These recipes are for the guests whose invites include the after party.
TURKEY POT PIE (A RECIPE MEASURED NOT BY CUPS, BUT BY COMPANY)


WHAT YOU’LL NEED (LOOSELY):

Leftover turkey carcass and meat

Leftover gravy
Carrots, onion, celery (diced and blanched)

Fresh or dried herbs (thyme, rosemary, parsley)

Salt + pepper

Frozen puff pastry (any grocery store should have this)

Trigger Finger (before, during, after)

How to do it:
Pour a glass of Trigger Finger for yourself, your sous-chefs, and anyone loitering in the kitchen.

Strip the turkey carcass of its remaining meat—remove skin, fat, and bones. Save any leftover gravy.
Simmer the bones with water and a bay leaf for a few hours to make a light roasted turkey stock. Dice and blanch your vegetables. Add chopped herbs and season to taste. Combine the turkey meat, vegetables, and just enough stock or gravy to coat—thick, not soupy. Pour into a baking dish and season again with salt + pepper. Cut your puff pastry to fit the top (use your baking dish as a template). Lightly score the pastry and brush with melted butter. Bake at 350°F for about 20 minutes, or until golden brown and perfectly puffed.

A little more work than a cold turkey sandwich, but when you open the oven door, you’ll know the effort wasn’t wasted.

THE LEFTOVER ROASTED VEG SALAD (HERE’S AN EASY ONE)

Take those roasted carrots, green beans, and really any veggie sides that ended up in the fridge. Toss them with arugula, toasted nuts, bright fruit, and a drizzle of finishing vinegar.

Done.

Open a bottle of China Doll (can’t go wrong with our Napa Rosé) or, if you want a bit more texture, our vibrant sauvignon blanc, Veladora.

BUTTERNUT SQUASH SOUP

Gourds are more than decoration.
Roast it, blend it, and enjoy this distinctly Fall classic.

You’ll need:
2 butternut squashes
2 yellow onions, thinly sliced

1 Granny Smith apple, peeled and sliced
¼–½ lb butter

Baking spices (allspice, star anise, cinnamon)

Salt

How to make it:
Mix butter, salt, and baking spices. Rub generously over halved squash. Roast cut-side down at 375°F until tender. Sauté onions and apples in butter until soft. Add the roasted squash and water; simmer until tender. Blend until smooth, season to taste, serve hot.
Just because these are leftovers, doesn’t mean you can’t enjoy it with something special. If you’ve been saving a bottle of L’Usine Pinot Noir, this is the moment.

We leave you with this, a small toast to the leftovers.

Here’s to leftovers.
The scraps, the excess, the too-good-to-throw-away’s. Proof of generosity, and of making good on second chances. The constraints that challenge our creativity. The fun of finding something you love enough to do again. And again. And again.

To leftovers—and more importantly, to having friends and family to share them with.