Stuffing Hash and Eggs


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 2 Tablespoons butter
  • 1/2 Pound sausage
  • 1 onion, chopped
  • 3 Yukon Gold potatoes, peeled and cut into a ½-inch dice
  • 2 Cups prepared stuffing
  • 4 eggs
  • Salt and pepper, to taste

Directions

Preheat the oven to 400 degrees.

Heat butter in a large skillet over medium-high heat. Brown the sausage. Add the onions and cook until translucent. Add in potatoes and leftover stuffing and using a spatula, flatten the hash into an even layer. Cook until the bottom is slightly crunch and brown on the bottom, about 5 minutes. Flip the hash in sections and cook until brown on the other side, about 5 more minutes. Remove from heat.

Using a spoon, make 4 shallow indentions in the hash and crack 2 eggs into each section. Transfer to the oven and bake until the egg whites are set, about 10 minutes. Season with salt and pepper.

Nutritional Facts

Servings4

Calories Per Serving591

Folate equivalent (total)107µg27%

Riboflavin (B2)0.5mg26.5%


Eggs Baked with Stuffing

You waited all year for Thanksgiving. Now you can turn your holiday leftovers into breakfast with this recipe for eggs baked with stuffing. You may never go back to your typical hash browns and toast.

4 tablespoons unsalted butter, at room temperature

¼ cup grated Parmesan cheese

Salt and freshly ground black pepper

1. Preheat the oven to 375°F. Grease four individual-size ramekins or baking dishes (at least 8 ounces) with the softened butter.

2. Scoop 1 cup of the stuffing into each prepared ramekin. Make a well in the center of each and then crack an egg into it.

3. Drizzle 1 teaspoon cream over each egg. Sprinkle 1 tablespoon Parmesan into each ramekin and then season with salt and pepper.

4. Transfer the ramekins to a baking sheet and bake until the egg whites are set but the yolks are still jiggly, 12 to 15 minutes. Serve immediately.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.


13 Cozy Recipes You Can Make With Leftover Thanksgiving Stuffing

While the words &ldquoleftover stuffing&rdquo might sound like an oxymoron, it does happen. And thank goodness&mdashwho doesn&rsquot want to keep eating your savory, herby Thanksgiving stuffing for a few days after the big holiday? The even better news (you know, other than leftovers) is there are as many leftover stuffing recipes as there are favorite methods of making this oh-so-popular Turkey Day side dish (find our favorite stuffing recipes here).

To preserve it properly, make sure you pack up your stuffing in an airtight container or resealable storage bag (push the extra air out of it before closing) within two hours of it coming out of the oven and hitting the table, and place storage containers on the top shelf of your fridge where the temperature is the most constant. Here, it will stay delicious for up to four days&mdashthen follow our instructions for the best way to safely reheating leftover stuffing. If you&rsquore not sure you&rsquoll be able to use it straight away, pop those containers in the freezer for about a month. Meanwhile, check out one of these delicious recipes for what to do with leftover stuffing.


Make Ahead Instructions:

You have 2 options to prepare this leftover stuffing breakfast casserole in advance:

  1. You can bake it right away the night before, and just reheat it in the morning. (That’s what we did most of the time, because we don’t have ton of time to sit around waiting for the casserole to bake.)
  2. Or you can cover the unbaked casserole, refrigerate it and bake it in the morning.

Did I say it feeds a crowd? This is a great breakfast/brunch dish if you’re having an overnight company this holiday season!

It’s a perfect breakfast during busy holiday season.

By the way, you can also make a smaller batch in an Instant Pot. Here’s my Instant Pot Breakfast Casserole version.


Stuffing Hash with Fried Eggs and Arugula

Crumble sausage into medium nonstick skillet cook over medium-high heat until no longer pink, about 6 minutes. Pour off fat from skillet. Add stuffing and cook until well browned, flattening with back of spatula and turning and flipping occasionally, about 12 minutes. Divide stuffing between 2 plates (do not clean skillet). Fry eggs over easy in same skillet. Top stuffing with eggs, then arugula. Season with salt and pepper serve.

How would you rate Stuffing Hash with Fried Eggs and Arugula?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Recipe Summary

  • 30 slices white bread, lightly toasted
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 eggs, lightly beaten
  • 2 cups chicken broth
  • 2 teaspoons rubbed sage
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Allow the toasted bread to sit approximately 24 hours, until hard.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.

Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.

Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.

Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.

Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.


Recipe Summary

  • 1 (16 ounce) package bulk breakfast sausage
  • 1 green onion, chopped
  • 1 (16 ounce) package hash brown potatoes
  • 2 cups shredded Cheddar cheese
  • 6 eggs, lightly beaten
  • 1 cup milk
  • 1 (2.64 ounce) package country gravy mix
  • 1 pinch paprika, or to taste

Preheat oven to 325 degrees F (165 degrees C). Grease an 8x11-inch baking dish.

Cook and stir breakfast sausage in a skillet over medium heat until browned and crumbly, about 10 minutes drain excess grease. Mix green onion into sausage and spread mixture over bottom of the prepared baking dish. Spread hash brown potatoes in a layer over sausage top with Cheddar cheese.

Whisk eggs, milk, and gravy mix together in a bowl until smooth pour over casserole. Season with paprika.

Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, about 1 hour. Let stand 10 minutes to firm up before serving.


You can reheat leftover Thanksgiving stuffing on the stove or in the oven. Simply drizzle a tablespoon or two of broth over the stuffing, then either heat in a skillet on the stove or cover with foil and cook in a 350 degree F oven.


Recipe Summary

  • 1 cup butter or margarine
  • 2 cups chopped onion
  • 2 cups chopped celery
  • ¼ cup chopped fresh parsley
  • 12 ounces sliced mushrooms
  • 12 cups dry bread cubes
  • 1 teaspoon poultry seasoning
  • 1 ½ teaspoons dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 4 ½ cups chicken broth, or as needed
  • 2 eggs, beaten

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.

Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).

This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.


Cast Iron Is Best!

Get out your cast iron skillet or a heavy bottomed pan. Heat up some oil to a medium high, not quite smoking temperature and add the leftover stuffing. Now press down with a wide spatula so that every bit of the leftover stuffing on the bottom is getting seared and crisped. Let it go for a minute or two, before flipping it to sear and crisp the rest.

In a separate skillet &mdash DO NOT GIVE ME THE HAIRY EYEBALL ABOUT A SECOND PAN&mdash fry an egg &mdash however you like. Sunny-side up, over easy, over medium heck, poach it for all I care &mdash but make sure you&rsquove got some runny yolk &mdash because you want that. By the way, you should probably be drinking a Bloody Mary while you&rsquore making this &mdash tell your other half to keep em coming&hellip

Serve that egg, right on top of the crispy hash. I&rsquove given ideas for other add ons in the recipe card if you&rsquore so inclined, but I&rsquom a purist. Now run along and make this leftover stuffing hash for yourself.