Homemade Thanksgiving Leftover Turkey Eggs Benedict

Figuring out what to do with all that leftover Thanksgiving turkey can feel like a puzzle. You’ve already had turkey sandwiches, turkey soup, and maybe even turkey salad, but there’s still more sitting in your fridge, and you’re running out of creative ideas.

That’s where this leftover turkey eggs benedict comes in handy. It takes that familiar holiday protein and gives it a fancy brunch makeover that feels special enough for a weekend morning, but simple enough to pull together when you want something more interesting than your usual breakfast routine.

What Kind of Turkey Should I Use?

Any leftover turkey from your Thanksgiving feast will work perfectly for this eggs benedict recipe. Whether you have white meat, dark meat, or a mix of both, it’s all going to taste great in this dish. Dark meat tends to stay a bit more moist when reheated, but white meat works just as well if that’s what you have on hand. Just make sure to warm your turkey slices gently before assembling your eggs benedict – you can do this in the microwave for about 30 seconds or quickly heat them in a skillet with a little butter. If your turkey seems a bit dry, don’t worry – the poached egg and gravy will add plenty of moisture to each bite.

Options for Substitutions

This creative leftover recipe is all about using what you have, so feel free to make these swaps:

• Leftover stuffing: No stuffing left? You can make quick stuffing cakes using day-old bread cubes mixed with chicken broth, herbs, and an egg to bind. Or try using leftover mashed potatoes formed into patties as your base.
• Panko breadcrumbs: Regular breadcrumbs work fine here, or you can crush up some leftover dinner rolls or crackers for extra crunch on your stuffing cakes.
• Turkey: Leftover ham, chicken, or even roasted vegetables make great substitutes. Just warm them through before assembling your benedict.
• Leftover gravy: If your gravy is all gone, make a quick hollandaise sauce with butter, egg yolks, and lemon juice, or even use warmed cream of mushroom soup as a substitute.
• Cranberry sauce: Try leftover apple sauce, a drizzle of maple syrup, or even some warmed jam for that sweet-tart element.
• Poached eggs: Not comfortable poaching eggs? Fried or soft-boiled eggs work just as well – you want that runny yolk to mix with all the other flavors.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffing cakes is not letting them chill properly before frying – cold stuffing holds together much better, so refrigerate your formed patties for at least 30 minutes to prevent them from falling apart in the pan.

When poaching eggs, many people add the vinegar directly to rapidly boiling water, but you’ll get better results by bringing the water to a gentle simmer first, then creating a small whirlpool with a spoon before carefully dropping in each egg.

Don’t rush the assembly process – have all your components ready and warm (except the poached eggs) before you start plating, since eggs benedict is best served immediately while everything is still hot.

Finally, avoid reheating your leftover gravy too quickly on high heat, as it can break or become lumpy – warm it slowly over medium-low heat while whisking occasionally for a smooth, creamy consistency.

What to Serve With Thanksgiving Leftover Turkey Eggs Benedict?

This hearty brunch dish is pretty filling on its own, but I love serving it with some simple roasted potatoes or hash browns on the side to make it feel like a complete breakfast spread. A light mixed greens salad with a tangy vinaigrette helps cut through all the rich flavors from the gravy and eggs, plus it adds some freshness to balance out the heavier Thanksgiving leftovers. If you want to keep the holiday theme going, try serving it with some leftover roasted vegetables like Brussels sprouts or sweet potatoes that you can quickly reheat in a skillet. A mimosa or fresh orange juice also pairs perfectly with this indulgent brunch creation!

Storage Instructions

Keep Fresh: This dish is best enjoyed fresh since it has poached eggs on top. If you have leftover stuffing cakes, store them in the fridge for up to 3 days in an airtight container. You can prep the stuffing cakes ahead of time and just reheat them when you’re ready to assemble your eggs benedict.

Make Ahead: The stuffing cakes are perfect for making ahead! Form them the night before and keep them covered in the fridge. When morning comes, just pan-fry them while you warm up your turkey and gravy. This makes putting together your leftover feast so much easier.

Warm Up: To reheat your stuffing cakes, just pop them in a skillet with a little butter over medium heat for about 2-3 minutes per side until crispy. Warm your turkey slices gently in the microwave or a low oven, and heat your gravy on the stove while stirring to keep it smooth.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 45-55 g
• Fat: 45-55 g
• Carbohydrates: 70-90 g

Ingredients

For the stuffing cakes:

• 1 egg
• 1/2 cup panko crumbs
• 2 tbsp unsalted butter (I like Kerrygold for its rich flavor)
• 1 cup prepared stuffing

For poaching eggs:

• 4 large eggs (chilled for easier poaching)
• 2 tbsp vinegar (white vinegar or apple cider vinegar works well)
• Dash kosher salt

For assembly and garnish:

• Leftover turkey gravy (warmed until hot)
• 4 slices leftover roast turkey (warmed gently)
• 4 portions cranberry sauce
• 4 poached eggs
• Fresh herbs, chopped (such as sage, for garnish)

Step 1: Prepare Stuffing Cake Mixture

• 1 cup prepared stuffing
• 1 egg

In a small bowl, gently combine the prepared stuffing with one egg until everything is evenly mixed.

This mixture will become the base for your savory cakes.

I find mixing with your hands helps everything come together evenly.

Step 2: Form and Coat Stuffing Cakes

• stuffing mixture from Step 1
• 1/2 cup panko crumbs

Divide the stuffing mixture from Step 1 into four equal portions, rolling each into a ball.

Place the panko crumbs in a separate bowl and gently roll each stuffing ball in the panko until all sides are coated.

This will give the cakes a crisp exterior once cooked.

Step 3: Pan-Fry the Stuffing Cakes

• 2 tbsp unsalted butter
• coated stuffing cakes from Step 2

Heat a nonstick or cast-iron skillet over medium heat and melt the butter.

Once the butter is foaming, add the coated stuffing balls and gently press down to form cakes.

Cook the cakes for 2 to 3 minutes per side until they are golden brown and cooked through.

Transfer them to a plate and keep warm.

Step 4: Poach the Eggs

• 4 large eggs, chilled
• 2 tbsp vinegar
• dash kosher salt

Bring a saucepan of water to a gentle simmer and add vinegar along with a dash of kosher salt.

Crack each of the chilled eggs into separate ramekins.

Create a gentle whirlpool in the simmering water using a slotted spoon, then gently slide each egg into the center of the vortex.

Cover the pan and poach for 2 to 3 minutes, depending on the egg size.

Remove the poached eggs with a slotted spoon and rest them briefly on a paper-towel-lined plate to drain.

I like to use very fresh eggs, as they poach more neatly.

Step 5: Assemble and Serve

• stuffing cakes from Step 3
• 4 portions cranberry sauce
• 4 slices leftover roast turkey, warmed
• poached eggs from Step 4
• leftover turkey gravy, warmed
• fresh herbs, chopped (such as sage)

On each plate, place a warm stuffing cake.

Top with a thin layer of cranberry sauce, a slice of warmed roast turkey, a poached egg from Step 4, a generous spoonful of warm turkey gravy, and chopped fresh herbs.

Serve immediately for a delicious and hearty brunch dish.

For an extra fresh flavor, I like to finish with a sprinkle of freshly chopped sage.