We here in the stew always make way too much stuffing during the Thanksgiving holiday. I take the blame for that. Now I like turkey and mashed potatoes as much as the next guy but if it didn’t appear on my Thanksgiving table I wouldn’t really care. But stuffing is another matter.
Just speaking for myself, as long as I have stuffing, gravy, and cranberry my Thanksgiving is complete. My love affair with stuffing inevitably leads to double batches which, in turn, leads to a week’s worth of leftovers. Fortunately, a little creative thinking can transform a well made stuffing into a surprising variety of peasanty comfort dishes with little effort and not that much more expense.
This recipe turns a savory style stuffing* into a breakfast pancake reminiscent of Scrapple (If you don’t know what scrapple is click the link here – Scrapple).
Need This
Leftover stuffing
Maple (flavored) syrup (Supermarket brand is fine or Log Cabin, Vermont Maid, etc.)
Do This
Grab a handful of stuffing and roll it around in the palm of your hand like you were making a meatball, then flatten it out into a disk about 3 inches in diameter and about 1/2 inch thick.
Make seven more just like that.
Hiss a little non-stick cooking spray into a large non-stick fry pan and put a medium heat under it.
Fry the stuffing disks in batches of 4 on medium heat for 5 to 7 minutes, flipping them every once and awhile so that they brown nicely on both sides. Keep the first batch in a warmed oven while you fry the 2nd batch.
Serve immediately with warmed maple flavored syrup.
Serves 4. – Since this is a leftover recipe, I’m omitting the cost data that usually appears here.
*Stuffing mixed with chopped celery, onion, mushrooms, fresh sage, salt, black pepper and a 16 ounce roll of breakfast sausage (such as Jimmy Dean or Jones) pan fried into sausage crumbles GMN