Leftover Turkey Eggs Benedict

By Justin McChesney-Wachs, Salt Pepper Skillet
Culinary Setting
Meal Type
Breakfast, Brunch, Leftovers
20 MIN

About this Dish

“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

Cooking Style
Pan Fry, Quick and Easy
Cooked Turkey


Stuffing Cakes

1 c leftover stuffing

1 egg

1/2 c panko breadcrumbs

2 tbsp unsalted butter

Poached Eggs

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.

Poach Eggs

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.