Saturday, March 17, 2012
What to do with leftover cornbread and rolls
Andy and I hate to throw food away. With all the people starving in in the world, it drives us crazy. If I ever have any meat left over, I try to incorporate it into another dish so we don't feel like we're eating the same thing again. Sometimes it doesn't work out. If we have a lot of meat, soup or veggies left over we will immediately freeze them. One investment we made in years ago was a food vacuum sealer. That item is worth every penny you spend on it. The bags may not be cheap; but they're priceless when you consider how good your food tastes when you get it out to eat. Another benefit is buying meats in bulk/on sale and then repackaging them based on how your family eats. How to properly vacuum seal different kinds of food will be another post for another day.
I like to make chicken and dressing every so often. If I have left over chicken, all I have to do is look for broth and cornbread/rolls I have in the deep freezer and it's a done deal.
When you have left over cornbread or yeast rolls, refrigerate them. After they've been in there a couple of days, they are easy to crumble into a fine consistency which is perfect for dressing or chicken and dressing.
The above picture is of a quart size vacuum seal bag. It typically contains 4-5 cups or so. That bag will be enough to make a 9"x9" casserole dish of dressing. 7-8 cups is what you use for a 9x13 pan and that amount gets stored in the gallon size bags. Always write what your food item is, date it and rotate it! You will be surprised at how hard it is to figure out what something is once it's vacuum sealed.