So, what was your leftover situation after the holiday weekend? We fared pretty well and only had an excess of turkey and dinner rolls; gone are the days when we can polish off a dozen by ourselves with enough gravy lubrication. Organized Heather would have froze those rolls ASAP, but Real Heather let them sit out until they were either going to be duck food or bread pudding.
Lucky for us it was raining and we didn’t go feed the ducks.
The idea for this recipe came right out of the blue, I was just going to make a standard bread pudding but then decided to wing it and make a savoury bread pudding, using the flavours I was going to use to make another turkey dish for dinner. I loved the results, maybe even moreso than Hubs, which is a rare thing… I’m usually way too critical of my recipes. There is plenty of flavour, but where it is an egg dish, it’s subtle. Also, the crunchy topping adds a whole other dimension to the casserole, please don’t skip it. This recipes uses less egg and milk than many do, because that’s the way I like it. If you like a more substantial egg base, add a few more and a bit more milk and just extend the baking time slightly. If you like it moist and light… you’ll probably love it just as I made it.
Mediterranean Bread Pudding with Turkey
- 8 cups ripped up bread or rolls (I used white dinner rolls, as you know)
- 2 cups leftover turkey, shredded a bit
- 1/4 cup sliced oil-packed sundried tomatoes
- 6 Kalamata olives, pitted and roughly chopped
- 250g (half a large package) frozen chopped spinach, cooked and drained well
- 1 medium onion, diced and sauteed in 2 tbsp butter (or put it in microwave for 1 min like I did, they just need to be softened, not browned.)
- 1 cup feta, chopped into bite-size chunks
- 6 eggs, large
- Milk, to bring eggs to 2 cups
- 1 tbsp Dijon mustard
- 1 tsp salt, 1 tsp black pepper
- 1 tsp dried oregano (or salt free Greek seasoning)
- Pinch of ground nutmeg
Grease a 9 x 13″ pan lightly or give it a light spray of oil. Place bread cubes in the pan and scatter the turkey, sundried tomatoes, olives, spinach, feta and softened onions on top, tossing a bit to mix. In a large measuring cup, beat the eggs and then add milk so the liquids go up to the 2 cup mark. Add in Dijon and seasonings and whisk again to combine. Pour the liquid over the dry ingredients, making sure it all gets evenly covered. Cover the pan with plastic wrap and give the top a slight press, making sure that no top bits are completely dry. Put in the refrigerator for at least 4 hours. About 15 minutes before baking, bring the casserole out of the fridge, start preheating the oven to 350 and make the topping.
- 1 cup Panko bread crumbs
- 2 tbsp melted butter
- 1/2 cup grated cheese (I used a cheddar blend)
Mix together with a fork and scatter evenly over the top of the unbaked casserole.
Bake at 350 degrees for about 40 minutes (convection), or 45-50 (conventional).
If you still need some extra inspiration to use up those lurking leftovers, be sure to visit the Life Made Delicious website, where you can search for recipes by ingredient, meal type or holiday.
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