Today we're in our fourth week of a new blogging group; a fun group will be sharing recipes on Sundays. Low stress, just a great group of gals that I am happy to blog alongside. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating. Today Stacy is hosting and she's given us the prompt of using holiday leftovers. Perfect timing really as we are still sheltered in place, and just had the four of us around the table, but I didn't really adjust the sizes of what I usually make. Whoops.
In any case, here's the line-up of how the #SundayFunday bloggers are using their holiday leftovers...
- Chatpata Leftover Rice Paratha from Sneha's Recipe
- Savory Bread Pudding from Culinary Adventures with Camilla
- Thai-style Turkey Glass Noodle Salad from Food Lust People Love
- Turkey and Stuffing Quiche from Palatable Pastime
- Turkey Cranberry Sliders from Making Miracles
- Turkey Tamale Skillet from A Day in the Life on the Farm
Here's my stuffing in its first iteration: as stuffing on our Thanksgiving plate, doused with a sweet paprika gravy.
And here it is as an individually-portioned bread pudding. My trio totally leveled up on the revamp by adding a dollop of mashed sweet potatoes and topping it with a gravy. Yeah, okay...it was pretty awesome, if I might say so myself. For this, use whatever version of stuffing (or dressing, if you call it that!) that you have in your fridge. You don't need any extra seasoning because the stuffing is already seasoned. It's super simple and wonderfully tasty.
Ingredients serves 6
- 6 cups leftover stuffing
- 3 eggs
- Also needed: butter for greasing the muffin pan; mashed sweet potatoes and/or gravy for serving
Butter the muffin pan - or whatever you plan to use for baking - and preheat the oven to 350 degrees Fahrenheit.
Place the stuffing and eggs in a medium mixing bowl. With a wooden spoon or your hands, combine the stuffing and the eggs until evenly coated.
Scoop 1 cup of stuffing into each muffin hollow and gently compress the mixture to it forms to the shape of the pan.
Place the pan in the oven and bake for 30 minutes.
After 30 minutes, the bread pudding should be firm to the touch and slightly raised. Let cool in the pan for 5 minutes before running a butter knife around the edge and gently unmolding each portion.
Serve warm with a topping of sweet potatoes and/or gravy. And I served it with a Cornish game hen salad on the side. This was a super simple lunch when we came back from chopping down our Christmas tree.
The holidays are definitely upon us, even though this year is vastly different with no friends and family around as we continue to shelter in place in the hopes of stopping this pandemic.
Next week the bloggers will return with cookie recipes for Santa with Wendy of A Day in the Life on the Farm hosting. Stay tuned...
Great way to use up that stuffing. I might just have to make more stuffing soon just so I can have this version.ReplyDelete
It is SO easy and tasty.Delete
I love that you made individual puddings, Camilla. Those are always so much more festive plus my favorite part of any savory baked good is always the golden outside edges which are maximized here!ReplyDelete
Thanks, Stacy. Loving your glass noodles, too.Delete
I've been waiting to see this one. I suppose there are no worries if I make my stack with the sweet potatoes, crumbled chorizo, poached egg and then the gravy for breakfast. Oh and they don't give us carts for trees around here. They make us drag it trunk first across the ground, and if we don't get there before it rains (or snows, as it will this week) it will likely get really muddy. Snow tomorrow. I need to get a move on for that tree!ReplyDelete
We always hike to the furthest spot of the tree farm. Without a cart, they might actually pick one that was closer to the truck. LOL.Delete
This is the cutest leftovers idea! Love that you used a muffin pan to bake up individual portions!ReplyDelete
Love those individual muffins and more so ever the mashed potatoes, sounds so delicious.ReplyDelete