Put your Thanksgiving leftovers to good use and make this sourdough stuffing egg casserole. Stuffing adds incredible flavor to this brunch dish and it comes together with so little effort.
Many people will say that the leftovers are the best part of Thanksgiving and I would be one of those people. Don’t get me wrong, I love sitting down to that big meal on Thanksgiving day and of course I love having all of my family gathered around the table.
But there is something wonderful about having the fridge full of all of those delicious leftovers. One of my family’s favorite ways to use up the leftovers is to make what we like to call hash. To make it, we take a skillet, melt some butter then scoop in leftover mashed potatoes and stuffing along with a hand full of cut up turkey.
Then we sauté everything until it starts to get crispy. If you’re my husband, that’s all there is to it, but I like to ladle in a generous amount of gravy and let that get all bubbly. We love that for breakfast, lunch or dinner. It.is.so.good!
This year I thought I would try something a little different with my stuffing leftovers and incorporate them into an egg bake. This will be perfect to serve for brunch if you have guests staying overnight or even just for the family over Thanksgiving weekend.
I love putting sausage in my stuffing because of all the flavor it imparts. The sausage, along with onion, celery and lots of fresh herbs adds all of the flavor that’s needed for this egg casserole. That means it takes almost no time at all to prep this dish for oven. If you prefer, you can even prep this the night before and refrigerate it over night. All you need to do in the morning is pop the casserole into the oven.
What do I need for this recipe:
- Leftover stuffing (If your stuffing doesn’t have sausage in it, you’ll need 1/2 lb of cooked, crumbled sausage.)
- half and half
- shredded cheddar cheese
More recipes I love that use Thanksgiving leftovers:
- Cranberry Orange Christmas Poundcake made with leftover cranberry sauce
- Sweet Potato Bisque with Truffle Oil made with leftover mashed sweet potatoes
- Roast Turkey Tator Tot Casserole made with leftover turkey
- Turkey and Sweet Potato Risotto made with leftover turkey and sweet potatoes
Even more delicious ways to use Thanksgiving leftovers:
From An Affair from The Heart:
- Turkey Salad Sliders made with leftover turkey
- Chicken ala King made with leftover turkey
- Pumpkin Spice Swirls made with leftover pie crust
- Mashed Potato Bake make with leftover mashed potatoes
From Lemon Blossoms:
- Turkey Pot Pie made with leftover turkey
- Brie and Cranberries Baked in Puff Pastry made with leftover cranberries
- Chicken Tortilla Soup made with leftover turkey
- Pressure Cooker Split Pea Soup with Ham made with leftover turkey
From Take Two Tapas:
- Deep Fried Cornbread Dressing Balls – Leftover Stuffing Bites made with leftover stuffing
- Southwest Potato Croquettes made with leftover mashed potatoes
- Smoked Chicken and Roasted Grape Hand Pies made with leftover turkey
- Honey Roasted Cranberry Ricotta Crostini made with leftover cranberry sauce
From West Via Midwest:
- Easy Turkey Tetrazzini made with leftover turkey
- Leftover Stuffing Bacon Cups made with leftover stuffing
- Ham and Potato Casserole made with leftover ham
- 3 cups leftover Sourdough Sausage Stuffing
- 1 cup sharp cheddar cheese
- 8 eggs
- 1 1/2 cups half and half
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 350 degrees
- Coat a 9x9 baking dish with cooking spread.
- Spread stuffing evenly over the bottom of the pan.
- sprinkle cheese over the stuffing.
- Pour egg mixture over stuffing and cheese.
- Let casserole sit for at least 10 minutes or overnight.
- Bake in preheated oven for 35-40 minutes, until eggs are set.
- Let cool for a few minutes before slicing and serving.
You can substitute any leftover stuffing that you have on hand.
If you're stuffing doesn't have sausage in it, you'll need 1/2 lb cooked, crumbled sausage.