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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, Mesa, Arizona
  • 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

Directions

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