Chef Claudia Sandoval along with Chef Carmen Gonzalez, in collaboration with the American Egg Board and Chef Diego Solano, shared their tricks to make the most of your extra turkey, stuffing, cranberry sauce and more after your Thanksgiving feast. 

"One of the most amazing things about Thanksgiving is that the food is cooked low and slow allowing the flavors of the ingredients to truly shine." Chef Sandoval said. "This recipe does just that, it doesn’t aim to completely change the recipes you love, but rather accentuates them to create an absolutely delicious breakfast the morning after.  Happy Thanksgiving from mi familia to yours!"

Machaca Eggs Benedict developed by Chef Claudia Sandoval, in collaboration with American Egg Board

Serves 4

Poached Eggs

  • 8 large eggs (as fresh as possible)
  • 1 teaspoon of white vinegar
  • 5 quarts of hot water

Turkey Machaca

  • 2 cups turkey meat, shredded
  • ¼ yellow onion, sliced
  • 1 roma tomato, chopped
  • 1 garlic clove, minced
  • 1 tablespon canola oil

Bread Stuffing Croquettes

  • 1 ½ cups cold bread stuffing
  • 1 egg white
  • 1 tablespon canola oil

Cranberry Sauce

  • 1 cup cranberry sauce
  • zest of 1 orange
  • juice of 1 orange
  • salt & pepper

To poach eggs: In a large saucepan add 5 qt. of hot water and vinegar and set water on high heat to boil. Once water has come to a boil, turn water down to low and wait 2 minutes, there should be no boiling. Begin to swirl water in pan until a whirlpool has formed. Crack one egg into a ramekin or heat proof silicone cup. Gently pour egg into swirling vortex, egg white first.

Cook egg for 4 minutes without stirring or checking on it. Remove egg and place on a paper towel to absorb poaching liquid. Set aside and repeat with remaining eggs. Just before serving drop eggs into poaching liquid for 15 seconds to reheat.

To make Croquettes: Preheat a skillet or comal on medium heat. Beat egg white in a small bowl until just frothy. In a large bowl place bread stuffing and pour over frothy egg white. Using silicone spatula fold egg into bread stuffing. Divide croquette mixture into 4 in the bowl. Take one half of each fourth in hands and form a small circular patty. Carefully place patty on griddle and allow to cook on each side for 1-2 minutes or until golden brown. Remove from heat and repeat until 8 croquettes have been made.

To make cranberry sauce: In a medium saucepan, add cold cranberry sauce, orange zest and juice of one orange. Using a whisk, break up cranberry sauce and dilute into orange juice. Continue simmering until sauce thickens and reduced by 1/4th.

To make Machaca: Place a large sautee pan on medium heat and add tablespoon of oil and shredded turkey. Sauté for 2 minutes until turkey just begins to crisp up. Add onion to pan and cook for another minute. Add garlic and sauté for another minute before adding tomato. Cover and allow tomato to cook down for an additional 2 minutes.

To plate, place a two croquettes on a plate and top with the warm Machaca. Top with a poached egg and cranberry sauce and serve.

Turkey, Egg, Bacon, and Roasted Garlic Aioli Sandwich developed by Chef Carmen Gonzalez, in collaboration with American Egg Board

 Serves 4


  • 16 ounces leftover turkey breast, thinly sliced
  • 8 Slices crispy applewood smoked bacon
  • 4 Large eggs
  • Bibb lettuce
  • 4 Slices beefsteak tomatoes
  • 8 Slices potato bread
  • 3 Tablespoons butter


1. With a biscuit cutter, press a hole in the center of the slice of bread.

2. Heat a frying pan over medium-low heat and melt in the butter. When the butter is all spread out, place the piece of bread in the center of the pan and crack the egg into the center of the hole. Place the other side next to it and toast.

3. Cook until the egg sets a bit on the bottom. Sprinkle the egg with salt and freshly ground black pepper. After about a minute, flip it over with a spatula and season with salt and freshly ground black pepper the other side. Keep cooking until the yolk feels soft.

4. Place the bottom part of the bread on a plate or serving platter, spread some of the garlic aioli, place a leaf of lettuce, a slice of tomato, turkey and bacon, spread a bit more aioli on the bottom part of the “egg slice of bread”. Place on top of the turkey.

Roasted garlic aioli


  • 1 Cup house mayonnaise
  • 2 Heads of garlic, roasted
  • 1/4 Teaspoon kosher salt


Mix all ingredients together

Roasted garlic


  • 2 Heads of garlic
  • Extra virgin olive oil


1. Preheat the oven to 350 degrees F.

2. Slice each head of garlic in half. Carefully split open the garlic and drizzle with the oil. Place tops back on the garlic to close them and place the heads on a piece of foil and wrap in the foil. Roast until cloves are lightly browned and very tender, about 30-40 minutes.

“Turkey salad and cranberry” by Chef Diego Solano from Bulla Gastrobar

pavo y cranberry Cranberry and Turkey Salad Recipe. Bulla Gastrobar/ Diego Solano

Recipe for cooked turkey

Portion for 4 people

  • 4- heads of baby gem lettuce ( baby romaine hearts)
  • 4-oz of cranberry vinaigrette
  • ½-cup of baby heirloom tomatoes cut in half
  • 2-oz of goat cheese
  • 2-oz of walnuts
  • 1-oz of dried cranberry
  • 2-cups of shredded turkey

Recipe for cranberry vinaigrette

  • 2-cups of blend oil
  • ¼- cup of cranberry vinegar
  • 1-tsp Dijon mustard
  • 1-tsp of local honey
  • ½- tsp salt


Combine all ingredients in a mixing bowl and whisk until totally combine

In a separate mixing bowl add, lettuce, walnuts, baby heirlooms, dry cranberry and dressing mixed all together.

Topped the salad with the roasted turkey and the goat cheese.