For the stuffing cakes:
  • Vegetable oil, for frying
  • 2 cups leftover stuffing, room temperature
  • 2 eggs
  • 2 teaspoons milk or water
  • 1 cup dry, seasoned breadcrumbs
  • 4 sage leaves
  • Kosher salt and freshly ground black pepper
  • For the eggs:
  • 4-6 tablespoons butter
  • 8 eggs
To assemble:
  • 12 cups leftover turkey, shredded and warmed
  • 1 cup leftover turkey gravy, warmed
  • Kosher salt and freshly ground black pepper


1. Make the stuffing cakes and fry the sage. In a 9-inch frying pan add enough oil to fill it 1/2-inch deep and heat on medium high. Divide stuffing into 4 portions and form each into a ball then flatten into a disk about 1/2-inch thick with your hands. In a small bowl whisk eggs and milk together. Dunk and flip each stuffing cake in the egg wash to coat, then dredge and fully coat in the breadcrumbs. Once oil is swirling fry each stuffing cake until golden brown on one side, then flip to cook the other side, about 4-6 minutes total. Remove to a paper towel-lined plate. Add the sage leaves to the oil and fry until they become a darker green and curl up a bit, about 20-30 seconds. Add to the plate with the stuffing cakes and season the sage with a pinch of salt.

2. Fry the eggs. In a small non-stick pan on low heat add butter and melt. If the butter is browning the heat is too high, wipe out the pan and start over. Once butter is melted crack 2 eggs into the pan (if using a large pan, use all the butter and try not to let the eggs fuse together, keeping them in groupings of 2). You may have to divide the butter and do this in batches or separate pans. Raise the heat to medium low and cook until the whites are completely cooked and yolks are still runny, about 8 minutes. At no time should the whites of the egg begin to bubble on the edges from the heat, keep it low enough so the edges don’t brown or become crisp.

3. Assemble the dish. Layer each plate first with a stuffing cake, then some leftover warmed turkey, a drizzle of turkey gravy, two eggs, another drizzle of turkey gravy and top each with a fried sage leaf. Sprinkle salt over the yolks and season with a final grind of black pepper.