7 Thanksgiving Stuffing Leftover Ideas

Today starts the leftover Thanksgiving dinner season and I have gathered 7 great ideas for you to try.

1. This idea gets bigger every year. The Stuffing Waffle. JustATaste.com has directions on this more modern leftover idea here. 

2. BeardandBonnet.com gives us the Stuffing Popper. This sounds great and is vegan and gluten free (depending on your stuffing to begin with. you can't un-meat stuffing : ) Recipe is here.

3. ABC brings us the Turkey and Stuffing Pie. Anything in cast iron has to be good! Here's the recipe.

4. SimplyHealthyKitchen brings us Stuffing Biscuits. They tout them as a great copy of Cheddar Bay Biscuits. Let us know if you make these : ). Here's the recipe.

5. Dinner-Mom.com gives us a scrumptious looking recipe for Stuffing Muffins with apples, cranberries, onions and more. Nice to wake up to on a Saturday in November! Here's how to make these. 

6. PocketChangeGourmet.com is showing us mashed potato and stuffing patties. Using two great leftovers at once. Here's how...

And number 7 is from 365IshPins.com. Stuffed cheesy mushrooms.... drool. Here's how.

Tell us your favorite thing to do with your leftovers. We love new ideas!

My Husband's Favorite Homemade Cranberry Sauce

You need:

2 lbs cranberries

3 cups cranberry juice

3/4 cups orange juice

12 oz maple syrup ( not pancake syrup)

1 to 1 1/2 cups sugar (one cup until you taste the syrup and decide for yourself)

Rinse your berries. Remove any little sticks and bad berries. 

I also get the water bath canner ready now. Get the water hot. Make sure you have rack on the bottom of your water bath pan. I am using a smaller pot this time and I don't have a rack that fits so I am using canning lids. 

Have 5 sanitized pint jars ready.

Put all of the ingredients in a large pot. Ours is a less sweet recipe. You can take a quick taste of your liquid now and add the additional half cup of sugar now if you would like.

Put it on high heat and bring to a rapid rolling boil stirring constantly.

The berries will start popping while they split open. It needs to be a true rapid and rolling boil to start releasing the pectin from the berries. 

Turn the Heat down to medium low and simmer for 10 minutes. I use this time to skim some of the foam out. I am not that worried about the foam. If you are a perfectionist... There are a few ideas to get rid of almost all the foam here. 

To us is not important.

After the 10 minutes you start filling your point jars. This batch will fill 4 pints jars with just enough left over for a tasting. 

Put the point jars in your water bath. Make sure the water covers the jar, pot your plus on and raise the heat so the water boils.

 Time for 15 minutes. After 15 minutes turn the heat off. Remove your jars and wait for those beautiful pings. 

Sauerkraut Stew

This is our variation of this meal. It takes awhile to make and it is a great Saturday meal for this reason.
Ingredients are:
2 medium onions
7 small red potatoes
2 small cans of sliced mushrooms
2 large cans of sauerkraut
1 lb or so of polish sausage
2 sticks of butter
1 apple
2 tablespoons Dijon mustard
Salt
Pepper
3/4 cup brown sugar

Large skillet and a crock pot

Drain the mushrooms but not into your sink. Drain the water into your crock pot.
Slice the onions and add them to your skillet with the drained mushrooms and half a stick of butter. Fry over medium heat until caramelized. 
While they caramelize, drain the sauerkraut so that the water goes into your crockpot. 

When the mushrooms and onions are done, put them in your crockpot and set it on high.
Then put a stick of butter into your skillet and start frying the sauerkraut to caramelized same as the onions.
While this is going, chop or large slice your potatoes and apple and get them into the crockpot to start softening and boiling in the sauerkraut and mushroom water. Add the brown sugar and mustard to the crockpot mixture and let it cook away. The sauerkraut takes quite awhile to caramelize. Add more butter to this if needed.

Once the sauerkraut is done, remove the potatoes from the crockpot mixture, add the sauerkraut to the crockpot. Now its time to fry the potatoes and sausage.

Put the potatoes in your skillet with half stick of butter and the sausage. You can slice the sausage or chunk it. Your preference.

When the potatoes and sausage are fried to your liking it goes into the crockpot with pepper and salt to taste and let it cook on high for 4 hours. Then you are ready to eat!

My family loves this with rye bread and pickled beets.