LEFTOVER STUFFING FRITTATA
How do you turn a classic holiday dish into a scrumptious breakfast? Make a frittata, of course! The beauty of this one is the way the stuffing soaks up all the goodness in the pan and takes on a whole new life Leftovers never looked (or tasted) so good
Provided by Dad With A Pan
Categories holiday omnivore
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400F. In a large bowl, whisk together eggs, milk, cheese, salt, and pepper, and store in the refrigerator until ready to use.
- In a 12-inch skillet, cook bacon and sausage on medium for 8-10 minutes. Remove from skillet and set aside on a cooling rack. Drain and discard fat from skillet.
- In the same skillet, cook bell pepper and leftover stuffing on medium heat for about 2 minutes. Crumble and disperse bacon and sausage evenly into skillet.
- Pour egg mixture into skillet, then place in the center rack of oven. Bake for about 20 minutes, or until a toothpick inserted into the middle of the frittata comes out clean.
- Let cool for 5 minutes, then cut into wedges to serve.
LEFTOVER STUFFING FRITTATA
I got this recipe online from another source when looking for a way to use up an abundance of Christmas stuffing. Since the stuffing I make has sausage in it, I tweaked the original recipe somewhat, removing the additional turkey it called for and using sharp cheddar cheese. This was really tasty for dinner and I'm sure it will be great for breakfast as well. The eggs were really light and fluffy.
Provided by DeniseBC
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400. Coat an ovenproof skillet with cooking spray. Pat leftover stuffing into a crust on the bottom of the skillet and place over medium heat on stovetop to warm through. Sprinkle cheddar cheese over top of stuffing.
- In a medium bowl, whisk together eggs, milk, parsley, red pepper flakes, and nutmeg. Add salt and pepper to taste, keeping in mind how much seasoning was used in your stuffing.
- Pour egg mixture over stuffing and cheese, covering evenly. Sprinkle Parmesan over top.
- Carefully transfer to preheated oven and bake until the eggs are set, the cheese is golden, and the sides have puffed up slightly, about 15-20 minutes.
- Cool slightly before cutting.
- If desired, sprinkle with additional fresh parsley.
Nutrition Facts : Calories 480.7, Fat 30.4, SaturatedFat 12.3, Cholesterol 461.3, Sodium 920.2, Carbohydrate 25.3, Fiber 3, Sugar 3.1, Protein 25.4
STUFFING FRITTATA
Had too many fresh eggs and lots of left over stuffing. Saw this recipe from Robin Miller on Food Network We loved it so wanted to post it here to keep for next year. Made with left over half-half in place of milk. Can also make anytime with stove top.
Provided by goodcookercbes
Categories One Dish Meal
Time 15m
Yield 1 Frittata, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Coat an ovenproof nonstick skillet with cooking spray or olive oil and place over medium heat.
- Put stuffing in the bottom of the pan and stir to break up a little and warm.
- Sprinkle cheese over top.
- In medium bowl, whisk together eggs, egg whites, milk, mustard and nutmeg. Pour over stuffing and cheese. Needs to cover stuffing (use more eggs and milk if necessary.
- Reduce heat to low and cook over low heat for 5-7 minutes.
- Transfer to the preheated broiler and broil for 2 to 4 minutes, until egg is cooked through and cheese is golden and bubbly.
- Let rest 5 to 10 minutes before cutting and serving. Sprinkle with salt and pepper.
Nutrition Facts : Calories 453.4, Fat 28, SaturatedFat 11.5, Cholesterol 355.5, Sodium 911.5, Carbohydrate 25.2, Fiber 3, Sugar 3, Protein 24
STUFFING FRITTATA
The morning after Thanksgiving, stuffing lovers can rework their favorite dish into a classic frittata. Click here to see Thanksgiving Stuffing Reinvented in 8 New Ways
Provided by Emily Jacobs
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees. Break up leftover stuffing into the bottom of a skillet, and heat through. In a bowl, combine eggs, ham, and milk with a whisk. Pour mixture over stuffing and season with salt, to taste. Cover the mixture with the Parmesan. Cook in the skillet for around 5 minutes, and then bake 10 to 15 minutes or until the eggs are fully cooked.
Nutrition Facts : ServingSize 1 serving, Calories 478 calories, Sugar 4 g, Fat 27 g, Carbohydrate 27 g, Cholesterol 366 mg, Fiber 3 g, Protein 29 g, SaturatedFat 9 g, Sodium 1398 mg
LEFTOVER STUFFING PATTIES
You could just re-heat the leftover stuffing, sure. Or, you can give it a crispy makeover that will liven it up. Serve with leftover gravy if desired.
Provided by Soup Loving Nicole
Categories Thanksgiving Leftovers
Time 1h15m
Yield 4
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper. Place leftover stuffing in a mixing bowl. Stir in beaten egg until evenly combined.
- Scoop 1/2 cup of mixture up and form a patty. Place patty on the parchment lined baking sheet. Repeat 3 more times until you have 4 patties.
- Place baking sheet in the freezer and freeze for at least 1 hour.
- Heat oil in a large skillet over medium-high heat. Place patties in the skillet and cook, undisturbed, for 5 minutes. Carefully flip and cook 5 minutes more or until desired browning is achieved.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 21.8 g, Cholesterol 34.4 mg, Fat 12.9 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 556 mg, Sugar 2.2 g
STOVETOP STUFFING
Since the oven can be full during Thanksgiving or Christmas, I'm showing you how to make stuffing on the stovetop that's not just "as good" as the one you bake, it might even be better. Stuffing can be served immediately, or reheated once the oven is available.
Provided by Chef John
Categories Bread Stuffing and Dressing
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Add dry bread cubes to a large mixing bowl and set aside.
- Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
- Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
- Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
- Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
- Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
- Transfer to a casserole dish or serving plate.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 26.3 g, Cholesterol 70.8 mg, Fat 19.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 11.5 g, Sodium 1055.3 mg
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