December – Leftovers in a Toasted Bread Bowl

December – Leftovers in a Toasted Bread Bowl

Do you have a lot of leftovers from this week’s holiday? My contribution to the big dinner was roasted vegetables: carrots, onions, Brussels sprouts, and cauliflower. This was a large gathering and I made a lot, no one should go home hungry from the big dinner. Most of it was consumed but there are still some leftovers and I have been searching for ways to use them up. Their time had come, it was use or toss or compost day. My usual solution to leftover veggies is to make a stir-fried rice dish, or a soup, or just toss them all into a salad with an interesting salad dressing. But, then in my search, I happened upon this recipe from Nagi at recipetineats for Christmas Leftovers Toasted Bread Bowl. Can you say melty cheese? It’s my personal achilles heal. Leftover turkey (or rotisserie chicken), veggies, any antipasti you happen to have around, and cheese. The mix could be anything and you don’t need to wait for Christmas or Thanksgiving leftovers.

My mouth was watering.

This sandwich is based on a traditional Italian sandwich, Muffuletta, usually made in a round loaf and served cold. It’s a big favorite for picnics because it can be made ahead and the flavors only blend and become more delicious with made ahead. It is quite famous in New Orleans as well where an olive salad is a requirement and they use deli cold cuts.

Serve it hot with crispy bread and melty cheese, or room temperature. Weigh it down and let the flavors melt together for a couple of hours if serving at room temperature. If it is cold, let it warm up a bit before serving.

At Nagi says on her blog post, it’s the perfect food to take on an international flight.

Use whatever you have on hand but start with a good bread with a hearty crust, a sourdough or artisan type would be perfect. I used a ciabatta from a local bakery which I cut in half horizontally, removing most of the crumb in the middle of of the top and bottom, leaving about 1/2 inch of the crust. You want all that extra room for the filling.

I don’t have a real recipe for this, it is really about what you have lurking in your fridge. I can see it with stuffing, turkey, cranberry sauce, and mozzarella. One of my personal post holiday combinations..

There was a package of prosciutto that never made it onto the antipasto platter, some roasted garlic cloves, and the remainder of a jar of sweet relish I had served with cheese. I even found some deli chicken meat that needed to be used. Everything is a possibility. Add some slices of cheddar and gruyere cheese (also leftovers) and it looked like the beginnings of a feast.

Note: you will need something heavy to weigh down the sandwich. I used a cast iron skillet.

Step 1: Preheat your oven to 350 degrees F.

Step 2: Slice the bread horizontally and tear out most of the bread from the middle, leave about 1/2 inch inside the crust. Lay the bread on a large sheet of foil on a baking dish.

Step 3: Brush the inside of each half with olive oil.

Step 4: Place a layer of baby spinach, baby kale, arugula, or other greens on the bottom half.

Step 5: Start layering, veggies, meat, antipasto, more deli meat, then top all with cheese.

Step 6: Place the top on the sandwich and brush the whole with more olive oil, wrap in the foil tightly.

Step 7: Place the sandwich in the oven with the weight on top. Bake for about 20 minutes, then remove the weight and the foil and bake for another 10 minutes to crisp the bread.

Step 8: Let it sit for about 5 minutes, then slice and serve. Or, rewrap in the foil for later.

Delicious!

 

 

The season of leftovers is here! Thanksgiving, Christmas, and now New Year. I bet the folks at Fiesta Friday have a lot of them judging from the delicious goings-on in their kitchens. Come visit with Angie at Fiesta Friday #256 and my co-host  Mollie @ Frugal Hausfrau

Please add your own link but be sure to read the guidelines if you would like to be considered for the “Post of the Week”.

Happy New Year everyone!

 

 

 

December – Leftover Stuffing Waffles

December – Leftover Stuffing Waffles

Having leftover stuffing is like having a gold mine. It might be worth making an extra casserole just for the leftovers. Use them in a breakfast strata for boxing day,

Leftover Stuffing Strata

Leftover Stuffing Strata

in sandwiches,

Panini with stuffing, mozzarella cheese, and cranberry sauce

Panini with stuffing, mozzarella cheese, and cranberry sauce

to thicken a soup, and now…waffles. Who would have thought that leftover stuffing would make such wonderful waffles? These could be made either savory or sweet. If you prefer them sweet, they would be wonderful with some of that pure maple syrup you received as a gift, or leftover cranberry sauce. In the savory camp, a poached egg made this a satisfying and delicious brunch dish. It would be equally delightful as a light supper.

Waffle Maker

Waffle Maker

My waffle iron makes “classic” waffles, which are thinner and crisp. If you are using a Belgian waffle iron (which has a deeper and larger grid pattern), beat the egg whites before adding them to the stuffing/egg yolk mix. That will result in a lighter waffle.

IMG_3837 IMG_3838

I had a little over 2 cups of leftover “traditional sausage and raisin stuffing“. It had plenty of butter and fat from the sausage so I didn’t add anything but eggs to bind things together. If you are working with a leaner stuffing you may want to add a tablespoon of melted butter.

Leftover Stuffing Waffles

For each waffle:

  • 1 cup of leftover stuffing
  • 1 egg, beaten
  1. Mix together the stuffing and the egg, let it sit for 10-15 minutes so the bread absorbs the egg.
  2. Meanwhile preheat your waffle iron.
  3. Pour the batter into the iron and cook according to direction of your brand. The green light came on when mine was done. Cooked to perfection!

I added a poached duck egg, delicious.

Duck Eggs

Duck Eggs

Is that for us??

Is that for us??

Anyone have leftovers from Christmas? I’m taking mine to a two- week long special Fiesta Friday celebration, it’s number 100! Your host is Angie from the blog The Novice Gardener, it’s co-hosted by Judi, Mollie, Steffi, and Suzanne,  come party with us, we are looking forward to welcoming you.

December – Traditional Sausage and Raisin Stuffing

December – Traditional Sausage and Raisin Stuffing

I thought I would repost this recipe from last January in time for Christmas. It’s the traditional stuffing we serve at Thanksgiving and Christmas each year. You can bake it in the bird as a stuffing, place it under the skin (see the pictures below), or bake it in the oven as a casserole (then it becomes technically a dressing).

Click on the link to Friday Chicken for directions on stuffing your chicken under the skin. As you can see from the picture below it results in wonderful crisp skin plus an amazingly moist and well flavored chicken!

Traditional Sausage and Raisin Stuffing or Dressing

  • 4 tablespoons of butter, plus more if needed
  • 1 pound of sweet Italian sausage, either bulk or removed from casings
  • 1 medium yellow onion, chopped
  • 2 large stalks of celery, chopped
  • 1 teaspoon Herbs de Provence
  • ¼ teaspoon fennel seeds
  • Pinch or red pepper flakes
  • 2 fresh brioche rolls or other soft bread, torn into pieces
  • 8 oz. of cornbread, crumbled
  • 2 handfuls of raisins (golden or dark) or currents
Stuffing

Sausage and Raisin Stuffing

  1. Melt the butter in a large skillet.
  2. Add the sausage, crumble it into small pieces as it browns.
  3. Add the onion, celery, Herbs de Provence, fennel seeds and red pepper flakes.
  4. Stir and continue to sauté on medium heat until the onion and celery are softened, about 10 minutes.
  5. Meanwhile tear the cornbread and brioche bread into pieces in a large bowl.
  6. Add the raisins and mix.
  7. When cooked, add the contents of the skillet and mix well.
  8. If the contents look dry (it depends on how much fat is in your sausage), add another 2 tablespoons of butter to the skillet to melt. Then add it to the bowl.
  9. Cover and set aside to cool. In my household that needs to be far away from the edge of the counter and the reach of the dogs.
Friday Chicken

Friday Chicken After Roasting

Baked Dressing

  1. Put the remaining stuffing (not used in the bird or under the skin) into a baking dish, add about ¾ cup of chicken stock and cover the dish with foil.
  2. When the chicken has baked for 35 minutes, add the stuffing to the oven.
  3. Bake covered for 25 minutes, then uncover until the top has browned and is crisp.
  4. Serve with the chicken.
Raisin Stuffing

Baked Stuffing with Sausage and Raisins

This stuffing is exceptional. Over the years I’ve changed it to reflect the changing tastes of my family and friends. The original “seed” recipe came from my (now ex) mother-in-law in Wisconsin. She used hamburger rolls, poultry seasoning, margarine, and raisins. The raisins have remained as a crucial part of the recipe.

Use any leftover stuffing in sandwiches, in a strata, in a waffle, as a “bed” for poached eggs, or in a bread soup (the cornbread and brioche will thicken the broth beautifully). It is worth the time to make this stuffing simply for the leftovers!

Panini with stuffing

Stuffing Panini

The panini above was made with raisin stuffing (regular dark raisins), cranberry sauce, red onions, and mozzarella.

 

 

December – Leftover Stuffing Strata

December – Leftover Stuffing Strata

Leftovers, I just love them. Here is a way to repurpose any leftover stuffing from Christmas. Any type will work although you might want to alter the type of cheese. I used goat cheese, parmesan would also be good. Toss in leftover greens to up the nutritional value.

I used leftovers from Kale and Caramelized Onion Stuffing in this strata but it would also have been delicious using my standard Sausage with Raisin Stuffing.

Leftover Stuffing Strata

  • Leftover stuffing – I had about 4 cups
  • 4 eggs, beaten
  • 2 cups half-and-half (or a mixture of cream and milk to make 2 cups)
  • 4 oz of soft goats cheese
  • Salt and Pepper to taste
  1. Preheat the oven to 350 degrees F
  2. Liberally butter a 2 quart baking dish
  3. In a large bowl combine the stuffing, eggs, milky mixture, and crumbled goats cheese
  4. Pour into the prepared baking dish and let sit for at least 20 minutes to overnight
    Leftover Stuffing Strata

    Leftover Stuffing Strata

    Stuffing Strata

    Stuffing Strata

  5. Bake until the custard is set, this took about 55 minutes. If it was refrigerated, allow a few more minutes baking time.
  6. Let sit for 10 minutes once cooked before serving.

    Leftover Stuffing Strata

    Leftover Stuffing Strata

If you have more or less stuffing, adjust the components. It should be 1 egg and 1/2 cup of milk to each cup of stuffing.

Leftover Stuffing Strata

Leftover Stuffing Strata

I’m taking this to Fiesta Friday #98, folks are thinking about their Christmas menu, better plan for leftovers. There are two new co-hosts to assist Angie from the Novice GardenerSadhna @ Herbs, Spices and Traditions and Natalie @ Kitchen, uncorked.

December – Kale and Caramelized Onion Stuffing

December – Kale and Caramelized Onion Stuffing

This recipe for kale and caramelized onion stuffing (or more accurately dressing since it is not inside the bird) came by way of the blog The Smitten KitchenI have modified it only slightly because the original called for the use of butter and I like the touch of sweet added by the raisins. I needed a dish that would appeal to both vegans and vegetarians, thus made some simple substitutions. It was delicious and everyone enjoyed it, non vegetarians and vegans alike. Two of the best things? The leftovers! The leftover croutons I didn’t use in the stuffing were absolutely amazing sprinkled over a hot bowl of tomato soup the next day. Because of being hand torn instead of cut, they had lots of crispy and crusty edges to add texture. Any leftover stuffing can be made into a wonderful breakfast strata combined with goat cheese, milk and eggs.

I don’t have any pictures of the stuffing. I took this dish to a large Thanksgiving party. I couldn’t shout out “stop everything, I need to take some pictures”! My family is used to me doing that, they only role their eyes and hit pause. But, I would not have won any popularity contests with the 18 people standing in the buffet line.  Do any of the rest of you ever have this problem?

I do have pictures of the strata made with the leftovers.

I’m going to post the recipe for the kale and caramelized onion stuffing with my modifications, click on the Smitten Kitchen link above to see the original.

Kale and Caramelized Onion Stuffing 

Serves 8

  • 1-1/4 pound loaf of sourdough or dense country style bread, crusts removed.
  • 1/2 cup of olive oil
  • 3 tablespoons of vegan butter substitute or more oil, divided (butter if not serving vegans)
  • 3 medium yellow onions, thinly sliced into half moons
  • Kosher salt
  • 1/2 teaspoon of honey or sugar
  • 2 tablespoons of sherry vinegar
  • 1 pound of curly kale, center ribs and stems removed, leaves chopped into large chunks.
  • 2 garlic cloves, minced
  • 2 cups of vegetable stock (or chicken or turkey)
  • 1/2 cup of golden raisins
  • Red pepper flakes to taste
  • 2 tablespoons sherry
  1. Preheat the oven to 400 degrees F.
  2. Slice the crusts off the bread (save, dry them and use for breadcrumbs) and tear the loaf into pieces roughly 1 inch in size. Place in a large bowl and drizzle with 4 tablespoons of olive oil. Toss to mix. Spread on a large rimmed baking dish and toast until golden brown and crisp but still a little tender on the inside. This took about 20 minutes and I turned them half way through. When cooked, cool slightly and pour into a large bowl.
  3. While the bread is toasting, heat 3 tablespoons of olive oil in a large saute pan over low heat. Add the onions, toss to coat with oil and cover the pan. Cook undisturbed on the lowest heat possible for 15 minutes.
  4. Remove the lid, raise the heat to medium/medium high, add sugar and 1 teaspoon of salt. Cook the onions, stirring frequently for another 15 to 20 minutes until deep golden brown. Add 2 tablespoons of sherry vinegar and use it to scrape any bits off the bottom of the pan. Taste for seasoning and remove the onions to the bowl with the croutons.
  5. Add 2 more tablespoons of oil to the pan and heat the garlic for 30 seconds, add the kale. Coat the kale with oil, then add 2 tablespoons of vegetable broth. Cook kale until wilted and somewhat tender (this will take 5-6 minutes). Add the sherry to the pan and cook until it almost all evaporates. Taste and season with the chili flakes, salt and pepper.  Add remaining broth and bring to a simmer.
  6. Pour the kale mixture over the croutons and onions. Toss to combine. Add the raisins and toss again. Taste and adjust seasoning. Pour into a 3-quart casserole dish and cover with foil. Bake for 15 minutes, then remove foil and bake for another 20 until the top is crisp and golden brown.

I’m taking this to Fiesta Friday #98, folks are thinking about their Christmas menu. There are two new co-hosts to assist Angie from the Novice GardenerSadhna @ Herbs, Spices and Traditions and Natalie @ Kitchen, uncorked.

Leftover Stuffing Strata

  • Leftover stuffing – I had about 4 cups
  • 4 eggs, beaten
  • 2 cups half-and-half (or a mixture of cream and milk to make 2 cups)
  • 4 oz of soft goats cheese
  • Salt and Pepper to taste
  1. Preheat the oven to 350 degrees F
  2. Liberally butter a 2 quart baking dish
  3. In a large bowl combine the stuffing, eggs, milky mixture, and crumbled goats cheese
  4. Pour into the prepared baking dish and let sit for at least 20 minutes to overnight

    Stuffing Strata

    Stuffing Strata

  5. Bake until the custard is set, this took about 55 minutes. If it was refrigerated, allow a few more minutes baking time.
  6. Let sit for 10 minutes once cooked before serving.

    Leftover Stuffing Strata

    Leftover Stuffing Strata

If you have more or less stuffing, adjust the components. It should be 1 egg and 1/2 cup of milk to each cup of stuffing.