Thanksgiving is already tomorrow! I almost can’t believe it. Time flies when you’re husting, am I right? I look forward to this holiday every year. We spend it in Miami with the family and remind ourselves what we’re grateful for. This year, I’m so excited to make a delicious recipe I got from the Biltmore Culinary Acadamy here in Miami. They sent over a recipe from the event that mainly features one of my favorite cheeses, Parmigiano Reggiano. If your Thanksgiving menu isn’t set yet, then read on to get a look at these Sage Bread Pudding Muffins, stuffed with Walnuts and Roasted Turkey. So delicious. Add this to your menu, and your guests will be asking for this recipe for Thanksgiving.
Guests Will Be Asking for This Recipe for Thanksgiving
Yields 8 to 10 muffins
Ingredients
10 Cups – Brioche Bread (diced into cubes)
4ea. – Whole Eggs
1 cup – Heavy Whipping Cream
2 cups – Rich Chicken or Turkey Stock
1 cup – Chopped toasted Walnuts
1 cup – Grated Parmigiano Reggiano Cheese
1/2 cup – Chopped Fresh Sage
1 TBSP – Chopped Garlic
1 cup – Diced Onions
1 cup – Diced Celery
2 cups – Chopped or Pulled Roasted Turkey (White or Dark Meat)
½ – cup – Blended Oil
To taste – Kosher Salt
To taste – Black Pepper
24 ea. – Whole Fresh Cranberries
Non-stick spray
Method
- Cut the Brioche into desired cubes and set aside in a large bowl.
- Chop the walnut and lightly toast them in a pan and set aside.
- Dice the celery, onions and garlic and set aside
- Finely chop the sage and set aside
- Grate the Parmigiano Reggiano Cheese and set aside
- Dice the roasted turkey into desired cubes and set aside
- Heat a medium sauté pan on the stove, once hot add the blended oil and sauté the celery, onions and garlic. Once the onions begin to sweat add the sage and season with Kosher Salt and Black Pepper for about a minute. Once the onions are transparent remove from the heat and allow to cool.
- Once the onion mix is cooled add them to the cubed brioche bread. Continue to add the remaining ingredients: Parmigiano Reggiano cheese, heavy cream, chicken or turkey stock, whole eggs and mix thoroughly. Adjust the
seasoning if necessary. - Once the bread pudding mixture is complete set it aside and prepare the muffin tins by spraying each one with nonstick food spray. Place enough bread pudding mixture to fill the muffins in 3 stages, after each stage you will add some roasted turkey and walnuts until the cup is full. Place a cranberry on top for garnish.
- Bake in a 350 degree oven until the muffin is hot and golden brown on top, remove and allow to cool slightly, remove the muffin from the pan and sprinkle with some Parmigiano Reggiano Cheese and serve with Turkey Gravy.
Will you be using this recipe for Thanksgiving? Let me know in the comments section or tweet me @lorenridinger.
