So now that we’ve filled our elastic pants with the feast, we all have a fridge full of leftovers – nice big bowls of mashed potatoes, yummy stuffing, sweet potatoes and that scrumptious pie.  Well, most of you do.

As everyone was saying their Thanksgiving goodbyes, I asked if anyone would like a little food to take home.  Suddenly there was the sound of running feet along with a cloud of dust and 2.6 seconds later, we were facing a bare carcass and empty bowls that were still spinning as they ran out the door with enough leftovers in Cool Whip containers to feed them for a month. I think someone even foraged out of our pantry.   These are the same scavengers loved ones who contributed a packet of Kool Aid, a half eaten bag of chips and a can of lima beans to the feast.  Not that I’m bitter.

Of course, you’d be bitter too if you were mourning the loss of that beautiful next-day turkey sandwich..you know, the one with big slices of turkey breast, lovely cranberry sauce and just a schmear of mayo?   Anyway, after the dust settled, I picked the bones clean of the last few tiny shreds of turkey.  I was wondering what I could possibly do with them when my husband asked for Buffalo Chicken Dip and a light bulb went off over my head.

Here is a manly man’s appetizer that hubby loves to devour while watching manly man things like football or home improvement shows or Days of Our Lives. And I bet all the ingredients are already in your pantry…unless your relatives cleaned you out too.

Here’s the actual recipe:

Buffalo Chicken Turkey Dip

2 c. cooked turkey or chicken, finely shredded
3/4 c. Ranch dressing
1 (8 oz.) package cream cheese, softened
6-8 Tablespoons Tabasco or your favorite hot sauce
1 cup shredded Cheddar cheese

Mix the cream cheese and Ranch dressing together until smooth and well combined.  Add the Tabasco, salt to taste and fold in the chicken/turkey.   Spread the mixture in a pie plate and top with shredded Cheddar.  Bake at 350 degrees for about 20-25 minutes or until gooey and melty.  This is good served with celery sticks and thick tortilla chips.  You’ll need a manly man cracker…your sissy little Wheat Thins are no match for this hearty dip.

Just don’t tell my cousins.

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Leftovers have gotten a bad reputation which they don’t deserve. I mean, it’s not like they CHOSE to be ignored, forgotten, the last bits clinging to the bowl. They had dreams, big dreams, to be the centerpiece of a divine meal.

I believe in giving leftovers another chance but you have to be a little crafty with children. So we have started opening “Chez Kids,” a quaint little place not far from our kitchen (actually about 2 feet). We heat the food while our youngest draws a menu from the choices. The oldest sets the table and plays waiter. You’d think they’d get tired of this and see through it but yesterday’s “disgusting” broccoli becomes irresistible when they’re calling it “Trees with Cheese” and serving it with Monday’s chicken. The oldest puts on an apron and “cooks” our food by serving it up on plates which the youngest lovingly serves while wearing a Maybelline-brow-penciled-mustache.

The kids have fun, leftovers get a second chance and I actually get to eat without getting up every 2 minutes. It’s a win-win situation. Hey, everyone deserves a second chance…even broccoli. Wait…let me think. OK, even broccoli.