Five Ways to Use Leftover Stuffing from ‘Mark Bittman’s Kitchen Matrix’
This week, we’re spotlighting recipes from Mark Bittman’s Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities (Pam Krauss Books). A longtime columnist for the New York Times and a bestselling cookbook author, Bittman is now the chief innovation officer for Purple Carrot, a plant-based meal-kit enterprise. Try making the recipes at home and let us know what you think!
Eggs Baked in Stuffing (Photograph: Yunhee Kim)
By Mark Bittman
Eggs Baked in Stuffing
Heat the oven to 375°F. Pack a layer of stuffing into the bottom of a greased baking dish or individual ramekins. (If you have time for a layer of caramelized onions, even better.) Make wells in stuffing and crack eggs into them. Sprinkle with Parmesan and bake until the eggs are just set, 10 to 15 minutes.
Stuffing Cakes
For every 2 cups crumbled stuffing, stir in 2 beaten large eggs and a little flour. Form into patties and cook in olive oil or butter until browned on both sides. Whisk together equal parts sour cream and cranberry sauce and dollop on top.
Breakfast Sausage
In a bowl, combine equal parts stuffing and ground pork or turkey, chopped fresh sage, and a sprinkling of fennel seeds. Form into patties, then cook in olive oil until the outsides are crisp and the insides no longer pink. Garnish: maple syrup, cranberry sauce, or a mixture of the two.
Stuffing-Stuffed Bell Peppers
Heat the oven to 450°F. Cut the tops off bell peppers and remove the seeds and stems. Pack a mixture of moist stuffing (add any flavorful liquid, if necessary), Parmesan, and some sautéed ground beef or pork into the peppers. Drizzle with olive oil and roast until the peppers are tender, 30 minutes.
Savory Bread Pudding
Heat the oven to 350°F. Heat milk (1 cup per 2 cups of stuffing), a few tablespoons butter, and some chopped fresh herbs until the butter melts. Beat eggs (1 large per 2 cups of stuffing), then slowly whisk in the milk mixture. Pour over the crumbled stuffing, sprinkle shredded Gruyère on top, and bake in a baking dish until browned and bubbly, about 50 minutes.
Reprinted with permission from Mark Bittman’s Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities (Pam Krauss Books).
More Thanksgiving Ideas:
Pumpkin Hummus Recipe from Chef Jamie Bissonnette
Giada De Laurentiis’ Tips for a Stress-Free Thanksgiving
