Leftover Turkey Eggs Benedict

Ingredients

• 1 cup leftover stuffing
• 1 egg
• 1/2 cup panko breadcrumbs
• 2 Tbsp. unsalted butter
• 4 cold eggs
• 2 Tbsp. vinegar for poaching water
• Dash of kosher salt
• 4 stuffing cakes
• Leftover cranberry sauce
• 4 leftover slices of turkey, (warmed through)
• 4 poached eggs
• Leftover gravy, (warmed through)
• Chopped fresh herbs for garnish, (such as sage)

Instructions

1. 1

   --- Make the Stuffing Cakes ---

2. 2

   In a small bowl, gently combine 1 cup stuffing with one egg.

3. 3

   Divide the stuffing mix into 4 even balls. Coat each with panko on all sides in a small bowl.

4. 4

   Heat a nonstick or cast-iron skillet over medium heat and add the butter. Place the stuffing balls and press into the skillet to form cakes. Cook for about 2 to 3 minutes per side, or until browned and cooked through.

5. 5

   --- Poach Eggs ---

6. 6

   Bring water to a simmer in a saucepan, and add 2 Tbsp. of distilled vinegar and a dash of kosher salt.

7. 7

   Crack the eggs into separate ramekins.

8. 8

   With a slotted spoon, create a vortex (whirlpool) by swirling the simmering water, then gently drop the egg into the vortex.

9. 9

   Cover the pot and let them poach for 2 to 3 minutes (depending on the size of the egg). Remove the eggs from the simmering water with the slotted spoon, and place onto a paper-towel-lined plate.

10. 10

    --- Assemble ---

11. 11

    Assemble each stuffing cake with a thin layer of cranberry sauce, sliced turkey, poached egg, gravy and herbs on top. Enjoy immediately.