I have an over-abundance of stuffing. This has nothing to do with the deliciousness of my stuffing. It was quite tasty. But when your mother-in-law brings a bathtub full of mashed potatoes, your friend brings corn pudding and you make a sweet potato casserole, there is bound to be leftovers. There is just so much starchy food that people can eat, particularly when they are saving room for pie and homemade vanilla ice cream.
Lots of turkey soup recipes say throw in some stuffing. I don’t get this. I haven’t tried that, mind you. It simply doesn’t sound that appetizing to me. I would much rather put in wild rice (see last year’s post on Turkey-Wild Rice Soup) or barley. Stuffing does freeze well and it’s nice to have a stockpile for the rest of the comfort food season. But, my favorite way to use up stuffing is to cook it for breakfast. Heat it up in the microwave or oven. This speeds up the process a bit. Break up the stuffing in a skillet with a little butter or nonstick cooking spray. Make a nest in the stuffing and break an egg into the hole(s). This is not a particularly brilliant suggestion but it is one that I personally love. Stuffing is the perfect start for breakfast – it’s got bread and usually some sausage. Isn’t that the start of most great breakfasts? Just add eggs. Think of it as the Post-Thanksgiving version of Toad-in-the-Hole.
I included a link to the original recipe in my pre-Thanksgiving post. I made a number of adjustments, so here’s a link to the PDF of my adapted Apple-Sausage Stuffing.