I'll be honest. I didn't make the broccoli with bacon and chestnuts. I had the chestnuts, but forgot to thaw the bacon. *embarrassed*
But the capon was wonderful. 7lbs of succulent meat, which I brined in the morning. I treated it simply, with just onion, sage and celery in the cavity, and a sprinkling of pepper and sage on the skin. It needed nothing else. The "stuffing" (dressing, I guess) was really good too. My mother has been making it for years. Sausage, peppers, onion, celery, garlic, sage, oregano, basil and bread cubes. She uses mushrooms as well, but we don't care for them, so I skip them. I added some of the fat from the roasted bird to give it a bit of oomph in the flavour department, and I always add broth to soften the dried bread cubes. Even the cranberry sauce turned out well, and I usually don't have much luck with it.
So a little while ago I assembled a small casserole for hubby and I for supper. I know the kids won't touch the leftovers. They don't like stuffing or mashed potatoes. That's fine. They'll enjoy their own yummy supper.
Here's my non-recipe for Next Day Thanksgiving Casserole. It's a total no-brainer, but so yummy.
There you go. A non-recipe for an excellent way to enjoy Thanksgiving leftovers. I take no credit for it. I'm sure most people have at least heard of it, if not tried it. In fact there used to be a sub shop in town YEARS ago that sold a Thanksgiving sub. Turkey, stuffing, cranberry sauce and maybe even gravy on a sub bun. I never did get to try it, but it sounded interesting.