“When it comes to leftover turkey, the go-to is usually a sandwich. One of the most satisfying breakfast dishes is the humble eggs Benedict. Combine the two using leftovers, and making this Turkey Benedict is a breeze.” – Salt Pepper Skillet
1 c leftover stuffing
1/2 c panko breadcrumbs
2 tbsp unsalted butter
4 cold eggs
2 tbsp vinegar for poaching water
Dash of kosher salt
4 stuffing cakes
Leftover cranberry sauce
4 leftover slices of turkey, warmed through
4 poached eggs
Leftover gravy, warmed through
Chopped fresh herbs for garnish, such as sage
Make the Stuffing Cakes
In a small bowl, gently combine 1 cup stuffing with one egg.
Divide the stuffing mix into 4 even balls. Coat each with panko on all sides in a small bowl.
Heat a nonstick or cast-iron skillet over medium heat and add the butter. Place the stuffing balls and press into the skillet to form cakes. Cook for about 2 to 3 minutes per side, or until browned and cooked through.
Bring water to a simmer in a saucepan, and add 2 Tbsp. of distilled vinegar and a dash of kosher salt.
Crack the eggs into separate ramekins.
With a slotted spoon, create a vortex (whirlpool) by swirling the simmering water, then gently drop the egg into the vortex.
Cover the pot and let them poach for 2 to 3 minutes (depending on the size of the egg). Remove the eggs from the simmering water with the slotted spoon, and place onto a paper-towel-lined plate.
Assemble each stuffing cake with a thin layer of cranberry sauce, sliced turkey, poached egg, gravy and herbs on top. Enjoy immediately.
Recipe makes 2 servings of 2 Benedicts each. Easily scale it up for more.
Eggs can be poached ahead of time and place in an ice bath. Re-warm for 1 minute in the simmering water.