I love to stretch meals and save money, and Thanksgiving leftovers are no different. I am partnering with Kraft Foods and # Collective Bias to show you how to turn those leftovers into fresh recipes like these Stuffed Mushrooms! All opinions are my own.
The big cooking holiday of the year is here! It is time to get in the kitchen and surround yourself with friends, family, loved ones, and a beautiful meal as the backdrop. Leftovers are one of the best parts of the turkey meal but you need to have a plan and some good Thanksgiving leftovers recipes. I abhor wasting good food but 3-4 days of the same thing is so boring. #TasteTheSeason with fresh ideas like turkey and stuffing-stuffed mushrooms!
Our family Thanksgiving tradition is a bit different. There is a long-standing tradition of the men in my husband’s family to spend their Thanksgiving weekend in an uber-rustic cabin retreat in the mountains. Although I have never been, I visulize it as Daniel Boone’s homestead infused with all the alpha maleness that a mountain man can muster. A place where men celebrate masculine indulgences like shooting, hunting, poker, and getting away from the hustle (cell phones get no signal). I hear the “no girls allowed” thing is changing because they added the first working bathroom. Anyways, I celebrate Thanksgiving a week or so early because no way is this kitchen diva going to miss out on THE cooking holiday. This year, due to an abrupt illness, it was only four of us, but I still cooked for 10 people.
- 12lb Roast Turkey and Gravy
- Real Mashed Potatoes
- Oyster Stuffing
- Pan-seared brussel sprouts with bacon and pecans
- Steamed Broccoli with Sharp Cheddar
- Squash and Corn Casserole
- Sweet Rolls
- Cranberry Sauce (Jellied)
- Cherry Pie, Pecan Pie, and Pumpkin Pie
I purchased most everything for my Thanksgiving meal at my local Walmart. I bought the mushrooms and cheese as well for my stuffed mushrooms. I know leftovers are all about ease. I don’t want to be spending all weekend in the kitchen so Kraft shredded and sliced cheese has the convenience and flavor that I need. A package of mushrooms is the only other ingredient to make this recipe with leftovers.
So, yeah, I am drowning in leftovers now. For the turkey, I generally make soup, bone broth, and sandwiches. This year, I used both the turkey and stuffing to make a variation of my mother’s famous stuffed mushrooms. Yes, they really are famous. I have made many different recipes for stuffing such as cornbread sausage stuffing, stuffing with cranberries and apples, Stove Top Chicken variety, even drunken stuffing. Almost any stuffing or dressing will work for stuffed mushrooms. A bonus is that if it isn’t Thanksgiving and you still want these mushrooms, you could easily use Stove Top Stuffing Mixes and add cooked ground sausage.
I minced up some of the turkey leftovers and mixed it with the stuffing and a bit of the Kraft Shreds Parmesean cheese. Clean and remove the stems from whatever mushrooms you like. I used regualr button mushrooms but portabella or baby bellas work very well. Bake the mushroom tops at 350 degrees for about 20 minutes or until the tops fill with liquid. Pour out the juices and add the stuffing mixture. Top with more parmesean, if desired.
Put back in the oven and warm the stuffing, about 10 minutes. Melt sliced Kraft Swiss cheese over top to finish off these little delights. Devour. Simple and poppable, thank you little mr. mushroom!