If you ever have leftover dressing from Thanksgiving dinner or any other holiday dinner, and you're wondering what to do with your leftover stuffing, you'll love these Leftover Stuffing Crackers! They are quick and easy to make and taste amazing. If you don't have leftover stuffing right now, trust me, you're going to want to save this recipe for when you do!
Stuffing leftovers are especially popular after big holiday dinners like Thanksgiving, Christmas, and Easter. I often make way too much stuffing, so having a delicious and practical leftover stuffing recipe is gold! Obviously, this recipe was inspired by my Old Fashioned Bread Stuffing. I make it every year because it's not only a family tradition, it's THE BEST stuffing. These stuffing crackers pair well with any soup, but especially soups with tomato bases, such as my Easy Healthy Minestrone Soup! If you're looking for leftover stuffing recipes, you'll LOVE this one!
🍒Reader Review
"Thank you SOOO much! I got a Crohn's flare right after making myself Thanksgiving dinner, so I have to eat very dry foods to avoid getting sick. I have so much leftover stuffing and didn't know what to do with it. Yours is the only non-wet, non-greasy recipe I could find, and it looks way tastier than anything else I've found, too! Thank you for sharing your ingenious idea!" ⭐⭐⭐⭐⭐
Jump to:
- 🍒Reader Review
- 🥘Ingredient Notes
- 📖Substitutions & Variations.
- 🔪Step-by-Step: How to Make Crackers with Leftover Stuffing
- ⏲️ Baking time
- Expert Recipe Tips
- 🥗 What to serve stuffing crackers with?
- 👪 Serving Size
- 🌡️Storage
- ❔ Recipe FAQs
- Didn't find the answer you're looking for?
- 🥡More Thanksgiving Leftovers Recipes
- 📋 Leftover Stuffing Crackers Recipe
At Thanksgiving, we always have our traditional roast turkey recipe, my Grandma's delicious stuffing with fresh parsley,(shown below) green beans , mashed potatoes, Turnip and Apple Casserole, gravy, cranberry sauce, and pumpkin pie. My family loves this meal so much that they want me to make enough so we have a ton of leftovers; it's one of the best parts of Thanksgiving.
But the leftovers don't always get eaten up. Since I don't like food waste, finding delicious ways to use up leftovers is something I try to do regularly. You can check out my Leftover Recipes HERE,(which include recipes for leftover mashed potatoes, ham, turkey leftovers, and cranberry sauce)
I wasn't sure what to do with leftover stuffing, so we tried making a leftover stuffing breakfast casserole we found online, and honestly, it was not my thing. Nor are stuffing balls or stuffing patties. That inspired me to create something my family would love with my leftover stuffing!
The recipe idea came to me in the middle of the night (as so many good ideas do), I experimented with it, and it worked! These crackers are the perfect way to use up that excess stuffing!
🥘Ingredient Notes
- Leftover stuffing. This is the star of the show and makes a delicious flavored cracker! You can use any leftover stuffing.
- Milk. Milk is the binder and the liquid for 'the dough'. I use 1 % because that is what I have on hand, but you can use 2% or whole milk instead.
- Garlic powder. Adds flavor without adding additional moisture.
Please see recipe card for full list of ingredients and quantities.
📖Substitutions & Variations.
- Lactose or Dairy-free - use lactose or dairy-free milk instead of 1%
- Spicy - add chili pepper flakes to the mix! You could also add a dash of hot sauce like Tabasco or Sriracha.
- Stuffing mix - if you don't have leftover stuffing and want to try these, use a store-bought boxed stuffing mix. I use the low-sodium version of Stove Top Stuffing or it's too salty.
🔪Step-by-Step: How to Make Crackers with Leftover Stuffing
This recipe is as easy as mixing your stuffing with a few ingredients, rolling it out, cutting and baking it, just as you would rolled cookies.
- Preheat oven to 350 degrees F/175 degrees C and blend stuffing in a food processor until a fine crumb forms
- In a large bowl, add the milk, garlic powder, and parmesan cheese in with the stuffing in a mixing bowl and blend together until it forms a ball. Place on floured board.
- Roll out onto a floured surface. *The thinner they are, the crisper they will be.
- Cut the dough into squares or desired shapes. *I use a pizza wheel for this. (Don't worry -they don't have to be perfect. As you can see, mine aren't. )Then gather up the scraps and roll them out again, until it's all gone.
- Place on an ungreased cookie sheet and prick all over with a fork.
- Whisk egg white and water together with a fork. Brush onto crackers with a pastry brush.
Hint: Roll out the stuffing as thin as you can. You'll want to keep flouring your rolling pin as you do it to prevent it from sticking to the mixture. I keep a cup of flour beside my working area
⏲️ Baking time
- Sprinkle with coarse salt and bake at 350 degrees F/176 degrees C for 15-20 minutes. * 18 minutes was perfect for me
- Let cool on a cooling rack before serving. They get crisper as they cool.
Expert Recipe Tips
- Cut the crackers into uniform shapes. A pizza cutter works great for this and helps them cook evenly (they don't have to be perfect!).
- Prick the crackers with a fork. This helps them bake up crisp.
- Leave space between each cracker. A little room ensures they get crispy all over.
- Bake on an ungreased cookie sheet. There's enough butter in the stuffing to keep them from sticking.
- Store in an airtight container. Homemade crackers can soften more easily than commercial ones.
- Crisp them up again if needed. A few minutes in the oven will restore their crunch.
- Watch closely once they begin to brown. They can go from perfect to overdone quickly.
- Remove them when the edges turn golden. They will continue to crisp as they cool.
🥗 What to serve stuffing crackers with?
These crackers are a great side dish to serve with cheese, deli meats, leftover turkey, apples, tomatoes, and avocados. And these turkey stuffing crackers pair exceedingly well with Tomato Soup!
👪 Serving Size
This leftover dressing recipe makes 20 crackers, using 2 cups of leftover stuffing. If you have more or less leftover dressing, you can half, double, or triple the recipe by simply clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🌡️Storage
You can store these leftover stuffing crackers in an airtight container at room temperature for up to 4 days.
You can freeze the dough for up to 3 months, but don't freeze the finished crackers - they'll get soggy.
Use Frozen stuffing: If you're tired of cooking after preparing a big meal and don't want to make these stuffing crackers right away, throw your leftover stuffing into a freezer bag and freeze it for up to 3 months or until you're ready to make the crackers (that's what I did)! Then simply defrost the stuffing and you're ready to go!
❔ Recipe FAQs
Yes. If your leftover stuffing is very moist, you may need to add a little extra flour when rolling it out. If it's very dry, add a splash more milk-just enough to help the mixture come together as a dough.
No. A food processor makes the crumbs finer and helps the dough come together more smoothly, but you can chop the stuffing very finely with a knife or mash it with a fork or potato masher.
Yes. The egg wash helps with browning and crispiness, but it isn't mandatory. If you skip it, the crackers will still bake well but may have a slightly paler finish.
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This is my new favorite way to use up leftovers! If you're looking for recipes with leftover stuffing, you'll love this unique recipe. These Leftover Stuffing Crackers are a great way to use up leftover stuffing. Serve them with soup, cheese, meat, or anything you'd top crackers with!
🥡More Thanksgiving Leftovers Recipes
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📋 Leftover Stuffing Crackers Recipe
Ingredients
- 2 cups leftover stuffing
- ¼ cup parmesan cheese
- 4 tablespoon milk * I use 1% milk
- ¼ teaspoon garlic powder
- 1 egg white
- 1 teaspoon water
Garnish
- course salt for sprinkling
Instructions
- Preheat oven to 350 degrees F/175 degrees C and blend stuffing in food processor until a fine crumb forms
- Add the milk, garlic powder and parmesan cheese in with the stuffing in a mixing bowl and blend together until it forms a ball. Place on floured board
- Roll out onto floured surface. *The thinner they are, the crisper they will be.
- Cut the dough into squares or desired shapes. *I use a pizza wheels for this. (Don't worry -they don't have to be perfect. As you can see, mine aren't.) Then gather up the scraps and roll it out again, until it's all gone.
- Place on an ungreased cookie sheet and prick all over with a fork. Alternatively, you can do this step and the next step on the cutting board- it's up to you)
- Whisk egg white and water together with fork, Brush onto crackers with a pastry brush.
- Sprinkle with course salt and bake at 350 degrees F for 15-20 minutes. * 18 minutes was perfect for me!
- Let cool before serving. Move to cooling rack They get crisper as they cool.
Anonymous
Thank you SOOO much! I got a Crohn’s flare right after making myself Thanksgiving dinner, so I have to eat very dry foods to avoid getting sick. I have so much leftover stuffing and didn’t know what to do with it. Yours is the only non-wet, non-greasy recipe I could find, and it looks way tastier than anything else I’ve found, too! Thank you for sharing your ingenious idea!
Terri Gilson
Hi,
I'm so glad to hear this! I hope you enjoy them 🙂
Terri
Sabrina
Oh my gosh, so good! I love stuffing, this is such an amazing idea, thanks!
Terri Gilson
Thanks, Sabrina!
Julia
What a great idea, I've never heard of these. We love stuffing and these would go great with so many things. Thanks for the recipe.
nancy
what a cool way to use up leftover stuffings!!
Bernice
Great idea! I only have one issue with this recipe...we never have leftover stuffing! I think these would be so nice on a charcuterie board so maybe I should make some stuffing on the fly, then make the crackers?
Colleen
These crackers are such a great idea! And I love your tip about freezing the stuffing to make these later.
Karen Richards
Really delicious!! My stuffing starts out very moist so didn’t add any liquid and baked for longer at lower temp. Was actually able to spread it directly onto the cookie sheet rather than add flour to roll it out.