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.
- 2 cups leftover stuffing
- 2 tablespoons lightly salted or sweet butter
- two eggs
- salt and pepper to taste
Form a half-inch thick pancake about 6 inches in diameter with your leftover stuffing.
Melt the butter in a saute pan. Place the stuffing pancake into the pan.
Cook at low heat for about five minutes, until it is lovely golden brown.
Turn the stuffing pancake over and cook for another 3-4 minutes.
Put the pancake on a serving plate in the oven.
Make your sunnyside up or poached eggs. Top the pancake hash with the eggs.