STUFFING
• Leftover stuffing can be spooned into portobello mush room caps, baked, then topped with grated Parmesan.
• Make a meatloaf with leftover stuffing and a marmalade glaze. Combine 1½ pounds ground beef with 2 cups of stuffing and 1 large egg, then season with salt and pepper.
On a foil-lined baking sheet, form the mixture into a 9-inch loaf. Bake at 400 degrees for 30 minutes, then brush with a mixture of ¼ cup orange marmalade and ¼ cup whole-grain mustard and cook for another 20 minutes.
P OTATO E S Leftover mashed potatoes never quite reheat to their former creamy glory, so combine them with other ingredients (such as cheese) that enhance their creaminess. Or use them in applications where their texture is completely transformed.
• Form cakes out of mashed potatoes, egg, cheddar cheese and cooked bacon. Then roll them in panko breadcrumbs and fry them.
• Make a creamy mashed potato and leek soup. Saute 3 chopped leeks and 1 chopped fennel bulb in olive oil. Add 3 cups of leftover mashed potatoes and 6 cups of chicken broth. Cook until heated through, then puree.
• Sweet potatoes can be turned into sweet potato pancakes. Serve with maple syrup, butter and fresh fruit. Or try mashed potato latkes with zucchini and dill.
P a g e 44 SHE m a g a z i n e • n o v e m b e r 2 0 1 0