Wednesday, December 3, 2008

Leftover Stuffing Casserole

I find leftover stuffing one of the hardest things to use, especially when there is no presentable turkey to go with it. If you do have turkey, the stuffing can simply be a side dish. Or, if you're talking lunch, it's great on a turkey sandwich or a wrap. But short of those options, stuffing is fairly limited in its applications. Here's a recipe that I whipped up this week that uses the stuffing and makes it a meal:

Leftover Stuffing Casserole
safflower oil spray
1 Tbsp. olive oil
1 1/2 lb. butternut squash, peeled and cubed
10-12 oz. sausage (I used a roasted red pepper chicken sausage, but whatever you like will work fine), cut into 1 inch thick rounds
1 red pepper, seeded and cut into chunks
salt & pepper, to taste
leftover stuffing (maybe 4-6 cups)

Preheat oven to 375F. Spray a large casserole dish or glass baking dish with safflower oil.

In a medium skillet, heat olive oil over medium heat. Add the squash and cook, stirring occasionally, for about 10 minutes. Add the sausage and continue to cook for 5 minutes. Add the peppers and continue cooking for another 5 minutes. Season with salt and pepper, to taste. Remove from heat. The squash will not be soft at this point.

In a large bowl, combine the squash mixture with the stuffing. Spoon into the prepared casserole. Bake for 45 minutes, or until squash is tender.

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