Here’s a great recipe to make for your family the day after Thanksgiving. Use leftover cooked turkey – white or dark. I used a combination of both. Feel free to sub leftover cooked greens (or other vegetable) in lieu of cooking kale as directed below. You can also substitute your favorite cheese for the smoked gouda. The herbs in the recipe are an homage to the flavors of the stuffing my dad makes every year, but you can use different ones if you’re over traditional Thanksgiving flavors already.
- 1 tablespoon butter
- 1 cup kale, ripped/chopped into very small pieces
- 1 clove garlic
- 8 extra large eggs (or sub 9 large eggs)
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup cooked turkey, chopped small
- 1/2 cup, plus 1/4 cup shredded smoked gouda cheese
- Pre-heat oven to 400 degrees F. Brush an 8×8 baking dish with melted butter.
- Pre-heat a small pan over medium heat. Add kale and garlic and cook until kale is tender, stirring occasionally, about 4-5 minutes. Pour into a bowl and set aside to cool. Note: wait until kale is room temperature or cool before stirring into egg mixture in next step.
- Meanwhile, whisk together eggs, rosemary, sage, thyme, salt, and pepper. Whisk in turkey, gouda cheese, and cooled kale until evenly distributed.
- Pour egg mixture into the prepared baking dish and bake for 20-25 minutes, until the center is set (when a toothpick inserted in center comes out clean).
- When the egg dish is save for consumption, serve and enjoy!
Serves: 4-8 (depending on how large you cut the portions)
Note: You can use oil to brush and prep your baking dish, but I find the butter causes the egg to stick less. You can also use non-stick spray, but I’ve personally be working that one out of my cooking and baking.