It’s time to get creative with your Thanksgiving leftovers! This year make an entirely new meal out of leftover stuffing with Stuffing Hash! It makes the perfect breakfast, lunch or dinner.
By early next week I have a sneaking suspicion you will have a very full belly and a very stuffed fridge.
Thanksgiving has always been one of my favorite holidays – what’s not to like about it? You’ve got a meal where everyone involved in preparing it pulls out some of their greatest hits, plus it’s full of pure comfort food. Mashed potatoes, turkey, stuffing, mac and cheese, pie, and more! There’s nothing stuffy about the meal, well except the stuffing!
There’s so much food to go around that everyone to gets to go home with leftovers, at least this is the case with my family. Which means by Thursday evening you can dig into the fridge for Thanksgiving #2.
Oh you know what I’m talking about, don’t tell me you don’t go rooting around for some cold turkey and mashed potatoes and that very last slice of pie before bed.
Leftovers the next day almost always equal an epic Turkey sandwich of sorts, just make sure it contains the moist maker. What happens though after the turkey sandwich? I don’t know about you but I start to get really sick of what’s sitting in my fridge but who wants to waste the food? It’s time to repurpose the Thanksgiving leftovers into another totally awesome meal that doesn’t make it feel like you are forcing your way through the tupperware in the fridge.
When I was flipping through this years holiday issue of Bon Appetit, one recipe happened to catch my attention immediately and I did everything I could from screaming “this is genius” while reading it on my subway ride home.
They had come up with the idea of repurposing leftover stuffing into a breakfast hash. Why hadn’t I thought of that before? It’s simply perfect! Stuffing tends to get dried out once you reheat it but by frying it up, you get crispy bits that cry out for a poached or fried egg on top. The original recipe called for some shredded sweet potato to bulk up the hash which I added in mine plus some yukon gold that I had at home too. Any leftover stuffing would do, but I am partial to my Maple Sausage Cornbread Stuffing – it’s practically begging to be made into a hash.
- 3 cups leftover stuffing
- 2 medium yukon gold potatoes, shredded
- 1 sweet potato, shredded
- grapeseed or avocado oil
- 4 eggs
- 1 tablespoons fresh sage, chopped
- kosher salt and black pepper
- In a cast iron skillet over medium heat drizzle 2 tablespoons of oil. Once the oil begins to shimmer add the shredded potatoes and spread in an even layer. Season with salt and pepper.
- Let the potatoes cook for about 10-15 minutes or until they start to soften and crisp up. Break the potato patty up, so it's easy to flip and cook for another 5-7 minutes.
- Add the leftover stuffing the skillet and break the potatoes up with the stuffing so that there are now chunks of shredded potato throughout. Flatten everything down into an even layer again and cook for another 10-15 minutes letting the stuffing heat through and crisp up.
- Flip the stuffing hash over as best you can (again you might need to break it with your spoon or spatula and break in parts) and make 4 wells in the stuffing.
- Heat your oven to 400 degrees.
- Place an egg in each of the 4 wells that you made, season with salt and pepper and transfer to the oven to cook for 8-10 minutes or until the egg whites are no longer runny.
- Remove the pan and let cool slightly for about 5 minutes before serving with chopped sage on top.
Now let’s take a look and see more great ideas for Thanksgiving leftovers!
Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Cranberry Sauce’d Corn Bread Muffins by Rhubarb and Honey
Leftover Pie by Jane’s Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindy’s Recipes and Writings
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Momma’s Meals
Cheesy Jalapeño Potato Cakes by Bobbi’s Cozy Kitchen
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpy’s Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amee’s Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers
Condiments & Sauces:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-D’s Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian
Cocktails & Drinks:
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