Why is there never enough leftover stuffing?

Had lunch with some girlfriends last week and the talk turned, predictably, to the menu for Thanksgiving. The girlfriend whose birthday we were celebrating is giving a dinner for 12, to which my husband and I are invited. I'm making the stuffing and I donated a turkey that has been cluttering my freezer for a year, since I bought it on a two-for-one deal at Foodland last Thanksgiving.

We decided on the vegetables (green beans with almonds and minted peas), how the potatoes will be done (mashed), how we'll handle two turkeys (in the barbecue grill), how much stuffing I should make (two catering pans).

You'd think the focus of conversation, if it remained on Thanksgiving, might turn to Thanksgivings past, what we're thankful for, recipes.

Instead, it turned to leftovers and they proved to be, as they are for me, a favorite of everyone at our table. It began to sound as though the indulgences of the day after Thanksgiving — presented with less fuss, flavors fully developed from having had time to season — almost outweighed the attractions of the holiday itself.

Gluttony reigned around the table. There's never enough, we whined.

Except for that darned turkey, of which there is always too much (and usually of the wrong parts — legs and wings).

Gravy? Forget it. You're lucky if there's a smear left in the bottom of the gravy boat.

Stuffing? Usually just enough for one leftover fest.

Cranberry sauce, so necessary (at least,  IMO) for leftover turkey sandwiches, with lots of mayonnaise, of course.

Vegetables? Who cares?

Mashed potatoes? Without the gravy, who cares?

Sweet potatoes? Rarely, but they're good for serving as a base for some leftover dishes.

Talk turned to what we like to do with the leftovers: turkey sandwiches with cranberry sauce, of course. Stuffing egg nests — fill a small ramekin with stuffing, make a well in the center, break an egg into the well and bake at 325 degrees, or do the same in a small saute pan with a little butter on the bottom to prevent sticking, drizzle a little broth or water over egg, cover and cook until egg is at desired doneness. Turkey gravy sandwiches. Stuffing sandwiches.  Turkey salads. Turkey tacos. Turkey baked in a casserole with whole grains (saute brown rice, bulgar, couscous, barley, lentils or Italian farro in olive oil with herbs, salt and pepper; combine with cubed turkey in casserole; moisten with leftover gravy — as IF! — or a light white sauce and bake). You can also — this sounds crazy but it works — quickly stir-fry stuffing in a little oil and butter to crisp and reheat it; serve with leftover turkey or a fried egg.

And, of course, jook (Chinese rice gruel) from the bones.

Then there's the vexing problem of being invited out to Thanksgiving dinner. You might be urged to "make plate" but no bones for jook and never enough of anything. One girlfriend said that, though they're going to her brother's, she's roasting a small turkey, freezing parts for use through the year, and making jook from the bones. Smart.

As for me, I'm making a MOUNTAIN of stuffing and will keep a portion at home. I know we'll get leftover turkey from dinner. So we're set.

What will YOU do with leftovers?

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