Posts Tagged ‘Leftovers’

Sausage & Mushroom Shepherd’s Pie – A Thanksgiving Leftovers Dinner

Erin from $5 Dinners serves up Thanksgiving leftover inspiration with her recipe for Sausage and Mushroom Shepherd’s Pie.

Sausage Mushroom Shepherd's Pie
I’d love to let you in on a little secret. I’m not a huge turkey fan. It’s nothing personal, I’ve cooked them a dozen different ways, with a dozen different flavor combinations, but I still can’t bring myself to like turkey.

So when it comes time for Thanksgiving leftovers, I’m always looking to get creative with the sides and fixings. I’ll fix something with leftover turkey for my husband or my kids, but I’ll also fix something unique for myself. Leftover mushrooms blend perfectly with sausage and the remaining mashed potatoes serve as the perfect finish for a spin on Shepherd’s Pie.

This holiday, when the day after Thanksgiving hits and you’re looking for a non-turkey leftover alternative, and you have extra mushrooms that didn’t make it into the stuffing, here’s a delicious Thanksgiving leftovers twist.

Sausage & Mushroom Shepherd’s Pie


  • 1 pound Italian pork sausage, browned
  • 1 medium white onion, chopped
  • 8 oz. sliced baby bella mushrooms
  • Pepper
  • Approximately 4 cups leftover mashed potatoes
  • 2 cups shredded mozzarella cheese


  1. Preheat oven to 350. Lightly grease a 9×13 inch glass baking dish with non-stick cooking spray.
  2. In a medium skillet, brown the sausage with the chopped onions. When the sausage is about “halfway browned,” or partially cooked through, add the mushrooms to the skillet and toss with the sausage while it finishes browning.
  3. Once the sausage is browned and the mushrooms are tender, transfer the mixture to the glass baking dish. Top with the leftover mashed potatoes and then sprinkle the shredded cheese on top.
  4. Bake in the preheated oven for 20-25 minutes, or until cheese has melted and potatoes have warmed through.
  5. Serve Sausage & Mushroom Shepherd’s Pie following your Thanksgiving meal.


Golden Polenta with Creamy Mushrooms

Shaina from Food for my Family is always delighted to find mushrooms in her refrigerator; their hearty texture makes a natural pairing with her Golden Polenta Cakes.

As I am walking through the produce section of the grocery store I inevitably come across the mushrooms. Staring at them, I seemingly always reach for them even when I have nothing intended for them on the dinner menu for the week. They call to me from there on the shelf, and they end up in my cart more often than not for having them means cheeseburgers become mushroom and Swiss burgers, sausage gravy becomes sausage and mushroom gravy. The stir fry contains mushrooms. Soups invite them in.

Really, there hasn’t been a time when I’ve been disappointed to find a bag of mushrooms in the refrigerator, purchased without purpose. They can make the most dull of days seem like an opportunity.

Such is the case with my polenta, or rather, the leftover polenta I found myself with after dinner one day. The next day the polenta waited in the refrigerator, and the mushrooms sat next to it getting friendly. Who was I to disagree with the fated pairing?

Creamy mushrooms are the perfect addition to golden polenta slices. While I used leftovers, there is no reason you couldn’t as easily make the polenta just for this purpose. It pairs nicely alongside main courses, but it shines as a simple lunch option, too.

Golden Polenta and Creamy Mushrooms by Food for my Family

Golden Polenta with Creamy Mushrooms

Makes 4 servings


  • 1/2 batch Creamy Gruyere Polenta (leftover)
  • 4 tablespoons butter
  • 4 green onions, diced
  • 2 tablespoons minced parsley
  • 2 cups baby portabella mushrooms, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice


  1. After making creamy polenta, pour part of it into a 9″ loaf pan, pressing firmly into the bottom and covering. Chill in the fridge until firm.
  2. In a small sauté pan melt 2 tablespoons butter over medium-high heat. Add in the green onions and parsley and cook for 3 minutes until aromatic and softened. Add in the mushrooms, olive oil, and the salt. Continue cooking, stirring frequently, until the mushrooms are cooked through and starting to brown around the edges. Drizzle the lemon juice on and stir in. Remove from heat.
  3. Remove the polenta from the refrigerator and cut into slices. Heat 2 tablespoons of butter in a skillet over medium-high heat until melted. Toast the slices until golden brown. Remove to plate. Top with mushrooms and serve immediately.

Mushroom Bread Pudding from Colleen of Foodie Tots

This gorgeous recipe is brought to you by Mushroom Channel contributor Colleen Levine of the family-friendly food blog Foodie Tots.

I’m sure I’m not alone in appreciating Thanksgiving as a time to indulge in all the unhealthy side dishes we tend to shy away from the rest of the year – after all, most nights of the year it would be unthinkable to have two or more types of potatoes on the table. And I can’t remember the last time I had stuffing outside of a Thanksgiving meal. Though I will confess that during college, my roommates and I would make a chicken dinner, complete with mashed potatoes from a box, gravy from a mix, and Stove Top stuffing, when we were craving home-style comfort foods. Ever since the low-carb diet craze, it seems bread-laden side dishes have become regrettably scarce.

So I decided to bring stuffing back to the dinner table – in the form of a savory mushroom bread pudding. I used two types of mushrooms, maitake and shiitake, and my usual stuffing starters of celery, onion and prosciutto. It’s just a tad “lightened” up by using mushroom broth in place of the usual heavy cream, but still results in a fluffy, luscious bread pudding. I used an American parmesan-style cheese called BellaVitano – if you can’t find it, a blend of parmesan and asiago will do just fine. The finished pudding can be served as a dinner side dish, or make it the main course with a salad on the side. And it works equally as well as a brunch dish, too.

Now I’m not a fan of hiding vegetables from my son, but I have found that vegetables often meet with less resistance when served alongside something familiar. As many preschoolers would be content eating nothing but the bread for dinner, the comforting familiarity of the bread cubes in this just may make the mushrooms go down easier if your little ones are skeptical of them. No guarantees, of course.

Mushroom Bread Pudding


  • 1 1-pound loaf whole wheat bread, cut into 3/4-inch cubes
  • 6 ounces mushrooms, sliced
  • 4 ounces prosciutto, diced
  • 1/2 yellow onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon smoked paprika
  • 4 large eggs
  • 3 cups mushroom broth
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup shredded asiago cheese

Instructions: Preheat oven to 350 degrees. While oven is warming up, spread bread cubes in a rimmed baking sheet and place in oven to toast for 10 minutes. Heat a sauté pan over medium heat and cook prosciutto until browned. Remove to a bowl, leaving rendered fat in the pan. Add olive oil, celery and onion and cook until vegetables are soft and translucent. Add the mushrooms, salt, pepper, thyme and paprika, and cook until mushrooms are tender. Remove from heat.

In a large bowl, whisk eggs and mushroom broth to combine. Gently fold in toasted bread, the mushroom mixture, prosciutto and cheese. Pour into a lightly oiled 8×13-inch baking dish. Bake for 50 minutes, or until top is golden and pudding appears set. Makes 8 servings.

Recipes of the Week: Holidays Are Here

I write this hoping that today finds you all fully recovered from a feast with friends and family alike. And by “recovered” I mean plotting menus for the next several weeks.  This is always an interesting week in the kitchen for me because on the one hand, there are inevitable glorious leftovers but on the other, I’m a little over them and  ready to start trying a few new flavors.

If you feel similarly then today is the ROW of your dreams because we’ve got something for everyone!

Photo Credit: The Kitchn

The Kitchn has a hot list of soups to make with your turkey stock  and other Thanksgiving leftovers.  You’ll notice that the vast majority of them have mushrooms including Hot and Sour Mushroom, Cabbage and Rice Soup, Mushroom Soup and traditional Hot and Sour Soup.  If you’ve never made turkey stock, here is a great instructional post. You will thank yourself later.

Photo Credit: Serious Eats

If you’ve got more leftovers than some straightforward stock, check out the recipe for Turkey Fricassee with Mushrooms at Serious Eats. Leftover meat, with fresh herbs, mushrooms and wine cooked with a rich broth > potpurri.

Photo Credit: Coconut Lime

If you’re done with turkey but not the cold weather comfort food, Coconut Lime has a divine Chicken and Mushroom bake with your name on it. She has a great trick using fresh mushrooms and evaporated milk that cuts down on the fat in standard cream-based soups.

Photo Credit: Jennifer Perrillo for The Family Table

Jennifer Perrillo has quickly become a favorite read around here…in all of her various nooks including her personal blog, Gourmet Unbound, and Food 52. She has a new project called The Family Table focused on healthy, delicious eating for parents and kids alike. Not only do we love the idea but we already love the approach- she leads with Mushroom Bolognese and great advice on helping kids get used to new ingredients…like mushrooms.

Photo Credit: Pink Parsley

Speaking of family-friendly, that’s my hunch for Cooking Light’s Pesto, Spinach and Mushroom Lasagna as executed by Pink Parsley.  That is a slew of my favorite things in one place and I’ve had a number of great experiences with Cooking Light’s recipes. Experiences that leave me full but feeling svelte nonetheless.

Photo Credit: Evil Shennanigans

Last but not least, there are those of you out there who barely saw the last guest’s taillight turning the corner before you started planning the next gathering. For those of you in this camp, consider Evil Shenanigans and her Bacon Jalapeno Stuffed Mushrooms. This essentially combines my two very favorite Pioneer Woman appetizers and somehow  manages to improve on the fat factor (these still aren’t light, but improved). The lovechild of bacon wrapped jalapenos and brie stuffed mushrooms? Don’t mind if I do.