Stuffing Stuffed Mushrooms (Thanksgiving Leftover Recipe) – NEW EASIER VERSION

stuffed-mushrooms

THIS IS A NEW, EVEN EASIER VERSION OF MY CLASSIC STUFFING STUFFED MUSHROOMS.

We do “Gourmet Leftover Day Dinner” a few days after Thanksgiving, and I enjoy preparing these more unusual foods even more than T-Day itself.  This first one requires that you’ve made a nice and greasy cornbread sausage stuffing.  The rest is easy!  On Thanksgiving, we use a recipe from Better Homes and Gardens for Sausage Cornbread Stuffing.

As an appetizer, 3 per person.  I served alongside a green salad with orange vinaigrette.

30 large white mushrooms, about 2” in diameter

3 cups cornbread sausage stuffing (cooked)

1 tbsp Olive oil or Chicken broth (only if needed to moisten)

4 oz. shredded provolone cheese (or shredded Italian cheese blend)

4 oz + 3 tbsp. shredded parmesan cheese (works better than grated)

Heat oven to 350 degrees.

Clean mushroom with damp cloth.  Trim out stems, gills,  and if needed, widen the bottom opening with a paring knife, going around in a circle.

Line 2 cookie sheets with parchment paper.

Toss mushroom caps gently  in 2 tbsp olive oil.  Place upside down (curved side up) on cookie sheets and season with salt & pepper.  Bake in oven for 10 minutes (watch for when they begin to turn brown) and remove and set aside.

Dice the leftover stuffing to small bits, and put in large bowl.  Mix in cheeses (reserve 3 tbsp parmesan for top).  Mixture should be slightly crumbly, but hold together when compressed.  If needed, add broth or a bit of olive oil (just a tablespoon or two) to achieve slightly moist consistency.

Flip over the caps, and stuff generously with filling.  Place filling side up on cookie sheets.  Sprinkle a bit more parmesan cheese on top.

Bake for 15-20 minutes until brown.  Can be served warm or at room temperature.

 

P.S.  If you are curious what makes this recipe even easier than the original, see the original posting here.  In the original, I cook the mushroom stems and add them into the stuffing mix.  But I have found that just the stuffing and cheese is really good!


Pumpkin Spice Trifle (Thanksgiving Leftover Recipe)

Two days after Thanksgiving, we do “Gourmet Thanksgiving Leftover Dinner”, which is far more fun for me to cook than traditional Thanksgiving dinner.

The last few years I’ve made Yam Swirl Cheesecake which the family loves, but we elected not to have yams this year.  We did have store-bought pumpkin pie, and my son made pumpkin bread, and those called out to be repurposed, so I made Pumpkin Spice Trifle.  Trifle should always have some kind of fruit or jam, so I made a quick cooked apple layer.  This came together very well, and it is now gone! (Well some of it may be on our hips).

Ingredients:

Filling only from half of a 10” pumpkin pie

¾ of a loaf (standard 5” x 10” pan) of dense pumpkin bread (this was made from a store bought mix), cubed (3/4” cubes)

4 apples (peeled, large dice – about ½” cubes)

1 cup apricots, chopped (or any other dried fruit you’d like – cranberries would be great, but we have a non-fan of dried cranberries, so I used apricots)

1 cup sugar

¼ cup water

1 tsp cinnamon

½ tsp nutmeg

¼ tsp allspice

¼ tsp ground cloves

Pinch of salt

1 pint heavy whipping cream

1 cup confectioner’s sugar

Peel and dice the apples, and put in small deep saucepan with water, regular sugar, pinch of salt, spices, chopped apricots, and cook about 10 minutes until soft.  Set aside to cool.

Whip the heavy cream with confectioner’s sugar.

Fold 1/3 of the whipped cream into the pumpkin pie

Put half of the cubed bread on the bottom of a trifle bowl.  [Option:  You could drizzle some brandy or liqueur over the bread.  I didn’t do that this time].  Put half of the cooked apple mixture over the bread.  Carefully put in half of the pumpkin/whipped cream mix and smooth out from the middle to the edge with an offset spatula.  You want a pretty edge on the outside!  Put in one half of the remaining whipped cream, and smooth out to the edge.  Repeat the layers, finishing with whipped cream.  If you want to get fancy, feel free to pipe the top with a pastry bag and tip.  I just swirled it with my offset spatula.  Garnish with a few pieces of fruit – I used whole cranberries spooned out of our leftover cranberry sauce.  Refrigerate for at least 2 hours, or overnight.  If you are storing overnight, you may want to cover the top with plastic wrap, and re-swirl or pipe the top at the last minute.


Moroccan Turkey Stew (Thanksgiving Leftover Recipe)

Here’s a way to get some veggies in you after Thanksgiving, and to eat all that leftover turkey in a dish that tastes nothing like Thanksgiving.  Start off on Thanksgiving night, while you wash the dishes, by throwing the turkey carcass, wings, neck, etc.  in a large stock pot with water, and big chunks of onion, celery and carrots, to make incredible turkey stock .  I made three quarts in 1 hour!  Strain through a mesh strainer into quart containers and freeze what you won’t use within 3 days.

Ingredients:

6 oz bacon, chopped

4-6 cups leftover turkey (2-3 lbs) in 1” chunks

1 tbsp olive oil

1-2 yams, ¾ “ diced

3 large carrots, sliced ½-3/4 “

6 ribs of celery, ½ “diced

1 large sweet onion, ½ “diced

1 red bell pepper, seeded, ½ “ diced

4 cloves garlic, minced

1 can chickpeas, drained and rinsed

2 cans diced tomatoes with liquid

Turkey broth (3-4 cups) (see above)

2 apples, peeled, cored, diced

3/4 cup dried apricots, diced

½ cup dried dates, diced

½ cup golden raisins

¾ cup toasted shelled pistachios (or slivered almonds)

2 tsp  Cumin

1 tsp  Ginger

1 tsp  Cardamom

1 ½  tsp  Cinnamon

½  tsp Allspice

½  tsp Nutmeg

½  tsp. red pepper flakes

 

Lightly toast the cumin, ginger, cardamom, cinnamon, allspice and nutmeg in a dry non-stick pan, and set aside.

1 tbsp OO in large Dutch oven.  Sauté bacon over medium heat until almost browning – add diced and sliced veggies (yam, carrot, onion, celery, bell pepper), sauté (add in garlic 1 minute later), until tender but not brown, 5 minutes.

Add tomatoes and 1 cup of the broth.  Add apples, dates, apricots, raisins, chick peas.  Season with toasted spices and red pepper flakes.  Simmer for 20-30 minutes on low heat (covered) until all veggies are tender.  Stir regularly.  If needed for stew-like consistency, add more broth.  Add 1-2  more cups of broth, and cooked diced turkey.  Bring up to heat and simmer low (covered) for 20 minutes, until turkey is heated through and flavors blend.  Stir regularly. Add broth as needed for stew.  Season if needed with salt and pepper (the bacon, your broth and turkey may already be salty – so taste before adding more).  Turn off heat – Dutch oven will keep food at serving temp for 20-30 minutes

Serve over couscous, pasta, gnocchi, rice or potatoes.  Drizzle with cilantro sauce, see below, and sprinkle with dry toasted nuts.

Drizzle:

2 cup  Cilantro

1 cup flat leaf Parsley

1 clove Garlic

½ Lemon – juiced

½  tsp cumin

½ tsp salt

Olive oil

Pulse all above in blender with just enough olive oil to create a thick drizzle

NOTE:  One year, I took the Thanksgiving leftover mashed potatoes, added some of the Moroccan seasoning, poured the stew in a caserole, spread the mashed potatoes on top, and baked for 25 minutes until the potatoes were brown.  Moroccan Turkey Stew SHEPHERD’S PIE!!  This was perhaps even better!  Enjoy!

 

Sprinkle shelled pistachios or dry toasted almond slivers


Cheesecake with Yam Swirl and Cranberry Glaze (Thanksgiving Leftover Recipe)

This is actually one of the best cheesecakes I’ve ever made, and it uses up TWO kinds of leftovers – yam casserole and cranberry sauce.

Crust:

12 graham crackers (about 2 cups)

1 stick unsalted butter, melted

½  cup pecans

½ tsp salt

Fillings:

2 bars of cream cheese (total of 12 oz) softened.

3 eggs

¾ cup heavy cream, divided to ½ and ¼

1½  cup of leftover yam casserole

1 tsp vanilla

¼ tsp cinnamon OR /2 tsp pumpkin pie spice

¾ cup sugar, divided

Topping:

2 cups whole cranberry sauce.

½ cup sugar

½ cup whole pecans, toasted

Preheat oven to 325.

In food processor, pulse graham crackers, salt, and ½ cup pecans to crumbs.  Stream in melted butter and pulse just til mixture is moistened.

Press crumb mix into 10” springform pan, going up the sides about ½ inch.  Bake for 10 minutes and remove from oven.

Prepare 2 mixing bowls.

In one bowl, mix 2 bars cream cheese, 2 eggs, ½ cup sugar, vanilla.  When blended, add ½ cup heavy cream and mix 1 more minute.

In second bowl, mix 1 ½ cups cooked yam, 1 egg, ¼ cup sugar, cinnamon until soft.  Add ¼ cup cream and mix one more minute.

Pour 2/3 of cream cheese mix into baked crust.  Gently pour yam mix over cream cheese batter, using spatula to make sure it is distributed evenly.  It will be thicker than first mix.  Using spatula, gently swirl yam into cheese mix, being careful not to disturb bottom crust.  Don’t over mix.  Pour remaining one-third of cream cheese mix over top.

Bake at 325 for 40-50 minutes, until knife blade is almost clean.  Don’t over brown the top.  Be brave.  Even if the cheesecake seems not to be set, it will solidify when it comes out of the oven.  Cool the cake on a rack for 15 minutes, then refrigerate 1 hour.

Simmer cranberry sauce with ½ cup sugar for 15 minutes on low heat to thicken.  Remove to cool.

Remove cake from refrigerator and run wet knife edge around springform pan.  Remove side of pan.  Run knife edge around bottom, and transfer to plate.  Pour cooled cranberry topping on top of cake – there will probably be a slightly sunken well on the top of the cake – if so, go only to edge of the well.  Refrigerate 2 hours or more.  Decorate with ½ cup toasted pecans (around outside edge) if desired.

Remove from refrigerator 20 minutes before serving.


Stuffing Stuffed Mushrooms (Thanksgiving Leftover Recipe)

Also see the new, easier version posted recently!

I promised everyone I would post my Thanksgiving leftover recipes BEFORE Thanksgiving. We do “Gourmet Leftover Day Dinner” a few days after Thanksgiving, and I enjoy preparing these more unusual foods even more than T-Day itself. This first one requires that you’ve made a nice and greasy cornbread sausage stuffing. The rest is easy!

As an appetizer, 3 per person. I served alongside a green salad with orange vinaigrette.

30 large white mushrooms, about 2” in diameter

3 cups cornbread sausage stuffing (cooked)

1 tbsp Olive oil

1 tbsp butter

4 oz. shredded provolone cheese

4 oz + 3 tbsp. grated parmesan cheese

Heat oven to 350 degrees.

Clean mushroom with damp cloth. Trim out stems and if needed, widen the bottom opening with a paring knife, going around in a circle. Reserve all mushroom trimmings.

Line 2 cookie sheets with parchment paper.

Toss mushroom caps in 2 tbsp olive oil. Place upside down on cookie sheets and season underside with salt & pepper. Bake in oven for 10 minutes (watch for when they begin to turn brown) and remove and set aside.

Chop and brown the mushroom trimmings in 1 tbsp Olive Oil and 1 Tbsp butter until brown. Cool slightly in a bowl. Dice the leftover stuffing to small bits, and put in large bowl. Mix in cheeses (reserve 3 tbsp parmesan for top) and browned mushrooms. Mixture should be slightly crumbly, but hold together when compressed. If needed, add broth or a bit of olive oil to achieve slightly moist consistency.

Flip over the caps, and stuff generously with filling. Place filling side up on cookie sheets. Sprinkle a bit more parmesan cheese on top.

Bake for 15-20 minutes until brown. Can be served warm or at room temperature.