Turkey Eggs with Craft Beer Cranberry Sauce – What to do with Thanksgiving Leftovers



As any good American knows, the day after Thanksgiving is the real holiday. Finally all of that pesky family time and thankfulness is out of the way and Black Friday is here. You’re probably just waking up or just arriving home from a morning of shopping, deals and hopefully minimal trampling. Either way, there’s a fridge full of leftovers that aren’t going to eat or artfully arrange themselves. Instead of just throwing everything on a plate and recreating last nights dinner, we decided to try something a little different this year and make “turkey eggs”.

They’re the equivalent of putting a bit of every Thanksgiving delight on your fork and creating a perfect bite, but they look a lot classier if you’re trying to impress someone. Kind of like a Scotch Egg, American style. Since this is a leftover recipe, we’re not going to tell you how to make the original dish. And really if you’re going to make an entire Thanksgiving feast just to create these here eggs you have way too much time on your hands.


What you’ll need for 4 eggs:

  • 1 decent sized slice of turkey
  • Scoop of mashed potatoes
  • Smaller scoop of creamed spinach (Or corn or green beans or whatever leftover veggie you have)
  • A chunk of stuffing about the size of a can of beer
  • About 1/4 can of cranberry sauce
  • Beer of your choice, preferably a brown ale. We used Cigar City Maduro


As you can see, the measurements are not extremely precise. We eyeballed most of it and imagine you can too.

  1. So first preheat your oven to 350 degrees
  2. Then, dice the turkey and put it in a bowl with the spinach and mashed potatoes
  3. Mix that all together (probably with your hands) and roll into four small balls, similar to how you’d make meatballs
  4. Pop those back in the fridge for a couple minutes so they firm up
  5. Mash the stuffing with a fork to a bit of a stuffing paste. If it seems dry, add a little water or gravy
  6. Make four balls of the stuffing paste, flatten them and then carefully wrap the stuffing around the chilled potato/turkey/spinach balls
  7. Bake them on a small baking dish for about 15 minutes, or until the stuffing starts to brown a bit more
  8. While they’re baking, put your cranberry sauce in a small saucepan over medium heat
  9. Mash it up with a fork and once it starts to liquefy a bit add a healthy pour of beer (about 1/4 can)
  10. Cook until it reduces to a cranberry beer glaze (this should only take a couple minutes)
  11. Take the balls out of the oven, dip in your sauce and enjoy


We paired them with the rest of the beer in the can and they nicely complimented each other. If you really want to impress and confuse your family, say you’ll heat up leftovers for dinner tonight and when they get to the table present them with these turkey eggs. It’ll probably only take you about 45 minutes tops to make enough for everyone and we bet they will be more memorable than Thanksgiving dinner. Happy Black Friday, get cooking.



Written by A+K

November 28th, 2014 at 1:28 pm

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