<p>I remember hearing that a meatloaf made with stuffing as the “filler” is really good.</p>
<p>Owlice, your leftovers sound so much more interesting than mine…may I just come down and eat dinner with you? I’ll bring wine.</p>
<p>I drug the leftovers out for lunch (plus I made turkey soup with barley, plus turkey salad) BUT there was one serving of carrot souffle that I hid in the back of the fridge for when evryone left…but good ol’ H had to yell, “Where’s the carrot souffle?” so he finished it. I’ll have to make it again for Christmas.</p>
<p>T-day was at my brother’s house, so I have very little to contribute - but I just got back from driving DD to school and I will be happy to share my frittata with anyone who is interested in a late nite snack!</p>
<p>Also a cup of celeriac and parsnip soup - there is only about 1 cup left.</p>
<p>The turkey is gone but I have a big pot of turkey soup left with homegrown root vegetables: carrot, celery, and turnip. It was delicious!</p>
<p>missypie, but of course you can!</p>
<p>:: snags some frittata ::</p>
<p>I’m setting out the last of the glazed butternut squash with pecans, and, for those who will eat breakfast at any time of day - some wonderful smoked salmon (Costco) and bagels and cream cheese. Sorry, H ate the last of the capers this morning.</p>
<p>So sad. No T-giving leftovers. So I made a “pantry” meal (that is make up something from whats in the freezer and pantry) So I now have leftover split pea soup (from a ham bone I snagged) and plenty of home made carrot cake.</p>
<p>DH made a huuuuge pot of chili tonight. He forgets there are only two of us here now. If anyone can handle chili at this hour, I’ll put some out. Also he baked some cornbread to go with it.</p>
<p>home made carrot cake, yum. I’ll pass around the rest of the “Black Box” Pinot Grigio, which someone told me was as good as bottled wine (it’s not, but it’s what’s here)</p>
<p>Ooh, carrot cake! That sounds wonderful and I could use a glass of wine to relax after my trip back from CT. Fortunately, the trip was slow, but we kept moving.</p>
<p>By the way, I would love some of those root vegetables to make more soup.</p>
<p>speaking of root vegetables, I made the Alton Brown “Pearsnip” sauce (pears and parsnips). It was great and not a bit left but since this is a virtual buffet, I’ll whip up another batch (you cook it in the microwave!)</p>
<p>Okay, so’s there more wine where? shomeone’s gots some, I know!</p>
<p>:hic:</p>
<p>No wine left in my house, but there are some Coronas in the fridge…</p>
<p>Stuffing as meatloaf filler - that is a great idea! I still have some ground turkey that I was planning on using in a (sort of) shepherd’s pie (as my H likes to say, “Shepherd’s Pie is a casserole made of those leftovers that should have been fed to our German Shepherd” :D)</p>
<p>Wow, how did I miss this?
I’ll bring sweet potatoes,stuffing, a little leftover turkey, a big pot of turkey soup and corn pudding…different than the corn casserole. Corn pudding is heaven. It’s made with creamed corn,milk,flour,sugar,eggs and baked in the oven til it’s golden brown,sweet and yuummmy.</p>
<p>Thanksgiving leftovers are long gone, but for a change of pace I have cheese/spinach-filled manicotti, fresh rolls, and half a Triple Chocolate Mousse cake I made this weekend for my Italian husband’s birthday. Abbondanza!! </p>
<p>Oh, and a bottle of Australian Shiraz is on the counter if you’re still interested, owlice :)</p>
<p>I have an unopened bottle of Reisling left - I realize it’s not to everyone’s taste, but it goes down easily when you’re trying to cope with inlaws.</p>
<p>Missypie - I like Reisling. A good Reisling that isn’t too sweet is a very nice. It is a little early in the morning to start - I may be back later!</p>
<p>I’ve got the wine - each guest brought 3 bottles! We have so much wine left over, I won’t need any for Xmas or New Years. I have both reds, whites and roses!</p>
<p>I always use Reisling in my risotto. I know I should use a more dry wine, but I refuse to cook with a wine I cannot enjoy as I am stirring my pot!</p>
<p>Archiemom- I am very intrigued by your cinnamon/chipolte sweet potatoes. Where did you find that recipe?</p>