Turkey and Stuffing Eggs Benedict with Sage Hollandaise
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
COURSE: Main
This Thanksgiving twist on classic Eggs Benedict swaps out English muffins for pan-fried, golden brown disks of leftover stuffing (yes, stuffing!). And that’s not the only clever use of leftovers — you’ll also find thinly sliced turkey replaces the usual Canadian bacon. Paired with a fried sage-inflected Hollandaise and perfectly poached eggs, it’s the ultimate post-holiday breakfast.
Ingredients
- 4 cups leftover stuffing
- 1 cup flour
- 8 eggs, for poaching
- 2 Tbsp fresh sage leaves
- 6 egg yolks
- 2 tsp Dijon mustard
- 1 cup ghee or clarified butter, warmed
- Leftover Turkey, sliced thinly
- Neutral oil, for frying
- Salt and pepper, to taste
- Fresh sage, for garnish
Instructions
- Preheat oven to 475 degrees Fahrenheit. If you have a pizza stone, preheat it in the oven.
- Lightly flour your surface and stretch your pizza dough until you have your desired shape and size. Rectangle, square, circle, abstract, doesn’t matter, as long as it’s as even as possible so it cooks evenly. Place your dough onto a lightly floured piece of parchment paper so it can be easily transferred to the oven.
- Top pizza dough with sliced turkey and chopped green beans; make sure to leave a rim around the edges for your crust. Drizzle with gravy and top with grated cheeses and season with salt and pepper.
- Using a pizza peel transfer pizza to stone and bake for 10-15 minutes rotating every 2 minutes. Cooking times will vary, remove when golden brown and cheese is bubbling. If not using a pizza stone place parchment on a sheet tray.
- Slice pizza then top with a drizzle of cranberry conserve and fresh sage.
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