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.
Thanksgiving Eggs Benedict
- 2 cups leftover stuffing
- 4 eggs
- ¼ cup breadcrumbs
- 1 tbsp olive oil
- salt and pepper to taste
- 8 oz roasted turkey
- ⅓ cup cranberry sauce
- ¼ cup gravy, warmed
- Fill a medium saucepan with a few inches of water for the poached eggs. Bring the water to a boil over high heat.
- While the water is heating up, prepare the stuffing patties. In a medium mixing bowl, combine the stuffing with the breadcrumbs and one egg. Gently mix until just combined. Season with salt and pepper, to taste. Form the stuffing into three equal-sized patties and set aside.
- Heat the olive oil in a skillet over medium heat. Place the patties into the skillet and cook until golden brown, about 3 to 4 minutes. Flip the patties over and continue cooking until the second side is golden brown and the stuffing is cooked through, about 3 to 4 minutes. Remove from heat and set aside.
- Toss the turkey pieces into the skillet to warm the turkey, about 1 to 2 minutes. Once warmed through, remove from heat and set aside.
- Poach the remaining three eggs by adding them to the boiling water, one at a time. Cook until the whites are set, but the yolk remains runny. Remove using a slotted spoon and set on a plate topped with paper towels to drain.
- Assemble the eggs Benedict by topping each patty with one-third of the turkey, cranberry sauce, a poached egg, and drizzle with warm gravy. Serve immediately.