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Some people love leftovers while other people are a little unexcited by the prospect of eating the same thing for several days running. Personally, I adore not having to cook for days at a time and can happily eat plates full of turkey, stuffing and potatoes for five or six days running. The only problem I encounter is that the veggies tend to run out before everything else, leaving me with nothing more than a plate of starch and protein.
One of my mom's Thanksgiving tricks, that I'm adopting this year, is to buy a second vegetable that you don't cook on Thursday but instead save for the next day. That way, you have a fresh veg to go along side the mounds of potatoes, stuffing and turkey. If you're looking for a little vegetable inspiration, and you didn't cook up a mound of Brussels Sprouts yesterday, check out this recipe from Food+Photography.
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