Bring on the Thanksgiving leftovers!
Pile all the turkey you can in your Tupperware because this breakfast skillet recipe will have you screaming more turkey.
One of the best parts about Thanksgiving is having leftovers, which is why I’ve been exploring leftover turkey recipes the past couple of years. Like countless others, I love making a good ole turkey casserole with my leftover turkey and one of my favorites is this Turkey and Biscuit Casserole from A Farm Girl’s Dabbles.
While I’ll definitely be making a casserole this year, I also wanted to add my turkey to something completely different. Before deciding exactly what I wanted, I thought about when most people eat Thanksgiving leftovers. There’s the traditional turkey sandwich with cranberry sauce for lunch the next day, or just eating more turkey and gravy for dinner. Then I thought about how sad it is that breakfast is left out of the Thanksgiving leftover equation and it clicked – how cool would it be to add leftover turkey to a savory breakfast dish?
And that’s how my leftover turkey breakfast skillet was born. Proud mama on this one! This skillet is opposite of what you’ve ever thought to use your leftover turkey for and it’s so scrumptious. It has crispy thyme and parsley potatoes, roasted corn, bacon, turkey, a sunny side up egg and crema. A perfect savory breakfast to make the Saturday or Sunday after Thanksgiving.
I hope you give it a try and I’d love to hear how you’ll be using your Thanksgiving leftovers. If you end up making this skillet, don’t forget to tag your photo with #marinamakeseats!!
Leftover Turkey Breakfast Skillet
- 8 slices of bacon
- 15-17 small yellow potatoes, use as many as desired for four people
- Salt and pepper, amounts divided below
- 4-5 tablespoons of olive oil, divided
- 2 tablespoons of chopped fresh parsley
- 1 tablespoon of chopped thyme
- 1 cup of frozen corn (roasted frozen corn if possible)
- 3 cups of shredded leftover turkey
- 4 eggs, cooked sunny side up
- 1/2 cup of sour cream
- 1/2 cup of half and half
Set a large skillet over medium-high heat and cook bacon in batches until crispy. Set bacon aside, and keep skillet with bacon grease on it on the stove because you’ll use it to cook the potatoes.
While the bacon is cooking, fill a large sauce pan with water and bring to a boil. Once the water comes to a boil, pour a tablespoon or two of salt into the pan and add the potatoes. Cook for about 30-35 minutes until very tender. Once the potatoes are cooked through, drain, cool and chop them into small, bite sized pieces.
In the same skillet you cooked the bacon in, heat 2 tablespoons of olive oil over medium-high heat. Wait for the pan to heat up, and add the potatoes, stirring to coat them in the oil – make sure they are in one layer, sprinkle 1 teaspoon of salt and 1/2 teaspoon of pepper. Cook the potatoes until they are crispy and golden brown, stirring occasionally. Sprinkle parsley, thyme and corn. Stir to combine and set aside. Set potatoes aside.
While potatoes are cooking, heat 1-2 tablespoons in a medium skillet. Once the skillet is hot, add the turkey and cook until crisp and heated through, about 2-3 minutes. Add the bacon and cook for an additional minute. Remove turkey and bacon from the pan and set aside.
Using the same skillet you cooked the turkey in, crack eggs in the pan and cook them sunny side up. If needed, add an additional tablespoon of olive oil or cooking spray to the pan before you begin cooking the eggs.
To make the crema, combine sour cream, half and half and a pinch or two of salt.
To assemble the skillet, place potatoes and corn on the bottom, top with the turkey and bacon and then top with one egg per person. Sprinkle with salt and pepper and drizzle crema over the entire skillet.