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Anyone doing a second Thanksgiving meal?

I'd bought a 27 lb bird the day before Thanksgiving for us to have later here at home.
I was going to do it today but the day got away from me. I'll do it probably tomorrow. The freezer has a bit of room now so packing the leftover turkey will be able to fit. We may have some friends over for the meal, it won't be what we had yesterday but it can still have all the usual suspects at the table just really scaled down.

Wonder if anyone else does this. Who's it for? Is it so you can have the leftovers at your house and be able to tap into yumminess whenever it suits you? Is it because you want to be with others too and there isn't always room for everyone at one place? Or is it because just once over the holiday isn't enough?

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  1. Since I got some raw onion/horseradish slop instead of decent cranberries at the dinner I attended on Thursday, I'm thinking of making some stuffing, cranberries, and mashed potatoes this weekend.

    1. I was invited to Thanksgiving dinner so I didn't cook a meal just collards & a five fruit relish sauce and I do miss the leftovers. I had three turkeys in my freezer so I took one out this afternoon to thaw for Sunday dinner. I'll be doing cornbread stuffing, gravy, sweet potato hash, and pan roasted brussels sprouts with pancetta SO FAR; a couple of dishes may be added & I'll be making dessert.

      1 Reply
      1. re: Cherylptw

        I made a turkey with cornbread stuffing, baked sweet potatoes, brussel sprouts, cranberry compote with pears and ginger today, mostly for leftovers. will make soup tomorrow. Invited a neighbor wnd sent her home with leftovers as he had no turkey dinner.

      2. took the turkey out early this morning from the fridge in the garage.
        guess what? still frozen as a cold winter day in Alaska.
        so we won't have our second Thanksgiving until next weekend.
        it's ok cause hubby wasn't really in the mood for Turkey yet.
        he'll be very ready by next week.
        maybe this second Thanksgiving celebration will garnish us some desserts.
        didn't stick around for the dessert portion on the real TG.... :(

        1. Turkey #1 was at my SIL's house so no leftovers. Since my DH is a huge turkey fan, I made Turkey #2 today, along with some stuffing and mashed potatoes, just for us.
          Turkey #3 is in the freezer, awaiting Christmas dinner.

          I make a scaled-down Thanksgiving dinner (sometimes just a breast) a few times a year. We just like the flavors, so if I see turkey on sale, I go for it!

          8 Replies
          1. re: iluvcookies

            "iluvcookies" < too :)))
            with our second Thanksgiving meal planned for next weekend, I'm going to do just the basics of my husbands mother. she never deviated from her standard Thanksgiving meal, therefore, there were never any mistakes or mishaps, unless you count the turkey jerky that was sometimes the case as she cooked the HAIL out of it. but always the same sides and always the same dessert, salad, salad dressing and main course, so we always knew what to expect and so it's the kids' favorite meal of the year, any year..............I'll do the same..................but why can't I get her stuffed celery with cream cheese as perfectly as she does? her's always stayed together as stuck with the glue being the cream cheese, mine fall apart for some reason, oh well the flavor is still there......

            1. re: iL Divo

              re: the stuffed celery, what brand of CC do you use? that may be the problem.

              1. re: goodhealthgourmet

                honestly, been trying to duplicate her perfection for all the years of my marriage.
                when we were out to breakfast this morning, I was telling my husband that I could never get them right, mine fall apart and hers were always perfect. she was the "ultimate attention to detail woman" I am a far cry from that.

                I've used everything from Philly cream cheese to this past effort with WalMart [embarrassed to say] brand of cream cheese. She always used Philadelphia brand herself. I wonder if she used certain sections of the celery and not the fat end part that "sways" out? I'm sure I'll never master that, but the flavor is there, that's all the kids want...

                wonder if next time, next week, I should try marscapone?

                1. re: iL Divo

                  where is your MIL from? i've seen some southern recipes that add mayo! i do like the mascarpone suggestion for texture *and* flavor. what else do you put in there?

                  1. re: goodhealthgourmet

                    She's from Monangahela (sp?) Pennsylvania.
                    The mayo....> I'm thinking not, and nothing else in there.

                    1. re: iL Divo

                      you spelled it right :)

                      there's a good chance she may have blended a little bit of butter into the cream cheese.

                  2. re: iL Divo

                    Do you put any other cheese, e.g. grated cheddar, in with the cream cheese? I've made something like that before, with CC, grated cheddar, finely chopped garlic (not from a jar), worcestershire, S&P. Use the paddle on the K-A to soften the CC, then add the rest, and mix just until blended. Then squeeze it onto the celery stalk using a pastry bag and appropriate size tip. Chill the mixture in the pastry bag if it's too loose in consistency. Sprinkle with paprika.

            2. Having our 2nd Thanksgiving today. First Thanksgiving was with the neighbors so no leftovers. Gotta have leftover turkey for turkey rolls and turkey hash. Also no Stovetop stuffing, jarred gravy, and greenbean casserole for us. I about died when the neighbor poured the drippings from the turkey down the sink on Thursday. I wanted to ask how she made gravy, but then I saw the jar in the trash.

              5 Replies
              1. re: vafarmwife

                you know, that doesn't make it a bad meal. just different than you do it. I'll bet if I searched my memory bank, I'd remember a time where I took help from a jar or can on Thanksgiving. I just remembered how. Several times in my life I've opened the Ocean Spray canned jellied cranberry sauce. Mostly because I was raised on it, the whole cranberry sauce in the jar wasn't appealing to a young girl or young lady and once I opted to try the homemade version, I realized it was phenomenal. But the kids still like the jellied kind. Bet your time with your neighbors made a memory. I will agree with you that dumping the turkey drippings is criminal. On on Thanksgiving, the opposite for me was almost true. Our hostess puts a bunch of veg in the bottom of her roaster while the turkey is baking and the largest amount of veg in there was a dislike of mine, the dreaded fennel. I know many in here are fennel lovers but we're not. When our daughter in law's mom and I were in the kitchen trying to figure out how to help get the liquid out of the bottom of the roasting pan, we didn't know about the veg in there and what to do with it. Her mom said, "I think she'll want to keep it." And I thought, "and do what with it?" Then the aunt told us where the colander was and she intended to dump the veg.

                Again not liking fennel that pleased me as I didn't want it to be part of the gravy as in mashed into. And I know I'm about to take heat for this but that gravy was incredible. < Could it have had something to do with the fennel imparted flavor? Go ahead anyone, I have my shield up. :)

                1. re: iL Divo

                  I didn't say it was a bad meal. In fact, it was wonderful. I was grateful that I didn't have to get up early on Thursday morning and cook and I was thankful that I have wonderful neighbors who care enough about me to invite to their house on a holiday. I too have used dry gravy mix, jarred gravy, and jellied cranberry sauce. I also use condensed soups, prepackaged rolls (Sister Schubert's), premade pie crusts, Cool Whip, and Velveeta cheese. As I have been told here on many occasions, I am a white trash cook.

                  1. re: vafarmwife

                    Oh and I am cooking my turkey today in a Reynolds oven bag! No basting for hours for me. LOL

                    1. re: vafarmwife

                      We used to go to my great aunts every year for Thanksgiving and Christmas and my mom would have a fit about the turkey. One of my aunts would boil the turkey and that was it. No roasting, no seasoning, no nothing. One year my mom did green beans with silvered almonds and she was told after the meal that she didn't need to do such fancy food. Ahhh memories.....

                    2. re: vafarmwife

                      I didn't say you did VaFarmwife. I was simply commenting

                2. Since we went to our daughter's house for Thanksgiving, on Friday I roasted turkey thighs and legs surrounded by sweet potatoes, onions and whole garlic cloves. A simple crouton dressing, cranberry sauce, and tossed salad with home made blue cheese dressing completed the meal. Saturday night, using 2 drumsticks and 1/2 thigh I made curried turkey salad, cranberry chutney, and roasted B. sprouts with chestnuts.

                  Tonight I'm serving Korean BBQ'd spare ribs. Enough with the turkey...!

                  1. I am planning on getting a turkey and doing a Thanksgiving meal here at home for just me and the kids, I'd like the carcass for stock and mostly I just feel like doing a full T-day meal from scratch...MY way. <--control freak makes an appearance. lol

                    Besides, cooking is a comfort for me, the whole act pf preparing a meal - not just eating it -is therapeutic.

                    I'd like to get a fresh organic turkey and brine it like I did a few years ago. It really was the best turkey I've ever had. Now I'm intrigued about the brown paper bag roasting method.

                    1. I didn't have to cook for TG but did buy a turkey the next day that was on sale. 16 lbs of meat for 11 bucks. I broke the turkey down to parts and smoked it.

                      1. We cooked Thanksgiving dinner all the way across the country, so when the DH saw an 18 pounder at Costco for about $9, we decided to do turkey and stuffing last night. My son's favorite breakfast is two eggs over easy on top of stuffing, and I have to say it's pretty delicious!

                        2 Replies
                        1. re: roxlet

                          I just found out I'll be home early enough on Friday to start the feast making for Saturday.
                          YEAH! can you say leftovers???????

                          And for the record our meal will consist of MIL's famous Thanksgiving dishes:
                          Mashed pots
                          glazed carrots
                          Creamed green beans, not the green bean casserole
                          Green salad with her famous Bleu Cheese Salad dressing
                          whipped yams
                          baked apples, she calls them, but they're like apple pie filling [redunculous!!!]
                          relish platter
                          deviled eggs
                          red plain jello molds
                          pumpkin pie, easy peasy

                          1. re: iL Divo

                            Il Divo, would you mind sharing the recipe for your MIL's famous Blue Cheese Salad Dressing, please.

                        2. We always do, either before or after Thanksgiving. We buy a whole fresh turkey, split in in half lengthwise, and use one half for mini-Giving, and the other for Christmas dinner since there are usually only four of us. I did the half-turkey on the (charcoal) BBQ last night, made stuffing and mashed potatoes and gravy and a pumpkin pie. Tonight when DSD comes over I'll either do green beans or a salad and more mashed potatoes. Huz loves turkey and would eat it three times a week if I'd make one. We've also got ham left from Thanksgiving, as we do the ham for that, hosts do the turkey.

                          3 Replies
                          1. re: nami54

                            gonna get a small pumpkin (hopefully) and roast it/use it in a pie. done it before, kind of a lot of extra work but sounds good to me and the hub will like it, so...

                            1. re: iL Divo

                              iL Divo -- my friend who hosted TG this year did the same, and after she roasted the pumpkin, she put it a strainer lined with cheesecloth and squeezed a bunch of liquid out, before proceeding to add spices egg and milk/cream. That made one of the richest pumpkiniest pies ever!

                              1. re: kcshigekawa

                                oh kosh, that's a must and a great bit of advice.
                                you can't really do it as far as I know without getting all that juice out. it's very wet.

                                won't do this meal though until Sunday at earliest. decided to go to work tomorrow and Saturday so those days for our meal won't happen until then.

                          2. Yesterday I slow roasted a 13lb heritage bird and served it with chestnut stuffing, bacon roasted brussel sprouts and mashed potatoes. Our friends brought cream spinach and an apple pie. It was wonderful.

                            While I host 99% of the time this year we opted to go away but it wasn’t the same. We missed "our" meal and the leftovers that go with it.

                            1 Reply
                            1. re: foodieX2

                              sure agree with you about missing your own leftovers.
                              we had a great Thanksgiving meal and a lot of fun with family.
                              we were all provided with leftovers but we opted to leave it with the kids and do this meal again, way scaled down for ourselves at home. leftovers and all, you just can't help but want them.
                              I'm gonna get a smallish bird today, have it split in half by the butcher, freeze half and roast the other half. think tomorrow or Saturday night will be our second feast.

                            2. i did a thanksgiving redux on sunday. turkey, stuffing, corn with jalepeno, broccoli casserole, cran/orange relish, whipped squash, mashed, gravy, pecan pie

                              2 Replies
                              1. re: eLizard

                                oh gad eLiz, corn with jalepeno sounds wonderful.
                                how? (recipe please)

                                usually I do my cran sauce same sounding as yours but decided on wildcard version and used blueberry/cranberry/strawberry relish OM, I guess it'd be called a compote.

                                1. re: iL Divo

                                  it's embarrassing easy, and maybe low brow..... but it's really a creamed corn with regular corn mixed together. i sweat a finely chopped jalapeno and some diced bell pepper, this year i used yellow, then i throw in some bread crumbs and toast them with the peppers, spread on the corn mixture and bake until bubbly.

                                  the cran relish is a bag of fresh cran, a whole orange peel and all and 1/2 cup of sugar all chopped up in the fp.

                              2. We actually will have had 3 Thanksgiving meals this year, two prepared by me and one on Thanksgiving day at our neighbor's house.

                                Our first, on November 9, was to take advantage of having family in town for my daughter's wedding and our third will be this coming Saturday when we will host our annual "Friendsgiving" which is a combination Thanksgiving / early Christmas celebration with all of our friends that will be so busy in the coming weeks.

                                Obviously we love the Thanksgiving meal and between the leftovers and all of the Turkey stock I've canned we'll be enjoying it for a while!

                                1. I love turkey and love my Thanksgiving turkey. I was really tempted to pick up another this afternoon and roast it for Sunday dinner with simple sides which we don't usually make at Thanksgiving.