Sure, you could simply reheat the remaining stuffing. Alternately, you may give it a sharp facelift to make it more lively. If preferred, serve with any remaining gravy.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 leftover stuffing patties |
Ingredients
- 2 cups leftover stuffing
- 1 small egg, beaten
- 1 tablespoon vegetable oil
Instructions
- Line a baking sheet with parchment paper. Place leftover stuffing in a mixing bowl. Stir in beaten egg until evenly combined.
- Scoop 1/2 cup of mixture up and form a patty. Place patty on the parchment lined baking sheet. Repeat 3 more times until you have 4 patties.
- Place baking sheet in the freezer and freeze for at least 1 hour.
- Heat oil in a large skillet over medium-high heat. Place patties in the skillet and cook, undisturbed, for 5 minutes. Carefully flip and cook 5 minutes more or until desired browning is achieved.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 556 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I haven’t tried it yet but I might have an answer for the one comment on how to fix the patties. If stuffing is too dry and won’t stick together, add a touch of broth, but not too much; If the stuffing is too wet, add a couple tbsp. of bread crumbs or flour until they can be formed into balls.; You can refrigerate the stuffing dumplings before baking them if you are having trouble keeping them together.
I don’t think the egg was big enough and/or it wasn’t moist enough to start, it was very crumbly still. I also cooked it a little too high. Nonetheless, thank you for the recipe. Questions. If there’s no room in your freezer, can you put it in the fridge? What should the consistency be after adding egg?