Thanksgiving is the quintessential American feast holiday. The preparation and cooking usually takes place days before the actual meal. A few, or up to a few dozen close friends and family gather around the table to share a meal, it’s beautiful. It can also be a nightmare for the host. After all, if you’ve spent the past 3 days cooking, the last thing you want to do is whip up a massive breakfast for your guests who spent the night. Buying all the food for turkey day adds up and can start to hurt your wallet. So what if we were to take the leftovers from the night before and turn them into American breakfast food classics?
Well, I spent the last couple weeks recipe testing to do just that. Below you’ll find 3 ways to use up leftovers to make a balanced, “Americano” TG-inspired breakfast the day after the feast. The full recipes are below and I’ve also included a cook-along video for those of you who prefer visuals. Let me know how it turns out and leave your questions in the comments below!
### INGREDIENTS
**Pumpkin Pie Pancakes**
* 1 ½ cups Buttermilk
* 1 cup Leftover Pumpkin Pie Filling
* 2 Eggs
* 2 Tbsp Melted Butter
* 2 cups All-purpose Flour
* 1 Tbsp Brown Sugar
* 1 tsp Baking Powder
* ½ tsp Baking Soda
* 1/2 tsp Kosher Salt
1. In a large bowl, whisk together the buttermilk, pumpkin pie filling, eggs and melted butter.
2. In a separate large bowl, sift in the flour, brown sugar, baking powder, baking soda and salt. Pour the wet mixture on top of the dry and stir just enough to incorporate the ingredients. Allow the batter to rest for 10 minutes while you preheat a large, cast-iron skillet over medium heat.
3. Melt a tablespoon of butter into the cast iron then scoop a 1/4 cup portion of the batter in. Cook the pancakes in batches until each side is lightly golden brown, flipping the pancakes as needed.
4. Serve with a dollop of maple butter and maple syrup.
**Leftover Mashed Potato & Turkey Eggs Benny with Cranberry Hollandaise**
* 4 cups Cold Leftover Mashed Potatoes
* 1/2 cup All-purpose Flour
* 2 Tbsp Fresh Dill, chopped
* 2 cups Shredded Leftover Turkey
* Fresh Chives, for garnish
* Black Pepper, to taste
* Kosher Salt, to taste
1. In a large bowl, mix the mashed potatoes, dill and flour.
2. In a large skillet over medium-high heat, add a touch of neutral oil, then dollop in a 1/3 cup portion of the potato mixture pressing lightly to form an “english muffin-sized” pancake. Flip the pancakes after a minute or two, then remove each pancake once golden brown and crispy.
3. Add a touch more oil to the skillet, then add the shredded turkey. Cook for a couple minutes until the turkey begins to crisp, then remove it from the pan and set aside.
4. Build the Benedict by placing a mashed potato pancake on the plate followed by enough turkey to cover the pancake, then a poached egg and enough cranberry hollandaise to cover the egg. Garnish with a sprig of fresh dill and serve immediately.
**Poached Eggs**
* 4 Eggs
* 1 Tbsp White Vinegar
* Kosher Salt, to taste
1. Fill a large bowl with cold water and ice. Set it aside near the stove.
2. One at a time, crack each egg into a separate cup. Bring a medium pot of salted water to a simmer, then pour in the vinegar. Using a wooden spoon, swirl the simmering water to create a vortex, then pour in two eggs. Allow the eggs to lightly poach in the simmering water for 1-3 minutes, or until the white is cooked through and the yolk is still soft. Once finished cooking, use a slotted spoon to remove the egg from the water and transfer it to the ice bath. Repeat these steps with the rest of the eggs.
3. To serve, gently lower the poached eggs back into the simmered water until warmed through. Use the slotted spoon again to remove the egg from the water, drain and plate.
**Cranberry Hollandaise Sauce**
* 2 Egg Yolks
* 1/4 cup Leftover Cranberry Sauce
* 2 tsp Water
* 2 tsp Lemon Juice
* 2 sticks Unsalted Butter
* Kosher Salt, to taste
1. Melt the butter in a small saucepan over medium heat.
2. Add egg yolks, cranberry sauce, water, lemon juice and a pinch of salt to the blender. Blend the ingredients together over low speed, then begin to slowly stream in the melted butter. Halfway through pouring in the melted butter, increase the speed to medium. Once all the butter is added, let the blender run for 10 more seconds. Serve immediately.
**Gravy-infused Stuffing Muffins**
* 8 cups Leftover Stuffing
* 1 Egg
* 1 tsp Baking Powder
* 1/2 tsp Baking Soda
* 3 Tbsp Unsalted Butter, divided
* 1 cup Leftover Turkey Gravy, room temp
* Fresh Chives, to taste
* Kosher Salt, to taste
1. Preheat the oven to 400F. Add a 6-slot muffin tray to the oven as it preheats.
2. Add the stuffing, egg, baking powder and baking soda to a food processor and blitz until smooth.
3. Once the muffin tray is very hot, remove it from the oven and place a tablespoon of butter in each slot. The butter will slightly melt. Carefully spoon about a cup of the stuffing mixture into each muffin slot adding enough to make a slight dome above each muffin.
4. Bake for 35-40 minutes, or until golden brown. The muffins will seem wobbly and loose, this is normal. Let them cool completely before removing from the tray.
5. Add the room temperature leftover gravy to a piping bag with a thin tip attached. Pipe one or two teaspoons of gravy into the center of the muffin from the bottom. Be careful not to add too much gravy or you could break the muffin, less is more.
6. Garnish with chives, serve warm and CRUSH!
### NOTES
* When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.
* If making the hollandaise sauce ahead, hold it warm over a double boiler or it could “break” and split on you.
* When piping the muffin, it is important that the gravy be slightly chilled, or at the very warmest, at room temperature. The gravy must be semi-solid; if it is warmed it will be too loose. Once the gravy is piped into the muffins, you can reheat to serve.
**Cook along video:** [**https://www.youtube.com/watch?v=xZL9\_S3h2EU&t=12s&ab\_channel=OmnivorousAdam**](https://www.youtube.com/watch?v=xZL9_S3h2EU&t=12s&ab_channel=OmnivorousAdam)
by HoardingBotanist
2 Comments
Pumpkin Pie Pancakes
1 ½ cups Buttermilk
1 cup Leftover Pumpkin Pie Filling
2 Eggs
2 Tbsp Melted Butter
2 cups All-purpose Flour
1 Tbsp Brown Sugar
1 tsp Baking Powder
½ tsp Baking Soda
1/2 tsp Kosher Salt
In a large bowl, whisk together the buttermilk, pumpkin pie filling, eggs and melted butter.
In a separate large bowl, sift in the flour, brown sugar, baking powder, baking soda and salt. Pour the wet mixture on top of the dry and stir just enough to incorporate the ingredients. Allow the batter to rest for 10 minutes while you preheat a large, cast-iron skillet over medium heat.
Melt a tablespoon of butter into the cast iron then scoop a 1/4 cup portion of the batter in. Cook the pancakes in batches until each side is lightly golden brown, flipping the pancakes as needed. Serve with a dollop of maple butter and maple syrup.
Leftover Mashed Potato & Turkey Eggs Benny with Cranberry Hollandaise
4 cups Cold Leftover Mashed Potatoes
1/2 cup All-purpose Flour
2 Tbsp Fresh Dill, chopped
2 cups Shredded Leftover Turkey
Fresh Chives, for garnish
Black Pepper, to taste
Kosher Salt, to taste
In a large bowl, mix the mashed potatoes, dill and flour.
In a large skillet over medium-high heat, add a touch of neutral oil, then dollop in a 1/3 cup portion of the potato mixture pressing lightly to form an “english muffin-sized” pancake. Flip the pancakes after a minute or two, then remove each pancake once golden brown and crispy.
Add a touch more oil to the skillet, then add the shredded turkey. Cook for a couple minutes until the turkey begins to crisp, then remove it from the pan and set aside.
Build the Benedict by placing a mashed potato pancake on the plate followed by enough turkey to cover the pancake, then a poached egg and enough cranberry hollandaise to cover the egg. Garnish with a sprig of fresh dill and serve immediately.
Poached Eggs
4 Eggs
1 Tbsp White Vinegar
Kosher Salt, to taste
Fill a large bowl with cold water and ice. Set it aside near the stove.
One at a time, crack each egg into a separate cup. Bring a medium pot of salted water to a simmer, then pour in the vinegar. Using a wooden spoon, swirl the simmering water to create a vortex, then pour in two eggs. Allow the eggs to lightly poach in the simmering water for 1-3 minutes, or until the white is cooked through and the yolk is still soft. Once finished cooking, use a slotted spoon to remove the egg from the water and transfer it to the ice bath. Repeat these steps with the rest of the eggs.
To serve, gently lower the poached eggs back into the simmered water until warmed through. Use the slotted spoon again to remove the egg from the water, drain and plate.
Cranberry Hollandaise Sauce
2 Egg Yolks
1/4 cup Leftover Cranberry Sauce
2 tsp Water
2 tsp Lemon Juice
2 sticks Unsalted Butter
Kosher Salt, to taste
Melt the butter in a small saucepan over medium heat.
Add egg yolks, cranberry sauce, water, lemon juice and a pinch of salt to the blender. Blend the ingredients together over low speed, then begin to slowly stream in the melted butter. Halfway through pouring in the melted butter, increase the speed to medium. Once all the butter is added, let the blender run for 10 more seconds. Serve immediately.
Gravy-infused Stuffing Muffins
8 cups Leftover Stuffing
1 Egg
1 tsp Baking Powder
1/2 tsp Baking Soda
3 Tbsp Unsalted Butter, divided
1 cup Leftover Turkey Gravy, room temp
Fresh Chives, to taste
Kosher Salt, to taste
Preheat the oven to 400F. Add a 6-slot muffin tray to the oven as it preheats.
Add the stuffing, egg, baking powder and baking soda to a food processor and blitz until smooth.
Once the muffin tray is very hot, remove it from the oven and place a tablespoon of butter in each slot. The butter will slightly melt. Carefully spoon about a cup of the stuffing mixture into each muffin slot adding enough to make a slight dome above each muffin.
Bake for 35-40 minutes, or until golden brown. The muffins will seem wobbly and loose, this is normal. Let them cool completely before removing from the tray.
Add the room temperature leftover gravy to a piping bag with a thin tip attached. Pipe one or two teaspoons of gravy into the center of the muffin from the bottom. Be careful not to add too much gravy or you could break the muffin, less is more.
Garnish with chives, serve warm and CRUSH!
Oh shit, I do this every year, these recipes are going to up my ‘fuck participating in Black Friday’ breakfast. Thank you!!