Turn leftovers into savory bread pudding

 

Main Dish

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.


Washington Post Service

Here they come again: turkey and stuffing. It’s food we look forward to, then quickly tire of after the feast.

So give your leftovers fresh appeal by rethinking them. Not in sandwiches or with microwave reheating, but in Savory Turkey and Mushroom Bread Pudding — a recipe so good you might deliberately create leftovers just so you can make it.

Read more Food stories from the Miami Herald

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category