It’s All About the Leftovers

posted in: Events, Food & Wine, Recipes | 0

Best paired with Adam Puchta Reckless/Desire

It's All About the Leftovers Served at the 2014 Holiday Fare Wine Trail
It’s All About the Leftovers
Served at the 2014 Holiday Fare Wine Trail
  •  1 cup celery, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 2 apples (we like Granny Smith), peeled & chopped
  • 1 pear, peeled & chopped
  • 1/2 cup dried cranberries
  • 1/4 pound of bulk Italian sausage
  • 4 slices of hickory-smoked bacon, cut into pieces
  • 1 package (14 oz.) of bagged stuffing mix (we like Pepperidge Farms Herb Seasoned Stuffing)
  • 2-1/2 cups turkey or chicken broth
  • Salt & pepper, to taste
  • 2 cups of leftover turkey
  • 1 cup each of leftover vegetables (we used corn and green beans)
  • Leftover gravy, optional

In a large skillet, sauté celery, onion, apple and pear in a little olive oil and a tablespoon butter, cook until just tender; add Italian sausage and bacon and cook until no longer pink.  Add broth and bring to a low simmer; mix in the stuffing and season with salt and pepper. Lightly mix in the leftover turkey and vegetables.

Spoon the stuffing mixture into a lightly-greased shallow 3-quart baking dish; cover and bake  at 225° F for 1-2 hours, until heated through and broth is absorbed.  For a crunchier stuffing bake uncovered.

Serve with leftover gray and cranberry sauce.