•    14 oz. can green enchilada sauce
•    1/2 tsp. chili powder
•    1/4 tsp. cumin
•    1/2 tsp. salt
•    1/4 tsp. pepper
•    2-3 cups turkey, shredded
•    4 oz. cream cheese, softened
•    1 clove garlic, minced
•    1 tbsp. fresh lime juice, optional
•    4 oz. can diced green chiles
•    8-10 flour or corn tortillas
•    1 ½ cups Jack or Pepper Jack cheese, shredded
•    Cilantro, chopped, to garnish
•    Sour cream, to garnish

Preheat the oven to 350 degrees. Add about 1/3 cup enchilada sauce to the bottom of a 9×13-inch pan and set aside. In a medium bowl, mix chili powder, cumin, salt, and pepper with the turkey. Stir in cream cheese, garlic, lime juice, and green chiles until combined. In a sauté pan, heat oil (just enough to coat the bottom) and warm tortillas, one at a time, for 10 seconds to soften, then transfer to a plate. Spoon three tablespoons turkey mixture and one tablespoon cheese into each tortilla and roll it up like a burrito. Place in baking pan seam side down. Pour the rest of the sauce over the tortillas and top with remaining cheese. Cover with foil and bake for 15 minutes. Remove foil and bake an additional 10-15 minutes, or until the cheese is nice and bubbly. Top with cilantro and sour cream.

•    1/2 cup stuffing
•    1 tbsp. butter
•    1 tbsp. cooking oil of choice
•    2 slices of tomato
•    6 oz. turkey, sliced (combination of white and dark meat)
•    2 eggs
•    1/4 cup sage hollandaise sauce*
•    1/4 cup cranberry sauce, to garnish

Form stuffing into two patties and set aside. Warm butter and oil in skillet on medium heat. Add the stuffing patties and cook each side until crispy. Remove from heat and transfer to a plate. Add tomato slices to the hot skillet; once warm, place them on top of the stuffing patties. Heat turkey, then place on top of the tomatoes. Poach two eggs in simmering water until desired doneness. Place on top of the turkey. Top with sage hollandaise sauce and garnish with cranberry sauce.

Sage Hollandaise Sauce
•    4 egg yolks
•    3 ½ tbsp. lemon juice
•    Dash of white pepper
•    1 tbsp. hot water (plus more, if needed)
•    1 cup butter, melted
•    ¼ tsp. salt
•    ½ tsp. dried sage

Use a double boiler if you have one. If not, put water in the bottom of a saucepan and rest another pan inside the first. Do not let the water touch the top pan. If it does, dump water out.
On a low heat, simmer the water. In the top pan, whisk yolks, lemon juice, pepper, and water. While whisking, add melted butter in a very slow stream. If sauce thickens too much, add another teaspoon of hot water. If still too thick, add one more teaspoon of hot water. Keep whisking until butter is thoroughly blended with the eggs. Add salt and sage and then remove from heat. Serve immediately or keep warm with a lid until serving.

•    8 cups half & half
•    4 cups milk
•    2 cups brown sugar
•    1 cup granulated sugar
•    2 tbsp. cinnamon
•    3 tbsp. vanilla
•    5 eggs
•    French bread or dinner rolls, cubed
•    1 ½ cups raisins
•    Cranberry sauce, whipped cream, and/or caramel to serve

Preheat oven to 350 degrees and grease a baking dish with cooking spray or butter. In a saucepan over low heat, combine the half & half, milk, sugars, cinnamon, and vanilla. Set aside. Once the mixture is cool, add the eggs and whisk.

Place cubed bread into the greased baking dish and sprinkle in the raisins. Pour the saucepan mixture over the bread and raisins. Bake for 45 minutes or until the custard is set around the edges with a slight wobble in the center and the edges are browned. Serve with cranberry sauce or caramel.

•    Lumpia or egg roll wrappers (Menlo brand is best for lumpia)
•    Mashed potatoes
•    Stuffing
•    Turkey
•    Gravy
•    Cranberry sauce
•    Fried sage, to garnish

For the lumpia wrapper, follow the package instructions. Apply 2 tablespoons of mashed potatoes in a line across the wrapper. Layer two tablespoons of stuffing on top of the potatoes. Layer a thin strip of turkey meat on top of the stuffing. Fold wrapper following instructions on the package. Fry on all sides until golden brown. Place on a plate and garnish with fried sage. Use gravy and cranberry sauce as dipping sauces.

•    2 slices thick bread
•    Mayonnaise
•    Parmesan cheese, grated
•    Butter
•    Green bean casserole
•    Turkey
•    Brie
•    Cranberry sauce
•    Apple slices
•    1 handful of potato chips

Preheat oven to 200 degrees. Coat one side of each bread slice with mayonnaise. Cover the mayonnaise with parmesan cheese. Melt a generous pat of butter in a pan (or cast-iron skillet if you have one) over low heat and place the bread slices cheese-side down. Once toasted, remove bread from the skillet. Begin building the sandwich by adding a scoop of leftover green bean casserole to the bottom slice, followed by turkey, and brie. Coat the other slice of bread with cranberry sauce. Place the sandwich open face into the oven until the brie melts. Add apple slices and potato chips and then put the sandwich together.