If yet another round of soups, sandwiches and casseroles cobbled out of Thanksgiving leftovers leaves you uninspired, try these popover-style breakfast treats studded with chopped turkey and stuffing. The combination of eggs, stuffing (think toast) and turkey works wonderfully together. They would be delicious served with maple syrup.

Leftover turkey popovers

Start to finish: 25 minutes

Servings: Six

1 cup heavy cream

3 eggs

1 teaspoon thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup all-purpose flour

1 cup chopped cooked turkey

1/2 cup stuffing

1/2 cup grated cheddar cheese

Heat the oven to 375 degrees. Lightly coat a 6-cup muffin tin with baking spray.

In a blender, whip the heavy cream until it begins to thicken, about 30 seconds. Add the eggs, thyme, salt and pepper, then blend again until smooth. With the blender running on low, sprinkle in the flour, and blend until smooth.

Divide the batter between the prepared muffin cups. Divide the chicken between each cup, dropping it into the egg mixture. Top each serving with a spoonful of the stuffing, then sprinkle it with cheese.

Bake for 20 minutes, or until puffed and lightly browned. Cool briefly.

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