- 1/2 cup cooked rice
- 1 1/2 pound chopped mushroom
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- A splash brandy
- 1 egg
- 4 cups leftover stuffing
- 8 slices bacon
Preheat oven to 350˚F.
Cook rice according to package directions then let cool.
Sauté mushrooms in EVOO in a large skillet over medium-high heat. Once mushrooms are brown and most of liquid is cooked out, deglaze with brandy, seasoned with salt and pepper, and let cool.
Lightly beat egg and combine with leftover stuffing, mix in cooled rice and sautéed mushrooms.
Line a small loaf pan with bacon, allow the ends to hang over the sides of the loaf pan. Fill the loaf pan with stuffing mixture and place ends of the bacon over the top of the filling so it encases the stuffing. Bake on baking sheet until bacon is crisp and stuffing loaf is warmed through, about 1 hour. Cool, slice and serve with mustard and cornichons.