Musings from Graceland

IT'S THAT TIME OF YEAR AGAIN...THANKGSIVING LEFTOVER WEEK

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If your fridge looks anything like our fridge, it's full to overflowing with aluminum wrapped bundles, mismatched Tupperware, and plastic baggies crammed with goodies. One of the things I love about Thanksgiving Day is all the yummy leftovers. But sometimes, you just have more than you know what to do with and if you serve it in the same format one more stinkin' time, your family is going to go all psycho ninja on you. Help is on the way! I discovered this recipe last year and posted about it on my blog. Hope it helps creatively recyle those fridge contents. This is what I did with some of mine and it turned out yummy:

I used up my leftovers in a recipe I saw Rachael Ray make on her 30 MINUTE show while at my mom's. I've tried to find it online, but to no avail. So here's the "fly by the seat of your pants" version:

Put a good heavy skillet on a medium burner and heat it up.

Add just enough of your favorite cooking oil to lightly cover the bottom. I used
safflower oil, a "good for you" oil.

Crumble up your leftover dressing or stuffing in the bottom of the skillet after the oil heats up. Allow the dressing to heating up. I stirred mine up a couple of times so that it wouldn't get too brown on the bottom.

Then sprinkle enough shredded cheese over the stuffing to cover it in a thin layer.

Pour raw scrambled eggs (add salt and pepper first) over the stuffing. You want there to be enough scrambled eggs to cover the cheese and seep down thru the cracks in the dressing layer but not so thick it'll take forever to cook.

Then sprinkle Parmesan cheese (fresh or from the green can) over the eggs.

Put in an oven preheated to 375 and cook just til the eggs are firm.

Since my stuffing was already pretty warm when I poured the eggs, they cooked and firmed up pretty quickly.

If you're a big cheese eater, you can add more on each individual serving.

This tastes a lot like the traditional breakfast casseroles using bread and eggs so it can be served as a breakfast dish or with a meal like you would a frittata or quiche.

All of my family liked it and this will become an after-Thanksgiving tradition in our household. I liked it not just because it tasted good, but because I was able to make it with items I already had on hand and it was super duper quick to fix --- EASILY under 20 minutes from start to finish.

BTW, in your family, is it stuffing or dressing? Around these parts, dressing seems to dominate as the preferred name and it's usually a cornbread based dish. I'd love to hear about yours.