How was everyone’s Thanksgiving?
How was the food, how was the family?
I had a great Thanksgiving and you may be surprised to know I did not take one picture that day of the food I ate. I took plenty of pictures of my family, but decided when it was time to eat, I was going to eat and enjoy the food!
Kyle’s grandparents have a great tradition the day following Thanksgiving. They pack up the leftovers, head out to the lake with their RV and sit around the fire all day with the family, drinking beer and eating leftovers. This year Kyle had to work, which was a bummer, but I went and had a great time. Ever after the second day of feasting, there were still leftovers to take home!
I brought home two packages of bread rolls and plenty of turkey (and not to mention other goodies) and decided to make a savory bread pudding. I didn’t have much in my fridge except leftovers and some vegetable scraps so the recipe is fairly simple and you can easily adjust it to whatever is in your fridge. If you have bread, turkey and the ingredients to make the custard (egg, milk, seasonings) then you are ready to make a savory bread pudding!
Leftover Turkey & Dinner
Roll Savory Bread Pudding
yield: 4 portions
10 Dinner Rolls, cubed and toasted
1 tsp Oil, any kind
1 tsp Garlic
1/4 cup Onion, diced
1/4 cup Red Bell Pepper, diced
1 cup cooked Turkey, shredded
1 Egg
1/2 cup Milk
1 tsp Salt
1 tsp Black Pepper
1 tsp Smoked Paprika
1 tsp Ancho Chili Powder
any kind of Cheese, topping
preheat oven to 350 degrees
1. Cut up dinner rolls and toast until slightly brown, just a couple of minutes. If the rolls are a few days old and very dry, you may not need to toast them at all.
2. Add oil to a medium saute pan and add the garlic, onion and pepper. Saute until aromatic and tender, about 5 minutes, and add the turkey. Saute another 2 – 3 minutes and remove from the heat.
3. Next whisk together the egg, milk, and seasoning.
4. In a large bowl combine the bread, turkey mixture and the liquid. Toss a few times with tongs and put in a small casserole dish.
5. Bake for 20 minutes until the bread is crispy on top. Remove from the oven and top with grated cheese. Place back in the oven for a few more minutes until the cheese is melted.
6. Let cool a few minutes before serving with leftover gravy or cranberry sauce.
This was a great dinner, especially served with leftover cranberry sauce. The savory bread pudding doesn’t taste like Thanksgiving turkey or rolls, so you don’t feel as if you are eating another plate of leftovers, but something new and flavorful.
