Stuffing Mushroom Casserole
For Thanksgiving, we always serve The Stuffing Everyone Loves, and there is always plenty leftover because, you know, we never want to run short on that! Rustic ciabatta, with its porous, chewy texture is the perfect bread for this stuffing. A 50-50 ratio of vegetables (mushroom, celery, onion, and leek) to the volume of ciabatta creates a balanced, not overly bready-y dish. Plenty of butter, Italian parsley and butter-fried sage bring the classic flavors of the season.
Leftover from the green bean topping, there were homemade bacon bits. And miscellaneous cheeses were leftover from our appetizer buffet.
I happened to purchase extra mushrooms when shopping for the Thanksgiving feast. And so, two days later…the tasty Leftover Stuffing Mushroom Casserole was born. I suspect your favorite leftover Thanksgiving stuffing would work equally well with this basic template.
Stuffing Mushroom Casserole Recipe
- whole medium/large button or cremini mushrooms, cleaned and de-stemmed
- olive oil
- salt and pepper
- leftover stuffing
- leftover bacon bits
- leftover cheese
- grated parmesan
- chili flakes (optional)
Toss mushrooms with light amount of olive oil, salt and pepper. Bake at 400°F for 20 minutes.
Meanwhile chop up the leftover stuffing if the croutons are too big. Toss with bacon bits.
Dump cooked mushrooms into a colander, shake and drain the released water.
Place mushrooms back into baking dish, stem-cavity-up.
Top mushrooms with leftover cheese then top with stuffing.
Dot the stuffing with butter.
Put casserole back into the oven and bake until the top is browning, about 15 minutes.
Remove from oven and sprinkle all over with parmesan (and optional chile flakes).
Put back in the oven for a few more minutes until hot and golden.
P.S. Unlike most Canon photography on this site, these images were shot with iPhone 12 Pro Max. Quick and easy, just like the casserole, I was happy with the results.
P.P.S. I hope you had a chance to check out this year’s Basque Pumpkin Cheesecake. It rocked.