What To Do With Leftover Dressing

In my opinion, having a big plate of all the Thanksgiving fare one more time the day after is quite enough. After that I’m sick of it and its time to toss it all – but here’s a way to use up some of that dressing (or stuffing). I also used up the rest of my corn souffle making these little yummies.

First, I made a batch of chili. You could always use canned for convenience if you need a break from last week’s cooking.

I made two versions – one original and the other I added some chipotle powder and cinnamon. Here’s my seasoning recipes:

Chili Seasoning

1 tbsp chili powder

1 tbsp cumin

1/2 tbsp coriander

1 tsp oregano

1 tbsp garlic salt

1 tbsp Lawry’s seasoning

1 tsp paprika

Chipotle-Cinnamon Chili Seasoning

1 tbsp chili powder

1/2 tbsp cumin

1/2 tbsp coriander

1 tsp oregano

1 tbsp garlic salt

1 tbsp Lawry’s seasoning

1 tsp paprika

1 cube chipotle seasoning, crumbled

1/2 tbsp cinnamon

Aren’t these little bowls the cutest? I got them in Mexico when we were on vacation in October. I really wish I had gotten more of them….

While the chili is cooking, preheat the oven to 400. Spray a muffin or square brownie pan with cooking spray. Divide the leftover dressing (again, I also used my corn souffle) into the muffin pans, packing it in pretty tight. Bake for about 15-20 minutes, or until the tops are brown.

Spoon the chili over the dressing, then top with cheese and jalepenos. Pop the pan back in the oven for a couple of minutes to melt the cheese.