Turkey Benedict
Servings 2
Ingredients
Stuffing Cakes
- 1 cup leftover stuffing
- 1 egg
- ½ cup panko breadcrumbs
- 2 Tbsp. unsalted butter
Poached Eggs
- 4 cold eggs
- 2 Tbsp. vinegar for poaching water
- Dash of kosher salt
Assemble Turkey Benedict
- 4 stuffing cakes
- Leftover cranberry sauce
- 4 leftover slices of turkey, warmed through
- 4 poached eggs
- Leftover gravy, warmed through
- Chopped fresh herbs for garnish, such as sage
Instructions
Make the Stuffing Cakes
- In a small bowl, gently combine 1 cup stuffing with one egg.
- Divide the stuffing mix into 4 even balls. Coat each with panko on all sides in a small bowl.
- Heat a nonstick or cast-iron skillet over medium heat and add the butter. Place the stuffing balls and press into the skillet to form cakes. Cook for about 2 to 3 minutes per side, or until browned and cooked through.
Poach Eggs
- Bring water to a simmer in a saucepan, and add 2 Tbsp. of distilled vinegar and a dash of kosher salt.
- Crack the eggs into separate ramekins.
- With a slotted spoon, create a vortex (whirlpool) by swirling the simmering water, then gently drop the egg into the vortex.
- Cover the pot and let them poach for 2 to 3 minutes (depending on the size of the egg). Remove the eggs from the simmering water with the slotted spoon, and place onto a paper-towel-lined plate.
Assemble
- Assemble each stuffing cake with a thin layer of cranberry sauce, sliced turkey, poached egg, gravy and herbs on top. Enjoy immediately.
Notes
- Recipe makes 2 servings of 2 Benedicts each. Easily scale it up for more.
- Eggs can be poached ahead of time and place in an ice bath. Re-warm for 1 minute in the simmering water.