Making a holiday meal is certainly time-consuming, but if you plan ahead and make more than you need, as we all almost do, there is an extra benefit. it provides a world of possibilities for leftover ideas (just make sure you use that handy vacuum sealer to keep leftovers fresh for as long as possible). People tend to get tired of being served leftover turkey or ham for days after the big meal, but if you jazz/spice it up a bit your diners will be happy to see that turkey again and again.
Try curried chicken/turkey salad (chopped turkey, diced onions, and maybe a seeded and chopped jalapeno, and all the mayo you can stand and make sure to use the liquid curry from the Asian market, not the powder, that is a British invention). A well make turkey sandwich can be absolutely lovely, make sure to use avocado to brighten things up, thick slices of red ripe tomato and of course Dukes mayo.
And the same goes for all those side dishes. Mashed potatoes can be turned into corn or cheese fritters, made into a patty and fried like pancakes, or rolled into balls, and fried like Italian arancini. Leftover greens can easily be turned into a great and heaty soup. And don’t forget the turkey casserole, made with breadcrumbs and lots of gravy. A great gravy can be made with the drippings from the roasted turkey, and a stock made with the long-simmered turkey bones. You might want to thicken it up with a roux (you do know how to make a roux, right?).
My all-time favorite is a turkey sandwich made with shredded dark meat, toasted rye bread and lots of melted cheese. Same goes for a ham sandwich, but make sure to use Lowensenf mustard, a German mustard that I think is the absolute best and has quite a bitte to it!!
Its pretty easy to turn that left over turkey carcus into a stew as well. Sautee onions, bell pepper and jalapenos, add the carcus and stock and simmer for a few hours. Remove the carcus, and debone, discarding the bones and adding the meat back to the stew. Remember to season as you go.