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
© Copyright The Sacramento Bee. All rights reserved.
What You Should Know About Comments on Sacbee.com
Sacbee.com is happy to provide a forum for reader interaction, discussion, feedback and reaction to our stories. However, we reserve the right to delete inappropriate comments or ban users who can't play nice. (See our full terms of service here.)
Here are some rules of the road:
Keep your comments civil. Don't insult one another or the subjects of our articles. If you think a comment violates our guidelines click the "Report Abuse" link to notify the moderators. Responding to the comment will only encourage bad behavior.
Don't use profanities, vulgarities or hate speech. This is a general interest news site. Sometimes, there are children present. Don't say anything in a way you wouldn't want your own child to hear.
Do not attack other users; focus your comments on issues, not individuals.
Stay on topic. Only post comments relevant to the article at hand.
Do not copy and paste outside material into the comment box.
Don't repeat the same comment over and over. We heard you the first time.
Do not use the commenting system for advertising. That's spam and it isn't allowed.
Don't use all capital letters. That's akin to yelling and not appreciated by the audience.
Don't flag other users' comments just because you don't agree with their point of view. Please only flag comments that violate these guidelines.
You should also know that The Sacramento Bee does not screen comments before they are posted. You are more likely to see inappropriate comments before our staff does, so we ask that you click the "Report Abuse" link to submit those comments for moderator review. You also may notify us via email at email@example.com. Note the headline on which the comment is made and tell us the profile name of the user who made the comment. Remember, comment moderation is subjective. You may find some material objectionable that we won't and vice versa.
If you submit a comment, the user name of your account will appear along with it. Users cannot remove their own comments once they have submitted them.