We're Here for the Leftovers.

5 min. B 8 oz. bulk pork breakfast sausage b B 1 cup sliced fresh cremini mushrooms b B ½ cup chopped onion b B ½ cup chopped red and/or green bell pepper b B 1½ cups lightly packed, coarsely chopped fresh kale b B ¼ tsp. crushed red pepper b B ¼ tsp. dried thyme leaves b B 4 cups leftover stuffing b B 5 eggs b B 1 cup milk b B 4 oz. white cheddar cheese, shredded (1 cup) b B 1. b Preheat oven to 325°F. If necessary, adjust the consistency by adding in some instant mashed potato flakes. i B HANDS-ON TIME b 25 min. B TOTAL TIME b 55 min. B ½ cup finely chopped onion b B 1 jalapeño or serrano pepper, seeded and finely chopped b B 1 Tbsp. grated fresh ginger b B 2 garlic cloves, minced b B 1 tsp. garam masala b B ½ tsp. cumin seeds b B ½ tsp. brown mustard seeds b B ½ tsp. ground turmeric b B 1/8 to ¼ tsp. cayenne pepper (optional) b B 2 cups leftover mashed potatoes or mashed sweet potatoes b B ½ cup frozen peas b B ¼ cup chopped fresh cilantro b B 1 14.1-oz. pkg. refrigerated piecrust (2 crusts) b B Mint, mango, and/or tamarind chutney(s) b B 1. b Preheat oven to 350°F. Add B ¼ cup honey b and B one 750-ml bottle red wine b or B 3½ cups apple cider, b whisking to combine. B B 1 cup sour cream-based dip or sour cream b B 6 slices bacon, crisp-cooked and crumbled b B ½ cup thinly sliced green onions b B 1 tsp. salt-free steak seasoning or barbecue spice b B Crackers, tortilla chips, and/or crudités b B 1. b Preheat oven to 350°F. [Extracted from the article]