Happy Day-After-Thanksgiving! Or should I say, Leftovers-for-Breakfast Day? Some might go for a cold slice of pumpkin pie straight from the tin (you know who you are), but for me, it’s all about the savory sides.
This post-Thanksgiving morning, give your stuffing a royal redux. Bake it into a breakfast strata, complete with crunchy toasted corners and sunny eggs cracked right on top.
This is just about the easiest leftovers recipe you’re bound to come across. There are just two main ingredients — stuffing and eggs. You may have to add a splash of broth to the stuffing if it has dried out a bit overnight, but that’s really as complicated as it gets. Just spoon the stuffing into a greased baking dish, make a few impressions with the back of a spoon, and then crack your eggs right on top and bake.
Here, I’ve used a 3-quart, 9- by 9-inch square baking dish, but you can use whatever sized dish is appropriate to accommodate the quantity of leftover stuffing you have on hand. Just make sure you make a deep enough layer to allow the eggs to sit in cups of stuffing, with about an inch of space between each egg. Individual ramekins work well too — just bake them on a cookie sheet so you can easily transfer them in and out of the oven.
Serve this strata straight-up with only the runny-yolked eggs for adornment. If you’ve got some leftover gravy, though, ladle a little over the eggs to really put this breakfast over the top.
No Leftovers? Make Stuffing From Scratch!
No leftovers, or not enough? Whip up a pan of stuffing just for this.
Thanksgiving Stuffing Strata
Serves 6 to 8
10 cups leftover stuffing, cold from the fridge
Chicken or turkey broth (as needed)
9 large eggs
Chopped parsley (optional, to garnish)
Preheat the oven to 375ºF and grease a 9-inch square baking dish with butter, oil, or cooking spray. If your stuffing has dried out overnight, re-moisten it with a splash or two of broth.
Spoon the stuffing into the baking dish, taking care not to pack it down too much. Using the back of the spoon, make nine impressions in the stuffing, roughly 1/4 cup deep and about an inch apart. Crack an egg into a small bowl, then pour it into one of the impressions in the stuffing. Repeat with remaining eggs.
Bake until the egg whites are just set and the yolks are still molten, about 35 minutes. Garnish with chopped parsley and serve.
- This recipe is easily scaled — just pick a baking dish that will accommodate your leftover stuffing and use however many eggs will fit on top, spaced one inch apart.