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Recipe Spotlight

Goodbye Leftovers, Hello Thanksgiving Benedict

Because poached eggs and hollandaise said so.

Published Nov. 25, 2021.

I love brunch. Specifically, eggs Benedict. You could put a poached egg and hollandaise on just about anything and I’d eat it. I also love Thanksgiving leftovers. So it seems only fitting to combine the two, right?

That’s right. The Ultimate. Thanksgiving. Benedict.

Think of this “recipe” more as a roadmap—there aren’t any rules here. One of the greatest things about Thanksgiving Benedict is that most of the work has already been done for you. Reheating your leftovers is a piece of cake! And then, rather than stack the typical mile-high sandwich, you just layer the goods on top of crispy, seared patties of stuffing. I highly recommend turkey and gravy, but the rest is up to you. Green bean casserole? Mashed potatoes? We won’t judge. Pecan pie? OK—maybe that’s going too far. (Or maybe not.)

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In terms of poached eggs and hollandaise, we’ve got you covered. Our foolproof hollandaise utilizes the blender, no double boiler required. And not only do we have the secret to perfectly poached eggs, but you can even poach them up to three days ahead of time! After all, the day after Thanksgiving should be stress-free. 

Fair warning: Your guests are likely to invite themselves back over for this one. Sorry in advance.

Sam's Thanksgiving Benedict

Serves 4. This recipe can easily be doubled.

Crispy Stuffing Patties

  • 2 cups leftover stuffing
  • 4 teaspoons extra-virgin olive oil, divided 


FOR THE CRISPY STUFFING PATTIES: Using your slightly moistened hands, form ½ cup stuffing into four ½-inch-thick patties. Heat 2 teaspoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add patties and cook until golden brown and edges start to crisp, 3 to 4 minutes. Flip patties; add remaining 2 teaspoons oil; and cook until golden brown, 3 to 4 minutes.

FOR THE BENEDICT: Top crispy stuffing patties with leftover turkey, gravy, and cranberry sauce. Arrange 1 poached egg on top of each stuffing patty. Spoon 1 to 2 tablespoons hollandaise over each egg. Serve, passing remaining hollandaise separately.

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