It is tradition in our family to roll up any leftover component of Thanksgiving dinner in an egg roll wrapper, and deep fry, then serve with cranberry dipping sauce and gravy dipping sauce for the mister. It is my most favorite way with leftovers. Roll and fry, dip, and bite.

To cut through the heavy, I served up a salad that has been in my recipe file for a couple years, a celery, date, and pecorino side from Food and Wine. I didn’t change the recipe too much, more like eliminated ingredients- shallot (nary a one) and walnut oil. Personally, I think this could have done with out the Pecorino, and I would like to try it again with pistachios instead of walnuts, maybe some clementine wedges, and a pomegranate vinegar. Basically, this salad is waiting for you to mess with it.