Easy way to create a quick snack using leftover turkey stuffing...that's if there is any left. Get creative and use a bacon flavored grapeseed oil from Wildtree in place of the olive oil. Top it off with a dollop of cranberries. And, it's doesn't get any better than those fresh mushrooms from River Valley Ranch. Serve it with a hearty red wine from Glunz Family Winery.
- Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove.
- Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.
Recipe courtesy of the Food Network Magazine