One of my favorite things to do with our leftover cornbread and sausage stuffing (I freely admit I doctor Pepperidge Farm cornbread stuffing rather than make stuffing from scratch) is to crisp it in a fry pan and top it with a sunnyside up egg. It's quick, it's easy, and soo good. If you've never tried this no-fail Thanksgiving leftover trick, you're in for a treat. The recipe, such as it is, follows, but let's face it. No recipe is necessary for this dish. Feel free to substitute poached eggs if you're looking to lower the fat content in the dish.
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