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

‘Grab ‘n Go’ Crustless Quiche Squares

Above Photo  Shows Yield from Second (Smaller) Version of Recipe

Grab 'n Go' Crustless Quiche Squares - My Yellow

UPDATE – – Cathy from Australia told me she prepared Crustless Quiche Squares BUT she substituted cooked bacon for the broccoli. I love that idea!  Cathy calls them Bacon and Egg Squares and said they were a big hit with her four daughters!   'Grab 'n Go' Quiche Squares - with Bacon instead of Broccoli

When my twin sons were teenagers I had a repertoire (of sorts) featuring things they could ‘Grab ‘n Eat’  –  and by ‘they’ I mean my sons and their multitudinous friends … all of whom seemed to have bottomless stomachs.

Crustless Quiche Squares are a bit more ‘solid’ than most quiches due to the addition of a bit of flour, which is why they’re so easy to ‘grab and eat’ either for breakfast (as I did today), for a packed lunch or to serve as appetizers.  And they’re equally delicious eaten right from the fridge or at room temperature.

++  Today I made a smaller version of the original recipe, which works well for someone like me who doesn’t need to feed lots of teenagers!  That recipe follows the larger yield recipe below.


  (++ See below for recipe which makes fewer squares ++)     


++ Oven temperature changes  – –    Bake at 400F for 15 minutes, …  then lower to 350F for 30 – 35 minutes.    

  • 10 eggs
  • 1/3 cup butter
  • 2 medium Bermuda onions, sliced
  • 1 1/2 cups chopped mushrooms
  • 1 1/2 cups chopped broccoli
  • 1/2 cup flour
  • 1 tsp. baking POWDER
  • 1/3 tsp. salt
  • 1 lb. (16 oz.)  small-curd cottage cheese
  • 1 lb. (16 oz.)  Monterey Jack Cheese – grated

In a large bowl, beat 10 eggs with an electric mixer for about a minute.  Set aside.

In a large skillet, over medium heat, melt 1/3 cup butter.  Add 2 medium Bermuda onions, sliced; 1 1/2 cups chopped mushrooms and 1 1/2 cups chopped broccoli. Cook, stirring occasionally, for 15 minutes.  Set aside.

'Grab 'n Go' Crustless Quiche Squares - My Yellow

Add 1/2 cup flour, 1 tsp. baking POWDER and 1/3 tsp. salt to the previously beaten eggs until combined.

Add 1 lb. small-curd cottage cheese and 1 lb. grated Monterey Jack Cheese and beat until combined.

Add sauteed onions, mushrooms and broccoli. Again, beat until combined.

'Grab 'n Go' Crustless Quiche Squares - My Yellow

Pour into greased 13′ x 9′ pan.    ++ Bake at 400F for 15 minutes………then REDUCE HEAT to 350F for 30 – 35 minutes.

Crustless Quiche Squares should be light brown when fully cooked, and a knife stuck in the middle shouldn’t stick.  Enjoy!

                                                                         + + + +

++ Directions for Making a SMALLER Batch of  ‘Grab ‘n Go’ Crustless Quiche Squares ++

++  Use a greased 9′ x 9′ pan

++ Oven temperature changes  – –    Bake at 400F for 15 minutes, …  then lower to 350F for 23 – 25 minutes.   


  • 5 eggs
  • 1/4 cup butter
  • 1 medium Bermuda onions, sliced
  • 3/4 cup chopped mushrooms
  • 3/4 cup chopped broccoli
  • 1/4 cup flour
  • 1/2 tsp. baking POWDER
  • 1/4 tsp. salt
  • 1/2 lb. (8 oz.) small-curd cottage cheese
  • 1/2 lb. (8 oz.) Monterey Jack Cheese – grated

In a large bowl, beat 5 eggs with an electric mixer for about 30 – 40 seconds.  Set aside.

In a large skillet, over medium heat, melt 1/4 cup butter.  Add 1 medium Bermuda onions, sliced; 1/2 cup chopped mushrooms and 1/2 cup chopped broccoli. Cook, stirring occasionally, for 15 minutes.  Set aside. 'Grab 'n Go' Crustless Quiche Squares - My Yellow

Add 1/4 cup flour, 1/2 tsp. baking POWDER and 1/4 tsp. salt to the previously beaten eggs until combined.

Add 8 oz. (1/2 lb.) small-curd cottage cheese and 8 oz. (1/2 lb.) grated Monterey Jack Cheese and beat until combined.

Add sauteed onions, mushrooms and broccoli. Again, beat until combined.

'Grab 'n Go' Crustless Quiche Squares - My Yellow

Pour into greased 9” x 9′ pan.    ++ Bake at 400F for 15 minutes………then LOWER HEAT to 350F for 22 to 23 minutes.

Crustless Quiche Squares should be light brown when fully cooked, and a knife stuck in the middle shouldn’t stick.  Enjoy!

++ Recipe adapted from ‘The Frugal Gourmet’

Grab 'n Go - Crustless Quiche Squares - My Yellow


Mushroom Soup – Made Entirely in Your Microwave !

++ UPDATE — I changed the amount of butter back to the original 1/4 cup (from 2 Tbs.) because I realized 1/4 cup of butter is necessary to make a roux so the soup thickens properly.)

Mushroom Soup - Made Entirely in Your Microwave - My Yellow Farmhouse.comI love this mushroom soup – it’s easy to make and delicious!   I brought some of this soup to a friend’s home recently and a very, very fussy man really, really liked it!    ‘Nough said – here’s the recipe!

Ingredients & Method         

Makes 7 cups  –  enough for 4 people

  • 12 ounces fresh mushrooms – sliced thin (about 4 – 4 1/2 cups)
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 1/2 cup flour
  • 4 cups water  (Or chicken broth… if using chicken broth you don’t need bouillon cubes.)
  • 2 chicken bouillon cubes  – I like Knorr – they’re bigger and pack more flavor
  • 1/2 tsp. salt   –  or to taste
  • 1/4 tsp. pepper  –  or to taste
  • 1 cup Half & Half   
  • 2 tsp. fresh parsley, chopped

Place sliced mushrooms, 1/2 cup chopped onion and 1/4 cup butter in a 3 quart microwavable bowl.

Mushroom Soup - Made Entirely in Your Microwave

Cover with a microwavable lid – or waxed paper. Microwave on high for 4 minutes – STIRRING ONCE – just until mushrooms release their liquid.

Stir in 1/2 cup flour to make a smooth past.

USE - Mushroom Soup - Made Entirely in Your Microwave 015

Gradually stir in 4 cups water (or chicken broth…. no bullion cubes needed). Continue to stir until well-blended and no lumps remain.

Add 1 cup Half & Half, 2 chicken bouillon cubes, 1/2 tsp. salt & 1/4 tsp. pepper. (Remember – no bouillon cubes needed if you’re using broth.)

Microwave – UNCOVERED – on high for 9 – 10 minutes – until soup is bubbling and slightly thickened. Stir several times – especially during the last few minutes !

Remove bowl with pot holders ’cause it’ll be HOT !!  Sprinkle on 2 tsp. fresh parsley. Enjoy!

Mushroom Soup - Made Entirely in Your Microwave - My Yellow

Fish with Mushroom-Sherry Sauce & Redoing My Kitchen

Allow me to start this post with a disclaimer – of sorts. Although I made fettuccine tonight to serve with the Fish in Mushroom Sherry Sauce ’cause I just had a real hankerin’ for fettuccine – I honestly believe it might be better with baked potatoes or rice. Also, the recipe looks so much more yummy photographed with fettuccine than with a baked potato! So, you decide…!!

Right now I’m in the midst of having my kitchen redone by two of my brother-in-laws, which is another whole story in itself !! Actually, I really did love my kitchen the way it was, but it was just too dark and dated with the cherry cupboards etc. And my kitchen doesn’t have lots of sunlight, so it really needed some “lightening up”. (This photo is minus “Objects d’Art” plus my usual clutter!!)


My plan is to make my kitchen reminiscent of what a kitchen might look like in Provence, France, complete with white walls with touches of yellow and this fabric (from Provence) made into curtains.

Provence - sunflowersThis is how my kitchen looks at this moment. And all my cooking things are strewn all around the living room!!

2nd day2Therefore, anytime I need ANYTHING – I have to run into the living room to dig it out of a box!! So, it’s been an interesting evening of cooking. And you’ll just LOVE this!  The background for the photo at the top is this page is paper my brother-in-laws laid down so my counter wouldn’t get paint on it….  I think the photo of Fish with Mushroom-Sherry Sauce turned out pretty well…. considering!

++  To see photos of my finished kitchen, here’s the link:


Oven at 350    30 minutes   10″ x 13″ pan – or slightly smaller –  or a casserole dish

  • ALMOST any kind of white-fleshed fish –  I don’t recommend Talapia since the cooked fish falls apart too easily.  I used Flounder myself for this recipe.  I suggest buying 6 – 10 pieces if using Flounder because the pieces tend to be small.
  • 4 Tbs. butter
  • 3 Tbs. flour
  • 1 1/4 cups water
  • 1 cup heavy cream
  • 1 Knorr bouillon cube OR 2 cubes, if using another brand
  • 2 cups sliced fresh mushroom – I recommend Baby Bella – which are brown on top
  • 1/2 cup chopped celery
  • 1/4 cup chopped fresh parsley
  • 1/3 cup cooking sherry
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbs. butter, melted
  • 2 cups FRESH white bread crumbs
  • paprika – for color

Over medium heat, in a medium-sized pan, melt 4 Tbs. butter. Watching carefully, allow the butter to brown slightly. (Have the flour nearby, so you can add it the minute the butter is slightly browned.) Add 3 Tbs. flour, and cook – stirring constantly – for about 1 1/2 minutes. (The mixture will be foamy in the beginning.)

Add 1 1/4 cups water, 1 cup heavy cream and the Knorr bouillon cube. (I HIGHLY advise having a whisk. It’s invaluable when sauces turn “lumpy”!) Whisk the butter/flour and liquid mixture for about 1 1/2 to 2 minutes, until sauce thickens.

Add 1/2 cup chopped celery, 1/4 cup chopped fresh parsley, 1/3 cup cooking sherry, 1/4 tsp. salt and 1/4 tsp. pepper, and simmer, stirring occasionally, for a few minutes.

USE FOR BLOG - raw fish

Lay the fish at the bottom of your pan/casserole, and pour the sauce over it. Basically, you’re done, except for the buttery bread crumb topping. (I use my little food processor and make up bread crumbs from left-over bread, then put them in a baggie in the freezer so I always have fresh breadcrumbs.)

Melt 2 Tbs butter in a skillet. Add 2 cups fresh white bread crumbs and stir until all the breadcrumbs are coated. Sprinkle the buttered bread crumbs on top of the fish, then sprinkle on a bit of paprika for color. Bake at 350 for about 30 minutes.

I would suggest serving this recipe with a bright, green veggie like stir-fried broccoli or green beans. Enjoy!

Fish with Mushroom Sherry Sauce - My Yellow Farmhouse

Beef ‘n Mushroom Pie

Recently I prepared Beef ‘n Mushroom Pie a day ahead and brought it to my aunt’s home, where it was quickly & easily reheated.  I served it with ready-made sweet potatoes – sooo good !!   I love this pie – it’s like a “meat & potato meal” in a pie.
It’s already been a year since I began my blog – and Beef ‘n Mushroom Pie was the first recipe  posted!


Well, after promising many of you for almost a year that I’d “get moving” and begin posting recipes –  I’m FINALLY posting my first one. (I can’t guarantee how well this first blog is gonna come out because I can’t be bothered reading lots of instructions!!) I’ve got zillions of recipes I want to share, and I know many of you have complained that you’re tired of always cooking the same things. So, consider me here to shake up your culinary life!! I made this Beef ‘n Mushroom Pie recently when some friends invited me over for an evening of “pizza and a bonfire”. (And, of course, some “beverages”!) The pie was a big hit!! (It’s a Pillsbury Bake Off winner from about 20 years ago.) I changed the recipe slightly, such as using four cups of potatoes instead of two. With the extra potatoes, you’ll get at least six good-sized yummy portions!!  The recipe calls for a pound of left-over roast beef, but, since people don’t prepare roast beef as much as they used 20 years ago, I just buy a one pound “hunk” at the deli counter of my local grocery store. Oh…if you’re wondering how the party went… well, we were in the hot tub at 1:30 a.m.!!! —-  Believe me – this pie has so much flavor, with so little effort!

  • 1 lb. cubed COOKED roast beef, about 3 cups   ++ Buy a 1 pound “hunk” at the deli counter.
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 can UNDILUTED mushroom soup
  • 1 (6.5 oz.) can sliced mushrooms, DRAINED
  • 1/4 tsp. salt-free seasoning – such as Mrs. Dash (I like Garlic & Herb)
  • 1/4 tsp. garlic salt with parsley
  • a few dashes of pepper
  • 2 – 4 cups sliced potatoes, cooked      ++  I used 4 cups
  • 1 pkg. refrigerated pie crust (containing 2 crusts)
  •  1 egg, beaten

Oven at 375 F   Bake pie for 45 minutes

In a large skillet, cook cubed beef, chopped peppers & onion in a few tablespoons of olive oil over medium heat for about 3 to 5 minutes.

Add the mushroom soup, mushrooms and spices. Mix well. COVER and simmer for 10 minutes.

Line a deep pie plate with a crust. (It’s a good idea to take the crust out of the refrigerator about 15 minutes before you want to use it!)

Pour in the hot filling. Now it’s time to add the potatoes, which have been cooked and drained. Just layer them on top of the hot mixture.

OK – you’re almost done!! Place the top crust on top of the potatoes. Fold the top crust over the bottom crust and “crimp” the edges of the crust. You can do this with a fork (don’t press too hard or you make the edges to thin) or with you can crimp it with your fingers.

Now for the “beauty part” – the part that makes everyone go “Wow, how’d you get your pie to look like that?” Beat an egg in a small glass or bowl, then, using your fingers as a paint brush (use a pastry brush if you want, but you’ll only have to wash it after!), spread SOME of the beaten egg (you won’t need it all) all over the top crust.

++If you end up with “puddles” of egg wash in some of the grooves, just dab it out with a bit of paper towel.

Bake at 375 F – in the center of the oven – for 45 minutes. Enjoy !!

++ If baking the pie ahead of time, allow the cooked Beef ‘n Mushroom Pie to cool for about 25 minutes, then cover with foil & store in refrigerator.  ++  To reheat pre-baked pie, remove foil & bake in a 350 F oven for about a half hour.

++ When reheating, if you’re not sure the pie’s fully heated – here’s what I do… I stick a CLEAN finger in the center. If it’s hot – it’s ready!   (Yeah,  that’s a bit unorthodox but hey, it works.)  

Beef n Mushroom Pie - My Yellow Farmhouse.jpg