Turkey and Stuffing Eggs Benedict

(Courtesy of Taste of Home)

Ingredients:
3 c. leftover cooked stuffing
4 egg yolks
1 Tbsp. lemon juice
1/2 c. butter, melted
1 Tbsp. minced fresh parsley
Dash salt
Dash ground nutmeg
1 Tbsp. olive oil
4 eggs
3/4 lb. sliced leftover cooked turkey, warmed

Directions:
Shape stuffing into four 1/2 inch thick patties; set aside.  In top of a double boiler or a metal bowl over simmering water, whisk egg yolks and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, whisking constantly.

Reduce heat to very low.  Very slowly drizzle in warm melted butter, whisking constantly.  Whisk in parsley, salt and nutmeg.  Transfer to a small bowl.  Place bowl in a larger bowl of warm water.  Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.

In a large nonstick skillet, heat oil over medium heat.  Cook stuffing patties 3-4 minutes on each side or until a thermometer reads 165 degrees.  Keep warm.

Meanwhile, place 2-3 inches of water in a large saucepan or skillet with high sides.  Bring to a boil; adjust heat to maintain a gentle simmer.  Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.

Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard.  Using a slotted spoon, lift eggs out of water.

To serve, place turkey and eggs on stuffing patties.  Top with hollandaise sauce.

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