Friday, November 25, 2011

Black Friday Breakfast

Don't want to toss that delicious Thanksgiving stuffing or dressing? Make stuffing muffins for breakfast or brunch the next day.  This was made with leftover Sausage Apple Stuffing.  YUM!

Pour chicken stock over leftover stuffing and refrigerate in muffin tins.  The next morning bake at 375 degrees F in a preheated oven until warm and crispy on the edges, about 10 minutes:  (After these photos I put mine back in the oven to brown more, these only cooked about 7 minutes - you may prefer them this way.)

Serve with a side of cranberry sauce.

Another great idea, per Rachael Ray, is to make Leftover Stuffing Waffles!

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