I plan Thanksgiving dinner around the leftovers. As I mentioned before, I’m really doing my best to not ruin Thanksgiving this year. Whether it’s a success or not, will probably come down to how much wine we have at the table. Realistically, it should just be an easy dinner with my folks and wife – what I’m really concerned about is the post-Thanksgiving leftovers. I doubt I’m alone here, but I prefer the leftovers-experience to the actual sit down dinner. I’m the same with cold-pizza. Since I’m in charge of the meal, that means I’m leader of the leftovers. Here’s the attack plan I’ve got setup to make the most out of the week long feast I’m planning*. Sandwich central When I’m carving the turkey, I lay out three different piles: light meat for the table, dark meat for the table and light/dark meat for sandwiches. With a big enough bird you can have choice meat for your late night snacking and week-after-Thanksgiving sandwiches laid out with proper meat proportions. You don’t want to be stuck on Tuesday at noon with white meat only. Don’t let it