For Leftover Waffles:

Preheat your waffle iron and spray with cooking spray.

To make a stuffing waffle, spread a layer of stuffing onto the bottom plate of the waffle iron. Press down and cook as normal.

Leftover stuffing (as much as you press into your waffle iron)

To make a mashed potato waffle, combine leftover mashed potatoes with beaten egg and grated cheddar cheese. Pour mixture onto waffle iron and cook as normal.

2 cups leftover mashed potatoes - 3 ounces cheddar cheese grated - 1 egg

To make a sweet potato waffle, combine leftover sweet potatoes with beaten egg and all-purpose flour. Pour mixture onto waffle iron and cook as normal.

2 cups leftover sweet potatoes - 1 egg - 2 tbsp all purpose flour

I recommend serving the waffles with leftover turkey and cranberry sauce, topped with some gravy.

For Leftover Sandwich:

Remove the skin from the turkey breast. In a skillet the skin in vegetable oil until dark brown and crisp. You can use a heavy-bottomed saucepan to help flatten the skin if needed.

1 leftover turkey breast with skin - 1 tbsp vegetable oil

Next, prepare your bread. Melt butter in a skillet over medium heat. Add white bread and toast only one side - trust me!

3 slices white bread - 1 tbsp butter

Place the extra slice of bread into the hot gravy to soak.

3 slices white bread - leftover gravy

Assemble the sandwich on a wire rack to prevent toast sweat.

With toast side up, start assembling. First, do a layer of sliced turkey, then a thin layer of stuffing (pressed into a patty).

3 slices white bread - 1 leftover turkey breast with skin - leftover stuffing

Top the stuffing with a layer of cranberry sauce. On top of that, put your slice of gravy-soaked bread.

Leftover stuffing - 3 slices white bread - leftover gravy

Top the “moistmaker” with more turkey, more stuffing, and more cranberry sauce.

1 leftover turkey breast with skin - leftover stuffing - leftover cranberry sauce

On the final slice of bread, smear the toasted side with a little leftover sweet potatoes.

3 slices white bread - leftover sweet potatoes - leftover mashed potatoes

Top the sandwich with the final piece of bread (white side up). Skewer both sides and cut in half. Look at what you’ve accomplished!

3 slices white bread

For Turkey Pot Pie:

Chop and prepare your fillings. You can use leftover shredded turkey along with whatever veggies you have on hand.

Leftover turkey shredded - roasted potatoes chopped into bite sized pieces - assorted leftover vegetables chopped

Thin your gravy with chicken stock.

3 cups gravy - ½ cup chicken stock

Add the turkey and vegetables to the gravy and stir to combine.

Leftover turkey shredded - roasted potatoes chopped into bite sized pieces - assorted leftover vegetables chopped - 3 cups gravy

Defrost a sheet of puff pastry. Lightly flour it and roll it out until no folds remain.

1 sheet puff pastry - flour for dusting

Cut rounds out of the pastry - about half an inch larger than the diameter of your intended pot pie vessel - I use ramekins.

1 sheet puff pastry

Fill ramekins to about half an inch from the top to account for bubbling.

Top each ramekin with a round of puff pastry and press to seal.

1 sheet puff pastry

If you want to freeze them, wrap each ramekin in plastic wrap twice and then foil once.

If you want to cook immediately, brush the tops of puff pastry with beaten egg. Top with flaky sea salt.

1 egg beaten - flaky sea salt

Bake at 375°F for 40-60 minutes, depending on the size of your cooking dish.