The aftermath of Thanksgiving is all about re-purposing. Transforming the turkey into soup, the potatoes into croquettes, and the stuffing, in my case, into breakfast. Stuffing and eggs marry beautifully with one important requirement: the stuffing must be savory. If all you've got left is a fruit-and-nut-stuffing moistened with, say, sweet wine, then move on. I'm not a big fan of the fruit/egg mash-up.
At my house, our leftover artichoke, spicy sausage, Parmesan, and sage stuffing lent itself nicely to a quick "flat omelet" first thing this morning. I first saw Nigella Lawson demonstrate this technique on a cooking show, and I've made about 20 of them since. The idea is simple: use a fork to mix the egg with the other ingredients and pour everything into the skillet at once, rather than cooking the egg first, then laying the fillings on top, then folding the eggs over.
Flat omelets may be unorthodox, but they're also fast and less fraught with potential error. Plus, they're ideal if you want only one egg, given that you consumed your weight in pie so very recently.
Recipe for Leftover Stuffing Flat Omelet, for one
Want breakfast the day after Thanksgiving? Turn your savory stuffing into a quick morning bite with little more than an egg, a grating of cheese, and whatever herbs you still have lolling about after the Big Meal.
Olive oil spray (or nonstick spray)
3/4 cup savory stuffing (without fruit)
Handful of shredded Parmesan cheese (or cheese of your choice)
Herbs of your choice (I used sage, but parsley or thyme would also be nice)
Preheat the broiler.
Heat a small nonstick skillet over medium-low heat and spray to coat. In a medium bowl, whip the egg lightly with a fork to combine the white and yolk well. Add the stuffing and use the fork to mix everything together.
Turn the egg mixture out into the skillet and cook for about two minutes, lifting the side of the omelet as it begins to set so the liquid runs underneath and cooks. Sprinkle with a fistful of cheese and slide under the broiler for a minute or two, watching carefully, or until cheese melts and begins to turn golden brown.
Serve with finely sliced or minced fresh herbs.