiving-Chanukah mashup, I was making turkey croquettes when something happened to my heating element--I figured that out later. At the time, I just knew it wasn't working. And I did have enough for the dinner. So I put away the turkey-béchamel mix. Today, as planned, I made it into a mac & cheese casserole. It's really good. :)

sent them home with the kids ... and then we went on holiday

Late to this, but after eating turkey for a few days, I also made a nice big turkey/veg pie with all the rest of the meat and gravy. Bones are simmering for stock as I write this.

Okay, the turkey mac & cheese is even better today.

Turkey Mac and Cheese

Tear up turkey to less than 1/2" in any direction (you can cut but torn works better). Make a béchamel about the same volume as the turkey. Sauté some aromatics (spring onion, shallots, garlic, onions, whatever you have and like) and herbs. Combine all three and season to taste. Chill to let the flavors mature (optional). Mix some shredded tasty cheese into the mix. Add some American cheese or sodium citrate for meltiness (optional). Make at least three layers in an oiled baking dish, alternating a layer of turkey-mac mix and a layer of cheese. Top with the rest of the grated cheese and then a generous amount of parmesan. Bake as you would any casserole (or 350° F for about 45 min. until hot and browning nicely on the edges).