I saw a poll on television this morning, about what people do with their holiday leftovers. Some people make a turkey soup out of the meat, some people eat the turkey cold out of a bowl, some people make another meal out of it like hash or whatever. And I'm not sure but I think some people fix holes in their driveway with it, if they keep it in the fridge for more than a week. But the most overwhelming response came from people who make turkey sandwiches out of the leftovers. And if you're like me, it's not the next day but later that night, when you come home tired from dealing with a large family gathering, a bottle of wine, and eating two helpings of dinner.

So how exactly should you make the turkey sandwich? Read on...

To be honest, what follows is a personal recipe. Your set-up may vary, depending on the ingredients you do or do not like. But a turkey sandwich is universal up to a point, so let's start with the item that you simply can't skimp on: the bread.

Growing up my family ate Wonder Bread and only Wonder Bread. I don't even think I knew any other breads existed until I was around 18 years old. I even decorated my Easter eggs using the funky blue and purple spots (balloons?) on the package. But I digress. My point is Wonder Bread is fairly useless for sandwiches. Peanut butter and jelly is a nightmare, and a heavy sandwich like turkey is almost as bad. So go with something sturdy; slightly soft and cushiony, but strong and hearty. Maybe a Canadian White or one of the heartier Pepperidge Farm brands or a nice Bouyea-Fassett. It's your own decision, but just make sure you can lift the sandwich without it falling apart.

The turkey: you might like it cold, but have you tried a hot turkey sandwich? You don't have to do anything elaborate. This is one of those times taht nuking it for a minute doesn't harm the meat. You should nuke the stuffing too (more on that below).

The stuffing: I'm one of these people who likes all kinds of stuffing, sort of like a person who likes all kinds of pizza (I'm one of those too). I like store bought Stouffer's as much as home made Apple and Cornbread stuffing or something even more exotic. But mushy bread-based stuffings aren't really the best choice for a sandwhich, so I usually go with something heartier (there's that word again). A friend of mine makes his family's Scottish recipe, which is made with oatmeal and slightly spicy sausage. It's absoutely fantastic. (I'll post the recipe here as Xmas approaches). Nuke this too (making sure that the sausage is cooked first, of course - don't do it in the bird).

Toppings/dressing: I'm a non-topping/non-dressing person when it comes to a turkey sandwich, but lots of people like to have gravy or mayo or cheese. I do put cranberry sauce on it, but I usually leave that on the side, because the turkey and stuffing make it difficult enough to hold anyway, so having it on the side to simply place on each bite of the sandwich usually works well.

But whatever you do, don't put lettuce on the damn thing like someone I know does. That's just crazy talk.