Recipe: Savory Turkey and Mushroom Bread Pudding (using leftover turkey and stuffing)

SAVORY TURKEY AND MUSHROOM BREAD PUDDING

"This hearty bread pudding repurposes Thanksgiving turkey and stuffing. It's pretty (and tasty) enough to serve for brunch if you have guests staying past Thanksgiving Day."

1 pound white or cremini mushrooms, sliced
4 large cloves garlic, minced
6 tablespoons (3/4 stick) unsalted butter, plus 1 tablespoon unsalted
butter at room temperature
1/2 cup chopped fresh parsley
2 teaspoons dried sage
1 1/2 teaspoons dried thyme
2 1/2 cups leftover turkey, cut or shredded into bite-size pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 large eggs
2 cups whole milk
1 1/2 cups half-and-half
1/2 cup shredded Parmigiano-Reggiano cheese
6 cups leftover cooked bread stuffing

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of softened butter.

Melt the 6 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms, garlic, parsley, sage and thyme, and cook for 10 minutes, stirring frequently and reducing the heat if the mushrooms stick to the pan. Add the turkey, salt and pepper, stir to combine, and remove from the heat.

Whisk together the eggs, milk, half-and-half and half of the cheese in a large bowl. Add the stuffing, breaking up any large pieces, and stir until well blended. Add the mushroom mixture and stir to combine.

Transfer to the prepared baking dish and sprinkle with the remaining cheese.

Bake for 50 to 60 minutes, until the pudding is browned and set in the middle. Serve hot.

TO MAKE AHEAD:
The bread pudding can be assembled several hours in advance and refrigerated. Let it sit at room temperature for about a half-hour, then bake according to the directions.

Makes 6 entree or 12 side-dish servings
Adapted from Terri Pischoff Wuerthner, a cooking instructor and food writer in California.
Source: The Washington Post, November 18, 2012