Thanksgiving Round 2: Turkey and Artichoke Bread Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup cubed leftover whole wheat bread1 cup cubed leftover white bread1.5 cup diced leftover turkey (dark meat) 1/2 cup diced leftover cooked cured pork (bacon, ham, etc...)1 package (9 oz) artichokes, frozen or canned1 Tbsp minced leftover chives (or onion or shallot)1 tsp minced fresh tarragon (optional)1 large egg0.5 cup buttermilk, lowfat 0.25 cup leftover vegetable (or chicken or beef) stock2 oz Emmentaler swiss cheese (or other leftover cheese), gratedNutmegSalt
Heat oven to 350 F.
Lay bread cubes in sheet pans single-layer thick, and bake about 15 minutes or until golden brown.
Mix bread, turkey, 1.25 c pork, artichokes, chives, tarragon and distribute evenly in a deep glass pie pan or similarly-sized oven-safe vessel.
Whisk together eggs, buttermilk, stock, a pinch of nutmeg, and 1/4 tsp salt. Pour this mix over the bread mixture, top with the Emmentaler, and press lightly to set. Top with the last 1/4 cup pork, and let sit out at room temperature for 30 minutes.
Bake at 350 F for 45-50 min.
**Can prepare up to 2 days ahead!**
Serving Size: Makes 4 main-dish servings.
Lay bread cubes in sheet pans single-layer thick, and bake about 15 minutes or until golden brown.
Mix bread, turkey, 1.25 c pork, artichokes, chives, tarragon and distribute evenly in a deep glass pie pan or similarly-sized oven-safe vessel.
Whisk together eggs, buttermilk, stock, a pinch of nutmeg, and 1/4 tsp salt. Pour this mix over the bread mixture, top with the Emmentaler, and press lightly to set. Top with the last 1/4 cup pork, and let sit out at room temperature for 30 minutes.
Bake at 350 F for 45-50 min.
**Can prepare up to 2 days ahead!**
Serving Size: Makes 4 main-dish servings.
Nutritional Info Amount Per Serving
- Calories: 317.2
- Total Fat: 12.7 g
- Cholesterol: 105.4 mg
- Sodium: 427.1 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 4.4 g
- Protein: 28.7 g
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