Thanksgiving Leftovers Breakfast

sweet potato waffle

Thanksgiving is upon us! I’ve been running myself ragged making 30 pies for a fundraiser, all the while writing the usual Thanksgiving articles. My recent piece for Van Winkle’s titled “Keep Thanksgiving Alive with These Day-After Brunch Dishes” is one of my favorites because of the recipes involved. I wrote a Sweet Potato Waffles with Cranberry Sauce recipe and a Turkey and Dressing Eggs Benedict recipe, both of which are made from scratch. But, in all honesty, these recipes are much easier if you use glorious turkey day leftovers. Below I’ve adapted my recipes to utilize leftover turkey, dressing, gravy, cranberry sauce, and sweet potato casserole. Use them to create a day after brunch that will rival your Thanksgiving feast!

turkey and dressing eggs benedict

Turkey and Dressing Eggs Benedict
serves 4

8 slices or more leftover sliced turkey
4 cups leftover stuffing/dressing
1 cup leftover gravy
8 fresh eggs

  1. Preheat the oven to 350 degrees.
  2. Grease a muffin tin. Put 1/2 cup of leftover dressing in each tin (8 tins total) and press down. Cook for 10 minutes.
  3. Meanwhile, reheat the turkey and gravy (separately) in the oven, microwave, or on the stove. Keep covered to keep warm.
  4. Poach your eggs. Get some hot tips for better poached eggs here.
  5. To plate, place two stuffing mounds on a plate. Top each with turkey followed by a poached egg. Top with warmed gravy.

sweet potato waffles

Sweet Potato Waffles with Cranberry Sauce
serves 3 to 4

1 cup leftover sweet potato casserole, without the topping
½ cup milk plus 2 tablespoons
1 egg yolk
2 tablespoons melted butter
1 scant cup flour
1 ½ teaspoons baking powder
3 egg whites
Nonstick spray
1 cup leftover cranberry sauce

  1. In a large bowl, mix together the sweet potato, milk, egg yolk, sugar and butter.
  2. In a separate small bowl, mix together the flour, baking powder, spices and salt.
  3. Preheat the waffle iron. Add the flour mixture to the large bowl of sweet potato mixture and mix just until combined.
  4. In a separate medium bowl, beat the egg whites until soft peaks form. Fold half of the egg whites into the batter, being careful not to over-mix. Add the rest of the egg whites and fold in just until combined.
  5. Spray the preheated waffle iron with nonstick spray and spoon in enough batter for one waffle, spreading as needed. Cook according to your waffle iron’s directions, until lightly browned and cooked through.
  6. Serve topped with cranberry sauce along with maple syrup or a dusting of powdered sugar.
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Thanksgiving Leftovers Breakfast

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