Thomas Keller is one of the most lauded American chefs. He owns French Laundry and Ad Hoc in Yountville, Per Se in New York City and Bouchon restaurants nationwide. He talks with Russ Parsons about Thanksgiving leftovers. He suggests using leftover turkey in a Thai turkey soup (recipe on the Good Food blog) and slicing the stuffing it like a piece of a toast, frying it like French toast and topping it with a soft boiled egg for breakfast.
KCRW
