Holiday food is delicious, there's no denying that! However, after a big feast are you ever stuck with so many leftovers that you have no idea what to do with?

Instead of eating the same dish over and over again here are 3 creative options for your leftovers. 

Turkey shepherd's pie

Chop leftover turkey (1 cup) into bite-size pieces.

Using a small pan with olive oil, sauté a quarter of an onion, chopped. Combine with the turkey, leftover gravy and equal parts frozen peas and carrots (1 cup each). Sauté until vegetables are heated through. 

Use leftover mashed potatoes (2 cups) and put them inside a plastic zip top bag. Cut off one corner and pipe the mashed potatoes on top of the turkey and vegetable mix.

Place the mixture under the broiler for 5 minutes or until the potatoes become brown and crispy. 

Ham, broccoli, and cheddar soup

Chop leftover ham (2 cups) into small pieces.

In a large pot heat 2 tablespoons of olive oil. Saute a chopped onion until it becomes translucent (approximately 5 minutes). Add the diced ham and cook for an additional 5 minutes.

Add leftover steamed/boiled broccoli florets (4 cups) that have been roughly chopped. Add equal parts leftover gravy and water (4 cups each).

Let the mixture simmer for 20 minutes, add 1 cup of leftover mashed potatoes (this will help thicken the soup).

Finish by adding 1 cup of grated cheddar cheese to the pot. Once the cheese is melted, season to taste with salt and pepper. Serve and enjoy. 

Holiday eggs Benedict 

In a large mixing bowl, place 1 cup of leftover stuffing and an egg. Combine thoroughly and form the mixture into 2 patties.

Heat a pan over medium-high heat and add a teaspoon of oil. Sauté the stuffing patties for 2 minutes per side or until they become brown and crispy. Transfer to a plate.

Heat up leftover butternut squash in the microwave until very hot. Transfer the squash to a blender and combine with 1 tablespoon of butter and 4 tablespoons of water.

Purée until a smooth sauce is created.

Poach two eggs in simmering water for 3-4 minutes.

Place the eggs on top of the stuffing patties, top with the butternut squash sauce and serve.