We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
My husband adores turkey leftovers when I serve them this way: Cook two servings of asparagus in your favorite way, and make two mounds of asparagus in a greased baking dish; Slice turkey breast [if there's any left] or other dark meat and place on top of the asparagus, seasoning with salt and pepper as you go. Take the whites of two eggs, beat until stiff, and fold in a generous amount of real mayonnaise, say half a cup or so. Spread over the mounds of turkey and asparagus, and sprinkle generously with parmesan cheese. Bake at 330 degrees until the gorgeous topping browns on top sufficiently to look gorgeous, usually about 25 minutes. You'll know when you look at it. You'll be amazed at the flavor. Evidently, when you cut mayonnaise with beaten egg white, it makes the resulting topping taste deliciously exotic, as if you worked for hours perfecting it.
Got the original recipe from an old cookbook by the late Poppy Cannon. You shouldn't worry about the mayonnaise being fattening. By the time it is cut by the egg white, you're not eating that much anyway.
My mother used to do creamed turkey on toast. That became a family tradition that handily disposed of the leftovers. The variation from that of course is "turkey ala king".
Now I find I really don't like turkey all that much. I've had the roast turkey, the smoked turkey and the fried turkey, and I hear that Tur-duck-en is good (Turkey stuffed with a deboned duck that is stuffed with a deboned chicken), I may try that next.
Until then, I'll just suffer with a rib roast......
By this Sunday, our T'day leftovers will have turned into turkey chook soup (also spelled chuk or jook). As celebrated by the Jewish holiday of Hannukah, which tells the ancient story of the meager supply of oil that miraculously lighted the menorah of the reconsecrated Second Temple in Jerusalem for eight days, we will enjoy this bounty of soup for a week and a day.