I’m a big supporter of ensuring food is cooked through properly. I’m also a supported of the idea that with most foods (not all foods) reheating and making sure they get to scoldingly hot temperatures will ensure they are still edible, at the same time as removing some flavour of course.
Over thanksgiving we visited my mother-in-law for a sit-down meal. One of the items on the menu was her famous secret-recipe turkey dressing, served as a food item in its own right. After the meal we were gifted with a huge tub of the glorious stuff and I set out to find ways to use it other than just heating it up on its own. My first attempt involved making pastries out of it. I par-boiled some potatoes, made a stock out of random potent smelling spices and boiled some left-over turkey in that, dash of cream of mushroom condensed soup and a spoonful of the magic dressing. I put this into some pastry I made, I could only find a recipe for apple-pie pastry so it didn’t turn out quite as I envisioned. In short it was a bit of a failure but fed us for an evening.