The Gobblette: Getting Creative with Thanksgiving Leftovers & Eggs


20131201-180109.jpgTurkey Day is over but your fridge is likely still filled with leftovers. Instead of making ourselves a Gobblenator, like we did last year, Kevin came up with a way to combine brunch and Thanksgiving this year. Without further adieu we present you the Gobblette, the most American omelet you ever did cook (and eat).

First off, heat up a plate of all the leftovers you want to eat in omelet form. We opted to go with stuffing, creamed spinach, corn soufflé, ham, turkey and cranberry sauce on the side.


Next, whisk together three eggs with 1/4 cup milk and 1 tbsp. sour cream. Add salt and pepper.


Heat a greased, non stick pan over medium heat. Pour in the eggs and continue to mix slightly until they firm. Once the base is made, spread your leftovers in layers over half the the eggs. With a spatula, fold the bare side of the eggs over the toppings.


Top with gravy and enjoy! Also, cranberry sauce makes a surprisingly good accompaniment. As always, feel free to pair with your favorite craft beer. We suggest something on the lighter side, such as a kolsch or breakfast stout, to balance the rich flavors.

(The aftermath)

Written by A+K

December 1st, 2013 at 11:01 pm

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