- 1/2 cup cooked rice
- 1 1/2 pound chopped mushrooms
- 2 tablespoons extra virgin olive oil (EVOO)
- A splash of brandy
- 1 egg
- 4 cups leftover stuffing
- 8 slices bacon
- Grainy mustard, cornichons and cranberry sauce, for serving
Pre-heat the oven to 350?F.
Cook the rice according to the package directions, then let cool.
Sauté the mushrooms in the EVOO in a large skillet over medium-high heat. Once the mushrooms are brown and most of liquid is cooked out, deglaze with the brandy, seasoned with salt and pepper, and let cool.
Lightly beat the egg and combine with the leftover stuffing; mix in cooled rice and sautéed mushrooms.
Line a small loaf pan with the bacon, allowing the ends to hang over the sides of the loaf pan. Fill the loaf pan with the stuffing mixture and place the ends of the bacon over the top of the filling so that it encases the stuffing. Bake on baking sheet until the bacon is crisp and the stuffing loaf is warmed through, about 1 hour.
Cool, slice and serve with grainy mustard, cornichons and cranberry sauce.