Thanksgiving Leftovers for Breakfast? Innkeeper Favorites for After The Big Meal!
Ahhh, Thanksgiving! Certainly the time for giving thanks with grateful hearts. It is also the tradition of gathering with friends and family (even if virtually in 2020) for a feast of turkey, stuffing, mashed potatoes, gravy, cranberries and pumkin pie! And although at Thanksgiving some people may say that "Leftovers are for Quitters", I think we all know that even when we embrace the mentality that there is always room for seconds, Thanksgiving leftovers are both common and welcomed!
So, when you are done with making yourself a turkey sandwich (hot or cold!) after Thanksgiving, you have to try these two delicous recipes for using the rest of your Thanksgiving leftovers! You will find an easy Thanksgiving Leftovers Casserole for lunch or dinner and a unique Turkey and Stuffing Eggs Benedict for you to try for breakfast. Enjoy and Happy Thanksgiving!
Thanksgiving Leftovers Casserole
Recipe from Favorite Family Recipes:
1 1/2 cups turkey shredded
3/4 cup cranberry sauce
2 cups mashed potatoes
1 cup corn
1 cup turkey gravy
2 tablespoons milk
2 cups stuffing
Chicken broth or to taste
Preheat oven to 400 degrees. Combine turkey and cranberry sauce and spread evenly on the bottom of an 8x8 glass baking dish. Evenly press on leftover mashed potatoes and sprinkle corn over the top. Mix together milk and leftover gravy and spread evenly over potatoes and corn. Sprinkle on leftover stuffing and lightly drizzle chicken broth over the top. Cover with tin foil and bake at 400-degrees for 25-30 minutes or until heated through.
Turkey & Stuffing Eggs Benedict
Recipe by Taste of Home:
3 cups leftover cooked stuffing
4 egg yolks
1 tablespoon lemon juice
1/2 cup butter, melted
1 tablespoon minced fresh parsley
Dash ground nutmeg
1 tablespoon olive oil
3/4 pound sliced leftover cooked turkey, warmed
Shape stuffing into four 1/2 in. thick patties and set aside. In the 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.
You can find more delicious recipes on our recipes page!