TURKEY & STUFFING EGGS BENEDICT

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Turkey & Stuffing Eggs Benedict image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 767 calories, Fat 53g fat (22g saturated fat), Cholesterol 541mg cholesterol, Sodium 1151mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 39g protein.

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