Best 3 Turkey Mushroom Bread Pudding Recipes

Indulge in the tantalizing flavors of Turkey Mushroom Bread Pudding, an extraordinary culinary creation that harmonizes the comforting warmth of bread pudding with the savory richness of turkey and mushrooms. This delectable dish showcases the perfect balance of textures, from the tender bread cubes soaked in a creamy custard to the succulent turkey and earthy mushrooms. Whether you're seeking a hearty breakfast casserole, a satisfying lunch entree, or an unforgettable dinner side, this versatile recipe has you covered. With detailed instructions and step-by-step guidance, you'll effortlessly craft this culinary masterpiece, impressing your family and friends with your newfound kitchen prowess.

Also included are scrumptious variations to cater to diverse tastes and dietary preferences. For a vegetarian twist, substitute meatless crumbles for the turkey, creating a hearty and flavorful plant-based alternative. If you're a cheese enthusiast, sprinkle a generous amount of your favorite shredded cheese over the bread pudding before baking, resulting in a golden, bubbly top that adds an extra layer of indulgence.

Here are our top 3 tried and tested recipes!

TURKEY-MUSHROOM BREAD PUDDING

Turkey-Mushroom Bread Pudding image

Provided by Molly O'Neill

Categories dinner, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 teaspoons unsalted butter
2 tablespoons chopped shallots
3 cups coarsely chopped white mushrooms
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
3/4 teaspoon chopped fresh thyme
2 1/2 teaspoons salt
Freshly ground pepper to taste
2 cups cooked turkey, cut into 1/4-inch cubes
8 eggs
4 cups milk
8 cups bread cut into 1/2-inch cubes

Steps:

Preheat oven to 325 degrees. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and saute until softened, about 3 minutes. Add the mushrooms and cook until softened, about 7 minutes. Stir in the rosemary, sage, thyme, 1 teaspoon of the salt and pepper. Stir in the turkey.
Whisk eggs in large bowl. Whisk in milk until well blended. Season with remaining salt and pepper.
Layer half of the bread cubes in the bottom of an 13-by-9-by-2-inch baking dish. Top with the turkey mixture and then another layer of bread cubes. Pour the milk mixture over all. Bake until the bread is nicely browned and the custard is set, about 1 hour 20 minutes.

Nutrition Facts : @context http, Calories 424, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 841 milligrams, Sugar 13 grams, TransFat 0 grams

MUSHROOM AND LEEK BREAD PUDDING

Mushroom and Leek Bread Pudding image

Provided by Ina Garten

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces), divided

Steps:

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

TURKEY-MUSHROOM BREAD PUDDING

Turkey-Mushroom Bread Pudding image

This savory bread pudding is the answer to holiday dinner leftovers, making use of extra turkey and bread. I found this on the cookinglight.com web site. Wonder how it would taste with gravy and cranberry sauce? Just kidding!!!

Provided by Manami

Categories One Dish Meal

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
4 cups sliced cremini mushrooms
2 cups chopped celery
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
3 garlic cloves, minced
2 cups shredded cooked turkey breast
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups 1% low-fat milk
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
5 large eggs
6 cups French bread or 6 cups Italian bread, cut into 1-inch cubes
cooking spray
1/2 cup freshly grated parmesan cheese

Steps:

Preheat oven to 350°F.
Heat oil in a large nonstick skillet over medium heat.
Add mushrooms, celery, onion, thyme, and garlic, cook 10 minutes or until tender, stirrirng occasionally.
Stir in turkey, salt and black pepper.
Remove from heat, and cool slightly.
Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk.
Stir in mushroom mixture and bread, toss well.
Spoon into an 11x7" baking dish coated with cooking spray.
Sprinkle with cheese.
Bake for 1 hour or until golden brown.
Let stand 10 minutes before serving.

Nutrition Facts : Calories 624.8, Fat 9.8, SaturatedFat 3.5, Cholesterol 124.8, Sodium 1282.8, Carbohydrate 104.8, Fiber 5.2, Sugar 9.8, Protein 30.1

Tips:

Use fresh or dried mushrooms. Fresh mushrooms will give your bread pudding a more intense flavor, but dried mushrooms can be used to add a more earthy, umami flavor.
Sauté the mushrooms before adding them to the bread pudding. This will help to bring out their flavor and prevent them from becoming rubbery.
Use a variety of breads in your bread pudding. This will give the pudding a more complex flavor and texture.
Soak the bread in the custard mixture for at least 30 minutes before baking. This will help to ensure that the bread pudding is moist and tender.
Bake the bread pudding in a water bath. This will help to prevent the pudding from drying out.
Let the bread pudding cool for at least 1 hour before serving. This will help the pudding to set and make it easier to slice.

Conclusion:

Turkey mushroom bread pudding is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its combination of savory and sweet flavors, this pudding is sure to be a hit with everyone at the table. So next time you're looking for a new recipe to try, give turkey mushroom bread pudding a try. You won't be disappointed!