Thanksgiving Leftovers Eggs Benedict

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

Directions

1. In a medium bowl, stir the bread stuffing with 2 eggs until the mixture is evenly moistened. With your hands, shape it gently into 8 cakes, each about 3 inches across and 1/2-inch thick. Put the breadcrumbs in a medium bowl, coat each cake in them, and move the coated cakes to a plate.
2. Warm 1/4 cup vegetable oil in a skillet over medium-high heat until it shimmers. Add 4 stuffing cakes and cook until the bottoms are a deep golden brown, 2 to 3 minutes. Flip them and brown the other side, about 2 minutes longer. Move them to a paper towel-lined plate, then cook the remaining 4 cakes the same way.
3. Fill a large skillet with water and warm it over medium high heat. Stir in the lemon juice. Once the water starts to simmer, add the eggs and poach them until the whites are set and the yolks are still runny, about 4 minutes.
4. Set 2 cakes on each plate. Portion the turkey evenly over the cakes, then top with a poached egg, a little gravy, and a spoonful of cranberry sauce. Serve with warmed leftover side dishes.