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Turkey & Stuffing Eggs Benedict Recipe
Turkey & Stuffing Eggs Benedict Recipe photo by Taste of Home
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Turkey & Stuffing Eggs Benedict Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

1 serving: 767 calories, 53g fat (22g saturated fat), 541mg cholesterol, 1151mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 39g protein

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
aug2295
Reviewed Nov. 26, 2015

"These were really fun to make and came out great. I didn't think the stuffing would hold together so well but it did."

MY REVIEW
MrsOwens
Reviewed Jun. 2, 2014

"We inevitably have leftover stuffing and turkey at Christmas. I always put mine in food saver bags and freeze. This was an excellent way to use up my leftovers. Excellent recipe and will make again."

MY REVIEW
cast_iron_king
Reviewed Nov. 29, 2013

"This is an excellent idea! The Hollandaise was simple and delicious, and made for a good way to use up leftovers. Instead of just stuffing I made the Crispy Mashed Potato & Stuffing Patties at http://www.tasteofhome.com/recipes/crispy-mashed-potato---stuffing-patties , but leaving out the turkey so I could slice it and serve it on top of the patty, as done here. This was really a hit, and may have started a Black Friday lunch tradition for us!"

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