Thinking of ways to use up leftover bread stuffing after your Thanksgiving feast can be tricky, but not with this recipe in your back pocket. Combine your leftover stuffing with mushrooms, an egg, and a few herbs to make patties, then serve over lettuce with a simple sour cream sauce.

Anna Kovel



  • In a large skillet heat 2 tablespoons olive oil and 2 tablespoons butter over medium; add mushrooms, garlic, and a pinch of salt. Cook 4 to 6 minutes or until mushrooms are browned and liquid evaporates, stirring occasionally. Transfer to a food processor.

  • Add stuffing, egg, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to mushroom mixture. Cover; process until finely chopped. Spoon mixture into 12 mounds on a parchment paper-lined baking sheet. Flatten each to 1/4-inch thick. If desired, cover and chill up to 4 hours.

  • Place 1/3 cup flour in a shallow dish. Coat both sides of patties with flour. In a large skillet heat 1 tablespoon olive oil over medium. Add patties to skillet in batches (do not crowd). Cook 2 to 3 minutes on each side or until browned and heated through. Place on a baking sheet. Keep warm in a 200°F oven. Repeat with remaining patties, adding additional oil to skillet if necessary.

  • In a large bowl toss together lettuce and herbs. Divide among four plates. For dressing: In a small bowl whisk together sour cream, lemon juice, 1 teaspoon water, and a pinch of salt and black pepper. Top lettuce mixture with patties. Drizzle with dressing. Serves 4.

Nutrition Facts

532 calories, (11 g saturated fat, 7 g polyunsaturated fat, 19 g monounsaturated fat), 71 mg cholesterol, 954 mg sodium, 39 g carbohydrates, 2 g fiber, 5 g sugar, 9 g protein.