My husband and I rarely buy bread. Not because we’re cutting carbs or hate sandwiches, but because we often encounter orphaned bread—the final pieces in the restaurant bread basket, for example—that needs a loving home. We stash the bread in the freezer and toast it up for sandwiches, to go with salads or to use in casseroles.
Which brings me to Bread Scrap Pumpkin Stuffing!
Take whatever bread scraps you have on hand, mix with the usual stuffing stuff–onions, carrots, and celery–add some pumpkin for oomph, and voila! The rescued bread becomes the backbone of a rich, veggie-laden dish.
The images here are from last Thanksgiving. I was worried we didn’t have enough scraps for this year, but then my husband rescued a bag of little bread rounds left over from a law school reception. Hello, future stuffing!
So, here’s our “flexipe,” inspired by a recipe on Super Healthy Kids. And, keep in mind that you could probably sub a medley of rescued bread scraps for many of the stuffing recipes out there.Print