ReGrained's Show-Stopper Stuffing & Upcycled Thanksgiving Leftovers

by ReGrained Staff November 21, 2018

ReGrained's Show-Stopper Stuffing & Upcycled Thanksgiving Leftovers

 

At ReGrained, we’re big fans of Thanksgiving. Sure, time with family and friends is nice, but it’s all the edible upcycling that really gets us in the spirit! From green bean casserole & stuffing sandwiches to homemade turkey stock, the end of your Thanksgiving meal is the beginning of many a leftovers masterpiece. But just in case you’re fresh out of creativity from your show-stopping Turkey Day dish, we’ve asked ReGrained’s very own Commander-in-Chef, Phil Saneski, to do that part for you.

 

This post features:

  1. A Mushroom-Herb Stuffing to amaze your guests or show-up your potluck competition on the big day
  2. “Aged” Stuffing Waffles to transform any leftover stuffing into a breakfast that will ease your transition to next week’s post-holiday work week
  3. A must-make Cranberry Maple Chutney to reimagine the inevitable leftover cranberry sauce as the pièce de résistance on your leftovers sandwich

 

A word from Chef Phil:

“I really like the idea of making extra stuffing for Thanksgiving, not only because it's my favorite part, given I eat it once a year, but also because you can use leftover ingredients like day-old bread and end-cuts/peels of vegetables to make it even more flavorful. So, I don't feel guilty about prepping excess Thanksgiving stuffing, especially when I can "age" the stuffing, later use it as a waffle base and even freeze stuffing waffles for a quick morning bite. The taste reminds me of an okonomiyaki or a Korean scallion pancake. Browning the mushrooms really brings out the savory flavor.

 

Mushroom-Herb Stuffing

 

 

3 pounds day-old bread, diced into 1-inch cubes and toasted

2 onion, finely chopped

4 ribs celery, finely chopped

3 carrots, finely chopped

1 cup mushrooms, roughly chopped (recommended: shitake and hen-of-the-woods mushrooms)

4 cloves garlic, grated 

3/4-1 cup chopped fresh herbs like sage, parsley, chives, tarragon... whatever you have around

1 cup stock

1/4 cup white wine

1 cup butter

1 cup diced pancetta

3 eggs, beaten

Salt and black pepper to taste

 

Directions:

1) Toast cubed day-old bread in the oven at 350 for 35-40 minutes

2) Simultaneously, melt butter with pancetta on a medium-heated cast iron skillet

3) Add onions, carrots, celery, and mushrooms into skillet until lightly browned (10-15 minutes)

4) Whisk eggs with stock, grated garlic, and chopped fresh herbs to make your wet mixture

5) In a large bowl, toss toasted bread cubes with wet mixture

6) Deglaze the skillet with white wine, and add all ingredients to your large bowl

7) Put as much stuffing as you can into your turkey. The more you can fit, the juicer the turkey breast will be. Since the center of turkey (& poultry in general) is hollow, it cooks from two directions. The more you can stuff into the center during roasting, the more flavor you will give the turkey. The filler will protect the juiciness of the leanest part. You can bake your leftover stuffing in a square baking dish. From there, you can make “Aged” Stuffing Waffles.  

-

“Aged” Stuffing Waffles

 

3 cups leftover stuffing, finely chopped or pulsed in a food processor

1 egg, beaten (or ½ cup mashed starch, like sweet potatoes or butternut squash)

½ cup crème fraiche

Chopped fresh herbs to taste, for freshness

Maple syrup to garnish

 

Directions:

1) Finely chop or pulse 3 cups of leftover stuffing in a food processor

2) In a large bowl, thoroughly combine stuffing, beaten egg (or ½ cup starch), crème fraiche and chopped fresh herbs

3) Place mixture onto hot waffle iron

4) Make sure the waffle edges are brown for maximum texture contrast

5) Garnish appropriately with maple syrup

 

Cranberry-Maple Chutney

 

 

One shallot, finely diced

2 cups leftover cranberry sauce from Thanksgiving

3 tablespoons maple syrup

2 tablespoons balsamic vinegar

1 tablespoon cinnamon

½ tablespoon Dijon mustard

1 Orange, juice and zest

 

Directions:

1) Heat diced shallot in a pan with a small amount of oil over medium heat until very soft (about 10 minutes, covered)

2) Add leftover cranberry sauce, maple syrup, balsamic vinegar, orange juice and zest, cinnamon, and Dijon mustard to the heated pan

3) Simmer 7-8 minutes, or until desired viscosity

 

From all of us at ReGrained, we wish you a wonderful Thanksgiving and a fun start to the Holiday season!




ReGrained Staff
ReGrained Staff

Author

From the food-waste-fighting noggins of your friends at ReGrained!


Leave a comment

Comments will be approved before showing up.


Also in ReGrained Presents: The UpCyclist

ReGrained's Upcycled Gift Guide
ReGrained's Upcycled Gift Guide

by ReGrained Staff December 13, 2018

Many sustainably-minded shoppers struggle with the consumerism that surrounds the holidays. On the one hand, giving and receiving gifts is part of what makes this time of year so special. On the other hand, all the energy and resources that go into producing, packaging, and wrapping gifts makes us question the morality of it all.
ReGrained's Honey Cinnamon IPA Cheesecake
ReGrained's Honey Cinnamon IPA Cheesecake

by ReGrained Staff December 13, 2018

You know and love it as your go-to midday snack, but we’re reimagining our best-selling bar, the Honey Cinnamon IPA, as the primary ingredient in your new favorite holiday dessert: ReGrained’s Honey Cinnamon IPA Cheesecake.
The Price of Pioneering Zero Waste Packaging
The Price of Pioneering Zero Waste Packaging

by Dan Kurzrock December 05, 2018 1 Comment

Between bad practices and bad packaging, we chose bad packaging. ReGrained is committed to investing in the long-term solution, even if it comes at the cost of short-term practicality. As such, we’ve always considered zero-waste packaging a non-negotiable value—but to be perfectly candid, we’re a bit insane for it.
### Klaviyo Script