I love Thanksgiving for one main reason: the leftovers. Mostly because I can just pull the leftovers out of the fridge and have a complete meal with minimal effort. In our house, Thanksgiving is a multi-day affair. By the time Thanksgiving dinner arrives, I’m exhausted.

To keep from having the same thing every day after Thanksgiving, I always try to add a little twist to the leftovers. This year, I turned the leftovers into a Thanksgiving Eggs Benedict. The stuffing is made into patties and topped with turkey, bourbon cranberry sauce, a runny poached egg, and gravy. I toyed with the idea of using Hollandaise sauce, but ultimately wanted to keep the flavors as traditional as possible.

The stuffing patties are made by combining leftover stuffing with an egg and breadcrumbs. This will help hold the stuffing together, without making it too dense. Eggs Benedict is meant to be eaten with a knife and fork, so don’t worry if the the patties seem a little delicate. You just want them to stay together while you are pan-frying them.

However, feel free to add an additional egg or breadcrumbs depending on your stuffing recipe.

My favorite part of this Thanksgiving Eggs Benedict is the poached egg. I love slicing it open with my knife and watching the yolk run down over the turkey and stuffing.

My plan was to grab a few pictures of that exact moment, but I was so excited about digging into this Benedict that I completely forgot.

I’m not even sorry; it was THAT delicious.

Eggs Benedict has a special place in my heart. If it’s on the menu, I will order it. During our honeymoon to New Zealand, we had incredible variations of eggs ‘Benny.’ Even the owners at a few of the Bed & Breakfasts made us eggs Benedict in the morning before our drives and hikes. I should have taken pictures of them, but just like this Thanksgiving Benedict, it was gone before the thought even crossed my mind.

Be sure to take a peek at my Prosciutto Eggs Benedict and my tip on how to save a broken Hollandaise sauce.