Thanksgiving leftovers...

New life for Thanksgiving stuffing leftovers. If you did have a gluten free Thanksgiving and enjoyed stuffing, you either had a very expensive dish, or if you made your own bread for stuffing, a time invested dish.
Either way, I did not want my stuffing to go to waste, and there was more than I could enjoy as a straight stuffing leftover.
My mother used to make this breakfast bake I loved. It had bread, cheese, eggs, sausage, and green chilies. I loved it, but stopped making it when gluten free bread was too expensive. This dish is the perfect use for leftover stuffing.

My stuffing already had sausage, bacon, and mushroom in it, as many do. If yours didn't, add diced turkey or ham to this.

For a casserole dish (9x13x2) full of stuffing you need: (ratio it down for less stuffing)

• About 8-10 eggs
• 1.5 cups of milk
• 1 small can green chilies, diced
• 1 cup of shredded cheddar cheese
• Salt and pepper to taste

Mix the eggs and milk with a whisk until blended. Pour the custard mixture over your bread. It should fill the pan to just below the bread, you should see pools of custard in the dish. If your mixture does not make enough, just whip a few more eggs and some milk.
Add to the top the green chilies and then sprinkle with cheese. Season the top with salt and pepper.
Let the dish sit for about 20-minutes for the bread to soak up the custard. Then bake in a preheated 400-degree oven for about an hour. The custard will be set in center when done.
The result is the cheesy, crunchy goodness– perfect for dinner, or breakfast!