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!

We sprinkled some lavender buds atop this cup of lavender white hot chocolate, but it’s perfect in its ungarnished form. Photo by Danielle Cuevas | THE NIBBLE.

The founders of the Anthony Grace Collection were on a mission to elevate hot cocoa into an elegant drink. They succeeded beyond even our wildest dreams: Their white hot chocolate beverages were our very favorite product among the thousands we tasted at the 2008 Summer Fancy Food Show.

Amazingly, company founders Sharissa Fox and Angela Marruffo and had no prior culinary experience: Both are healthcare professionals (and the parents, respectively, of Anthony and Grace).

We would have expected these exceptional white hot chocolate beverages to come from the world’s finest chocolatiers or most innovative chefs, not from two young working moms. Brava, ladies!

Shaving white chocolate from Callebaut of Belgium, the pair have created five irresistible flavors:

 
Leave your preconceived notions at the door—you must have all five. For a memorable dessert, serve these hot chocolates as a flight in demitasse cups.

Read the full review.

2016 UPDATE

The company appears to be closed. The website, AnthonyGraceCollections.com, no longer connects. We thank the creators for introducing us to the wonderful world of flavored white chocolate: We’ll be chopping up white chocolate bars to make our own.