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About This Recipe
Yield:
serves 4
Active time:
15 minutes
Total time:
20 minutes
Ingredients
3 cups leftover bread stuffing
10 eggs
1/2 cup breadcrumbs
1/4 cup vegetable oil
2 tablespoons juice from 1/2 lemon
1 pound leftover sliced turkey, warmed
1 cup leftover cranberry sauce
1 cup leftover gravy
Any leftover side dishes
Procedures
In a medium bowl, mix together bread stuffing and 2 eggs until well combined. Using your hands gently press into 8 cakes about 3 inches wide and 1/2-inch thick. Place breadcrumbs in a medium bowl. Dredge each cake and transfer to a plate. Heat 1/4 cup vegetable oil over medium-high heat until shimmering. Place 4 stuffing cakes in oil and cook until deep golden brown, 2 to 3 minutes. Turn and cook second side until golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate and repeat with remaining 4 cakes.
Heat a large skillet filled with water over medium high heat, when it begins to simmer add eggs and poach until whites are set but yolk are runny, about 4 minutes.
Place two cakes on each plate. Divide turkey evenly between cakes, followed by poached egg, a drizzle of gravy, and a dollop of cranberry sauce. Serve with warmed leftover side dishes.
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