Are they leftovers if you plan for them? Not that it matters to the Thanksgiving cook, but the term "leftovers" sounds so haphazard, as though they happened spontaneously and weren't intended.
Not in my kitchen. I plan for extra turkey on Thanksgiving so I can make some of my favorite post-feast meals, whether it's sandwiches, soup, chili or anything else that strikes my fancy. That goes for extra stuffing and cranberry sauce, too, the more the merrier for the meals ahead.
Here are some of the favorites of our many Taste recipes for leftovers (but don't call them leftover recipes; these are the cream of the crop!). And there is one from a new cookbook, too, "The Farmhouse Rules," by Nancy Fuller, because, well, we all want something new to try. Happy (days after) Thanksgiving.
BEV'S CRUST
Makes enough for 6 individual pot pies.
Note: This crust is from "The New Midwestern Table" by Amy Thielen. You'll need only half for 6 individual pot pies, so freeze the remaining dough for a single-crust pie, or future pot pies. (The recipe also makes a 9- to 10-inch double-crust pie of any kind.) Pot pies may be assembled 4 hours in advance. Cover and refrigerate until it's time to bake.
• 2 1/2 c. flour
• 1 tsp. salt
• 1 c. (2 sticks) unsalted butter, cold, cut in 16 pieces