Turkey & Stuffing Eggs Benedict Recipe

"A few dys ago, I shared a recipe using holiday leftovers to make quesadillas & noted how unusual I thought it was to find a leftovers recipe that targeted the breakfast/brunch meal. Well I still think it's unusual, but to my surprise it happened again. This recipe was shared in a Taste of Home article titled "25 New Ideas For Holiday Leftovers", Brittany Allyn of Nashville, Tennessee was credited & she had this to say: "This is a fun way to enjoy holiday leftovers as if presenting them for the 1st time. Serve for brunch w/champagne & cranberry juice." ENJOY!"

Step by Step Method

Step 1

Shape stuffing into 4 1/2-in-thick patties & set aside.

Step 2

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks & lemon juice until blended. Cook until mixture is just thick enough to coat a metal spoon & temp reaches 160F, whisking constantly.

Step 3

Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in parsley, salt & nutmeg.

Step 4

Transfer to a sml bowl. Place bowl in a larger bowl of warm water. Keep warm (stirring occasionally) until ready to serve (up to 30 min).

Step 5

In a large non-stick skillet, heat oil over med heat. Cook stuffing patties 3-4 min on ea side or until a thermometer reads 165F. Keep warm.

Step 6

Meanwhile, place 2-3 in. of water in a lrg saucepan or skillet w/high sides. Bring to a boil & adjust heat to maintain a gentle simmer. Break cold eggs (1 at a time) into a sml bowl. Holding the bowl close to surface of water, slip egg into water carefully.

Step 7

Cook (uncovered) for 3-5 min or until whites are completely set & yolks begin to thicken but are not hard. Using a slotted spoon, carefully lift eggs out of the water.