Hopefully you’re waking up this morning and headed outside to chase fish, birds or four-legged critters to burn off yesterday’s big feed.
For those who’ve been working hard entertaining family and friends and rustling up a pile of grub to feed the famdamnily gathering yesterday, spending much more time in the kitchen is the last thing you want to do.
Get outside and have some fun today.
Hope you saved those turkey bones for Bib’s Turkey Bone Gumbo and plenty of meat for sandwiches, though here’s a leftover suggestion we’ve never tried until this morning – Thanksgiving Leftover Eggs Benedict.
Last week we shared friend Libby’s Bacon Pecan Cornbread Stuffing recipe; hope you tried it – it sounds great on paper and in reality is far better. Talking to her by phone the week before she’d mentioned how she liked leftover stuffing – it’s often better the second or third day – and we chatted about trying to be creative with it in leftover recipes.
Libby mentioned she’d finally tried an eggs Benedict with stuffing patties replacing the bread and using either gravy or hollandaise sauce over the eggs and turkey (she prefers a hollandaise with some added kick, like a jalapeno or chipotle version).
This sounds like it could play for any meal of the day to us; it was killer for breakfast today.
[Note – Libby said breading the patties isn’t really necessary, though she likes the added crunch and visual appeal the golden brown panko adds. Regular bread crumbs or no breading at all plays here as well.]
3 cups leftover stuffing
2 eggs beaten
1-2 tbsp. stock if needed to moisten
1/2 cup or so panko
2 tbsp. butter
2 tbsp. olive oil1 to 1.5 lb. leftover turkey, sliced, warmed
2 cups leftover gravy, reheated OR
1 recipe hollandaise sauce
1 cup leftover cranberry relish8 eggs, poached soft with gooey, runny yolks
Form up the stuffing patties. Crumble the leftover stuffing into a medium bowl; add the 2 well beaten eggs and stock as need to moisten enough to form into patties. Dredge both sides of each patty in the panko and set aside. You’re looking to make 8 patties here.
Brown the stuffing patties. Heat the olive oil and butter in a large skillet over medium-high heat; drop four of the patties in and cook until golden and crispy (2-3 minutes), then flip and brown the second side. Remove to a plate and keep warm while cooking the rest.
Meanwhile, poach those eggs. Using your preferred method, poach the eight eggs until the whites are set but the yolks are still soft.
Put it all together. Place two stuffing patties on a warmed plate, top with the warmed, chopped turkey and a generous drizzle of hot gravy OR the hollandaise. Finally, dollop a tbsp. or two of the cranberry relish on top.
Enjoy.
