10 cups leftover stuffing, cold from the fridge
Chicken or turkey broth (as needed)
9 large eggs
Chopped parsley (optional, to garnish)
Preheat the oven to 375ºF and grease a 9-inch square baking dish with butter, oil, or cooking spray. If your stuffing has dried out overnight, re-moisten it with a splash or two of broth.
Spoon the stuffing into the baking dish, taking care not to pack it down too much. Using the back of the spoon, make nine impressions in the stuffing, roughly 1/4 cup deep and about an inch apart. Crack an egg into a small bowl, then pour it into one of the impressions in the stuffing. Repeat with remaining eggs.
Bake until the egg whites are just set and the yolks are still molten, about 35 minutes. Garnish with chopped parsley and serve.
Recipe Note
- This recipe is easily scaled — just pick a baking dish that will accommodate your leftover stuffing and use however many eggs will fit on top, spaced one inch apart.