So much work goes into creating the perfect Thanksgiving feast - setting a beautiful table, seasoning and roasting a juicy, golden bird, conducting a symphony of side dishes so that they all are piping hot at just the right time, choosing the right wines to complement, and baking a sweet finale. Aren’t you a bit exhausted just reading that last sentence?

And then, in a matter of minutes, the meal is enjoyed and reduced to an often-vilified and almost always under-appreciated word: leftovers.  

Enter Chef Hilary White of The Hil at Serenbe (www.the-hil.com), who offers two recipes that put a spin on the traditional leftover route of a cold turkey sandwich. First, she shares her recipe for Eggs Soufflé, which you can customize based on what you have available - a perfect way to use roasted turkey or even asparagus from the day before. “I really enjoy the eggs souffle because it's such a good one the morning after,” White says. “Garnish it with a greens salad, and a little cranberry sauce and it's perfect!” She also shares her recipe for one of her signatures - Chicken Pot Pie. Her recommendation? “Subbing turkey meat for chicken and gravy and stock for veloute would all be quite tasty.” Enjoy... and Happy Thanksgiving!

Eggs Soufflé
10 Portions

2 cup Whole Milk
1cup Heavy Cream
1 cup Half and Half
12 Eggs
½ Loaf Egg Bread or Brioche, Crust Removed and Cubed
Salt and Pepper
Internal Garnish of Choice

Place cubed bread and garnish(es) in 9x13 baking dish. Mix remaining ingredients for the royal. Pour royal over garnish or garnishes. Bake at 325F until set, 30-45 minutes.

Garnish Recommendations: turkey, sausage, bacon, cheeses, herbs, leeks, mushrooms, tomatoes, crab, lobster, zucchini, squash, asparagus and more! *Garnishes are best cooked.

Chicken Pot Pie
Four Individual Servings

For The Chicken (NOTE: if using leftover turkey, skip this step)
 1 Each Whole Chicken, 2 - 2.5 pounds
Salt and Pepper

Heat oven to 425F. Season chicken with salt and pepper. Place chicken in oven and roast until dark golden brown and cooked through. Remove from oven and cool.Remove and discard skin. Pick all meat from bones and set aside.

For The Stock
Chicken Bones (OR Turkey Bones)
1 Large Can Low Sodium Chicken Broth
½ Onion, Chopped
2 each two inch Pieces of Carrot
2 each two inch Pieces of Celery
1 Bay Leaf
4 Peppercorns
1 Sprig Fresh Thyme

Place chicken bones in a pot. Cover with low sodium chicken broth. Add all other ingredients and simmer one hour. Strain and set aside.

For The Roux
¼ Cup Clarified Butter
2 oz Flour..By Weight

Heat clarified butter. Stir in flour. Cook 3-4 minutes on medium heat, stirring constantly so that there are no lumps. Cool. 
For The Veloute (NOTE: Can use leftover gravy instead of Veloute, diluted a bit with Chicken Stock)
1 qt. Chicken Stock
4 oz Roux
Heat chicken stock.Stir in cold roux. Strain and set aside NOTE: When making veloute, roux must be cold and stock must be hot.

For The Pastry Top

Place dry ingredients in a bowl. Add butter and shortening. Working by hand, mix until crumbly. Slowly add water until dough forms. Wrap dough in plastic and chill one hour. Roll dough on a floured surface until ¼” thick. Cut to fit your final baking dish. Bake at 350F until light golden brown and set aside.

For The Vegetables
Select seasonal vegetables (NOTE: these could be leftover, cooked vegetables) and cook them gently, prior to assembly: 
Winter: Parsnips and Greens
Spring:Peas and Carrots
Summer: Corn and Potatoes
Fall: Squashes
Heat oven to 450F. Place four oven-proof bowls on a cookie sheet. Place chicken and seasonal vegetables in each bowl. Cover with veloute. Place in oven. Remove bowls from oven when edges bubble. Place pastry tops in oven, to warm. Remove pastry tops and place on bowl. Serve & enjoy!