October 23, 2017

Thanksgiving Leftovers – Stuffing with Baked Eggs

Sometimes eating Thanksgiving leftovers can be just as enjoyable as the original meal…AND without all the work!  Do you agree?  Dana shared some great ideas with us for the leftover turkey (click here to see her post).  And, with leftovers, you can get a little more creative and imaginative than with the original, traditional meal sometimes.

This Stuffing with Baked Eggs is a VERY simple way to use some of the leftover stuffing.  Here is a link to a recipe for Cornbread Stuffing  that I shared a couple of weeks ago.

And who doesn’t like a nice runny egg? (Ok, maybe someone…but you know!)  The eggs just add a richness to the stuffing.  So tasty and comforting!  I simply baked this in an ovenproof skillet…but it would be so cute baked in individual ramekins, don’t you think?  Oh…I would love to hear of y.o.u.r. favorite way to serve the Thanksgiving leftovers!  Enjoy!

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Leftover Stuffing with Baked Eggs

ingredients:
4-5 cups (or more!) leftover stuffing
2 tablespoons butter
chicken stock
4-6 eggs (2 per customer!)
freshly grated Parmesan cheese
sea salt, freshly ground black pepper

directions:

  • preheat oven to 400
  • over medium-high heat melt butter in a large OVENPROOF saute pan/skillet
  • when pan is hot, crumble the stuffing into the pan and gently press down into a thick patty (if the stuffing is dry, add some of the chicken stock around the edges to help steam it)
  • cook for 5 minutes or so to crisp up the underside of the stuffing and warm it through
  • turn heat off and gently break the eggs right onto the top of the stuffing patty (be sure to keep them separated)
  • season the eggs generously with s&p
  • place ovenproof skillet into oven and bake for 10-12 minutes or so…but JUST ’til the egg whites have firmed up keeping the yolks slightly runny
  • remove from oven and sprinkle the cheese over top
  • allow to sit for 5 minutes or so before serving.

♥   ♥   ♥   ♥   ♥ 

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen