I said it several weeks ago on Twitter and I still believe it to be true:
It's true that there are dishes best served a la minute for optimum enjoyment; people aren't generally prone to stashing omelettes and pancakes into Tupperware containers for midnight noshes. Thanksgiving foods, though, tend to benefit from a night hunkered in the fridge, melding flavors and becoming exponentially more delicious.
To my mind, unless you're transmogrifying your excess sides into a wholly other form (like a Stuffpuppy), you don't need much direction other than "heat and serve," but judging from the amount of morning show coverage, newspaper articles and pitches in my inbox, folks are stumped by the surfeit of sweet potato casserole and mashed potatoes currently occupying their icebox. I don't have that problem.
As for the "heat" part - I could eat stuffing that's been stored out on an ice floe, but my husband just can't deal with cold food. We're weird and don't own a microwave, but found that stock (chicken, turkey or vegetable), as always, is the solution to the problem. Just put leftovers in a pot, douse, cover and simmer just a bit for sufficiently warm, but not dried out casseroles, mashes, greens, stuffing, turkey and more.
But most importantly, the upshot of all of this is that I learned a new word today. "Crapulous" is defined by Merriam Webster as "marked by intemperance especially in eating or drinking" and by Dictionary.com as "1. given to or characterized by gross excess in drinking or eating. 2. suffering from or due to such excess."
A delightful new word like that is something I'm going to be chewing on for a long time to come.
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