By Bill Fuller, corporate chef for Big Burrito Restaurant Group

Yield: “However many people you have for breakfast”

Ingredients:

All of your leftover stuffing
Flour to lightly coat the stuffing
“A few” tablespoons butter
2 eggs per person
All of your leftover gravy
Hot sauce – Tabasco, Sriracha, whatever floats your boat
All of your leftover cranberry sauce
A couple of bottles of breakfast Riesling

Directions:

1. Slice stuffing into inch-thick slices. (If the stuffing is crumbly, you can’t do this and should add more egg next time.) Lightly flour, and brown in butter. Place stuffing chunks on plates.
2. Reheat gravy. (If you want to throw leftover turkey in, have a blast.)
3. Cook eggs your style (I like over very easy). Place on top of stuffing. Smother with gravy.
4. Splash with hot sauce.
5. Dollop with cold cranberry sauce.
6. Carry plate and wine into living room. Turn on TV. Enjoy. (Try not to get any gravy or egg yolk on your jammies.)

Big Burrito, bigburrito.com.