Stuffing-Stuffed Mushrooms

some people stuff a bird, I stuff mushrooms

Thanksgiving is on it's way. THE food holiday, at least in my book. My family has always celebrated this day with gusto. We have so many dishes and copious amounts of each that one person can't possibly have more than a tablespoon of each thing before they are completely stuffed. And, speaking of stuffed, we don't actually stuff our turkey bird. We make a bread dressing instead. We still call it stuffing, but really, it's not.

With my mind on turkey day and probably my favorite part of it - stuffing - I thought I would create a recipe that could be made year round. These stuffed mushrooms are super easy to make and would be the perfect use up for any leftovers from the holiday. Or, when you get a hankering for Thanksgiving in March or July, make these. Here's how...

Ingredients - Serves 8-10
2 Box (14 oz.) "Stuffer" Mushrooms (suggest button)
5 Slices Stale Bread (white or wheat okay)
1/2 (8 oz.) Package Seasoned Stuffing (suggest Pepperidge Farm)
2 Stalks Celery, finely chopped
1/2 Yellow Onion, finely chopped
4-5 Sage Leaves, minced (dried/ground okay, use 1 tsp.)
1/2 T Poultry Seasoning
1 1/2 C Chicken (or Turkey) Broth
Salt & Pepper
Olive Oil

Directions
The night before making these, tear the bread into small pieces and leave in a large bowl to dry out over night.

The day of begin by preparing the mushroom caps: Wipe away any dirt with a damp towel. Remove the stem and save for another use (my next recipe perhaps) or discard. Line the mushroom caps cup-side up on a baking sheet. Set aside.

Next put the celery and onion in a small pot and just cover with water. Bring the pot to a simmer over med-high and cook until the veggies are crisp-tender, about 10 minutes.

After the veggies are cooked add them to the large bowl with the torn bread (water too). Add the seasoned stuffing, sage, poultry seasoning, and broth; mix well. Taste for seasoning and add salt and/or pepper as needed. Remember the mushrooms will have no seasoning, so a touch more salt is usually needed.

Preheat the oven to 350 degrees and prepare the mushrooms: Stuff each mushroom with 2-3 T of the stuffing mixture. Drizzle some olive oil over the top of each mushroom and then bake for 20-25 minutes.

The stuffing should be brown and the mushrooms tender. Remove to a serving platter immediately and enjoy! Thanksgiving doesn't have to come just once a year after all.