For those of you who take classes with us… you know how much we stress the creative use of leftovers!!! This Thanksgiving we roasted and stuffed a 30 pound turkey for 25 eaters and had enough extras to take us through the weekend.
It’s always a “relief” and a “regret” when we exhaust what’s left of our Thanksgiving feast… never faltering to answer YES to the age old question… can I REALLY eat another sandwich topped with stuffing, sauerkraut, gravy, mashed potatoes, cranberry and more? To change it up this year we came up this this breakfast special…
Stuffing Fritters with Fried Eggs Over Easy
Pull your “happy” eggs out of the fridge and let them come to room temperature or at the very least take the chill off.
Form cold, leftover stuffing into patty-like fritters. They should hold together nicely without adding a thing.
Preheat a Lodge Cast Iron Skillet over medium high for a minute or so. Add a serving spoon of bacon grease so that when it melts it will cover the bottom. Another Just Simply… Cuisine Building Block… you should always have a jar of leftover bacon grease in the fridge for times like this.
Add your fritters without crowding the pan. Brown them on one side, flip them and brown them on their other side. Remove your fritters from the skillet and set them aside to keep warm. Reduce your heat to medium and in the same Lodge skillet start frying up your eggs to desired doneness. We like the yolks to ooze over the stuffing when eating…
Top each fritter with an egg, season with Maldon Sea Salt Flakes and freshly ground peppercorns. Now dive in!!!
