Leftover Stuffing = "Stuffin' Muffins"

A coworker--thank you, Sheila!--mentioned a leftover stuffing recipe she spotted in the NY Times that sounded like it made for an exquisite brunch dish.  I never did get to looking up the recipe, but here's my interpretation:

Haul out a popover pan, or a muffin tin, and you'll be good to go.  Well, and you'll need stuffing, and eggs, and a little leftover jowl bacon or prosciutto (purely optional). 

Oven to 375.  Line each popover cup with bacon/prosciutto.  Scoop in some stuffing, then use your thumb to make an indent in the center of each mound.  Crack an egg over each pile.  Bake for 10-12 minutes for a medium yoke...8-9 minutes for runny.  Serve hot, and moan while you eat.  A nice glass of leftover mulled cider helped wash ours down....

This year's stuffing recipe included Me & Ollies hearty white bread, Riverslea Farm's hot lamb sausage, Wee Bit Farm's hot pork sausage, dried wild cherries, toasted pecans, thyme and sage, and homemade turkey stock.  A couple eggs from Meadows Mirth brought everything together.

An excellent way to give your stuffing that cavity-stuffed taste without the hassle of actually stuffing the cavity is to bake your batch in a 9x13 with turkey (or chicken) thighs over the top.  Sear the thighs first, then simply place them over the stuffing and bake, tightly sealed with foil, for about an hour.  All those delicious juices will run down into the stuffing, making for a delectably moist and flavorful stuffing.  You can do this a day ahead, too.  Remove the meat before reheating the day of.  Reheat for a mere 20-30 minutes and you'll be golden.  Well, your stuffing will be anyway.