Reinvent Turkey Leftovers: Turkey and Cranberry Bread Pudding
I don’t mean to toot my own horn here, but if there’s anyone who knows anything about leftovers, it’s me. When my family comes in and tells me there is nothing to eat, I can walk into the same kitchen and cook a meal for eight.
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Easy Thanksgiving Leftover Recipes
Why have one Thanksgiving when you can have two, right? So much work goes into a beautiful, festive dinner. I’m going to get every last meal out of all those Thanksgiving leftovers!
This cheesy turkey bread pudding is a rich reinvention that easily feeds a crowd.
If you’re looking for more Thanksgiving leftovers recipes, I can’t forget this weeknight chicken soup — sub with turkey — that’s been a go to for years and requested over and over again. My Thanksgiving Cobb Salad is also a crowd pleasing, fresh lunch on post-turkey day for those looking for a lighter option full of favorite fall flavors.
Biscuit Bread Pudding
I make this before I go to bed on Friday for an easy, rewarding Saturday brunch. It’s everything I like about Thanksgiving combined in one dish. It can be made with dinner rolls or even stuffing instead of biscuits but since biscuits are so easy, I double the batch. Add a mimosa or a perfect cup of joe and you are off to a great day!
Crowdpleasing Recipe for Thanksgiving Leftovers Bread Pudding
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Biscuit Bread Pudding
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Rich and satisfying cheesy, turkey-filled biscuit bread pudding topped with tangy homemade cranberry sauce.
- 1–1/2 cups milk
- 4 eggs
- 1/4 cup water
- 6 leftover biscuits
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 cups roasted turkey, shredded or cubed
- 1 cup cheddar cheese, shredded
- 1/2 cup leftover cranberry relish
- Preheat oven to 350 degrees.
- Grease a loaf pan or an oven proof dish.
- Whisk together the milk, water and eggs in a medium bowl.
- Season with salt and pepper.
- Stir in crumbled biscuits. Allow at least ten minutes for biscuits to soak up some liquid.
- Fold in turkey and cheese and transfer to loaf pan. Let sit for at least 20 minutes more, or overnight if desired.
- Bake for 45 minutes or until firm.
- Serve with a side of leftover cranberry sauce.
Gluten Free: Use gluten free biscuits
Dairy Free: Use dairy-free biscuits; substitute 1-1/2 cups rice or almond milk for dairy milk; omit cheddar.
- Prep Time: 25
- Cook Time: 45
- Category: Dinner
- Method: Baked
- Cuisine: American
- Calories: 424
- Sugar: 16.6g
- Sodium: 400mg
- Fat: 18.9g
- Saturated Fat: 9.9g
- Carbohydrates: 41g
- Fiber: 1.6g
- Protein: 21.7g
- Cholesterol: 125mg