So far this week I have kept with my promises and shared some new Thanksgiving recipes (recipes that are musts for the big day) and now I am sharing some new ways to use up those Thanksgiving leftovers.
First a real life story.
Last year for Thanksgiving Eric and his brother were obsessed with leftovers. Like obsessed with the fact that they were genuinely worried weeks before Thanksgiving that there would be no leftovers.
So they went ‘big’ and needless to say we had a lot of food.
Actually that is an understatement. We had three turkeys, mashed potatoes, candied yams, rolls, roasted asparagus, broccoli salad, green salad, gravy, homemade cranberry sauce, and three different 9×13-inch pans of stuffing.
Oh and lots of dessert.
Leftovers!?! Ha! We could eat our entire Thanksgiving dinner five times over and feed all twenty people we feed the first time again and again.
And still have leftovers!
One of the things I was officially sick of by the end of it all was that darn stuffing.
Too bad I didn’t see this recipe last year. In fact this is one of those recipes that makes you go duh, why didn’t I think of that!
These breakfast ‘muffins’ are a twist on a frittata, and guess what they use leftover stuffing!
Perfect for breakfast the day after Thanksgiving…. And it totally beats standing in the door of the fridge shoveling cold leftovers in your mouth before you head out with the masses on black Friday!
Thanksgiving Tip: Since I used this leftover stuffing that had a nice earthy flavor and involves sausage, there is not much of a need to add additional spices or meat to these ‘muffins.’ In fact, if we were all mushroom lovers in this house I think I would have preferred mushrooms in this dish (with this particular stuffing) in lieu of the spinach. And if your stuffing doesn’t contain sausage or other meat, feel free to add some leftover Thanksgiving ham or turkey.
Leftover Stuffing Frittata Muffins
Prep Time: 5 minutes Cook Time: 12-15 minutes Makes: approximately 10 muffins
1/3 cup heavy cream or milk
¼ teaspoon each salt and pepper
1 1/3 cup leftover stuffing, crumbled
1/3 cup shredded cheddar cheese
1/2 cup chopped frozen spinach, thawed and placed in a paper towel and squeezed dry
Preheat oven to 400 degrees. Spray muffin tin with cooking spray.
In a small bowl whisk eggs and cream together and season with salt and pepper. Stir in leftover stuffing crumbles, cheese and spinach.
Spoon stuffing/egg mixture evenly into prepared muffin tins, until about 3/4 full.
Bake for 12-15 minutes.
Best served warm, but can be refrigerated or frozen and reheated in microwave.
NOTE: If your leftover stuffing does not contain sausage or other meat, feel free to add some leftover Thanksgiving ham or turkey. Also feel free to change the vegetables in this dish based on your preferences or what you have on hand.