Active Work Time: 25 minutes * Total Preparation Time: 1 1/2 hours
Instead of eating days-old stuffing again, make a stuffing terrine. You will need 2 (9x5-inch) loaf pans. If you don't have 8 cups of stuffing, make a smaller terrine or fill out the layers with more vegetables.
1 cup milk
8 cups leftover stuffing
Nonstick vegetable cooking spray or butter
2 tablespoons butter
1 cup grated carrots (about 2 carrots)
1/2 red bell pepper, chopped, or 1/2 cup diced roasted red and yellow bell peppers
1 cup leftover turkey meat, shredded
10 to 12 sage leaves
6 ounces baby spinach
1/2 cup sliced mushrooms
* Mix together eggs and milk, pour over leftover stuffing and mix lightly to incorporate.
* Spray loaf pan with vegetable cooking spray (or grease with butter) and line bottom with parchment paper or wax paper. Press 1/2-inch layer of stuffing in bottom of pan.
* Heat 2 teaspoons butter in skillet, add carrots and cook until soft, about 5 minutes. Arrange carrots in loaf pan on top of stuffing, spreading evenly, but leaving uncovered 1/2-inch border around edge of stuffing.
* Place a 1/2-inch layer of stuffing in pan and press down firmly.
* In same skillet, heat 2 more teaspoons butter, add red bell pepper and cook until soft, about 5 minutes. Add shredded turkey and sage and cook, stirring, about 1 minute. Arrange this mixture in loaf pan, again leaving uncovered 1/2-inch border around edge. (If using roasted pepper, cook pepper and turkey at same time 2 minutes.)
* Press another 1/2-inch layer of stuffing into pan.
* In same skillet, heat remaining 2 teaspoons butter, add mushrooms and cook, stirring to prevent sticking. After 3 or 4 minutes, add spinach and cook until spinach is thoroughly wilted. Arrange spinach-mushroom mixture on top of stuffing, again leaving uncovered 1/2-inch border.
* Top pan with remaining stuffing and press down very hard. Cover terrine with aluminum foil.
* Bake at 350 degrees until internal temperature is 165 degrees, about 45 minutes.
* Remove terrine from oven. Fill empty loaf pan 1/2 way with hot tap water and place on top of terrine, allowing 30 minutes to firm.
* Invert terrine on plate or cutting board, slice with serrated knife and serve with Cranberry Gastrique or leftover gravy.
8 servings. Each serving: 444 calories; 1,376 mg sodium; 116 mg cholesterol; 24 grams fat; 45 grams carbohydrates; 17 grams protein; 0.45 gram fiber.Copyright © 2015, Los Angeles Times