Serious Eats - seriouseats.com

I cannot LOOK at anymore thanksgiving eats. Last night was trash night and the last remains of mr turkey went buh bye. All that is left is my cranberry orange sauce with grand marnier. About 1/4 of the coconut cake is in the freezer. There are about 4 dozen assorted cookies in their containers in the garage. It is all gone now. My centerpiece however is still kicking butt and looking good. Ooh and there is one slice of pie looming in the fridge.

I ate the last of the leftovers for dinner tonight. I'll keep ya posted.

I agree bob, we have become an over ascepticized society of squeamish and wasteful wieners. This more the result of out overly litigious civil justice system, so these kinds of warnings are more borne from a sense of preventing lawsuits than from real hygienic need. If it smells bad, then throw it out. If it doesnt, then it's fine.

One of my favorite ways to eat up leftover poultry meat is to coarsely chop it up and and sauté it in shallots and butter over medium high heat till the meat has some crispy bits, and then toss in some farfalle pasta. Serve and garnish with cracked pepper and grated Parmesan cheese.

I had this done with shredded roast chicken at a truck stop restaurant in a little working class town called Pignan in France, and it has become a leftover classic in our family ever since. So easy to make and so delicious.

So tired of the over-zealous anti-microbial paranoids. Common sense prevails in my house. I'm a believer that good hygiene, proper cooking, timely storage, and a good cold fridge should present no problem for the average healthy person to extend the guidelines. Food safety guidelines are only that -- guidelines. They are based on the lowest common denominator, in the most general, easiest to remember terms, designed to protect the person who knows the least. If you learn the specifics, there's actually a lot of flexibility. The only GI upset ever seen in my house is mine -- cursed with IBS, sadly.

I froze my carcasses the day I cooked the turkeys. Just took them out yesterday and made a huge pot of stock. Used half of it to make gumbo. Chopped and froze the little bit of turkey that was left so I can make a pot pie or some such.

We still have cranberry sauce, which should be fine for another week or so. And a little stuffing still remains (cooked outside of the bird), which I've been slicing and pan frying for breakfast with a poached egg on top. MMMmmmmm...

But, if you're not sure, I'd definitely err on the side of caution and toss 'em.