Black Friday Breakfast Turkey Stack

This version includes the cheese sauce. Sure, we need just a little more gooey cheese the day after Thanksgiving. You know it!

Working ahead on Thanksgiving food is truly a happy, hearty, fulfilling, and filling part of my job as a food blogger. That activity usually includes coming up with something new to do with Thanksgiving leftovers. It’s a fun occupation that keeps me, and, of course my husband Dave and the babies (see below), right on top of our game this week.

While sandwiches, turkey soup or enchiladas are always my after Thanksgiving favorites, this year I kept dreaming about a faux benny type breakfast making use of the mashed potatoes, the cheese sauce from the broccoli, the cranberry sauce, and, of course the TURKEY!

I include a recipe for a small pot of cheese sauce in case you ate all of yours on Thursday.

Several ideas surfaced in the dead of the night, but in the final version, I pictured a sliced and grilled dinner roll (if you had one left) or toasted English muffin topped with a potato cake, bacon, pieces of grilled turkey, a fried egg, and maybe even a little cheese sauce.

Never made potato cakes before? Here’s your chance. They cook up crispy right along with the small turkey slices.

I made only two...

…but Dave and I both decided we didn’t need to mess around with the recipe. So because I have to bake a pumpkin pie this morning…

–and here’s how it turned out, complete with pie crust cookies fried and slathered in cinnamon sugar

…here it is fast and in all its glory. If there are mistakes, forgive me. It’s my favorite day of the year!! Skip the shopping on Black Friday. Instead, stay home for breakfast and you can try this!

Show here without the cheese sauce.

black friday breakfast turkey stack

This faux benny breakfast will keep you full through the big morning of shopping or an evening of watching movies with the kids. It works most easily if you have leftover turkey, mashed potatoes, rolls, and cheese sauce, but is pretty adaptable, too. Do skip the cheese sauce or muffins if you like, for instance. Sliced fresh tomatoes can fill in for the potato cakes, though the cakes are a fun addition to your cooking repertoire if you haven’t made them before. I include a recipe for a small pan of cheese sauce just in case you ate all of yours on Thursday.
Course: Breakfast
Cuisine: American
Keyword: Turkey
Servings: 2 servings +/-

Ingredients

  • Cheese sauce recipe below
  • 4 slices bacon
  • 1 cup leftover cold mashed potatoes
  • Wondra or all purpose unbleached flour
  • Fresh ground black pepper
  • 4 small slices turkey
  • 1 Dinner roll, split in half, buttered, and warmed or substitute split and toasted English muffin
  • 2 eggs cooked over-easy or as you like them
  • Extra cheese for garnish
  • Cranberry sauce for serving If your sauce is really sweet, add a little crushed red pepper and/or a squeeze of lemon juice.

Instructions

  • Make cheese sauce (recipe below or use your own) and cover to keep warm.
  • Fry bacon in a large skillet until crisp; remove to paper towel lined plate. In the meantime, make two mashed potato cakes by dividing potatoes in half and patting each half into an approximately 1/3-inch by 3-inch firm patty with even edges. Sprinkle with pepper. Sprinkle each patty on one side with a pinch of Wondra or regular flour.
  • Carefully pour out all but a tablespoon or two of the bacon grease from the skillet. Reheat skillet over medium – medium high flame. Using a spatula or your hands, carefully move the potato cakes into the skillet at least 2 inches apart. Add the slices of turkey between and/or around the cakes. Let cook until everything is quite brown on one side; turn. Sprinkle other side of potato cakes with a bit more of the Wondra or regular flour and cook until everything is browned and crispy.
  • In the meantime, toast and butter the English muffins and cook the eggs.
  • ASSEMBLY: For each breakfast stack, place a half buttered English muffin on a dinner plate. Top with a potato cake. Lay two pieces of bacon crosswise on the cake making an “X”. Add two pieces of the turkey, top with an egg, and drizzle with warm cheese sauce. Garnish with extra grated cheese and a last grind or two of black pepper. Serve with a small ladle of cranberry sauce. If you like, serve the remainder of the cheese sauce is a small pitcher at the table.

Notes

CHEESE SAUCE:
1 tablespoon salted butter
1 tablespoon all purpose, unbleached flour
Pinch each kosher salt and fresh ground black pepper
½ -2/3 cup warm milk (use ½ cup, may need a little more to thin the sauce later)
Drop of hot sauce
½ cup (2 ounces) grated extra sharp Cheddar cheese
 
In a small heavy saucepan, heat butter over medium flame until bubbly. Whisk in flour for 1 -2 minutes; season with salt and pepper. Whisk in ½ cup warm milk quickly until smooth. Add hot sauce. Continue whisking, letting mixture simmer until sauce has thickened. Turn down heat to low. Stir in cheese and let melt. Stir again; taste and adjust seasonings. Cover to keep warm. If too thick, whisk in a little more milk. Serve hot or warm.
Copyright Alyce Morgan, 2019. All rights reserved.

Happy Thanksgiving,

Alyce

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