Leftovers
I may be more excited about the leftovers this year than the actual meal. Actually, I always am. Calmer, all the "taste as you cook" over, so I can be hungry for the meal. This year, I'm making Thanksgiving Eggs Benedict from PortAndFin. It looks and sounds amazing and right up my alley. That got me wondering what clever repurposing our clever community is doing.
http://portandfin.com/leftover-thanksgiving-benny-the-best-stuffing-ever/
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8 Comments
I have loved the stuffing I did so much this year and last I am going to try it for a breakfast casserole from now on, like Deb Perelman does. This way I won't have to wait for once a year. http://www.saveur.com/article/recipes/bouchon-bistro-ciabatta-and-sausage-stuffing
I use chicken and garlic sausage from Whole Foods instead of what he calls for.