"This is a fun way to enjoy holiday leftovers as if presenting them for the first time. Serve for brunch, with champagne and cranberry juice. — Brittany Allyn, Nashville, Tennessee..."
INGREDIENTS
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3 cups leftover cooked stuffing
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4 egg yolks
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1 tablespoon lemon juice
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1/2 cup butter, melted
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1 tablespoon minced fresh parsley
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Dash salt
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Dash ground nutmeg
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1 tablespoon olive oil
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4 Eggland's Best Eggs
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3/4 pound sliced leftover cooked turkey, warmed