If you don’t have enough leftover stuffing, make more by combining the first four ingredients.

-1 pkg. (14 oz.) seasoned dry stuffing mix
-1 teaspoon ground sage or chopped fresh sage
-1 cup chopped celery
-1/2 cup College Inn Chicken Broth (also available in College Inn Light and Fat Free Chicken Broth)
-1 (10.75 oz.) can condensed cream of celery soup
-1 (10.75 oz.) can condensed cream of turkey soup (or cream of chicken soup)
-3 cups shredded cooked turkey
-1/4 cup melted butter

1. Preheat oven to 425°F.
2. Combine the first 4 ingredients and set aside.
3. Separate the 2 soups in separate bowls and add 1/2 soup can of water to each; stir these well and set aside.
4. Place 1/3 of the crumb mixture into a lightly greased 9×13-inch baking dish.
5. Layer 1/2 of the turkey and pour the celery soup over it.
6. Layer another 1/3 of the crumb mixture, followed by the remaining turkey.
7. Pour the cream of turkey soup over and top with the remaining crumb mixture. Drizzle with butter and pack the mixture firmly into the dish.
8. Bake 20 to 30 minutes.

Makes: 5-6 servings

Additional recipes are available online. But if you feel more in the mood for low-calorie food, check out the Diet Nibbles section of THE NIBBLE online magazine.

How about a Stuffing Omelet? Here’s a quick and easy recipe for one omelet:

Ingredients

· 2 eggs
· 1/2 tablespoon butter
· 1 tablespoon milk, half-and-half or cream
· Cheddar, mozzarella or Swiss cheese like Gruyere (we don’t use American cheese at THE NIBBLE, but if it’s your cheese of choice, go ahead)
· 1/3 cup of leftover stuffing at room temperature

Preparation

1. Thoroughly beat the eggs with the milk or cream.
2. Over medium heat, melt the butter in an omelet pan or a small nonstick frying pan. Add the egg mixture.
3. Allow the eggs to set on the bottom of the pan; then add the stuffing to one half of the omelet. Layer the cheese atop the stuffing.
4. Gently flip the non-stuffing side over the stuffing and cook to desire consistency
5. Garnish with some parsley (or other leftover herbs) and cranberry sauce. Delicious!

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Other pumpkin recipe favorites:

-Bourbon Pecan Pumpkin Pie
-Cranberry Pumpkin Crumble Cheesecake
-Pumpkin Cheesecake
-Pumpkin & Habañero Cheddar Soufflés
-Pumpkin Cocktail

And these Top Picks Of The Week:

-Rossi’s Pumpkin Fettuccini
-SuperSeedz Flavored Pumpkin Seeds
-Buffalo Bill’s Pumpkin Ale

The pumpkin is a winter squash, like acorn squash and butternut squash. Winter squash have hard, thick rinds that enable them to stay fresh for up to three months when stored in a cool, dark place. Summer squash are thin-skinned and bruise easily (think zucchini); they contain more water than winter squash. These days, winter squash and summer squash varieties are available year-round.

Take a gander at our Squash Glossary, THE NIBBLE’s most popular article (and out of thousands of articles on TheNibble.com, that’s a feat!).