Mix leftover stuffing with cooked turkey and divide between greased muffin tin cups. Fill to the top with beaten egg and bake at 190˚C/170˚C fan/gas mark 5 for 25-30 minutes until firm.
Hash it out
Mix cubed leftover roast potatoes with some stuffing, chopped Brussels sprouts and cooked ham. Season well, then fry in a little butter. Top the hash with a runny fried egg for a hearty brunch.
Use flavoursome stuffing in place of breadcrumbs in your favourite meatloaf, meatball or burger recipe.
Roll stuffing into bite-sized balls. Dip each ball into beaten egg, then dredge in breadcrumbs until coated. Deep-fry each stuffing ball for 3-4 minutes until golden brown, then drain on kitchen paper. Serve with cranberry sauce for dipping.
Press leftover stuffing into 1cm-thick patties and fry in a little butter until golden brown. Serve with crispy bacon and poached eggs.
If you still have stuffing left, don’t panic, it also freezes really well!