Shamefacedly I confess that we're far too disorganized to get particularly creative with the leftovers.
*Mrs. B. strips the carcass bare and then makes stock with it. With the stock, so far, she has made a wonderful gingered squash soup, as well as bowls and bowls of it served plain with white rice for the hidebound and reactionary boy. Hoping to have enough left for a risotto.
* The meat is simply consumed, catch-as-catch-can in various sandwiches, grabbed mouthfuls on the fly, etc.
* The stuffing (cornbread-pecan) is likewise consumed mostly cold from the fridge, often as a lunch in and of itself, or next to the leftover meat.
* Some cold mashed potatoes (lots of carmelized onion, and the tang of good sour cream) were used to make quasi corquettes to go with breakfast eggs, and also just sucked down cold. As were the few remaining roasted, parm. sprinkled brussels sprouts.
* The pumpkin layer cake with sweetened goat cheese icing lasted about another 2 days as well.
"Strange how potent cheap music is."