Thanksgiving Benedicts









Thanksgiving Benedicts


Easy Bennie Sauce:

  • 1/2 c. mayonnaise
  • 1 1/2 T. Dijon mustard
  • 1/4 tsp. cayenne pepper
  • 1 tsp. fresh lemon juice

Combine all ingredients and mix well. Set aside

  • 2 c. stuffing
  • 6 eggs
  • 6 slices ham or turkey
  • 2 T olive oil


  • Shape the stuffing into 6 patties about 1/2 inch thick. If the stuffing is too dry, add chicken stock and an egg. If it is too wet, add breadcrumbs.
  • Heat the olive oil in a skillet. Add the stuffing cakes and cook over medium-high heat until golden brown on both sides.
  • Poach the eggs to the desired doneness.
  • Warm the ham or turkey.
  • Place a stuffing patty on a plate, top it with ham or turkey then a poached egg. Spoon the Bennie sauce over the top and serve.


This is a great breakfast to use Thanksgiving leftovers but it is good all year round. The boxed stuffing mix works great for the patties to make a quick and easy breakfast that looks like you spent hours preparing!

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