We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Breakfast Stuffing Fry-Up with Sausage, Eggs, Sweet Peppers & Spinach
Holiday 2012
If you don’t want to ration your holiday stuffing, you might want to consider making extra for this change-of-pace brunch idea. The recipe doubles easily and would be perfect for a crowd. If it’s easier to do fried eggs, they work well too.
Makes 4 servings
1½ cups (375 mL) leftover turkey stuffing
½ cup (125 mL) grated cheddar cheese
1 egg, lightly beaten
1 tbsp (15 mL) vegetable oil
FRY-UP
3 mild or hot Italian sausages, casings removed
1 small red pepper, cut into julienne strips
2 small handfuls baby spinach
4 poached eggs
Salsa and sour cream for garnish, if desired
1 Preheat oven to 300°F (150°C).
2 In a large bowl, stir stuffing with cheese and egg until well mixed. Using your hands, form into 4 patties. Heat oil in a large nonstick frying pan over medium-high. Add patties and cook until crispy on the outside and hot inside, 2 to 3 minutes a side. Place on a baking sheet and keep warm in oven. Wipe pan clean.
3 Set pan over medium heat. Add sausages and red pepper. Using a fork, stir to break up meat until cooked through and pepper is tender, about 5 minutes. Add spinach and cook just until spinach wilts, about 1 minute.
4 Divide sausage mixture between 4 plates. Nestle a patty in the middle of each. Top each with a poached egg. Garnish with salsa and sour cream.
Makes 4 servings
