When it comes to consuming Thanksgiving leftovers, my parents are of two fairly divergent schools of thought. My mother likes to enjoy replicas of the original meal for a night or two after the event, after which she gracefully transitions to open-faced turkey sandwiches and, eventually, a large pot of soup.
My father’s approach is a bit messier. As soon as the Thanksgiving dishes are washed, he begins to anticipate a full week of a dish we’ve taken to calling “Mo’s Turkey Mash.” He layers diced turkey, stuffing, mashed potatoes, any remaining green beans and puréed squash in a serving bowl, adds a generous pour of gravy and microwaves the whole thing until suitably warm. Then he works it with a soupspoon until it reaches a homogenous distribution. Then it’s ready to eat.
As far as leftovers go for me, I have a limited capacity to eat the exact same thing over and over again. I like a replay of Thanksgiving for lunch on Friday, but then I’m ready to start reimagining the leftovers into something wholly different. Some years, I’ve opted for a creation I like to call “Turkey Pot Shepherd’s Pie.” It’s essentially the insides of a pot pie, topped with mashed potatoes instead of a pastry crust. Other times, I’ve done a thick turkey chili with the leftover meat.