Ingredients
- 4 cups leftover stuffing cold, broken into pieces
- 2 cups chopped leftover turkey or leftover ham
- 1 1/2 cups shredded sharp cheddar cheese divided
- 10 large eggs
- 1 1/2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
To serve
- sliced green onions
- cranberry sauce or warm gravy on the side
Method
- Grease a 9 by 13 inch baking dish. Press the stuffing into an even layer in the bottom. Scatter the turkey over the stuffing and sprinkle with 1 cup of the cheddar.
- Whisk the eggs, milk, Dijon, garlic powder, salt, and pepper until fully combined. Pour slowly and evenly over the layers and press down gently.
- Cover tightly and refrigerate for at least 1 hour, or up to 12 hours (overnight).
- Heat the oven to 350°F. Uncover and bake for 35 minutes. Sprinkle the remaining 1/2 cup cheddar on top and bake 10 to 15 minutes more, until the center is set and hot all the way through (165°F).
- Rest for 10 minutes, sprinkle with green onions, and serve with cranberry sauce or warm gravy.
Notes
- Chill for at least 1 hour and up to 12 hours so the stuffing soaks up the custard.
- Use leftover turkey and stuffing within 3 to 4 days of the original meal and heat the bake to 165°F in the center.
- Leftovers keep up to 3 days in the fridge. Freeze cooled portions up to 2 months.
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