Recipe courtesy of Erik Trinidad

Stuffed Scones

For the title of this recipe, I was trying to think of some combination of the words "stuffing" and "scones," but the only thing I could think of was "stones"-and you definitely don't want to eat those. On the flipside, they could have been "scuffings," but that doesn't sound too appetizing either. Whatever you call them, here's a handy way to eat your leftover stuffing without utensils-or bad portmanteaus either. (You definitely don't want to eat a bad portmanteau, unless it's a cronut.)
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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  1. First, preheat the oven at 450 degrees F. Then, if you haven't already done so, chop the turkey into small 1/4-inch morsels, whether it be white or dark meat. Chop the green beans into 1/2-inch pieces. Then place everything, including the stuffing and milk, into a food processor or mixer to blend. 
  2. You're now left with a doughy substance that you can shape into scones with your hands. Form as many as you can with the dough, and place each on an ungreased baking sheet. Bake for 15 to 20 minutes, and then let them cool before serving.

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