LEFTOVERS--stuffing hash with poached eggs

   Up until about twelve years ago we traveled every Thanksgiving to spend it with family out-of-state.  Once we decided we would start our own traditions by celebrating the holiday at home, I pulled this recipe from Bon Appetit magazine and have been making it every year since then.  An article last week on the website Serious Eats suggested using leftover stuffing as hash with  poached eggs.  That's exactly what I did and I liked it enough to consider it a contender for my upcoming New Years Day brunch.  To approximately 8 cups of leftover stuffing, I added additional chicken broth to moisten and two beaten eggs.  I melted butter in a large sauté pan and pan-fried the stuffing over medium-high heat.  Once I had a nice crusty bottom, I turned the stuffing to brown on the other side.  Topped with a poached egg, it was a delicious light supper. 

                    SAUSAGE, APPLE and DRIED CHERRY STUFFING
                                    adapted from Bon Appetit

• 12 cups good quality bread, cut into 3/4-inch cubes
• 1 pound sweet Italian sausage (casings removed)
• 1/4 cup unsalted butter
• 6 cups sliced leeks (white and pale green parts only)
• 1 pound Granny Smith apples, peeled, cored and diced
• 2 cups diced celery
• 4 teaspoons poultry seasoning
• 1 cup dried sour cherries (add additional if you love them as much as I do)
• 4 teaspoons chopped, fresh rosemary
• 2/3 cup chopped, fresh Italian parsley
• 3 eggs, beaten to blend
• 1 1/2 to 2 cups (approximately) canned, low-salt chicken broth

1.  Preheat oven to 350˚ F.  Divide bread cubes between two large baking sheets.  Bake until slightly dry, about 15 minutes.  COOL completely.
2.  Sauté sausage over medium-high heat until cooked through, crumbling coarsely.  Transfer the sausage to a large bowl.  Pour off any drippings.  Melt butter in the same skillet over medium-high heat.  Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften.  Mix in dried cherries and rosemary.  Add mixture to sausage, then mix in bread and parsley.  Season to taste with salt and pepper.  (This can be prepared one day ahead.  Cover and refrigerate.)  Mix eggs into stuffing.  Mix enough chicken broth into stuffing to moisten.  Spoon into a buttered baking dish.  Cover with buttered foil and bake at 350˚ F for about 45 minutes.  Uncover and bake until golden on top, about 15 minutes longer.