Thanksgiving Round 2: Turkey and Artichoke Bread Pudding
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Thanksgiving Round 2: Turkey and Artichoke Bread Pudding calories by ingredient
Introduction
Great way to use up Thanksgiving leftovers, and based on a recipe by Ina Garten. We actually made her Leek and Artichoke Bread Pudding as the "dressing" for the day of, and it disappeared and everyone wanted more, leading to this Round 2 recipe. It's got enough meat, bread, and veg to be a stand-alone meal, but I prefer a little more vegetables and served with a side salad. Great way to use up Thanksgiving leftovers, and based on a recipe by Ina Garten. We actually made her Leek and Artichoke Bread Pudding as the "dressing" for the day of, and it disappeared and everyone wanted more, leading to this Round 2 recipe. It's got enough meat, bread, and veg to be a stand-alone meal, but I prefer a little more vegetables and served with a side salad.Number of Servings: 4
Ingredients
-
1 cup cubed leftover whole wheat bread
1 cup cubed leftover white bread
1.5 cup diced leftover turkey (dark meat)
1/2 cup diced leftover cooked cured pork (bacon, ham, etc...)
1 package (9 oz) artichokes, frozen or canned
1 Tbsp minced leftover chives (or onion or shallot)
1 tsp minced fresh tarragon (optional)
1 large egg
0.5 cup buttermilk, lowfat
0.25 cup leftover vegetable (or chicken or beef) stock
2 oz Emmentaler swiss cheese (or other leftover cheese), grated
Nutmeg
Salt
Directions
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.