This is the classic soda fountain burger gone wild: we “beefed” up the usual thin patty into a fat, juicy burger to make it a carnivore’s fantasy come true.
Make the stuffing one to two days ahead of time. Bring it to room temperature, and once the turkey comes out of the oven, put the stuffing in the oven: it will cook in the amount of time it takes for the turkey to rest and get carved.
Make this meatloaf for dinner—and have enough leftover to turn it into kid-pleasing, lunch-box perfect meatloaf sliders. Cut cold leftover meatloaf into 3/4-inch thick slices, cut each slice in half and serve on slider rolls with ketchup and a thin slice of cheddar cheese.
Individual frittatas filled with bacon, mushrooms, sundried tomatoes and savory seasoning may be served warm or at room temperature. They are great for brunch for a crowd, buffet gatherings, and luncheons