Let’s hope you still have some Thanksgiving leftovers hanging around because I MUST share this amazing Thanksgiving leftover stuffed mushroom recipe with you! I really wish I would have shared this delicious recipe with you sooner, but I just created it last night. Part of my Thanksgiving joy is having lots of leftovers, not just to eat but to play around with in the kitchen.
As I took my first bite of these stuffed mushrooms last night I knew I had a winner. Brian very willingly went to the store to get more mushrooms… it was that good. So today while making my second batch I thought I would share this delicious recipe with you.
It’s pretty easy to figure out what to do with leftover turkey, but what about the rest of the sides that you tire of quickly? Leftover dressing dries out, and the leftover cranberries and gravy probably get shoved to the back of the refrigerator where you find them weeks later. Being an extreme stuffed mushroom lover I decided to go to work and find a creative way to use leftover dressing or stuffing, cranberries, and gravy. Not only is this recipe delicious it couldn’t be easier!
The ingredients are simple and there is no pre-cooking! My cornbread dressing dries out quickly so I added a few tablespoons of milk to make the mixture pliable, and then blended it in a mini-food processor. I also pureed the cranberries and added a little water to those and the gravy to thin them out. If you don’t have a food processor no worries just mix it by hand. This should be a fun stress-free recipe.
Proper cleaning of mushrooms is essential for any good stuffed mushroom recipe. You see, mushrooms are extremely porous and soak up water like a sponge, so I don’t rinse them in a colander. After removing the stem I use a damp rag or paper towel to clean the top and sides. I prefer a rag because the texture helps remove dirt. From there I scoop out the gills with a spoon or strawberry huller to make room for lots of delicious filling.
Once my mushrooms are stuffed I top them with a dollap of gravy and then they’re off to the oven. By the way I used Tyler Florence’s Carmelized Onion and Cornbread Stuffing recipe (cooked separately with a lot more liquid) along with Ina Garten’s Homemade Gravy. It’s a heavenly stuffed mushroom combination, but I believe any recipe would make a delicious combination.
Find the detailed recipe below.
Thanksgiving Leftover Stuffed Mushrooms
- 2 8 oz pkgs whole white button mushrooms
- 1 1/2 cups leftover dressing or stuffing
- 2 tbs milk
- 1/4 cup shredded parmesan cheese
- 1/3 cup leftover gravy
- 1/3 cup leftover cranberries, pureed
- 2-3 tbs water, to thin the cranberries and gravy
- 1 tbs olive oil
- Pre-heat oven to 400°.
- Remove mushroom stems and with a wet paper towel or rag clean the tops and sides of the mushrooms. With a spoon or strawberry huller scoop out the mushroom gills.
- Place mushrooms in a greased baking dish and drizzle with olive oil.
- In a bowl or small food processor blend together dressing and milk. If your dressing is really wet you can skip this step. If your dressing is really dry add more milk until its sticks together.
- Add parmesan cheese and mix together by hand or food processer.
- Scoop heaping spoonfulls of dressing mixture onto the mushrooms.
- Thin the gravy with a little water and spoon a little on top of each mushroom.
- Bake for 20 minutes or until mushrooms are browned and the dressing mixture is hot.
- While the mushrooms are baking, thin the cranberries with water.
- Remove from oven, drizzle with cranberry sauce, and serve immediately.
Can we all agree stuffed mushrooms of any kind are just devine? Every year I play with leftovers, but this recipe is hands down my favorite, and it makes a fresh side to serve along with leftover turkey too. Up next I’ll be making a turkey and dressing quiche and a turkey bolognese. If you have your own fun ways to use Thanksgiving leftovers please do share!