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There are other ways to use the leftover Thanksgiving than to eat them cold in the fridge at 2 am.
That's good, of course, but you can do better. We can all do better.
The land beyond food coma is a wonderful and delicious place, a sprawling canvas of carbs that calls for creative inspiration. There lies the redemption for the dry turkey, the second chance for the gummy potatoes, a new life for the heroes and villains of the Thanksgiving feast.
Most suites have a nauseating odor, drawn by cynics who seize money and make hollow envelopes.
But from time to time, the next chapter deepens the story, revealing more truth and humanity within the characters we love. The day after Thanksgiving, this truth is covered with sauce.
We've asked some of the most creative chefs in the Triangle some tips and tricks to reinvent Thanksgiving.
Beth Little John, players retreat in Raleigh
"Once, I took the remaining bones and prepared a broth of ramen," said Chef Raleigh. "I had some ramen noodles and I diced the roasted sweet potatoes and pieces of turkey, took the turkey skin and baked it and put it in the oven." I have prepared Thanksgiving ramen. It was really great.
Matt Kelly, Durham chef and restaurateur
Kelly owns Mateo Tapas, St. James Seafood and other Durham restaurants.
"Turkey okra and the inevitable turkey sandwiches. The leftovers also taste as good or better the next day, like Sunday's sauce. My mother used to make turkey soup, in the style of chicken soup, as well as turkey and dumplings, which was my favorite as a child. I do not dare to try to make them. She makes the best dumplings.
Kim Hunter, Umma Foods at Raleigh
Hunter owned Kimbap in Raleigh, but now operates a food truck and teaches dumpling classes.
"We have a very big family, so I do not remember the last time we had a lot of leftovers. But if anything, he remains Turkey. One thing I would do is a turkey congee, the rice porridge. You can use the sauce, the turkey juice in the porridge, put green onions and an egg.
"You know, I think I'm going to do this this year."
Justin Burdett, Crook's Corner at Chapel Hill
Burdett of Asheville works at Crook's Corner. In January, he will become the third chef to run the restaurant, replacing longtime chef Bill Smith, who will be leaving the kitchen full-time after more than 25 years.
"When it comes to processing leftovers, one of the things I think is great is cranberry sauce – it must be cranberry sauce, not canned – add a lot of hot peppers and make sort of cranberry chutney, "he said. . "I prepare the cranberry sauce with orange and cinnamon, then I add a ton of jalapenos. This goes very well with a triple cream type cheese. This creamy creaminess and acid and heat play well together.
"I also love a roasted Brussels sprout gratin, taking roasted Brussels sprouts and putting them in a baking dish with Parmesan and a little cream. The cabbages are already cooked, but you add pecans, pomegranate seeds, blue cheese, it turns into a small saucepan. "
Coleen Speaks, owner of Posh Nosh Catering and Hummingbird in Raleigh
Speaks' Hummingbird Restaurant and Cocktail Bar Celebrates its One Year Anniversary on Black Friday.
"I always do my gumbo. I probably eat too much gumbo as is; I always do it on Halloween and Thanksgiving, you just have this giant carcass. This giant carcass screams okra. So I prepare a turkey okra, with pieces of turkey and sausage sausage. "
Drew Jackson; 919-829-4707; @jdrewjackson
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