Easy Leftover Stuffing and Turkey Quiche Recipe
3. Chicken Stuffing Casserole. This casserole resembles a hybrid between chicken pot pie and stove-top stuffing. This is because it's made with carrots, leftover stuffing, peas, and chicken. There's no need to search any further than this incredible mashup for a warming supper that will fill you up. Go To Recipe.
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Preheat oven to 375°F. Lightly oil a large casserole dish (11-12 inches) or 9x12 dish. Using a rubber spatula or your fingers, pat the stuffing into the dish forming a crust. If the stuffing is dry, work in melted butter or milk until the crust will press into the pan without being crumbly; it should not be wet or sticky.
Gluten Free Leftover Stuffing Quiche making the best of leftovers
Filling. Heat a frying pan with the olive oil. Once heated, add the chopped onions and mushrooms. Fry the vegetables until they are browned and softened, about 2-3 minutes. With the fried onions and mushrooms still in the pan, add the chopped turkey and fry for 1-2 minutes. Remove from the pan and let the mixture cool.
Easy Leftover Stuffing and Turkey Quiche Recipe
Sprinkle the stuffing and turkey in the baked mashed potato crust. Next, sprinkle on the cheese and parsley. Season with a little salt and pepper. Pour the custard over everything into the quiche. Bake at 350 degrees F until set, 45 minutes to 50 minutes. Let cool at least 30 minutes before serving.
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Set aside to cool. In a small to medium bowl, beat the eggs and set aside. In a large bowl, whisk the flour, baking soda, salt, pepper, mustard, cayenne and nutmeg to combine. Add the cream and whisk until smooth. Add the beaten eggs and beat to make a smooth batter. Add the shredded cheese, cooked turkey and the cooled cooked onions and butter.
Gluten Free Leftover Stuffing Quiche making the best of leftovers
Bread Stuffing Quiche. Courtesy of Chef Mel Toledo at Atalanta's Foundation Social Eatery, this recipe is a super simple way to repurpose leftover stuffing into a breakfast main. Moist, savory, and comforting, think of this dish as a cross between a quiche and a strata. Serve it alone or with a side of dressed salad greens. Get the full.
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Set aside. Heat the olive oil over medium heat. Add the onion, mushrooms and garlic, sauté 4-5 minutes. Add the spinach, sauté 2-3 minutes, or until the spinach has cooked down. Add this mixture to the eggs, along with the diced turkey. Pour mixture into the stuffing crust. Top with the Parmesan cheese, and place back into the oven for 30-40.
Easy Leftover Stuffing and Turkey Quiche Recipe
7. Turkey, Cranberry, and Stuffing Sandwich. If you make leftover turkey sandwiches without adding stuffing to the mix, you're missing out! This is the ultimate post-turkey dinner lunch, and it'll keep you satisfied until you get home and indulge in all of the other awesome stuffing treats. 8.
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Directions. Press leftover stuffing or mix into 9 inch pie plate or quiche dish to form crust. Bake at 400℉ (200℃) for 10 minutes. Combine meat and cheese. In another bowl, beat eggs, milk and pepper, sprinkle meat and cheese on baked crust. Pour egg milk mixture on top layer.
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Combine the stuffing, egg, and cheese together in a bowl until evenly moist. Shape into patties. Fry in a skillet with olive oil until crisp on one side. Flip, and cook until golden on the other side. Remove to a plate, then fry eggs (if desired), and top the stuffing cakes choice of toppings and cooked eggs. ENJOY!
Gluten Free Leftover Stuffing Quiche making the best of leftovers
Whisk up the sour cream, eggs, spices and pour over the filling evenly. If using a hard cheese, coarsely grate it. If using a softer cheese like Stilton then break off little nuggets and scatter over the surface of the quiche, again, evenly. Bake on the preheated bakestone or baking tray for 40 minutes until golden brown and the "pastry" cooked.
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Push the quiche to one side of the skillet and crack a couple of eggs into the empty space. Scramble the eggs and mix them with the quiche. Finally, add cooked rice and stir well to combine. Season with soy sauce, salt, and pepper to taste. Serve hot and enjoy the delicious combination of flavors and textures in your quiche fried rice.
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Step three. Whisk together eggs and half-and-half in medium bowl until blended. Pour egg mixture over turkey mixture in pie shell; sprinkle with cheese. Bake at 375°F 40 to 45 minutes or until knife inserted in center comes out clean. Cool slightly before cutting into slices.
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For the custard: Whisk together the half and half, eggs, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Pour the custard over the filling. Adjust the oven temperature to 350.
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Instructions. Preheat the oven to 375°F. Press the stuffing into a 9 inch skillet or pie pan. Bake for 8-10 minutes. In a large bowl, whisk the eggs, milk, kosher salt & black pepper together, set aside. Heat the olive oil in a large skillet over medium heat. Add the onion, mushrooms & garlic, saute 4-5 minutes.
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Add onions, and butter to the frying pan; cook for 3 minutes. Once onions are translucent, add in turkey, cranberry sauce, potatoes, and stuffing. Saute for 3 minutes; set aside. In a large bowl, whisk the eggs and add the milk; set aside. Add sauteed leftovers to pie shell and half the cheese.
