by Jen Pedri
My husband LOVES Thanksgiving, so much so that we cook two Turkeys so we can have at least a week or two of leftovers! While I do not mind eating Thanksgiving dinner over and over again, I also feel the need to reinvent our leftovers for other dishes. This Stuffing Eggs Benedict dish was inspired by something I saw on TV and our favorite crab cake breakfast from a restaurant in Charleston, SC. I used leftover stuffing as the “cake” and a basic hollandaise sauce to top on the eggs. I’m lazy on weekend mornings, no doubt about that, so when I make hollandaise sauce I use Julia Child’s easy blender recipe, and it is very tasty!
If you enjoy this dish and want a different rendition, try using crab cakes instead of stuffing cakes and a remoulade sauce instead of hollandaise, and it is beyond amazing. We really enjoy this dish at Toast in Charleston, SC and recommend any one that visits there to try it!
- 3 cup leftover stuffing (my stuffing has sausage in it, if yours does not, you may want to add some or bacon)
- 1 egg
- 6 poached eggs
- ¾ cup hollandaise sauce
- Mix the stuffing and egg to help bind it. Form into cakes and fry in butter on each side until a crust forms.
- While cooking cakes, prepare eggs and sauce. My sauce seemed to thicken too much while the eggs cooked so I just blended it again for a few seconds right before serving on the eggs.
Jen Pedri is a pediatric Speech-language Pathologist by day and a Paleonista at-home chef by night. After years of battling health issues she decided to start eating Paleo/Primal in 2013. It has been by far the best decision of her life (beside adopting her dog and marrying her hubby). Her health issues have greatly diminished and she has grown to absolutely love cooking without gluten and grains because of how amazing it makes her feel. She hopes you enjoy her recipes as much as her family does!