Stale stuffing becomes a crisp-edged bread layer for baked eggs and quick greens. Half a pan of stuffing is enough to anchor a weeknight dinner for two, stretched with what you have on hand.

Serves 2. 25 minutes, 10 at the stove.

About 420 calories a serving, 18 g protein, 36 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need half a pan (about 3 cups) stuffing, 2 tablespoons butter, 4 eggs, to taste salt, to taste pepper, 4 ounces spinach or chard.

1. Heat 2 tablespoons of butter in a ten-inch skillet over medium-high heat. Break up half a pan of stuffing with your hands and scatter it across the pan, pressing gently to form a base layer. Cook until the bottom is golden and crisp, about five minutes, stirring often so it browns evenly.5 min
2. Roughly chop 4 ounces of spinach or chard. Push the stuffing to the sides of the pan and add the greens to the center, stirring until wilted, about two minutes. Season lightly with salt and pepper.2 min
3. Crack 4 eggs into the pan over the stuffing and greens, spacing them apart. Cover with a lid or foil and bake at 375°F [190°C] until the whites are set but the yolks still jiggle, about eight minutes.8 min

Note Swap the greens for mushrooms or tomatoes if you have them. Leftovers keep in the fridge for two days and reheat well in a low oven. Serve with a sharp cheese grated over and a squeeze of lemon if you have it on hand.

A few spoonfuls of stuffing become a savory crust for pan-seared chicken breasts. The mixture of bread and herbs gives you dinner that tastes like comfort without the fuss or the full box.

Serves 2. 30 minutes, 20 at the stove.

About 560 calories a serving, 65 g protein, 8 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/4 cup [30g] stuffing, 2 tablespoons butter, 1 egg, to taste salt, to taste pepper, 1 tablespoon oil, 2 boneless, skinless chicken breasts.

1. Pat two chicken breasts dry with paper towels and season both sides with salt and pepper. Whisk together 1 tablespoon of melted butter, 1 beaten egg, and 1/4 cup of stuffing until combined into a paste.
2. Coat each chicken breast with the stuffing mixture on both sides, pressing gently so it adheres. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers.
3. Place the coated chicken in the hot skillet and cook for five to six minutes until the crust is golden and firm to the touch. Flip and cook for another five to six minutes until a meat thermometer reads 165 degrees F [74 degrees C] when inserted into the thickest part. Meanwhile, melt 1 tablespoon of butter in a small pan over low heat to drizzle over the finished dish if desired.6 min
4. Transfer the chicken to a plate and let rest for two minutes. Serve warm with steamed vegetables or over rice.

Note Swap ground turkey or pork for chicken if you have it on hand. Leftovers keep refrigerated for three days and reheat gently in a warm oven. Serve with roasted broccoli, green beans, or a simple salad.

Stale stuffing becomes something useful again, fried into cakes and topped with a fried egg. The textured crust gives way to a tender, savory center. This is comfort food born from leftovers and a bare fridge.

Serves 2. 15 minutes, 12 at the stove.

About 370 calories a serving, 9 g protein, 23 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 cups stuffing, 3 tablespoons oil, to taste salt, to taste pepper, 2 eggs.

1. Heat 1 and a half tablespoons of oil in a skillet over medium-high heat. Divide 2 cups of stuffing into two rough patties and press them flat with your palm. When the oil shimmers, slide the patties in and let them sit without moving for three to four minutes until they develop a golden crust underneath.4 min
2. Flip the cakes carefully and fry the other side for another two to three minutes until both sides are browned and crisp. Transfer to a plate and wipe out the skillet with a paper towel.3 min
3. Add the remaining one and a half tablespoons of oil to the skillet and crack 2 eggs into it. Season lightly with salt and pepper. Fry over medium heat for two to three minutes until the whites set but the yolks stay soft, then slide one egg onto each cake. Serve at once.3 min

Note Leftover cakes keep in the fridge for two days and rewarm nicely in a skillet. Serve with hot sauce, pickled onions, or a simple green salad on the side if you have them.