Leftover Stuffing Cakes
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Leftover Stuffing Cakes
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Transform extra Thanksgiving stuffing into easy leftover stuffing cakes. Crisp on the outside, cheesy on the inside, and perfect with eggs.
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Ingredients
For the Stuffing Cakes
- 2 cups leftover stuffing
- 1 large egg lightly beaten
- ½ cup freshly grated mozzarella, cheddar, or similar melty cheese
To Cook and Serve
- 2 ½ tablespoons extra virgin olive oil divided
- 5 large eggs
- salt and pepper
- Optional toppings: cooked bacon; Canadian bacon or ham; leftover gravy; hollandaise sauce; sautéed spinach or mushrooms; chopped fresh herbs such as thyme, rosemary, parsley, or chives
Instructions
- Place the stuffing in a large bowl, gently breaking up any large clumps. Add the egg and stir to combine, making sure that all of the stuffing is evenly moistened. Stir in the cheese.
- Portion 1/3 cup of the stuffing mixture into your hands and shape into a patty that is about 3 inches wide and 1/2-inch thick. Repeat for the remaining mixture. You will have about 5 patties total.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Gently fry the cakes on each side until the patties are lightly crisp on the outside and warmed through, about 2-3 minutes per side.
- Transfer the cakes to a paper towel-lined plate and cover with foil to keep warm while you prepare the eggs.
- With a paper towel, lightly and carefully wipe the skillet clean, then heat the remaining 1/2 tablespoon oil in the skillet. Fry the eggs until the yolk is nearly set, about 2 minutes per egg. Top the cakes with any desired add-ons (bacon, sautéed spinach, gravy, etc.), a fried egg, salt, and pepper. Enjoy immediately.
Notes
- TO STORE: Leftover stuffing cakes may be kept in an airtight container in the fridge for up to 3 days.
- TO FREEZE: Freeze stuffing cakes in a freezer bag for up to 3 months. Defrost overnight in the fridge and the crisp back up in a skillet until heated through.
Nutrition Information
Show Details
Serving
1(of 5) without additional toppings
Calories
313kcal
(16%)
Carbohydrates
18g
(6%)
Protein
12g
(24%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
205mg
(68%)
Potassium
141mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
611IU
(12%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 53-inch cakes
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1(of 5) without additional toppings | |
| Calories | 313kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 205mg | 68% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 611IU | 12% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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