Make-Ahead Turkey Dinner – Recipe No. 3 – “Herb Stuffing with Baby Bella Mushrooms, Celery and Onion”

+ Prepare ‘Herb Stuffing with Baby Bella Mushrooms, Celery and Onions’ two days ahead +

Herbed Stuffing with Baby Bella Mushrooms, Celery and Onion is the 3rd recipe a series of 6 ‘make ahead’ recipes, all of which can be prepared – or prepped – a day or two ahead, which will help to make your busy life a bit easier!  By preparing a few dishes each night for two nights, all you’ll need to do the day of The Big Feast is roast the turkey, make the gravy and cook the green beans.

My Yellow - Make-Ahead Turkey Dinner

Everything was very casual the night of the ‘taste testing’.

Make Ahead Thanksgiving Dinner - My Yellow


  • Mashed Potatoes with Sour Cream and Chives

  • Sweet Potatoes with Cinnamon, Nutmeg and a Dash of Bourbon

  • Herb Stuffing with Baby Bella Mushrooms, Celery and Onions
  • Green Beans with Browned Butter and Sesame Seeds

  • Turkey Breast (or Turkey) with White Wine, Oranges & Savory Turkey Gravy

  • Bonus Recipe – Homemade Whole-Berry Cranberry Sauce with Apple and a Hint of Cinnamon

'Make Ahead Thanksgiving Dinner' - Herb Stuffing with Baby Bella Mushrooms - My Yellow

Ingredients and Method

  • 6 Tbs. butter
  • 1 cup chopped red onion
  • 1/3 cup chopped celery
  • 2 cups chopped Baby Bella mushrooms  ++ about 1/2 a small package
  • 1/4 tsp. poultry seasoning    ++ I use ‘Bells’
  • 2 cups chicken broth
  • 1 package Pepperidge Farm ‘Herb Stuffing’ Bread Cubes
  • OPTIONAL ADD-INS – – 1/4 cup chopped, peeled apple, 1/4 cup raisins, 2 tsp. chopped fresh parsley, 1/3 cup chopped walnuts …. you get the idea !

Place 6 Tbs. butter in a large skillet or pan. Add 1 cup chopped red onion and cook, stirring often, for 5 minutes.

Add 1/3 cup chopped celery.  Cook, stirring, for an additional 5 minutes.

Add 2 cups chopped Baby Bella mushrooms AND 1/4 tsp. poultry seasoning. Continue cooking for 3 more minutes – just until mushrooms pieces wilt a bit.

++ Do NOT wash wash mushrooms. Simply wipe them with a damp paper towel. Mushrooms are like sponges, they tend to soak up water.  ++ Use the entire mushroom, including the stem. If the end of the stem looks dry, cut it off.

++ You don’t want to overcook the veggies. Except for the mushrooms, they should be a bit ‘crisp-tender’. They’ll continue cooking when the stuffing is reheated.

Add 2 cups chicken broth. Raise heat and bring to a boil.

Make Ahead Bread Stuffing - My Yellow

Once broth/veggies reach a boil, remove pan from the heat.  Add the bread cubes and mix together with veggie/broth mixture using a large fork.  Cover for 10 minutes.

After 10 minutes, uncover.  Allow stuffing to cool a bit, then put into an ovenproof casserole.  Cover with aluminum foil.

This casserole dish was given to me last Christmas – it was perfect for this stuffing!

Use - My Yellow Farmhouse casserole

I have a small refrigerator in my cellar, so I was able to place all the ‘made-ahead’ dishes there.  You can always use a large cooler or two – just be sure to keep the temperature good and cold.

Make Ahead Turkey Dinner - My Yellow

About 20 minutes before you’re ready to reheat the stuffing, take the casserole out of the refrigerator to take the chill off.

Bake at 360 for about 40 minutes, COVERED, during which time you can allow your turkey to ‘rest’ uncovered.  ++Allowing cooked meat to ‘rest’ makes the meat juicer. Plus it’s often easier to carve – which means … no shredded turkey!

Happy Holidays to All – Enjoy!

Make Ahead Turkey Dinner - My Yellow

Turkey Strata (Casserole) – Uses Left-Over Turkey and Stuffing

This is so delicious – and so easy  !!  (My photos do NOT do it justice.)

While working on this post, I’m enjoying a good-sized portion of this delicious Turkey Strata! I gotta say – it’s yummy!! Since the Turkey Strata can already be in the oven when your guests arrive, you’ll have time to clean up your kitchen and meet them with a smile and a glass of wine! The “clean kitchen” part would be exceptional for me… my kitchen is usually a disaster when my company arrives. But they’re used to it… and the meal is always good !

Oven at 350 F      Bake for 30 minutes      Serves 4 – 5 people     

Ingredients & Method

  • 1 Tbs. olive oil
  • 3/4 cups sliced onions
  • 3 – 4 heaping cups baby spinach leaves  (Feel free to add more spinach !)
  • 1/2 can mushroom soup
  • 1 packet turkey gravy – (I like McCormick)
  • 1/2 cup milk
  • 3/4 cup water
  • 2 tsp. chopped fresh parsley
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. poultry seasoning – (I like Bell’s)
  • 3 cups left-over stuffing – or prepare a packaged stuffing – (I like Stovetop Turkey)
  • 3 cups cooked chicken/turkey, cut into bite-sized pieces
  • 1/8 cup Italian-flavored breadcrumbs
  • 2 Tbs. grated Parmesan cheese
  • paprika

In a medium-sized skillet over medium heat, cook the sliced onions in the olive oil for 2 minutes. Add baby spinach and cook for another minute. Remove from heat and set aside. In a medium-sized saucepan, over medium-high heat, mix the 1/2 can of mushroom soup, the packet of turkey gravy, milk, water, parsley, poultry seasoning, salt & pepper. Whisk – or stir – until mixture comes to a boil. Lower heat and, still whisking, cook for a minute. Add the bite-sized chicken/turkey to the sauce mixture.

To assemble the Turkey Strata, use a 9′ x 9″ pan or a medium-sized casserole and begin by making a layer of HALF of the stuffing. Spoon HALF the turkey/sauce mixture on top of the stuffing. Now, make a layer of the onion/spinach mixture. (There is only one layer of the onion/spinach mixture.)


Make your final layer of stuffing, and spoon the second – and final layer – of the sauce/turkey mixture on top of the stuffing.

Sprinkle with 1/8 cup bread crumbs and 2 Tbs. grated Parmesan. For color, sprinkle on some paprika. Bake at 350F for 30 minutes. The crumb topping should be slightly browned around the edges and the filling should be bubbling!       Enjoy !!

Turkey Strata (Casserole) - Uses Leftover Turkey and Stuffing! - My Yellow