Leftover Turkey Eggs Benedict

Directions:

Make the Stuffing Cakes:

1. In a small bowl, gently combine 1 cup stuffing with one egg.
2. Divide the stuffing mix into 4 even balls.
3. Coat each with panko on all sides in a small bowl.
4. On the grill's side burner, heat a nonstick or cast-iron skillet over medium heat and add the butter.
5. Place the stuffing balls and press into the skillet to form cakes.
6. Cook for about 2 to 3 minutes per side, or until browned and cooked through.

Poach Eggs:

1. On the grill's side burner, bring water to a simmer in a medium pot, and add 2 Tbsp. of distilled vinegar and a dash of kosher salt.
2. Crack the eggs into separate ramekins.
3. With a slotted spoon, create a vortex (whirlpool) by swirling the simmering water, then gently drop the egg into the vortex.
4. Cover the pot and let them poach for 2 to 3 minutes (depending on the size of the egg).
5. Remove the eggs from the simmering water with the slotted spoon, and place onto a paper-towel-lined plate.

Assemble:

1. Assemble each stuffing cake with a thin layer of cranberry sauce, sliced turkey, poached egg, gravy and herbs on top.
2. Serve and enjoy immediately.

Notes:

1. Recipe makes 2 servings of 2 Benedicts each. Easily scale it up for more.
2. Eggs can be poached ahead of time and place in an ice bath. Re-warm for 1 minute in the simmering water.