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Rocco DiSpirito's Thanksgiving Egg Cake

Serves 6 servings

Originally aired

INGREDIENTS
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 2 to 3 cloves garlic, finely chopped or grated
  • 1 1/2 cups leftover turkey, shredded or chopped
  • 1 1/2 cups leftover stuffing
  • 1 1/2 cups leftover mashed sweet potatoes
  • 3/4 cup leftover gravy
  • 10 eggs
  • 1/4 cup flat-leaf parsley or tarragon (or your favorite herbs), chopped
PREPARATION

Preheat oven to 400F.

Place a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the onion and garlic to the pan, and cook until tender, 4-5 minutes.

Add the leftover turkey, stuffing, potatoes and gravy to the pan, stir together and cook until heated through, 4-5 minutes.

Crack eggs over the top of the pan and transfer it to the oven. Bake until the eggs have just set (they should be like sunny-side up eggs), about 15 minutes. Garnish the finished cake with chopped herbs and serve warm.

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