The day after Thanksgiving sandwiches are a staple, as is turkey soup, but sometimes you're just in the mood for something a bite more morning friendly. Enter the Thanksbenedict. Cakes made out of leftover stuffing, then lightly breaded and fried are topped with sliced turkey, a poached egg, and finally gravy and cranberry sauce. A meal that unites all the classic Thanksgiving elements (and a poached egg) in one festive brunch.
Although all of the classic Thanksgiving sides work well alongside this meal, my personal favorites are Brussels sprouts and green bean casserole. But spaghetti squash has also worked its way into my heart, especially with a good slather of butter, and maybe even a drizzle of maple syrup. Serve with hot coffee, and any leftover sparkling wine.
- Yield:serves 4
- Active time: 15 minutes
- Total time:20 minutes
- 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.