Thanksgiving Leftovers: Brunch Edition


Cheesy Breakfast Stuffing Cakes, recipe provided below (adapted from Well Plated)


  • For the Stuffing Cakes
    • 2 cups leftover stuffing
    • 1 large egg, lightly beaten
    • 1/2 cup freshly grated mozzarella, cheddar, or similar melty cheese
  • To Cook and Serve:
    • 2 1/2 tablespoons extra virgin olive oil, divided
    • 5 large eggs
    • Salt and pepper
    • Optional toppings: cooked bacon; Canadian bacon or ham; leftover gravy; hollandaise sauce; sautéed spinach or mushrooms; chopped fresh herbs such as thyme, rosemary, parsley, or chives


  • Place the stuffing in a large bowl, gently breaking up any large clumps. Add the egg and stir to combine, making sure that all of the stuffing is evenly moistened. Stir in the cheese.
  • Portion 1/3 cup of the stuffing mixture into your hands and shape into a patty that is about 3 inches wide and 1/2-inch thick. Repeat for remaining mixture. You will have about 5 patties total.
  • Heat 2 tablespoons oil in a medium skillet over medium heat. Gently fry the cakes on each side until the patties are lightly crisp on the outside and warmed through, about 2-3 minutes per side. Transfer the cakes to a paper towel-lined plate and cover with foil to keep warm while you prepare the eggs.
  • With a paper towel, lightly and carefully wipe the skillet clean, then heat the remaining 1/2 tablespoon oil in the skillet. Fry the eggs until the yolk is nearly set, about 2 minutes per egg. Top the cakes with any desired add-ons (bacon, sautéed spinach, gravy, etc.), a fried egg, salt and pepper. Enjoy immediately.

Leftover Thanksgiving Turkey Pesto Panini, recipe provided below (adapted from Damn Delicious)


  • 1 tablespoon olive oil
  • 1 loaf of French bread, cut into
  • 3-4 equal pieces
  • 1/2 cup pesto, homemade or store-bought
  • 4-8 ounces mozzarella, sliced
  • 2 cups chopped leftover Thanksgiving turkey
  • 2 Roma tomatoes, thinly sliced
  • 1 avocado, halved, seeded, peeled and sliced


  • Heat olive oil in a grill pan over medium-high heat.
  • Spread 2 tablespoons pesto over 1 side of French bread and top with mozzarella, turkey, tomatoes, avocado and top half of bread. Repeat with remaining slices of bread.
  • Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side.

Waffled Cranberry Cream Cheese Turkey Sandwiches, a portion of the recipe provided below. For the full recipe visit Neighbor Food Blog.


  • For the waffles:
    • 1½ cups white whole wheat flour
    • 2 teaspoons baking powder
    • ½ teaspoon Kosher salt
    • 2 Tablespoons sugar
    • ⅓ cup unsalted butter
    • 1½ cups lukewarm buttermilk
    • 1 large egg
    • 1 teaspoon vanilla extract
  • For the sandwiches:
    • Leftover sliced turkey
    • Leftover Cranberry Sauce
    • Cream Cheese
    • Arugula
    • Powdered sugar, for dusting (optional)

Thanksgiving Breakfast Hash with Cheddar Mashed Potato Pancakes, a portion of the recipe provided below. For the full recipe visit How Sweet Treats.


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2-3 cups of leftover stuffing
  • one recipe of mashed potato pancakes + 1/3 cup grated cheddar
  • 3-4 eggs
  • fresh parsley for topping
  • Any additional breakfast ingredients you wish (such as bacon/onions, if it’s not in your stuffing or apples to caramelize or even corn!)