Shakshuka Ramekins with Leftover Stuffing

Shakshuka Ramekins with Leftover Stuffing over head

Shakshuka Ramekins with Leftover Stuffing! I made some fun recipes for the November 2017 issue of Feast Magazine. It’s 7 creative takes on Thanksgiving Leftovers. Check below for links to the other 6 recipes on my site made for this feature.

Every Thanksgiving we adorn our tables with pumpkins and gourds, children craft hand-shaped turkey art and we make more food than we can possibly eat in one evening: juicy turkey, fluffy mashed potatoes topped with turkey gravy, airy dinner rolls, savory stuffing, crisp roasted veggies, tart cranberry sauce, and of course, buttery, flaky pies. Tired of the parade of mashed potato and turkey sandwiches, potato pancakes, pot pies and turkey tetrazzini leftovers that typically follow the feast, though? Don’t worry; we’ve got you covered.

The following seven recipes offer creative solutions for how to transform your T-giving leftovers into completely new and delicious meals. Each family has their own set of Thanksgiving staple recipes: Some keep with tradition, while others delve into deep frying turkeys, making dinner rolls shaped like pumpkins or adding bacon to every dish. No matter how you prepare your dishes, these leftovers recipes will work well with the food you have on hand. Almost all of the additional ingredients you’ll need should be found in your pantry or fridge.

Whether you choose to try your hand at one of these dishes or all seven of them, I hope they help make your post-Thanksgiving meals fun and enjoyable – as well as create some new Thanksgiving traditions along the way.

The morning after such a grand day of feasting can be rough. Keep breakfast easy with a play on shakshuka served in individual ramekins. Be sure that any seasoning and herbs used here complement the ones in your stuffing.

Serves 4

Ingredients:

  • 1½ cups stuffing
  • ½ cup crushed tomatoes
  • 4 eggs
  • pinch salt and freshly ground black pepper
  • fresh herbs

How to make Shakshuka:

  1. Preheat oven to 400°F. Lightly grease 4 small ramekins.
  2. Divide stuffing and tomatoes equally into ramekins. Crack 1 egg over top of each. Sprinkle with salt, pepper and herbs.
  3. Bake for 8 to 10 minutes or until eggs are baked to your taste. Serve.

Other Recipes from this Article to Try:

Shakshuka Ramekins with Leftover Stuffing next to stuffing
Shakshuka Ramekins with Leftover Stuffing
Shakshuka Ramekins with Leftover Stuffing on a table
Shakshuka Ramekins with Leftover Stuffing

Shakshuka Ramekins with Leftover Stuffing

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Course: Breakfast
Cuisine: American, Israeli
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Amanda Wilens

Ingredients

  • cups stuffing
  • ½ cup crushed tomatoes
  • 4 eggs
  • pinch salt and freshly ground black pepper
  • fresh herbs

Instructions

  • Preheat oven to 400°F. Lightly grease 4 small ramekins.
  • Divide stuffing and tomatoes equally into ramekins. Crack 1 egg over top of each. Sprinkle with salt, pepper and herbs.
  • Bake for 8 to 10 minutes or until eggs are baked to your taste. Serve.

Notes

– Leftovers: You can also make this with fresh bread, but it won’t be as flavorful as using leftover stuffing. You’ll want to season the bread and toss well with sauce. 

Nutrition

Calories: 205kcal | Carbohydrates: 19g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 462mg | Potassium: 205mg | Fiber: 3g | Sugar: 3g | Vitamin A: 537IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes