Go Back
Day After Thanksgiving Breakfast Recipe
Ash Tyrrell

Day After Thanksgiving Breakfast Recipe

I'll be honest, the morning after Thanksgiving is one of my favorite breakfasts of the entire year. I open the fridge, see all that leftover turkey, stuffing and gravy staring back at me, and I know exactly what I'm making.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups leftover turkey chopped — the star of this dish, and a great way to use up turkey breast without it drying out further
  • 1 ½ cups leftover stuffing or dressing — adds body and soaks up the gravy beautifully a bread-based stuffing works best here
  • ½ cup leftover roasted vegetables Brussels sprouts, carrots, or green beans — keeps the hash from tasting one-note and adds a pop of color
  • ⅓ cup leftover mashed potatoes optional — helps bind everything together if your stuffing is on the drier side
  • ⅓ cup leftover gravy — this is what keeps the whole hash moist don't skip it
  • 4 large eggs — fried on top they add richness and that classic brunch finish
  • 1 tablespoon butter or oil — for crisping up the hash in the pan
  • ¼ cup shredded cheese optional — freshly grated melts far better than the bagged kind
  • 2 tablespoons chopped green onion or parsley — for freshness and a bit of color on top
  • Salt and pepper to taste — adjust at the end since leftovers are often already seasoned
  • Hot sauce optional — a nice kick if your table likes things spicy

Method
 

  1. Start by chopping your turkey into small, bite-sized pieces so it reheats evenly in the pan. Break up the stuffing a bit with your hands or a fork so it's not in one big clump. Chop any leftover veggies into similar sized pieces too.
  2. Add your butter or oil to a large skillet over medium heat. Let it melt and coat the bottom of the pan fully before adding anything else. This step helps everything get that slightly crispy edge instead of just steaming.
  3. Toss in the chopped turkey, stuffing and roasted vegetables all at once. Stir occasionally so nothing sticks or burns, letting everything warm through for about 4 to 5 minutes. You want some golden, crispy bits forming on the stuffing.
  4. Pour in the leftover gravy and mix well so every bite gets coated. This is the step that brings the whole hash together and keeps it from tasting dry. Let it simmer gently for another minute or two.
  5. While the hash finishes, crack your eggs into a separate pan with a little butter or oil. Cook them sunny-side up or over easy, whichever you prefer for that runny yolk. This usually takes about 3 to 4 minutes depending on your stove.
  6. Divide the hash onto plates and place a fried egg right on top of each portion. Sprinkle with cheese, green onion or parsley while everything is still hot. Serve immediately so the egg yolk stays warm and runny.

Notes

  • I always chop my turkey smaller than feels necessary, since bigger chunks don't reheat as evenly in a hot pan.
  • I let the pan get properly hot before adding anything, because that's really what gives me those crispy stuffing edges.
  • I never skimp on the gravy, since it's doing most of the work to keep this hash from tasting dry or bland.
  • I like to taste before adding extra salt, because leftover stuffing and gravy are usually already seasoned well.
  • I cook my eggs in a separate pan so I can control the yolk exactly how I like it, instead of fighting for space with the hash.