The blood-, sweat-, and tear-letting all ends in 24 hours for the home cook whom the family has entrusted with the Thanksgiving feast.
If you've been following Sherrel Jones' Thanksgiving Dinner Diary, you should be locked and loaded, home cook, and will doubtlessly prepare far more food than your family can hope to consume in one sitting.
This has been the way of things for as long as we've been stuffing ourselves with turkey on the fourth Thursday in November. No holiday has ever done more for leftovers than Thanksgiving.
So, I decided to use our Chef It Up series to get some expert advice on what to do with our feastly fallout other than leave it to the mercy of the microwave oven.
I trekked down to Local, 2262 W Main in Norman, where chef Kyle Mills heads the expansive, busy kitchen.
Mills came to Local from A Good Egg Dining Group's Red Primesteak, joining chef Ryan Parrott in the kitchen.
When Parrott left Local, Mills took the reins of the kitchen of the farm-to-fork concept.
Local also features Localville, where children can go to play while mom and dad enjoy dinner.
Local also has a wide selection of foods available for pickup during the upcoming holiday season.
Mills opted to create macaroni and cheese using leftover turkey, which is a brilliant, simple and delicious plan. By the time that turkey has been roasted, sliced, pulled, massaged, repackaged and stored, it's probably seen its best days for offering flavor. Mixing it in with rich cream and cheese with beautiful locally made pasta is the perfect antidote for tired turkey.