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.
I have been an avid reader of 
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.
No matter what you say, my mother made the best Thanksgiving. It was not at noon or at four; we ate at dinner time when it was dark. Stuffing was my favorite part and still is unless you make creamed onions. When it's my assignment I use this recipe. One reason it doesn't taste quite like hers is that I don't have old bread. She calls it turkey stuffing but that can't be right because she never made turkey, only capon. My father did not eat turkey and nobody knew from brine.
No Thanksgiving dinner table is complete without cranberry sauce. Cranberries and turkeys are both native to North America, so it's fitting that they have come to represent the holidays not to mention
the wonderful pairing they make. Many of us have become accustomed to
the cranberry sauce that slides out of a can. But it's really not that
elegant. Cranberry sauce, compote, or chutney made from scratch is so
much more special. For many years now I've been making one or the
other. When guests who have only ever eaten canned sauce try my
compote, they swear never to back to canned again. Fresh cranberries
can be found everywhere in supermarkets this time of year. Combine them
with other fruits and spices to create a very flavored sauce that
everyone is sure to enjoy.