Savory Stuffing Waffle: 

1. In a medium bowl, add in leftover stuffing and crush up using one's hands.
2. Separately beat 2 eggs.
3. Add some grated parmigiano reggiano to the stuffing along with the eggs. Season with salt and mix until thoroughly combined.
4. Heat up a waffle iron, spray it with coconut oil and add the stuffing mix to the waffle iron.
5. Close and let cook, checking occasionally, until crisp and brown.
6. Plate, top with a fried egg, drizzle with leftover gravy, and fresh cracked black pepper

Tom Kha Gai:

1. In a medium size sauce pot, add turkey stock, chopped lemongrass stalk, chopped thai chiles, sliced knob galangal (or ginger), lime leaves, and chopped shallots.
2. Bring to medium-high heat and right when it boils reduce to low. Let simmer for 12 minutes.
3. Strain out all the solids. Add the stock back to the pot and bring back to heat before adding shiitake mushrooms and straw (or honshimeji) mushrooms. Let simmer, stirring occasionally, until the shiitake is rehydrated and the straw/honshimeji are thoroughly cooked.
4. Mix in a can of coconut milk. Season with palm sugar (or light brown sugar), fish sauce, and lime juice. Mix to combine.
5. Shred or chop up leftover turkey. Add to the hot soup and let sit for 5 minutes. Taste for seasoning.
6. Pour into a bowl. Top with crispy shallots, drizzle of chile oil, and cilantro leaves.

Croque Monsieur: 

1. In a small sauce pot, add unsalted butter and heat over medium heat until melted.
2. Add in all-purpose flour and whisk occasionally for 1 minute.
3. Slowly whisk in whole milk. Continue whisking and heating until thick.
4. Add in grated gruyere cheese and whisk until completely heated and melted.
5. Turn off the heat and whisk in leftover gravy and season with salt, pepper and a pinch of grated nutmeg.
6. On two slices of bread, add grated gruyere and the desired leftovers.
7. In a medium pan, melt unsalted butter over medium heat. Add on the sandwich and toast on both sides.
8. Place on a foiled lined baking sheet, cover with cheese sauce from earlier, and top with grated gruyere cheese.
9. Place under the broiler for 2-3 minutes or until the cheese is melted.

Fried Potato Balls: 

1. Slice bacon into small pieces and cook in a pan set over medium heat for brown and crispy. Drain and finely chop.
2. In a bowl, add leftover mashed potatoes, chopped bacon, grated gouda cheese with thinly sliced chives and season with salt to taste. Mix all together.
3. Roll into 2” thick bowls and place onto a rimmed baking sheet.
4. Separately whisk together eggs in a separate bowl and add panko bread crumbs to the second bowl (slightly larger).
5. For each ball, roll the entire thing in the egg wash before rolling in the panko bread crumbs. Rinse and repeat with remaining balls.
6. In a medium pot, fill 3” deep with a high heat oil (ex. canola) and heat to 375℉.
7. Drop in 5-6 balls at a time frying for 2-3 minutes.
8. Immediately remove from the oil and set on a wire rack set over a baking sheet to drain and cool.
9. For the spicy cream, combine mayonnaise, sour cream, smoked paprika, sriracha, spicy chili crisp, and salt to taste. Whisk to combine.
10. Spoon the spicy cream into a small bowl ramekin and serve with fried potato balls.