From the LA Times
The annual Thanksgiving feast is a time when home cooks enjoy pulling out all the stops and preparing copious amounts of tradition-loaded dishes to share with friends and loved ones. This excitement often leads to preparing enough food to satisfy roughly twice the number of guests you plan on hosting. But that's not necessarily bad, because it has spawned another equally beloved culinary tradition: Thanksgiving leftovers.
If the traditional Thanksgiving feast is inherently American, then the ongoing use of the surplus it generates is really a nod to the custom universal to good cooks, of making the most out of each ingredient's every part.
Experimentation and exploration are the true loves of any successful cook. This year I challenge you to move beyond your typical leftover-based dishes and to consider broader possibilities. Don't let anything go to waste, not the vegetables or the stuffing or the bones and trimmings of leftover turkey. This doesn't mean repeating the same old things over and over. Use this as an opportunity to push yourself beyond comfortable dishes and explore new flavors. And look afresh at the familiar and see what new forms it might take.
These recipes provide you with a starting point. They are ideas that take into consideration what kinds of leftovers you might have on hand and what kinds of meals you plan to serve.
My grandfather and several of my great uncles had a fur store in N.Y. It was called Windsor Furs (to indicate, one can only guess, a regal presence previously unknown to 14th Street and 7th Avenue). Uncle Simon and Uncle Harry kept Windsor Furs well into their 90’s. And I would like to tell you all the funny, memorable stories I know about them and the shop. But the thing that springs to mind at this moment is their business card. 
Francois Truffaut has been famously quoted about the process of making a movie being similar to a wagon train crossing the country. You start out the journey with high hopes and the spirit of adventure and halfway through, you just want to get there alive.
In our house Thanksgiving is the one day a year my wife is in charge of the cooking. Because I work at home, part of my day-time ritual is to shop for and cook our dinners. But for Thanksgiving, I’m her sous chef. She tells me the menu and I prep the mise en place, so everything is ready for her.
It's not about over-abundance, although it sort of is. I'm not the kind of person who loads their plate up full to the brim -- in fact, I don't even like it when my food groups touch, although that's part of it, too, I guess, the fact that you can have multiple plates, like as many as you want.