Mushroom & Leek Bread Pudding
According to Ina Garten, better known as the Barefoot Contessa, a stuffed turkey takes longer than an unstuffed one to cook, which can easily result in a dry turkey and soggy stuffing. Her solution? “I prefer to roast a turkey the same way I roast a chicken, with just onion, lemon and thyme in the cavity,” Garten explains in her book, Foolproof. “Instead of stuffing, I make a savory bread pudding with mushrooms, leeks and rich Gruyère cheese to go with the turkey. It’s crusty on top and moist inside.” Even better, it can be assembled in advance and baked just before serving—a plus when preparing the Thanksgiving feast.
Ingredients:
- 6 cups 1/2-inch (12-mm) diced bread cubes from a rustic country loaf, crusts removed
- 2 Tbs. good olive oil
- 1 Tbs. unsalted butter
- 2 oz. (60 g) pancetta, finely diced
- 4 cups (12 oz./375 g) sliced leeks, white and light green parts (about 4 leeks) (see note below)
- 1 1/2 lb. (750 g) cremini mushrooms, stems trimmed and sliced 1/4 inch (6 mm) thick
- 1 Tbs. chopped fresh tarragon leaves
- 1/4 cup (2 fl. oz./60 ml) medium or dry sherry
- 1 Tbs. kosher salt
- 1 1/2 tsp. freshly ground black pepper
- 1/3 cup (1/2 oz./15 g) minced fresh flat-leaf parsley
- 4 extra-large eggs
- 1 1/2 cups (12 fl. oz./375 ml) heavy cream
- 1 cup (8 fl. oz./250 ml) chicken stock, preferably homemade
- 1 1/2 cups (6 oz./185 g) grated Gruyère cheese
Directions:
Preheat an oven to 350°F (180°C). Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
Meanwhile, heat the oil and butter in a large (12-inch/30-cm) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until it is starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, salt and pepper and cook for 10 to 12 minutes, stirring occasionally, until most of the liquid has evaporated. Off the heat, stir in the parsley.
In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup (4 oz./125 g) of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2- to 3-quart (2- to 3-liter) gratin dish about 13 by 9 inches (33 by 23 cm). Sprinkle with the remaining 1/2 cup (2 oz./60 g) of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot. Serves 8 to 10.
NOTE: Cut the leeks lengthwise, slice crosswise 1/4 inch (6 mm) thick, wash in a big bowl of water and spin-dry in a salad spinner.
Reprinted from Barefoot Contessa Foolproof. Copyright © 2012 by Ina Garten. Photographs copyright © 2012 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.
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