You can incorporate most elements of a traditional Thanksgiving dinner into this stuffing-based casserole brunch. Any sort of vegetable sides, along with cubed turkey, adds texture and flavor; once you're ready to serve, just add a dollop of cranberry sauce, or even a bit of gravy.
My favorite additions to this dish are sweet potatoes and Brussels sprouts, but any sort of green or roasted vegetable would taste great—let your leftovers steer the direction you take.
- Yield:Serves 4
- Active time: 10 minutes
- Total time:45 minutes
- 5 eggs, beaten
- 1/2 cup milk
- 4 cups leftover stuffing
- 2 cups leftover sides (sweet potato, brussel sprouts etc.)
- 1 cup diced leftover turkey
- Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- Cranberry sauce for garnish
Adjust oven rack to middle position and preheat to 350°F. Whisk together eggs and milk, then add stuffing, sides, and turkey to egg mixture. Season with salt and pepper. Grease an 8- by 8-inch baking dish with butter and add the stuffing mixture. Bake until golden and puffed, about 30 minutes. Serve with cranberry sauce if desired.