This is a fun way to enjoy holiday leftovers as if presenting them for the first time. Serve for brunch, with champagne and cranberry juice. — Brittany Allyn, Nashville, Tennessee
- 3 cups leftover cooked stuffing
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup butter, melted
- 1 tablespoon minced fresh parsley
- Dash salt
- Dash ground nutmeg
- 1 tablespoon olive oil
- 4 eggs
- 3/4 pound sliced leftover cooked turkey, warmed
- Shape stuffing into four 1/2-in.-thick patties; set aside. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly.
- Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in parsley, salt and nutmeg. Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.
- In a large nonstick skillet, heat oil over medium heat. Cook stuffing patties 3-4 minutes on each side or until a thermometer reads 165°. Keep warm.
- Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
- Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
- To serve, place turkey and eggs on stuffing patties. Top with hollandaise sauce. Yield: 4 servings.
Originally published as Turkey & Stuffing Eggs Benedict in Taste of Home November 2013
Reviews for Turkey & Stuffing Eggs Benedict
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review