Leftover Stuffing Crackers

If you ever have 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!

I don't like to waste food, so finding delicious ways to use up leftovers is something I try to do regularly. You can check out all my recipes for Leftovers Reinvented HERE.

We tried making a leftover stuffing breakfast casserole we found online and honestly, it was not my thing. 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!

🥘Ingredients

For this leftover stuffing recipe, you'll need:

• leftover stuffing
• milk *I use 1%
• parmesan cheese
• garlic powder
• egg
• water
• course salt

See recipe card for quantities.

🔪Instructions

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.

1. Preheat oven to 350 degrees F/175 degrees C and blend stuffing in food processor until a fine crumb forms
2. 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.
3. Roll out onto floured surface. *The thinner they are, the crisper they will be.
4. 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 it out again, until it's all gone.
5. Place on an ungreased cookie sheet and prick all over with a fork.
6. Whisk egg white and water together with 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 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.

🥗 What to serve stuffing crackers with?

• cheese
• meat- deli meats, leftover turkey
• apples
• tomatoes
• avocado
• Slow Cooker Chicken Stew
• Red Lentil Spinach Soup
• Healthy Pumpkin Soup (no cream)
• Tomato Soup

📖Substitutions & Variations.

• Lactose or Dairy-free - use a lactose or dairy-free milk instead of 1%
• Spicy - add chili pepper flakes to the mix! You could also add a dash or hot sauce like Tabasco or sriracha.
• Stuffing mix - if you don't have leftover stuffing and want to try these, use a store-bought stuffing mix.

🍽Equipment

Your will need a food processor, (affiliate link) a baking sheet (affiliate link), a pastry brush (affiliate link), a rolling pin (affiliate link), a cutting board (affiliate link) and a spatula.

I like to use a pizza wheel (affiliate link) to cut them and personally, I prefer a thinner spatula (affiliate link), as it makes it easier to remove the crackers from the baking sheet. A cooling rack (affiliate link) comes in handy too!

👪 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 blue 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 a sealed container at room temperature for up to 4 days. You can also freeze them in a sealed container for up to 3 months.

💭Top tip

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 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! Once they are cooked, the crackers themselves can also be frozen again for up to 3 months.

🦺Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

If you're looking for leftover stuffing recipes, you'll love this unique recipe. These Leftover Stuffing Crackers are a great way to use up leftover stuffing. Serve these leftover dressing crackers with soup, cheese, meat or anything you'd top crackers with!

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5 from 5 votes

📋 Leftover Stuffing Crackers Recipe

These Leftover Stuffing Crackers are a great way to use up leftover stuffing! Serve these leftover dressing crackers with soup, cheese, meat or anything you'd top crackers with!

Course Side Dish, Snack

Cuisine American, Canadian, North American

Keyword crackers, leftover dressing, leftover stuffing

Special Diet Vegetarian

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 20 crackers

Calories 40kcal

Author Terri Gilson

Cook ModePrevent your screen from going dark

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

US Customary - Metric

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.

Notes

📖SUBSTITUTIONS & VARIATIONS.

• Lactose or Dairy-free - use a lactose or dairy-free milk instead of 1%
• Spicy - add chili pepper flakes to the mix! You could also add a dash or hot sauce like Tabasco or sriracha.
• Stuffing mix - if you don't have leftover stuffing and want to try these, use a store-bought stuffing mix.

🍽EQUIPMENT

Your will need a food processor, (affiliate link) a baking sheet (affiliate link), a pastry brush (affiliate link), a rolling pin (affiliate link), a cutting board (affiliate link) and a spatula. Personally, I like to use a thinner spatula (affiliate link), as it makes it easier to remove the crackers from the baking sheet. A cooling rack comes in handy too!

👪 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 blue 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 a sealed container at room temperature for up to 4 days. You can also freeze them in a sealed container for up to 3 months.

💭TOP TIP

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 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! Once they are cooked, the crackers themselves can also be frozen again for up to 3 months.

My Amazon Recommendations (affiliate links)

Nutrition Facts

📋 Leftover Stuffing Crackers Recipe

Amount Per Serving (1 cracker)

Calories 40 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 1mg0%

Sodium 116mg5%

Potassium 21mg1%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 76IU2%

Vitamin C 1mg1%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1cracker | Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 116mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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