Rachel Ray Leftover - Stuffing Pate

• 1/2 cup cooked Rice
• 1 Egg
• 8 slices Bacon
• 1 1/2 lb chopped Mushroom
• Brandy
• 4 cups leftover Stuffing
• 2 tbsp Olive Oil

1. 1.Preheat the oven to 350 F.
2. 2.Make sure cooked rice has cooled.
3. 3.Saute mushrooms on medium high heat in olive oil.
4. 4.Once they are browned and the liquid has nearly cooked out, use brandy to deglaze.
5. 5.Season with salt and pepper before cooling.
6. 6.Beat an egg and combine it with leftover stuffing.
7. 7.Mix in rice and mushrooms.
8. 8.Use bacon to line a loaf pan, letting bacon drape over the edges.
9. 9.Transfer stuffing mixture to the loaf pan and wrap bacon ends over the top of the loaf.
10. 10.Bake until bacon is crisp and loaf is warm, about one hour.
11. 11.Serve with mustard and optional cornichons.

egg, bacon, mushroom, brandy, leftover stuffing, olive oil

Taken from www.epicurious.com/recipes/member/views/rachel-ray-leftover-stuffing-pate-52611721 (may not work)