The supermarket near us lets you accumulate points for shopping there (1 point for ever X dollars). When you get the right number of points, you get a free turkey, as big as you want. Mom got all her friends to give her their points one year and we had four monstrous turkeys in the freezer. One step down from ostriches--they were huge! We ate turkey forever.

If you're from certain parts of the US, tamales are normal at Thanksgiving and Christmas. Sorry this is so long--they're notoriously time-consuming but worth it. This recipe calls for pork but you can probably use leftover turkey instead.

5 pounds lean pork butt 6 cloves garlic -- halved crosswise 3 tablespoons shortening 3 tablespoons flour 5 cups red chile sauce 1/2 teaspoon black peppercorns 4 large bay leaves salt -- to taste

RED CHILE SAUCE 3 dozen dried red chiles 1 teaspoon sugar 4 cloves garlic 3 quarts beef stock 4 tablespoons shortening 4 tablespoons all-purpose flour 2 tablespoons oregano salt and pepper -- to taste

TAMALE WRAPPERS 1 1/2 pounds corn husks 4 1/2 cups masa harina -- packed 3/4 pound shortening 1 1/2 cups red chili sauce salt -- to taste

Prepare meat a day ahead. Place pork butt in a large Dutch oven and add 3 cloves garlic, peppercorns, bay leaves and salt, enough cold water to cover by at least 3 inches. Boil over high heat; reduce heat, partially cover and let simmer 2 hours, skimming any scum/froth during the first 15 - 20 minutes. Remove pork from stock and let cool to room temp. Strain and degrease stock. When meat is cool enough to handle pull into fine shreds. Place meat into reserved stock and refrigerate overnight.

Over medium heat, melt 2 tblsp shortening and saute 3 cloves garlic until slightly browned. Remove garlic and discard. Add 2 tbls garlic and stir until lightly browned. Add 3 cups red chilie sauce and 2 - 3 cups reserved pork stock. Simmer 10 - 15 minutes. Remove 2 cups sauce and set aside. Add shredded meat to sauce and simmer an additional 15 - 20 minutes. Taste for seasoning and let cool.

Place chiles in bowl and cover with warm water, soak until softened. Split chiles and remove seeds and veins and discard (leaving some seeds and veins will make a hotter sauce). Place chiles, oregano, garlic, sugar, salt and pepper in a food processor, along with 1 cup stock and process until smooth. Melt shortening over med. heat, and add flour, stirring constantly until flour is golden. Add pepper puree, boil, reduce heat and simmer 15 - 20 minutes, stirring occasionally. Set aside and keep warm.

Separate corn husks and soak in warm water at least 30 minutes, preferably overnight. Wash each husk thoroughly under running water, making sure to remove all silk. Place on newspaper and drain well. Place shortening in a large bowl and beat until fluffy. Add masa harina a handful at a time, stopping to scrape down the sides of the bowl. If mixture becomes too stiff add some stock. When masa harina is incorporated add salt and red chile sauce for color. Mixture should be the consistency of buttercream frosting.

Pat corn husks dry and stack in an overlapping fashion. Spread about 2 tablespoons masa mixture over bottom half of each husk within 1/2 inch from sides and 1/4 inch from bottom. Top with a generous tablespoon of meat mixture then fold in half pressing lightly to seal. Continue until all ingredients have been used.