The Best of Stuffing Is Yet to Come

It’s November, and I’m sure if you haven't started thinking about your Thanksgiving menu already, you're probably about to begin the process. While there are lots of places to turn to for inspiration when pondering your menu, Melissa’s has you covered with a ton of fresh ideas to make the meal special.

With all the hoopla that goes into the planning and making of Thanksgiving, the post-holiday favorites are often overlooked. Whether it's your favorite turkey and cranberry sauce sandwich, savory stuffing waffles, leftover turkey tamales, or day-after-Thanksgiving quiche… they all hold a special place in our holiday routines.

One of my post-Thanksgiving favorites is making breakfast from leftover stuffing. You may be saying, that's not new, Mark! If it’s old news to you, we share a similar love of stuffing and ways to use it. If not, keep reading—you may find a delicious new way to enjoy your post-holiday breakfast!

Stuffing is basically wonderfully seasoned bread, right? So, it lends itself to lots of delicious ideas. Here’s what I like to do, and it only takes a few moments to deliver a savory and filling morning treat. (This will also use up leftover sweet potatoes! However, I wouldn't use leftover candied sweet potatoes for this recipe, but if that sounds good to you, why not?)

Thanksgiving Stuffing Breakfast

Ingredients
1 leftover baked Melissa's organic Jewel or Garnet yam
½ ripe but firm Melissa's Hass avocado, sliced or cubed for garnish
3 fresh organic eggs
Bacon grease, olive oil or butter
A hearty appetite

Directions
Let’s begin! In a cast iron skillet or other heavy-bottomed skillet, heat the grease, oil or butter over medium-high heat. Add the stuffing when the grease, oil, or butter is melted across the hot pan.

Add stuffing and coined sweet potatoes side by side in the pan. Press down on the stuffing with a spatula so the bottom starts to crisp and brown. Use the spatula to turn and flip the stuffing and sweet potatoes so that they can brown and crisp on the other side, pressing down on the stuffing with the spatula to get full contact with the pan. (Don’t worry if the stuffing breaks up, it won’t stay in a solid piece.)

Cook for 5-8 minutes or until stuffing and sweet potatoes are heated through and have lots of crispy surfaces and edges. Set aside.

Heat a frying pan over medium-high heat. Add grease, oil, or butter. When the pan is hot, crack your egg(s) into the pan and cook until the whites are mostly cooked. Season with salt and pepper.

Take them off as sunny side up eggs, or flip them and cook for a few seconds to a minute to completely cook the white for an over easy egg. The goal is to have a warm, runny yolk that drips into the stuffing and sweet potatoes.

Mound the stuffing onto plates and top each with fried eggs.

Top with sliced or cubed avocado, and enjoy!

You may also want to plan for a round of glorious, satisfied silence after everyone has finished. That should keep you going for that post-holiday walk, or perhaps even a nap on the sofa!