- 3 cups leftover bread stuffing
- 10 eggs
- 1/2 cup breadcrumbs
- 1/4 cup vegetable oil
- 2 tablespoons juice from 1/2 lemon
- 1 pound leftover sliced turkey, warmed
- 1 cup leftover cranberry sauce
- 1 cup leftover gravy
- Any leftover side dishes
In a medium bowl, mix together bread stuffing and 2 eggs until well combined. Using your hands gently press into 8 cakes about 3 inches wide and 1/2-inch thick. Place breadcrumbs in a medium bowl. Dredge each cake and transfer to a plate. Heat 1/4 cup vegetable oil over medium-high heat until shimmering. Place 4 stuffing cakes in oil and cook until deep golden brown, 2 to 3 minutes. Turn and cook second side until golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate and repeat with remaining 4 cakes.
Heat a large skillet filled with water over medium high heat. Add lemon juice. When it begins to simmer add eggs and poach until whites are set but yolk are runny, about 4 minutes.
Place two cakes on each plate. Divide turkey evenly between cakes, followed by poached egg, a drizzle of gravy, and a dollop of cranberry sauce. Serve with warmed leftover side dishes.