Day After Thanksgiving Stuffed Mushrooms Potatoes Recipes

THANKSGIVING STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• For the mushrooms: If the mushroom caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the oil and 1/4 teaspoon salt in a large bowl.
• For the filling: Heat the butter in a large skillet over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just softened, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
• Add the mozzarella, sausage, cranberries, sage and thyme to the cooled mushroom stem mixture. Stir in the cornbread until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

THANKSGIVING DAY STUFFED MUSHROOMS

Steps:

• Do not wash mushrooms.
• Wipe clean with paper towel.
• Pull out stems
• Place Buttons in shallow baking pan.
• Stuffing:.
• Finely dice celery and onion.
• In a 10in. fry pan, melt butter
• Saute onions and celery until translucent.
• Turn off heat.
• Add bread crumbs and grated cheese until consistency of stuffing.
• After stuffing mushrooms,bake In 375 degree oven for approximately 20-30 minutes (optional:sprinkle chopped stems over mushrooms or save to add to the gravy).

THANKSGIVING LEFTOVERS CASSEROLE

Steps:

• Heat oven to 375 degrees F.
• Prepare stuffing as directed on package; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Combine turkey, mixed vegetables and mayo; spoon over stuffing.
• Mix potatoes and cheese; spread over turkey mixture. Sprinkle with paprika.
• Bake 30 to 40 min. or until heated through.

DAY AFTER THANKSGIVING STUFFED MUSHROOMS & POTATOES

Steps:

• 1. Clean the mushroom with a damp paper towel. Remove the stems and reserve them.
• 2. Using a spoon, split the baked potatoes in half. Remove the flesh of the potato leaving the shells intact.
• 3. Add the potato to your mashed leftovers. Preheat oven to 350.
• 4. Chop the onions and the mushroom stems finely. In separate pans, sauté the onion and mushroom stems in a little bit of butter until tender.
• 5. Add the mushrooms to your stuffing.
• 6. Add the onions to your potato.
• 7. Crumble the bacon and add to the mashed potato with the cheddar cheese, mixing well.
• 8. Using a spoon, fill the mushroom caps with the stuffing mixture.
• 9. Fill the potato with the potato mixture.
• 10. Sprinkle the tops with the Panko bread crumbs with the remainder of the butter and bake in a preheated oven in separate pans for 45 minutes.
• 11. Check the mushrooms after about 30 minutes as they will likely finish before the potato. Garnish with the chopped parsley and enjoy! :)