Transform the morsels of your holiday meal into a savory bread pudding using an assortment of rolls, croissants, Pullman loaf, dense white sandwich bread or any combination of bread. Get creative with optional add-ins: almost any leftover works in this dish: green bean casserole, cooked turkey or ham, greens, whatever you have on hand.
Ingredients
- 1/3 cup canola oil
- 5 tablespoons butter
- 3 cups sliced mushrooms
- Salt, to taste
- Pepper, to taste
- 6 tablespoons leftover white or red wine
- 2 carrots, diced
- 3 celery stalks, diced
- 1 medium sweet onion, diced
- 16 cups leftover bread cubes
- 5-6 cups turkey or chicken stock or leftover gravy thinned with milk or water
- Fresh herbs, chopped
- Chopped up green bean casserole
- Cubed cooked turkey or ham
- Chopped spinach, arugula or broccoli
Instructions
1. Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat. Add mushrooms in batches so the pan doesn’t get too crowded. Season with salt and pepper and sauté 5-7 minutes until soft and brown. Remove mushrooms and set aside.
2. Deglaze pan with wine. Add remaining oil and sauté carrots, celery and onion for 7 minutes or until soft.
3. In a large bowl, combine vegetables, mushrooms, bread cubes, herbs and any optional leftover add-ins. Stir in stock or gravy mixture until moist but not soggy. Season with salt and pepper and dot with remaining butter. Put in 9 x 13-inch casserole dish and cover with aluminum foil. Bake 45 minutes covered, then remove foil and bake another 20 minutes uncovered until top is crispy.
