RECIPE #343, DAY #523
ORIGINAL RECIPE: Just trying to use up leftover Thanksgiving bits*
TIMING: 15 minutes
TOOLS: A skillet and something to stir with
COOK TYPE: Stovetop
HEALTH: Well, veggies and lean protein is good. Perhaps all the butter and the bread is not, but this equals out to a fairly good dinner, especially when appropriately paired with an egg and sliced tomatoes or maybe just a green salad.
EXPERIENCE: I live for Thanksgiving stuffing and gravy. I should have a tee-shirt made. Therefore, I made more stuffing and mashed potatoes than anything else at Thanksgiving, and had plenty of leftovers to get creative with. (I also ate my fair share of just warmed-up Secondsgiving, you can be sure.)
This was a last-minute ditch at dinner, with all those leftovers on hand. It’s hardly a recipe–just the stuffing and the turkey. But my stuffing includes veggies and even nuts and meat, so it’s practically already a meal unto its own. (Maybe not, but considering the time of year and how busy it can get…)
It worked for us.
NOTES: If you don’t already have these things in your stuffing, you can add them to the hash: (before) diced apples, onions, celery, (later) pecans or walnuts. Roasted squash or roasted sweet potato, diced, would also work. Etc.
- Heat 2 tablespoons safflower oil over medium-high heat. Add 1-2 cups leftover diced turkey. Cook until beginning to crisp.
- Add 4 cups leftover stuffing and 1/2 cup poultry broth. Break up and stir constantly until warm and liquid has disappeared, then until stuffing is also beginning to crisp.
- Taste for pepper and sprinkle with a handful of chopped parsley.
Serve with an egg and sliced salted tomatoes, or a green salad.
*Recipe changed from the original.