Stuffing shouldn’t just be a Thanksgiving and sometimes-Christmas dish. We should be eating stuffing year round! It’s more versatile than you think…and can be paired with everything from fish to beef to pork to veggies. (No, we’re not getting paid by StoveTop.)
But while there are hundreds of ideas online for what to do with leftover Thanksgiving turkey, you won’t find many for leftover stuffing. Maybe people just toss it out because, after all, “it’s just soggy bread.” But we waste nothing on the farm. So over the years we’ve come up with a lot of fabulous ideas for using up stuffing post-holiday. Check ’em out below. (We’ve also got ideas for leftover cranberry sauce and mashed potatoes.)
FREEZE FREEZE FREEZE!: Stuffing freezes better than any other part of Thanksgiving dinner. So while you’re cramming down leftover mashed potatoes and turkey to beat the spoilage clock, put your leftover stuffing on ice. Tip: it’s best to freeze it individually portioned spoonfuls or squares on a baking sheet first, then put in freezer bags.
STUFFING QUICHE: Press leftover stuffing into the bottom and up the sides of a deep dish pie plate to use as the shell for your favorite quiche recipe.
MEATLOAF: You know how meatloaf calls for breadcrumbs and spices? Well…what is stuffing anyway? Yep. Bread and spices. Mix stuffing into your favorite meatloaf recipe instead of breadcrumbs.
CHICKEN SOUP DUMPLINGS: When you get that bad winter cold next February, pull out some leftover Thanksgiving stuffing from the freezer, mix in an egg, roll into tight balls and drop into simmering chicken soup. If it doesn’t cure you, it will at least remind you to be thankful that it’s not pneumonia.
BLUE CHEESE BITES: Roll stuffing around a tablespoon-sized hunk of blue cheese. If stuffing is very wet, roll in dried bread crumbs and bake until cheese in middle is warm and gooey.
STUFFED SQUASH: Place acorn squash halves in baking dish, spoon stuffing in cavities, drizzle with maple syrup, cover loosely with foil, and bake at 350F until squash is softened.
FISH: Stuffed trout isn’t just for fancy restaurants. Pick up a nice, whole fish from your best grocer and bake fish with stuffing in cavity.
FRUITY STUFFED PORK: In our first cookbook we taught you to use leftover fruitcake as a stuffing for pork. Turn your leftover stuffing into an even better stuffing by adding chopped dried prunes, apricots & apples and using to stuff pork chops or roast.
STUFFED APPLE SIDE: Baked apples aren’t just for dessert. By stuffing apples with savory stuffing before baking (add a few raisins too!) they can be served alongside the main course.
ONION SOUP ADD-IN: Prepare your favorite onion soup recipe (leaving out any spices other than salt & pepper,) add a generous spoon full of stuffing to simmering mixture, melt gruyere cheese over top.
CROUTONS: Ashes to ashes, dust to dust, bread cubes to bread cubes. Spread leftover stuffing evenly across a baking sheet and bake at 350F until almost, but not completely dry. Cut into cubes, and return to oven until totally dry. Great with a crisp romaine salad.
STUFFING JAM CAKES: A great savory/sweet breakfast side. Flatten stuffing into cakes, fry in butter alongside eggs, top with apple butter or concord grape jelly.