Turkey Mushroom Bread Pudding

Do I hear a collective gasp? Read on people - you're not going to believe this one. I'm assuming you've had the ultimate cold turkey sandwich already. You know the midnight feast that follows an early turkey dinner...cold sliced turkey, cranberry sauce, leftover stuffing, lots of mayo, salt, pepper on a couple of slices of soft white bread (OK, so I'm not a whole wheat person)...bread's really fresh and the first bite sticks to the roof of your mouth...cranberries fall on the front of your shirt...piece of turkey hits the dog's nose...tastes absolutely unbelievable ...better than the original.

Well we've already had a couple of those sandwiches so tonight I had to come up with something a little different. After all, we've got what amounts to about 8 pounds of bird left so something totally turkey wonderful and out of the ordinary's required.

This savory bread pudding from Cooking Light certainly did the trick, although by the time I was done with my interpretation it was no longer light. Darn! In fact, it's very much like a turkey 'n stuffin' sandwich with sauteed onion, celery, garlic and mushrooms.. a splash of marsala wine, dash of rosemary, touch of thyme, a little crusty french bread and a kiss of butter in an eggy custard...ah amazing. Baked till puffy and crisp and slathered in left over gravy it is like the best hot turkey sandwich you've ever had...I mean beyond the best. Try it, you'll love it.

PS - Betty P...I'm gonna' keep going with the bread pudding until I hear you yell "Uncle". Check out the other savory bread pud's we've had in the past. BP's are more than just a one note wonder!

Turkey Mushroom Bread Pudding (adapted from Cooking Light)

1 tablespoon butter

2 cups sliced mushrooms

1 cup finely chopped celery

1/2 cup finely chopped onion

2 cloves garlic, minced

1/4 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Dash red pepper flakes

2 tablespoons marsala wine or sherry (optional)

3 large eggs

1 teaspoon dry mustard

1-1/4 cups milk

3 cups French bread cubes (1”)

2 cups cubed cooked turkey

Cooking spray

1/4 cup grated fresh parmesan cheese

Preheat oven to 350. Spray large loaf pan with cooking spray and set aside. Melt butter in large skillet over medium heat. Add mushrooms, celery, onion, garlic, thyme, and rosemary. Cook until vegetables are very soft – about 10 minutes. Remove from heat and add salt, pepper, red pepper flakes and marsala. Stir well and cool slightly. Beat eggs and dry mustard in a large bowl until foamy. Add milk and beat to combine. Add bread cubes, turkey and sautéed vegetable mixture. Mix well to combine. Move to prepared pan, pressing top to level mixture. Sprinkle with parmesan cheese. Bake for 50 to 55 minutes until top is golden brown and knife inserted into center comes out clean. Let rest for 10 minutes before cutting. Serves 4.   Download Turkey Mushroom Bread Pudding

Sausage, Roasted Red Pepper & Spinach

 

 

 

 

 

 

 

 

 

 

Easy Breakfast Casserole

Comments

[Nanan]

I am a sucker for bread pudding - I bet you could sneak this one by me hehehehe! Turkey included!

[June]

Lea - it is some tasty and I bet you'd get a great flavor if you used pork too. After all, it likes the same herbs and spices that turkey does...even bacon...no especially bacon would be delicious.

[Mags]

Oh YUM! This sounds so good!

We had our share of turkey and leftover sandwiches,eaten just the way you described. Were you as inebriated as we were? HEE!

[June]

We had our sandwiches at noon...memories of midnight turkey/fridge runs are from the past. We old folks are in bed by 8:00.

[Tom @ Tall Clover]

Here's a recipe I could live off of for a week! Thanks June.

[June]

Me too Tom, and you're welcome.