Leftover Turkey Recipes

Cherry Turkey Bread Pudding

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Yield: 12 servings

Ingredients

  • 1/2 cup unsalted butter
  • 6 large eggs
  • 1 tablespoon kosher or sea salt
  • 1 teaspoon black pepper
  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 1/4 cup fresh grated Parmesan cheese
  • Pinch of nutmeg
  • 1 cup dried cherries
  • 2 cups roasted turkey, coarsely chopped
  • 2 tablespoons fresh thyme leaves or 1 teaspoon dry
  • 1 tablespoon chopped fresh sage or 1/2 teaspoon dry
  • 1 1/2 cups fresh grated Fontinella cheese
  • 1 sweet onion, diced
  • 1 day-old artisan-style Italian loaf, cut into small cubes

Instructions

  1. Heat oven 350 degrees F. Use 2 tablespoons butter to grease inside of a 2 1/2 quart casserole dish. Set aside.
  2. In a mixing bowl, whisk together eggs, salt, pepper, cream, milk, Parmesan and nutmeg.
  3. In a separate bowl, mix cherries, turkey, thyme, sage, Fontinella, onions and bread. Place into prepared casserole and pour cream mixture over bread. Place remaining 6 tablespoons butter in little nubs around the top and let sit at room temperature for 15 minutes.
  4. Bake for 35 minutes or until top is golden brown.


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