Turkey-Mushroom Bread Pudding

Turkey-Mushroom Bread Pudding Recipe
Becky Luigart-Stayner

The British holiday Boxing Day is linked to ideas of charity and also to the tradition of boxing up Christmas leftovers. This savory bread pudding is the answer to holiday dinner leftovers, making use of extra turkey and bread.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 242
Caloriesfromfat 30 %
Fat 8.1 g
Satfat 3 g
Monofat 3 g
Polyfat 1.1 g
Protein 20.7 g
Carbohydrate 21.3 g
Fiber 1.4 g
Cholesterol 163 mg
Iron 2.5 mg
Sodium 628 mg
Calcium 241 mg


2 teaspoons olive oil
4 cups sliced cremini mushrooms
2 cups chopped celery
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
3 garlic cloves, minced
2 cups shredded cooked turkey breast (about 8 ounces)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups 1% low-fat milk
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
5 large eggs
6 cups French or Italian bread, cut into 1-inch cubes (about 8 ounces)
Cooking spray
1/2 cup (2 ounces) grated fresh Parmesan cheese


Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium heat. Add mushrooms, celery, onion, thyme, and garlic; cook 10 minutes or until tender, stirring occasionally. Stir in turkey, salt, and black pepper. Remove mixture from heat, and cool slightly.

Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture and bread; toss well. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with cheese. Bake at 350° for 1 hour or until golden brown. Let stand 10 minutes before serving.

Lia Huber,

Cooking Light

December 2005