Thanksgiving

Thanksgiving Round 2: Turkey and Artichoke Bread Pudding is for Dinner.

Thanksgiving Round 2: Turkey and Artichoke Bread Pudding takes 15 minutes to prepare.

Thanksgiving Round 2: Turkey and Artichoke Bread Pudding takes 65 minutes to cook.

Thanksgiving Round 2: Turkey and Artichoke Bread Pudding makes 4 servings.

The ingredients for Thanksgiving Round 2: Turkey and Artichoke Bread Pudding are:

1 cup cubed leftover whole wheat bread
1 cup cubed leftover white bread
1.5 cup diced leftover turkey (dark meat)
1/2 cup diced leftover cooked cured pork (bacon, ham, etc...)
1 package (9 oz) artichokes, frozen or canned
1 Tbsp minced leftover chives (or onion or shallot)
1 tsp minced fresh tarragon (optional)
1 large egg
0.5 cup buttermilk, lowfat
0.25 cup leftover vegetable (or chicken or beef) stock
2 oz Emmentaler swiss cheese (or other leftover cheese), grated
Nutmeg
Salt

Here is how you make Thanksgiving Round 2: Turkey and Artichoke Bread Pudding:

Heat oven to 350 F.Lay bread cubes in sheet pans single-layer thick, and bake about 15 minutes or until golden brown.Mix bread, turkey, 1.25 c pork, artichokes, chives, tarragon and distribute evenly in a deep glass pie pan or similarly-sized oven-safe vessel.Whisk together eggs, buttermilk, stock, a pinch of nutmeg, and 1/4 tsp salt. Pour this mix over the bread mixture, top with the Emmentaler, and press lightly to set. Top with the last 1/4 cup pork, and let sit out at room temperature for 30 minutes. Bake at 350 F for 45-50 min.**Can prepare up to 2 days ahead!**Serving Size:?Makes 4 main-dish servings.

The nutritional information for Thanksgiving Round 2: Turkey and Artichoke Bread Pudding is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 317.2

• Total Fat: 12.7 g
• Cholesterol: 105.4 mg
• Sodium: 427.1 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 4.4 g
• Protein: 28.7 g