Makes 6 entree or 12 side-dish servings
This hearty bread pudding repurposes Thanksgiving turkey and stuffing. It's pretty (and tasty) enough to serve for brunch if you have guests staying past Thanksgiving Day.
Make ahead: The bread pudding can be assembled several hours in advance and refrigerated. Let it sit at room temperature for about a half-hour, then bake according to the directions. Adapted from Terri Pischoff Wuerthner, a cooking instructor and food writer.
1 pound white or cremini mushrooms, sliced
4 large cloves garlic, minced
6 tablespoons (3/4 stick) unsalted butter, plus 1 tablespoon unsalted butter, room temperature
1/2 cup chopped fresh parsley
2 teaspoons dried sage
1 1/2 teaspoons dried thyme
2 1/2 cups leftover turkey, cut or shredded into bite-size pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 large eggs
2 cups whole milk
1 1/2 cups half-and-half
1/2 cup shredded Parmigiano-Reggiano cheese
6 cups leftover cooked bread stuffing
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish with 1 tablespoon of softened butter.
Melt the 6 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms, garlic, parsley, sage and thyme, and cook for 10 minutes, stirring frequently and reducing the heat if the mushrooms stick to the pan. Add the turkey, salt and pepper, stir to combine, and remove from the heat.
Whisk together the eggs, milk, half-and-half and half of the cheese in a large bowl. Add the stuffing, breaking up large pieces, and stir until well blended. Add mushroom mixture; stir to combine. Transfer to prepared baking dish and sprinkle with remaining cheese.
Bake 50 to 60 minutes, until pudding is browned and set in the middle. Serve hot.
Per serving (based on 12): 400 calories, 18 g protein, 27 g carbohydrates, 25 g fat, 13 g saturated fat, 145 mg cholesterol, 390 mg sodium, 0 g dietary fiber, 3 g sugar