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Turkey & Stuffing Eggs Benedict

 Turkey & Stuffing Eggs Benedict
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
4 ServingsPrep: 20 min. Cook: 25 min.


  • 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

2 of 2

Turkey & Stuffing Eggs Benedict (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 767 calories, 53 g fat (22 g saturated fat), 541 mg cholesterol, 1,151 mg sodium, 34 g carbohydrate, 4 g fiber, 39 g protein.