Naomi Pomeroy

I like to garnish soup with croutons—it’s a classic combo for a reason. Brioche is a good choice for making croutons because it’s so buttery, and the bacon lends a hint of smoky, savory flavor.

Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.

Naomi Pomeroy, chef/owner ofBeastandExpatriatein Portland, Oregon, shared this recipe exclusively with Epicurious. Filled with leftover turkey, mashed potatoes, and peas or green beans, these samosas are a Thanksgiving-themed take on a dish from Pomeroy's newest restaurant, Expatriate. At the restaurant, Pomeroy serves the samosas over a cabbage and herb salad, and drizzled with tamarind brown butter dressing, but the samosas are so flavorful, we like them on their own. If you want to include a dipping sauce or two, Pomeroy recommends thisCilantro-Mint Chutneyand/or purchased mango chutney. Of course, you can always serve them on a bed of greens. If you prefer less heat, remove the seeds from the chiles in the samosa filling, or use just one chile. For more on Pomeroy, plus four more chefs' recipes for transforming your Thanksgiving extras, seeThe Five Best Leftover Turkey Recipes.