Savory Turkey and Mushroom Bread Pudding
1 pound white or cremini mushrooms, sliced
4 large cloves garlic, minced
7 tablespoons unsalted butter, at 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 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
Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
Melt the remaining 6 tablespoons 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 the eggs with the milk, half-and-half and half of the cheese in a large bowl. Stir in the stuffing, breaking up any large pieces. Stir in the mushroom mixture. Transfer to the prepared baking dish and sprinkle with the remaining cheese.
Bake for 50 to 60 minutes, until the pudding is browned and set in the middle. Serve hot. Makes 6 servings.
Per serving: 800 calories, 36 g protein, 54 g carbohydrates, 50 g fat (26 g saturated fat), 290 mg cholesterol, 780 mg sodium, 2 g fiber, 3 g sugar.