1. Put leftover stuffing onto a work surface and firmly pat about 1 inch thick layer, then cut into bite-sized cube shapes, set aside.
2. In a small bowl, add the eggs and milk and whisk until blended well.
3. In a separate small bowl, put the bread crumbs.
4. Coat each individual stuffing cube by dipping first in the egg/milk mixture, then dredge in the bread crumbs, making sure they are covered well; then set on platter while you prepare the dip.
5. To prepare dip: Put cranberry sauce, pepper and walnuts in food processor and pulse until almost smooth, then spoon out into a small bowl and set aside.
6. To prepare stuffing nibbles: In a deep heavy skillet or fryer, preheat oil to 350 degrees. Pour enough oil in so you have about 1/2 to 3/4 inch deep layer.
7. When oil is at 350 degrees, gently add several stuffing cubes in and fry until golden brown, about 4 to 5 minutes.
8. Remove each one to drain on a paper towel covered cooling rack. Sprinkle with salt while still hot from the fryer if desired. Serve with the cranberry walnut dip.
What a fun way to use up leftover stuffing! It's sort of like returning the stuffing to its original form - bread cubes - and then frying them up. I know there are hundreds (okay, thousands) of ways to use stuffing in casseroles to eat up the leftovers, but this is something unusual that is definitely not boring.
The dip is a big part of the fun of this recipe. Walnuts have a very earthy flavor that works so well with the sweet and tangy taste of the cranberries. You shouldn't need anything else in the dip since the walnuts naturally have enough oil to bring it all together, but if you want, drizzle in just a touch of olive oil when you are processing the dip if you want an oilier taste and texture.
Be sure to pat the stuffing down hard so when you cut the cubes out they stay together. If you have a loose stuffing, put it in a bowl first and smash it up with a pastry cutter or forks until it starts to stick together better. You can add a bit of water to help it get more compact if you need to.