If I’m being honest, my favorite part of Thanksgiving is the leftovers. This isn’t a novel declaration, as evidenced by the number of guides out there for making the perfect leftovers sandwich (for me, that’s toasted white bread stacked high with turkey, cranberry sauce, a thin layer of stuffing and an even thinner sliver of brie) as well as slightly more involved fare: burritos, hashes, turkey noodle soup, casseroles, Hot Browns, empanadas and this new Thanksgiving Leftovers Hot Pocket by J. Kenji López-Alt, which I’m dying to try.
That said, I understand that once the turkey has been stripped for all it’s worth and there’s no gravy left even in the deep recesses of the refrigerator, the concept of leftovers doesn’t necessarily have the same allure the other 364 days a year. Much like cafeteria food, liver and onions and canned cream of mushroom soup, leftovers have gotten a bad rap. Who wants to pack leftovers when you could pay $22 for a Sweetgreen salad delivery? Who wants to reach the end of a long day at home, walk in the cold to the train, then from the train to your apartment, only to reheat what you ate last night?
