Make something new: Todd English's recipes for Thanksgiving leftovers

In a large mixing bowl combine all of the ingredients adding the whipped egg whites last.

Heat a non-stick pan over medium high heat and add enough Chilean Olive Oil to sauté meatballs in.

Place leftover turkey gravy in a 2 quart sauce pot and bring to a low simmer.

Form meatballs and sauté until brown on all sides and then add to simmering turkey gravy to complete cooking all the way through.

Turkey gravy
In a heavy bottom sauce pot melt butter over medium heat and whisk in flour.

Cook for about 10 minutes until the flour is blond and smells like baked cookies.

Add milk and stock to the flour and whisk until smooth. Keep cooking and stirring the gravy until it becomes thick.

Add the turkey and heat through. Add the sage and season with salt and pepper.

Biscuits
Pre-heat oven to 325˚. In the bowl of a stand mixer with the paddle attachment mix all ingredients except for the cream on medium speed until the texture is mealy and resembles coarse corn meal.

Add the cream to the bowl and continue to mix until incorporated. Turn dough out on to a well floured work surface and roll out to one inch thickness.

Punch out biscuits with a three inch cookie cutter and place on a greased cookie sheet. Place the cookie sheet in the pre-heated oven and allow to bake for 10 minutes before turning the cookie sheet and letting cook for another 5 minutes.

The biscuits are done when you can gently press the center and it springs back.

Take 4 tortillas and spread about a tablespoon of the cranberry apple relish on each one.

Divide the turkey and evenly spread it out on each tortilla, place cheese over the turkey and top that with the remaining flour tortillas.

In a small mixing bowl combine sour cream and chopped avocado and place in a ramekin or small bowl.

Heat extra virgin olive oil in a non-stick pan over medium-high heat and sauté quesadillas one at a time until golden brown and crispy on both sides.

Cut quesadillas into wedges and serve with the avocado sour cream.

Place a large skillet over medium heat and when it is hot, add the extra virgin olive oil.

Add the onion and ginger and cook for 1 minute.

Add the cranberries, apples, raisins, brown sugar, maple syrup, brandy, and balsamic vinegar.

Cook until syrupy, about 10 minutes, and reduce heat by half. Add the cinnamon stick, nutmeg, and apple cider and simmer until thickened, about 12 to 15 minutes.

Remove the cinnamon stick and set aside to cool.