Mix the stuffing with one large egg and two tablespoons of flour. Form four patties about 3 1/2 inches wide and 1/2 inch thick, adding 1 to 2 tablespoons of turkey stock or water if the mixture is very dry.

Chill the stuffing cakes for 15 to 20 minutes. Heat the oil or butter in a large skillet over medium heat and fry the patties for about 4 to 5 minutes per side, until browned and heated through.

Whisk the egg yolks and lemon juice in a heatproof bowl over barely simmering water, or blend them with an immersion blender. Slowly add the warm melted butter until thick and smooth, then season with kosher salt and optional cayenne; thin with warm water if needed.

Bring a wide saucepan of water to a gentle simmer and add the vinegar. Slide each egg into the water from a small bowl and poach for approximately 3 to 4 minutes, until the whites are set and the yolks remain soft.

Toast the English muffins and warm the turkey. Layer each muffin half with a stuffing cake, turkey, cranberry sauce, poached egg, and hollandaise, then finish with black pepper and optional chopped parsley or chives.