Who doesn’t love holiday leftovers? Leftovers are great the day after. However, most of us get sick of them by day 2 or 3. What to do with all that towering Tupperware? Don’t just reheat, “renovate!” Use as much as you can, all in one pan.
Grab your leftover fluffy mashed potatoes, rutabaga, and gluten-free stuffing. These foods are similar in texture, cooking time, and are easy to manipulate together.
The last thing anyone wants to do is spend more time in the kitchen the days after a large gathering. So don’t!
Muffin tins are great for leftovers. You can use mini muffin tins or regular muffin tins, just adjust the cooking time for the size of your tins. This leftover reinvention is simple and easy. Simply roll your leftover of choice into approximately 1 inch balls for mini muffins and place in a nonstick tin. Bake at 350 degrees F for approximately 30 minutes, or until browned.
While the mashed potatoes flatten when cooked, the rutabaga and stuffing maintain their shape. Just gently spoon them out and serve with your leftover cranberry sauce or gravy Done!
Have some fun in the kitchen and don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. I look forward to your positive comments and suggestions. VGFL
Ingredients
Leftovers
- Mashed potatoes
- Mashed rutabaga
- Gluten-free stuffing
Optional Sauces
- Cranberry sauce
- Shallot gravy
Instructions
- Preheat oven to 350 degrees F.
- Roll the rutabaga, mashed potatoes, and stuffing into approximately 1 inch balls.
- Place the balls into a non-stick or lightly sprayed mini muffin tray.
- Place tray on the middle rack and cook until lightly browned. Time will vary with muffin tray size. A mini muffin tray takes approximately 25-30 minutes to cook.
Notes
Check out more holiday recipes here:
Gluten-Free Stuffing