The best part of Thanksgiving is the leftovers, am I right? But, to be honest, I’m truly and utterly obsessed with all leftovers. Sometimes I’ll purposely make an absurd amount of food so that I can wander over to the fridge and make myself a plate of randomness. But what I love even more than leftovers is what I like to call, bestovers. It’s where you take random things from the fridge and remake them into something so much more. Technically, fried rice could be considered bestovers and you guys know how much I love fried rice!
Here I took some stuffing (I purposefully saved some otherwise there would have been none), tossed it with a lighten beaten egg, formed some patties and fried them up in my trusty cast iron skillet. The insides are moist and tender and the outsides get deliciously crisp. Think of them as stuffing pancakes topped with tiny quail eggs. This is definitely the kind of brunch I could do all day, every day, Thanksgiving leftovers or not.
PS – Am I the only one who thinks leftovers are the best part of Thanksgiving?
Crispy Stuffing Cakes with Quail Eggs Recipe
- 2 cups leftover stuffing
- 1 large egg, lightly beaten
- oil or butter for the pan
- quail eggs, as needed
- salt and freshly ground pepper
- sriracha, if desired
In a large bowl, gently mix together the leftover stuffing and the lightly beaten egg. Heat up a heavy-bottomed skillet on medium heat. Shape the stuffing mixture into patties and gently fry in oil or butter until golden brown and heated through, about 3-5 minutes per side.
While the stuffing cakes are being browned, heat up a bit of oil in a non-stick pan over medium heat. Fry the quail eggs sunny-side up, keeping an eye on them – they only take a minute or two to cook. Top the stuffing cakes with the quail eggs and a sprinkle of salt and freshly ground pepper. Enjoy immediately, with sriracha, if desired.