So…why have we not given Thanksgiving leftovers enough love during breakfast hours??
I don’t know about you, but I enjoy gravy and stuffing almost any time of day. That’s why I have created this magical tower of deliciousness: The Thanksgiving Leftover Breakfast Slider. Here are it’s components from bottom to top:
Cranberry sauce & sriracha aioli
Stuffing & mashed potato pancake (YOU HEARD ME)
Started from the bottom, now we here. And it’s AWESOME. I don’t know why I never thought of a stuffing and mashed potato pancake before?? So easy. I used whatever was left of my mashed potatoes (which wasn’t much), mixed in the rest of the stuffing, added an egg and some panko bread crumbs, fried them up in the leftover bacon grease (obviously), and BOOM. Stuffing-mashed potato pancake. The cranberry sriracha aioli was a nice touch too – some sweet heat never hurt anybody, AMIRITE?!
5 Biscuits (I used Pillsbury Grands Jr. which I’m pretty sure are just regular sized biscuits?)
3/4 cup leftover mashed potato (mine was just slightly more than 3/4 cup)
1 cup leftover stuffing
1/4 cup panko breadcrumbs
5-6 strips of bacon (or more, whatever)
1/4 cup mayo
2 tbsps cranberry sauce
1/4 tsp sriracha
1. Make bacon. Fry that shit up in a skillet until nice and crisp (but not overly crispy).
2. Make the stuffing and mashed potato pancakes. Add potatoes, stuffing, egg, and panko in a bowl and mix together to combine. Form into patties and fry. Makes about 5-6 patties.
3. Make cranberry sriracha aioli. Mix mayo, cranberry sauce, and sriracha together. That’s it.
4. Make biscuits according to directions. Usually 400 degrees for 8-10 mins until golden brown.
5. ASSEMBLE THE SLIDER UNITS. Follow the outline above. Biscuit, aioli, turkey, potato-stuffing pancake, gravy (and be generous – you want it to really soak into the patty), bacon, more gravy, aioli on the top piece of biscuit, and voila.
Thanksgiving breakfast sliders are served.
Give thanks. For this.