What to do with leftover stuffing/"dressing"???

[AnW819]

Help!! I have a whole tray of the stuff and I don't wanna toss it!

[itlw8]

heat it with gravy and turkey for a great meal you can freeze it for a meal later in the month it will re heat wonderfully

turkey and stuffing pannini

I would just freeze and eat next week in meal size portions


it can also be the popping on a chickin and dumpling type meal

[mama2James]

You could use some in place of breadcrumbs and make a wonderful meatloaf!

[McD]

This link: http://brands.kraftfoods.com/stovetop/ has a specific section on the bottom right of the site for how to turn leftover stuffing into new meals.

This is my favorite recipe using stuffing: http://brands.kraftfoods.com/stoveto...-chicken-bake/

You can easily substitute the box of stuffing mix for the leftover stuffing.

[YankeeMom]

I like to make pork chops w/ apples & stuffing....

Brown boneless pork chops & place in the bottom of a 9x13 pan. Top w/ apple pie filling followed by prepared stuffing. Cover w/ foil & bake in oven for 20 mins on 350F. DELISH!

[mombottoo]

If there is room in your tray & it can be put in the oven put 4-6 boneless, skinless chicken breasts on top, mix 1 small can of cream of chicken soup up & pour it over the top, cover with foil. Bake @ 350 degrees until chicken breasts are cooked.

If you need to take it out of the container you currently have it in I'd use a 9x13 cake pan.

[Ali Lee]

Call a neighbor & ask if they would like it... I've never frozen dressing before, good?-I don't know. If I was tired of it, no one would take it, I would pitch it & remember to make less next year. Some times you just gotta let it roll off your shoulders......

[Ceashels]

left over stuffing/dressing? What is THAT?

My Mom made it for our holiday meal and then gave us a 9x13 dish of it... yummy. And we did have left overs that we have been eating as our starch for the week.

[lisaflex]

Glad its not me...i would have eaten the whole tray already!!! lol

[frugalwarrior2]

Gotta admit I never have that much leftover but the dogs are my cleanup crew.

[Libby]

I just take tablespoonfuls and plop them in a lightly oiled skillet on med/high heat and pan fry them. Kinda have to flatten them out a lil into pancake/patty shapes. Serve them alongside eggs for breakky. Use it as your starch component. Or serve them on their own with gravy...yum!

If there's really that much leftover - freeze it in two or three batches where you can only defrost what you will need & serve it alongside a meat dish - chicken or ham etc.

How can you have leftover dressing?! Thats a crime in my house lol

[ladytoysdream]

I would heat some in a steamer, and then make gravy and turkey to put over it. And some kind of veggie as a side.

[ravenmaniac]

I know you have your best answer but I freeze any leftover dressing, if we have any. I use it as a topping for turkey/chicken potpie.

[Luckybustert]

No idea....have had lots of leftovers but NEVER leftover dressing!

[Saule]

From recipezaar.com

Savory Stuffing Balls (Appetizer) Recipe #28123
These are a different appetizer than what you normally see, and if you love stuffing they are a perfect bite size snack!
by Karen=^..^=

40 min | 10 min prep

36 balls

* 1 box seasoned stuffing mix, prepared as directed (Stove Top, etc.)
* 1 box frozen chopped spinach, thawed and completely drained of all liquid
* 1 large egg, beaten
* 2 tablespoons of grated parmesan cheese or romano cheese
* Dijon mustard or honey mustard

1. Preheat oven to 350 degrees.
2. Combine prepared stuffing with spinach, egg and cheese in a large bowl.
3. Form 1 inch balls out of mixture.
4. Place on ungreased baking sheet and bake for 20- 30 minutes or until golden brown.
5. Serve on toothpicks with mustard for dipping.

© 2009 Recipezaar. All Rights Reserved


Or just freeze them for future use - see this recipe for the freezing and reheating portions:
Stuffing Balls Recipe #263774
This is an heirloom recipe made by many members of my family. It can be made ahead of the holidays and the balls frozen. One less job at the end. We always formed the stuffing into balls so they were easy to serve individually, easy to grab a cold stuffing ball as leftovers. My grandma made extra to freeze and use for stuffed chicken breasts later. Grandma always said to try and get a little bit (a speck) of poultry seasoning on each piece of bread. If you like to stuff a bird with it, just place the stuffing balls in the cavity loosely. Unsure yield. Times do not allow for day of bread getting stale. I always mix mine in a large roasting pan.
by charlie #5

1 hour | 30 min prep

1 batch

* 2 loaves white bread
* 2 eggs
* 1 cup milk
* 1 cup water
* 1/4 cup butter
* 2 stalks celery, chopped
* 1 large onion, chopped
* 1 small green pepper, chopped
* 1/4 cup fresh parsley, chopped
* salt, to taste
* pepper, to taste
* 2 teaspoons ground sage
* 1 1/2-2 teaspoons poultry seasoning

1. Open the loaves of bread and allow to get stale for a day.
2. Tear the bread into 1 1/2" pieces including the crusts.
3. Beat the eggs with the milk and water. Sparingly, drizzle this over the bread and mix in just to moisten.
4. Saute the celery, onions, and pepper in the butter until translucent. Salt and pepper.
5. Add the warm vegetables and butter to the bread. Add the parsley and sprinkle in a little rubbed sage. Cover lightly with poultry seasoning. Gently toss with your hands. Gently push the stuffing mixture into the corner of your mixing pan and allow to sit for 30 minutes to absorb the liquid in the bread.
6. Form the stuffing into small balls similar to a baseball.
7. You may freeze the balls at this point by arranging on a sheet and flash freezing. When frozen, place in the bread bags that the bread came inches
8. When ready to make them, place balls in a 9x13 pan with about 1/4" hot broth in the bottom of the pan. You can bake them frozen or defrosted, just adjust your times. Bake at 350 degrees for about 30 minutes basting a few times until browned.

© 2009 Recipezaar. All Rights Reserved.