Ah, stuffing. The main reason I look forward to Thanksgiving food. It was my favorite as a child and while other sides are close contenders, still is now! I love the texture and flavor of a classic stuffing both on Thanksgiving Day, and afterward mixed with protein and veggies for new meal creations.
Disclosure: This post is sponsored by Sprouts Farmers Market, with whom I will be showcasing this recipe. Ingredients may be purchased at any store to make on your own, and all opinions are mine!
If you’re in the Philadelphia area, I’ll be demoing this recipe, plus my popular Maple Roasted Brussels, Butternut and Cranberries and new Garlicky Baby Kale this Wednesday, November14 at 5:30 PM at the brand new Sprouts! You’ll get to try samples of everything I make and leave with a reusable bag, Sprouts brand coconut cream (I’ll show you how to make a maple whipped cream with it) and a coupon for a surprise product. I’ll be sharing nutrition tips and there will be gift card giveaways!
How to use stuffing leftovers:
- Baked egg and stuffing muffins. Pressed against the sides in a muffin tin with an egg dropped inside, then baked.
- Pan crisp to pair with eggs and leftover thanksgiving veggies.
- Mixed with turkey and cranberry sauce, of course.
- Stuff acorn or delicata squash, then bake.
- Thanksgiving leftover sandwich. Bread on bread, I know, but don’t knock it til you try it (stuffing, turkey & cranberry sauce)
- Stuffing waffles! Seriously. Just pack it into the waffle iron, press for a bit and then top with a fried egg and your favorite sauce.
- Stuffing and squash stuffed peppers.
Have one to add? Comment below!