Turkey and stuffing hash with poached eggs and gravy hollandaise

Chef Ryan Scott shared his savory use for Thanksgiving leftovers.

Maybe you were stuffed on Thanksgiving, but chances are you may have a sudden craving for a smattering of different half-eaten dishes. So what better way to make use of the leftovers than with a savory brunch?

"After a quick Friday detox, I like to whip up the perfect weekend brunch," chef Ryan Scott told "Good Morning America." "Who knew leftovers could be so bougie."

Scott shared his recipe for a hot, crispy turkey and stuffing hash that gets topped with a poached egg and a generous drizzle of his turkey gravy hollandaise.

Turkey & Stuffing Hash Eggs Benedict

Serves 4

Place the turkey into the bowl of a stand mixer. Using the paddle attachment, shred the turkey over medium-low speed. Add the stuffing and mix until the turkey is evenly distributed amongst the stuffing.

Warm the oil, over medium-high heat, in a large, nonstick skillet. Add the turkey and stuffing mixture. Cook, stirring occasionally, until the turkey and stuffing are warmed through and begin to crisp around the edges, for about 5 minutes.

Spoon the stuffing mixture onto a serving plate, top with a poached egg and a generous drizzle of the hollandaise. Finish with some freshly ground black pepper and flaky sea salt and serve immediately.

Turkey Gravy Hollandaise

Makes approximately ¾ cup

3 large egg yolks
3 tablespoons turkey gravy
Juice from ½ lemon
½ teaspoon kosher salt
½ cup clarified butter or ghee, warmed


In a blender pitcher, pulse the egg yolks, turkey gravy, lemon juice and salt to combine. Turn the blender on the lowest setting and slowly drizzle in the melted butter to emulsify. Serve immediately or keep warm for up to an hour.