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Janet McCormick: Stuffing Pasta might steal the show from your holiday dishes

November 29, 2018

At first glance, you wouldn’t notice immediately that this has a whole lot of after-Thanksgiving vibes. It’s not your usual leftover meal and I’m not saying you have to, but this could surpass leftover status and bounce right into the upcoming holiday meal or side dish.

I mean, I can almost hear “Deck The Halls” somewhere out there with this new dish.

And what better way to use up the excess ingredients you might have lying around? I made this the other night and kept thinking how it really could be a new dish for your next holiday dinner or maybe just a new addition to your weekly rotation. I thought of several ways to finish this, but settled on a little splash of cream, squeeze of lemon and throwing it on some pasta. The creamy goodness not only battles the windy frozen temperatures we are suffering through, but it will also change up your normal pasta routine that might be needing a little kick in the pasta caboose.

I scooped up the leftover stuffing crumbs, pulled out the mushrooms wasting in the refrigerator and re-opened the sun dried tomatoes I had from a month or so ago (they last fairly long refrigerated), squeezed in a little extra lemon juice, please and thank you, and lived happily ever after with my new pasta dish that chased all the turkey leftover blues away.

This dish didn’t behave like the normal repurposed dishes floating around on the internet and I am happy to report I’ll be making this dish a few more times before the year ends. The combination of the flavors are unrecognizable when they all come together in this happy little meal.

Stuffing Pasta

1 1/2 cups stuffing bread crumbs

1/2 cup cream

1 cup sliced mushrooms

1/2 stick butter

2 cloves chopped garlic

1/2 cup sun dried tomatoes

1/2 cup chopped red onion

3 T. Olive oil

2 cups cooked pasta

1 lemon

In a large skillet, melt the butter and olive oil, stir in the crumbs, mushrooms, garlic, onion and tomatoes for 3 minutes on high. Add in the cream. Heat for 1 minute. Toss in the pasta. Squeeze the lemon all over the mixture. Serve.

Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.

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