Best Uses for Leftover Stuffing
3 recipes to make with Thanksgiving leftovers
My mother loves hers with sausage, my grandmother with chestnuts, my aunt with oysters, my sister with caramelized apples, my dad is a purist (onions and celery). For me the most important thing with my stuffing is that it is crispy on top and that there is a lot leftover for the weekend. Leftover sandwiches of turkey & stuffing the next day are almost better to me than the night of. While our family usually ends up using most of the turkey (soup, pot pies, etc…) we are often left with quite a bit of stuffing, and I refuse to throw it away, as it’s one of my favorites. I have set out to look for the best ways to make use of this bready goodness and came up with some inventive and appealing options that hopefully you will love as much as I do. Stuffing also freezes beautifully, and works well for these recipes. You will love them!
A perfect pre football snack, crunchy and salty, and goes great with a cold beer!
- 2 cup leftover stuffing
- 2 eggs
- 2 teaspoons milk
- 1 cup cranberry sauce
- 1 cup panko
- 1 cup vegetable oil, for frying
- Cranberry sauce
- 2 tbs. pine nuts
- 1 tsp. Sriracha
- Preheat oil to 350 F.
- Roll leftover stuffing into bite-sized balls with damp hands and set aside. In a small bowl whisk eggs and milk.
- Coat each stuffing bite with egg wash, then roll in the Panko until completely coated.
- Once oil is at temperature (or glistening) fry each stuffing ball until golden brown about 4 minutes. Drain on a paper towel.
- In a food processor blend cranberry sauce, pine nuts and Sriracha. Serve with hot stuffing bites.
One of our family’s favorite cool weather meals. The kids love it, and it’s a great way to use up that stuffing!
- 2 lbs. 85% lean ground beef
- 1 cup cooked stuffing
- 2 tbs. tomato paste
- 3 tbs. Worcestershire sauce
- 2 eggs, beaten
- ½ cup diced onion
- For glaze:
- 2 tbs. bbq sauce
- 2 tbs. ketchup
- Preheat oven to 400.
- Combine all ingredients in a bowl and mix well with your hands to combine.
- Add to either a bread pan or a dozen muffin tins.
- In a small bowl, combine bbq sauce and ketchup and spread over the top of meatloaf.
- If you are making a large meatloaf, bake for 45-50 minutes. If you are making mini meatloaf muffins, bake for 20-25 minutes.
Chicken and Dumpling Soup
- 1 tbs. olive oil
- 1 large minced onion
- 1 cup peeled and diced carrot
- 1 cup chopped celery
- 1 quart chicken stock
- 1 cup shredded cooked chicken
- 2 tbs. chopped flat leaf parsley
- 1 bay leaf
- 1 tbs. dried thyme
- 3 tbs. canola oil
- 2 cup leftover stuffing
- 1 cup frozen corn kernels
- 4 eggs, lightly beaten
- 5 tbs. flour
- 1/2 cup shredded Parmigiano-Reggiano
- Salt and pepper, to taste
- In a small stock pot coated lightly with oil, saute the onions, carrot and celery on medium high heat for about 2 to 3 minutes.
- Add stock, chicken, parsley, bay leaf and thyme.
- For the dumplings, mix the stuffing (if large pieces, chop up a bit), corn, eggs, cheese and flour into 1-inch balls using wet hands.
- Drop into simmering soup. When stuffing balls float to the surface they are cooked.
- Add 1 or 2 dumplings to individual soup bowls before serving.
Eat, Love Party!!!
With an extensive background in luxury event planning, honed at some of the country's most exclusive hotels, Jeffrey Selden leverages his two decades-long party history in his role as Managing Partner of his family owned business, Marcia Selden Catering and Event Planning. Whether it's an opulent party for 500, or an intimate private dinner, he holds an industrywide reputation as a power event-builder with a unique, creative vision and flawless results. Marcia Selden Catering and Event Planning has been named "Best of the Gold Coast" of Fairfield County by Moffly Media for several years running, and was recently honored by The Knot as “The Best of Weddings.”
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