A tasty way to enjoy leftover poultry stuffing!
In our house, leftover stuffing NEVER goes to waste. It’s been tucked into sandwiches, added to salads, transformed into waffles and enjoyed countless other ways over the years. Recently, I thought of a new way to enjoy leftover stuffing (or dressing, if you’re from the Maritimes) which will likely be our go-to forevermore. We loved it topped with gravy, but I’m certain Hollandaise sauce would be just as delicious. If you don’t happen to have any leftover stuffing, don’t despair! I’ve included directions below for how to make it solo.
- 1 cup (250 mL) (approximately) leftover, cooked stuffing
- water or chicken broth, as needed
- 1 teaspoon (5 mL) olive or vegetable oil
- 1 egg
- 1/4 cup (60 mL) (approximately) leftover gravy, heated
- 1/4 cup (60 mL) (approximately) cranberry sauce (optional but delicious)
- Add liquid (water or chicken broth) to stuffing if it is dry. It needs to be dampened just enough to hold together when formed into a pancake.
- With your hands, shape the damp stuffing into a ball, then flatten into a disc. Set aside.
- To poach the egg, bring water to a boil over high heat in a small saucepan.
- While water heats, place a small frying pan over medium heat; add oil.
- Crack the egg into a poaching cup (I like silicone Poachpods, one of my 2019 foodie gift suggestions) and gently place in the pot with the boiling water. Cover and reduce heat slightly, then cook for to the desired degree of doneness (I like 4.5 minutes with a PoachPod, for a runny yolk but fully set white).
- While egg cooks, place the disc of stuffing in the frying pan and cook, about 2 minutes per side, until heated through and slightly crispy on the outside. Transfer to a plate if not serving directly in the frying pan.
- Slide the cooked egg on top of the stuffing pancake and drizzle hot gravy over top. Serve with cranberry sauce if desired.
Serves 1; recipe can easily be multiplied.
- Tear up stale bread into crumbs, enough to make 4 cups (1 L) – you can multiply this recipe as needed.
- Add to breadcrumbs 1 teaspoon (5 mL) each of ground sage, dried savoury; 1/2 teaspoon (2.5 mL) each of thyme and pepper.
- In a small saucepan, melt 1/2 cup (125 mL) butter and add 1 cup (250 mL) finely chopped onions. Sauté onions till tender. Mix butter & onions with breadcrumbs.
- Pour the mixture onto a large sheet of tin foil and drizzle with approximately 1/3 cup (90 mL) canned chicken broth. Fold the foil up into a packet (sealing the edges by folding) and then bake at 350F for about 30 mins.
- Cooked stuffing should be eaten within 2 days; you can freeze leftovers.