Make frittata souffle and more with holiday leftovers

Preheat the oven to 425°

Separate 4 of the eggs, placing the yolks in a medium bowl and the whites in a large one. Add the remaining 4 eggs to the yolks and whisk in the cream, Parmigiano and Gruyere. Beat the egg whites with a clean whisk or electric mixer until they form stiff peaks. Fold the egg whites into the egg mixture until there are no streaks. Season with the salt and pepper and set aside.

Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the mushrooms and ham and cook for about 3 minutes. Pour the egg mixture into the pan and cook, lifting the edges with a spatula to allow the uncooked egg to flow to the bottom of the pan. Cook until the edges of the frittata are firm and the center is still runny, 7 to 10 minutes, then transfer the pan to the oven and bake about 8 minutes until set, puffed and golden. Cool slightly, then cut into wedges and serve.

Preheat an oven to 400° F.

In a Dutch oven, over medium heat, melt the butter. Add the onions, celery, mushrooms, carrots and potatoes and cook until onions are softened, about 3-5 minutes. Add the flour and cook, stirring constantly, add nutmeg, 1 to 2 minutes Slowly add the milk cook for another 2 minutes then add stock, stirring until smooth, and bring to a boil. Reduce heat to low. Add the turkey, peas, oregano, parsley, bay leaf and a sprinkling of salt and pepper. Cook until the potatoes and carrots are just tender, about 5 minutes. Remove from the heat and let cool for 5-10 minutes. Remove the bay leaf and discard.

Spoon the mixture into a shallow casserole dish (like a lasagna pan). Roll out the puff pastry and place over filling, pressing or pinching against the edge of the pan. Brush the puff pastry with the egg mixture. Bake until the pastry is puffed and golden brown, about 20 to 25 minutes. Let rest for 5 minutes before serving.

Spray a 9x13 inch baking pan. Preheat oven to 350 degrees.

Whisk all ingredients together for anglaise. Soak bread cubes in anglaise until soaked through, or alternatively, allow the bread pudding to soak overnight.

Sprinkle the top of the bread pudding with cubed butter and sprinkle with the brown sugar.

Bake for about 50 minutes or until custard is baked through. You can test by pressing gently on the bread pudding to see if any of the custard is still liquid.

Allow to cool slightly and serve.