How to: Combine 1 can or sealed pouch of salmon, 3⁄4 cup stuffing mix, 5 Tbs mayo, 1 egg (lightly beaten), and 2 tsp lemon juice. Shape into 6 "fingers" and chill for 15 minutes. Cook with oil in a skillet over medium heat until brown on all sides.
Stuffing + Tomatoes = Stuffed tomatoes
How to: De-stem 4 firm tomatoes; remove pulp and seeds. Fill each one with 1⁄2 cup prepared stuffing and diced celery, cooked turkey, or peas. Top with shredded parmesan cheese. Bake in a pan at 400°F for approximately 8 minutes.
Stuffing + Chicken tenders = Crusted chicken
How to: In a dish, crush 1⁄2 cup stuffing mix so the crumbs are the same size. In a bowl, lightly beat an egg with 1 Tbs water. Dip 1 lb chicken tenders into egg, then roll each one in stuffing mix. Place tenders on baking pan coated with nonstick spray; spray onto tenders' tops and sides as well. Bake at 400°F for 20 minutes, turning once.