Buzz
As I was in the process of turning savory stuffing into French toast bread, I couldn't help but think of the genius behind the first Scotch egg. 'This might be wild, but it could work,' they probably said, with a thick accent. Well, they were onto something, and I’m onto something now too: Transforming the classic, seasoned side dish into a slice of savory French toast is unexpectedly delicious—and it’s the ideal base for your Thanksgiving leftovers. You only need a couple cups of stuffing and a fridge stocked with leftover sides. Yes, my dedicated Thanksgiving sandwich lovers, it’s time to grab your frying pan and create a new bread from the crumbled, dried, rehydrated, French-toastified stuffing.
The perfect sandwich bread should be firm enough to hold everything together, yet tender enough for a satisfying bite. The challenge I faced when perfecting this recipe was preventing the bread from falling apart. I tried three methods. First, I pressed the stuffing into a rectangle and fried it in a little butter. While it worked initially, it fell apart once fried. Next, I mixed the stuffing with an egg, pressed it into shape, and pan-fried it. This version held together well and got crispy on the outside. Finally, I pressed the stuffing into a rectangle, let it soak briefly in egg, and then fried it like French toast. This worked, but lacked the crispy crust. An egg is key, but whether you mix it in or soak the stuffing after shaping depends on the kind of stuffing you use.
When your stuffing is dry and crumbles easily
Stuffing that’s on the dry side or contains ingredients like sausage or chestnuts benefits from having the egg mixed in before shaping. The egg acts as a binding protein, holding the bits of stuffing together. Use one scrambled egg for every two cups of stuffing you plan to use. This will create enough for two slices of toast.
In a medium bowl, mix the egg into the stuffing and toss until evenly coated. Then, place half of the mixture on a sheet of wax paper, parchment paper, or plastic wrap. Fold the paper over the stuffing and press to shape it into a toast form. Heat a teaspoon of butter in a frying pan over medium heat, then add the stuffing plank. Fry it for two to three minutes per side until it’s golden and crispy. Repeat with the remaining mixture.
When your stuffing is moist and sticky
Stuffing that is primarily made of bread will often hold together easily, giving the impression that it can stay in shape. However, once it hits the heat, the moisture evaporates, causing it to break apart and lose its form. In this case, adding an egg after shaping binds the stuffing together, providing both strength and flexibility.
Place a cup of stuffing in the center of a piece of parchment, wax paper, or plastic wrap, and fold the edges over it to create a rectangular shape. In a bowl, scramble an egg and pour it into a shallow dish. Carefully place the stuffed bread into the egg, flipping it if you can, to coat both sides. If you’re worried it might break when flipping, use a pastry brush or spoon to apply the egg to the top side (or simply use your fingers, no judgment here). Let it soak for about two minutes before transferring it into a lightly buttered frying pan. Fry for two to three minutes per side until golden brown.
Once your stuffing French toast is fried to perfection, let it cool for a few minutes. Then stack it high with your favorite Thanksgiving leftovers and savor every bite.
