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.
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)
1/2 cup (2 ounces) grated fresh Parmesan cheese
How to Make It
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.
I made this for company last night. Was a little nervous because a few folks weren't too happy with the recipe. I added the extras that folks recommended....chicken bouillon...herbs de provence and some extra thyme. It was wonderful. I served it with a spinach salad with pears, pecans and blue cheese. I will DEFINETELY be making this again....especially after Thanksgiving
This is a great recipe for leftover Thanksgiving turkey. I used dry thyme leaves and added more, as I love the favor. I also added 3/4 tsp of Poultry Seasoning. Served it with a littlle leftover gravy. Both my husband and I loved it.
I made this for dinner last night, and it was fantastic. My super-healthy BF (who never overeats) stuffed himself. Based on the other reviewers comments, I did make a couple of changes. I added 3/4 tsp. each of poultry seasoning and herbs de provence. I also added 2 tsp. of Better Than Boullion (2 cubes equivalent) to the milk. I had about 1/2 cup of leftover turkey gravy, so I drizzled that on top before baking. I served it with a simple side salad, and it was the perfect meal! I'm eating the leftovers as we speak, and it's just as good the next day.
Wow!! I loved this recipe! I'm a college student and love to experiment with new recipes and this one is a keeper. I added more spices because many reviews said it was bland. I also made just a bit of turkey gravy to go on top but it didn't really need it. Delicious and savory. I'll be making this one again, once it gets a little colder. Also, I used chicken, it's cheaper.
I love this! I did however read the reviews before making this recipe and added some summer savory along with the the thyme, and-I think this was key-I added 2 dissolved chicken bouillon cubes to the milk. I think this might be why it wasn't bland like some of the reviews said.
I am making this recipe tonight. I like to think I can 'taste' a recipe before I make it. I will add Herbs de Provence, and homemade turkey gravy to it. Also, my breadcubes were toasted with garlic before I added them! I'll re-rate when I've eaten it!
It was a little dry and I was surprised it didn't have more flavor. I ended up pouring chicken broth over the leftovers before re-heating them in the microwave which really helped add some flavor too. If I make it again, I think I will pour a can of chicken broth over the whole thing before putting it in the oven.
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