Stuffing

grind up to make 3 cups each of onion and celery.  Cook in fry pan for 15 min in a bit of liquid and add lots of sage and some salt.  Cool and add to equal amount dry bread crumbs until dryish. Rinse the inside of  the bird 2-3 times with boiling water, and stuff with heated stuffing.

minced meat Leftovers

Take raw hamburger / mince / ground beef, add an egg, chopped spring onions (both the green and the white), some oatmeal or ground oats (or any starch that only needs brief cooking e.g., flour, ground oats) to make more dry, make into balls and add for the last 5 minutes to rice or any starch as it is cooking (e.g., barley, lentils).  To make into balls, use a spoon and drop it into the cooking liquid. I had leftover chicken and added bite-sized bits to the above in the last minute.  Add a few (handful) frozen peas and / or corn for color and just bring back to simmering.  If you are serving kids or it is too hot to eat, add the frozen vegetable to the bowl / plate and let the hot mix cook the vegetable. This is a great way to cool down hot food and add some fresh texture to hot soups / stews et cetera

couscous Leftovers

Add couscous to stuffing for chicken or turkey and add chopped spring onions, and basil.  And if you are a lemon-o-file, lemon zest.  Use a vegetable peeler, peel a lemon, chop the peel and add the chopped bits. Good way to give a zing to bought packets of stuffing.

What's in the larder--1

Corn flour; fine Corn meal; coarse Corn meal; Rice flour; Rice Basmati (cooks 15 min), brown (45 min); Buckwheat flour; Buckwheat (cooks 30 min); Wheat flour; Barley (30 min); green Lentils (30min); Beans black-eyed, red (1 hr pre-soaked overnight); Chick peas (1 hr pre-soaked); rolled Oats, whole Oats; ground Coconut, coconut cream (tinned); Pasta: small (cooks 8 min), larger and spagetti (11 min); dried Breadcrumbs.

That will give the basis for adding to many things, and, importantly, changing the basic taste of many things.

Numero Uno

For those who want something different with most meals by experimenting.  Here's what we eat--day by day.