This Thanksgiving: When Hard is Better than Easy
November 7, 2013

It’s an annual debate – which is more delicious, the Thanksgiving dinner or its leftovers?

This year, take your leftovers to the next level with this recipe for Thanksgiving Leftovers Eggs Benedict. Think about tasty turkey and golden-brown stuffing cakes topped with poached eggs and cranberry sauce … yum!

Here’s a recipe to try, courtesy of We made a minor adjustment to the egg cooking time to ensure a safe and delicious topper for your post-Thanksgiving brunch. For a safe and delicious treat, make sure your eggs are refrigerated and cooked to a proper temperature. When we handle eggs with care, they pose no greater food-safety risk than any other perishable food. The Egg Safety Center recommends cooking eggs until both the white and the yolk are firm, and to bring mixed egg dishes to 160° F.



Thanksgiving Leftovers Eggs Benedict


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


1. 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.

2. Heat a large skillet filled with water over medium high heat. Add lemon juice. When it begins to simmer, add eggs and poach until the whites and yolks are firm, about 5-6 minutes.

3. 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.

Are you more of an eggs benedict traditionalist and want to substitute Hollandaise sauce for the gravy? Here’s a slightly modified recipe for a cooked Hollandaise, courtesy of Chef Tyler Florence:

Hollandaise Sauce

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt


Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler) – the water should not touch the bottom of the bowl. Continue to whisk rapidly.  Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. The Egg Safety Center recommends cooking all mixed egg dishes to 160°F, but be careful not to bring the temperature up too quickly as this may scramble the eggs. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.