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@julea
I'm with you - all my friends know that I'll be bringing the "shape of the can" - it has become a minor competition to see who can dump the cranberry sauce out in perfect "can" shape. However, my favorite part is the other thing no one else I know likes but me - mincemeat pie.

Another creative leftover suggestion: pumpernickel bread, cream cheese on bread, avocado, mashed and spread, thin slices of breast, stacked and lettuce. This was the best sandwich I ever had. LA, 1978 at some restaurant. They had named it The" Martha Raye" , after the actress.

I love spreading it on my dough before adding sauce and cheese to my homemade pizzas.

Put it in hummus, baba ghanoush, pizza topping, spaghetti sauce, twice-baked potatoes, salsa, or straight into your open, drooling, soon to be very happy mouth.

Smear on crackers/small toasts with baked brie and a fruit jam of some kind. YUM!

I would make a lovely roasted garlic pesto with it. To store, I first freeze my pesto in ice cube trays, then keep them in bags in the freezer.

Loooooove roasted garlic...can use it on just about anything! I've even served it as a dip (mixed with sour cream for those timid folks).

@machellebelle - I freeze mine just like pesto - I float a bit of oo on top before freezing, and I use baby food jars to I can thaw small amounts at a time.

I always add about 2 or 3 cloves to my gravies. I also mash it like you have and freeze it in cubes. Do not keep it more than a week. Garlic is a bacteria medium.

The crispy part of the stuffing smothered in hot gravey! And the perfect sandwhich after everyone goes home. The part I Don't look forward too is the Dog Farts...what part of "don't feed the dog" do people not understand?

Oh geez, I can't even choose. Actually no, that's a lie. Hand's down, it's gotta be sweet potato casserole. My aunt makes THE BEST sweet potato casserole. It's equipped with marshmallow, pecans, and a buttload of buttah. (I specifically used the word buttload cause that's exactly where it goes...that's ok though. More to love)

The usual assortment of American and Asian condiments, pickles, capers, sundried tomatoes and olives. A jar of yellow curry paste and a jar of Jamaican jerk seasoning.

Here's the one oddity: macapuno strings (I make a killer fruit salad of fresh strawberries, a drained can of lychee, and macapuno)

@WIGirl : Try this with your red curry paste. Fry about a tablespoon of paste in a skillet for a minute. Stir in a can of coconut milk and a can of water. Toss in a pound of chuck roast cut into 1 inch cubes. Simmer for about 45 minutes until the meat is done and the gravey thickens - watch that it doesn't get too dry. A simple substitute for Indonesian rendang. Serve over rice.

I marinate my turkey in soy sauce, sparkling apple cider, season salt, and black pepper so it has this wonderful sweet-savory flavor and the meat is so juicy it falls off the bone. I especially love the skin, neck, and tail.

I also love the stuffing which consists of bread crumbs, dried sage, apple, almonds, and onions.

For dessert my family and I forgo the pies and cakes and have a Filipino-style fruit salad, which is basically canned fruit cocktail mixed with Nestle cream, condensed milk, young coconut, and pineapple gel. It's a light and refreshing way to end a heavy meal.

The stuffing, hands down. Second best is the crispy piece of skin that goes over the stuffing. And then the turkey sandwiches at about 7 pm with lots of full fat mayo. They have to have lots of salt and pepper too. Can't wait!!!!