In Season/On Special: Leftover Stuffing

Everyone has a zillion ideas about what to do with the leftover turkey – but what about the stuffing?  Chances are there is a container or two hanging out in your freezer still.  But beyond using it on sandwiches or resurrecting it as a side dish for the next chicken you roast, what on earth can you do with it?

Here's an idea for the leftover turkey!

I had this same dilemma last week and ended up making a faintly Thanksgiving themed matzoh ball style soup, using the leftover stuffing to make “stuffing balls”.  The process was very easy and the end result received rave reviews!

If you’ve made a stock out of your leftover turkey carcass, all the better.  Or you can just start by using  store bought chicken or vegetable stock .  Into about a quart of stock, simmer a few cups of roughly chopped whatever vegetables you have on hand.  I used carrots, celery, onions and white potatoes, then simmered for about 15 minutes, or until vegetables started to soften. 

Meanwhile, mix a few cups of stuffing with 2 beaten eggs.  Mixture should be the consistency of very moist stuffing and should hold together almost like ground beef when shaped into a ball.  With your hands, make golfball sized balls with the stuffing.  Pour enough canola or other flavorless oil into the bottom of a large frying pan.  When oil gets hot, fry the stuffing balls in the hot oil until the outsides are golden brown.  Drain on paper towels and set aside.

At this point your broth should be hot and vegetables soft.  If desired, you could also add any cooked meat and keep the heat on until meat is heated through (ex: shredded turkey, chicken, meatballs or sliced sausage).  Add 4 or 5 handfuls of washed baby spinach, arugula or other baby green.  Stir in and keep on heat just until wilted (this should take less than a minute).  Remove from heat, ladle into 4 large soup bowls then drop a few stuffing balls into each one. 

Since both the homemade stuffing and homemade stock I used were highly seasoned to begin with I didn’t use any additional seasoning in the soup, and passed salt and pepper at the table.  But you may want to, taste as you go and adjust the seasonings accordingly.

If you don’t have any stuffing left over, don’t you wish you did 😉  This soup was so good it might even be worth making stuffing expressly for the stuffing balls!  The Jenkins Row HT has some really nice looking French and Sourdough loaves on sale for $2.99 apiece (regular price is about $3.50), which would make great stuffing.

Now, how about a glass of wine to go with that?  With Thanksgiving type foods, you can never go wrong with a nice dry rose.  With its dry yet fruity character, a nice dry rose has an incredible knack for tying the sweet/savory tastes togather.  Try this dish with any of first vine’s “summer pinks” , ranging in price from only $10 – $13/bottle retail. 

Bon appetit!

This entry was posted in Dare Wenzler, Rosé Wine, Thanksgiving, Uncategorized and tagged , , . Bookmark the permalink.

2 Responses to In Season/On Special: Leftover Stuffing

  1. Emily says:

    Well, that’s just brilliant. I would have never thought to use stuffing in a soup! I like it.

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