Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 cups (about 14–16 oz) day-old bread, cut in 1-inch cubes
- 4 cups cooked turkey, shredded or chopped
- 4 tbsp unsalted butter, divided
- 1 medium onion, finely diced
- 2 ribs celery, finely diced
- 3 cups whole milk
- 1 cup turkey or chicken broth
- 4 large eggs
- 1 1/2 tsp kosher salt (plus more to taste)
- 1/2 tsp ground black pepper
- 1 1/2 tsp poultry seasoning
- 1/4 tsp dried thyme
- 2 tbsp chopped fresh parsley (optional but recommended)
Do This
- 1) Preheat oven to 350°F (175°C). Generously butter a 9×13-inch (3-quart) baking dish.
- 2) Spread bread cubes on a sheet pan; toast in oven 8–10 minutes to dry slightly while you prep the rest.
- 3) In a skillet, melt 2 tbsp butter; sauté onion and celery over medium heat until soft and fragrant, 6–8 minutes. Cool slightly.
- 4) In a large bowl, whisk milk, broth, eggs, salt, pepper, poultry seasoning, and thyme until smooth.
- 5) Add toasted bread, shredded turkey, sautéed vegetables, and parsley to the bowl; gently fold until bread is evenly soaked. Let stand 10 minutes.
- 6) Pour mixture into prepared dish. Dot top with remaining 2 tbsp melted or softened butter.
- 7) Bake 40–50 minutes until puffed, golden, and just set in the center. Rest 10 minutes, then serve warm (great with turkey gravy).
Why You’ll Love This Recipe
- A cozy, old-fashioned way to transform leftover turkey into something completely new.
- Creamy inside, golden and gently crisp on top, like a savory bread pudding meets stuffing.
- Simple pantry ingredients and very forgiving measurements; perfect for home cooks.
- Feeds a crowd and reheats beautifully for easy next-day meals.
Grocery List
- Produce: 1 medium onion, 2 ribs celery, fresh parsley (optional)
- Dairy: Whole milk, unsalted butter, large eggs
- Pantry: Day-old bread, turkey or chicken broth, kosher salt, black pepper, poultry seasoning, dried thyme, nonstick spray or extra butter for the pan
Full Ingredients
Savory Bread Pudding Base
- 8 cups day-old bread, cut into 1-inch cubes (about 14–16 oz; white, country, or sandwich bread all work)
- 3 cups whole milk (2% works in a pinch)
- 1 cup turkey or chicken broth (preferably low sodium)
- 4 large eggs
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons poultry seasoning
- 1/4 teaspoon dried thyme
Turkey & Aromatics
- 4 cups cooked turkey, shredded or chopped (light, dark, or mixed)
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely diced
- 2 ribs celery, finely diced
- 2 tablespoons fresh parsley, finely chopped (optional but traditional and flavorful)
For the Pan & Optional Toppings
- 1 tablespoon softened butter or nonstick cooking spray, for greasing the baking dish
- Optional: 1/2 cup shredded mild cheese (such as Colby, Monterey Jack, or mild cheddar) for a slightly richer, non-traditional Amish variation
- Optional for serving: warm turkey gravy or a spoonful of cranberry sauce on the side
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the dish
Set your oven to 350°F (175°C) so it has time to fully preheat. Generously grease a 9×13-inch (3-quart) baking dish with softened butter or coat well with nonstick spray. This helps the pudding release easily and encourages nicely browned edges.
Place the bread cubes on a rimmed baking sheet in a single layer. Slide the sheet into the warming oven and toast the bread for 8–10 minutes, just until the cubes feel dry to the touch but not deeply browned. This step keeps the pudding from becoming soggy and helps the custard soak in evenly. When done, set the toasted bread aside to cool slightly.
Step 2: Sauté the onion and celery
While the bread is toasting, melt 2 tablespoons of the butter in a medium skillet over medium heat. Add the finely diced onion and celery along with a small pinch of salt. Cook, stirring occasionally, until the vegetables are soft, translucent, and fragrant, about 6–8 minutes. They should not brown; if they start to color, lower the heat.
Turn off the heat and let the vegetables cool for a few minutes. Slightly cooled vegetables mix more easily into the custard without scrambling the eggs later.
Step 3: Whisk together the creamy custard
In a large mixing bowl (big enough to hold all the bread and turkey), whisk together the eggs until well broken up. Add the milk, broth, kosher salt, black pepper, poultry seasoning, and dried thyme. Whisk until the mixture is smooth, with no streaks of egg white remaining and the seasonings are evenly distributed.
Taste a tiny bit of the custard (before adding the raw turkey and bread) and adjust the salt if needed. It should taste pleasantly seasoned, because the bread and turkey will dilute the flavor slightly as they soak.
Step 4: Fold in bread, turkey, and aromatics
Add the toasted bread cubes to the bowl of custard. Gently press the bread down into the liquid so each piece can absorb the mixture. Add the shredded or chopped turkey, the slightly cooled sautéed onion and celery, and the chopped parsley (if using).
Using a large spoon or spatula, carefully fold everything together until the bread is evenly coated and the turkey and vegetables are well distributed. Try not to mash the bread; you want a mix of soft, custardy pieces and some that stay a little more textured.
Let the mixture sit in the bowl for about 10 minutes. This rest gives the bread time to fully absorb the custard, helping the pudding bake evenly and set nicely.
Step 5: Transfer to the dish and add butter (and optional cheese)
Give the mixture one last gentle stir, then pour or spoon it into your prepared 9×13-inch baking dish, smoothing the top into an even layer. Make sure the turkey is distributed throughout so every scoop gets a good mix of meat and bread.
Melt the remaining 2 tablespoons of butter and drizzle it evenly over the surface, or dot the top with small pieces of softened butter. This encourages a golden, flavorful crust. If you are adding the optional cheese, sprinkle it evenly over the top now for a lightly cheesy finish.
Step 6: Bake until puffed, golden, and just set
Place the baking dish on the center rack of your preheated 350°F (175°C) oven. Bake for 40–50 minutes, rotating the dish halfway through if your oven has hot spots.
The Amish turkey pudding is done when the top is richly golden, the edges are slightly crisp, and the center is just set but still a bit jiggly (like a soft custard). If you insert a knife into the center, it should come out mostly clean, without any thin, runny liquid. If needed, bake for an additional 5–10 minutes, checking frequently.
Step 7: Rest, serve, and enjoy
Remove the dish from the oven and let the pudding rest for at least 10–15 minutes before serving. This rest allows the custard to finish setting and makes the slices hold together better.
Scoop generous portions with a large spoon or cut into squares with a spatula. Serve warm on its own, or for a true holiday-leftovers experience, top with a spoonful of warm turkey gravy and a bit of cranberry sauce on the side. The inside should be creamy and tender, with strands of turkey throughout and a comforting, savory aroma of herbs and butter.
Pro Tips
- Use day-old bread: Slightly stale bread soaks up the custard without falling apart. If your bread is fresh, cube it and let it sit out for a few hours, or toast it a little longer in the oven.
- Season boldly: Taste the custard before adding the bread and turkey. It should taste a touch saltier than you think is necessary, since the bread will dull the seasoning.
- Balance white and dark meat: A mix of breast and thigh meat gives the best flavor and keeps the pudding moist.
- Avoid overbaking: You want the interior to stay soft and custardy. Remove the dish as soon as the center is set but still tender; it will firm slightly as it cools.
- Make it your own: Add a handful of peas, a few sautéed mushrooms, or a bit of cheese if your family likes a richer, less traditional version.
Variations
- Stuffing-style turkey pudding: Replace half of the bread cubes with leftover stuffing or dressing. Reduce the added salt slightly to account for seasoning already in the stuffing.
- Herb and cheese version: Add 1/2 cup shredded cheese (cheddar, Colby, or Swiss) and increase the parsley to 1/4 cup. Sprinkle a little extra cheese on top for a more decadent casserole-style dish.
- Chicken instead of turkey: Swap the turkey for cooked shredded chicken and use chicken broth. The method stays exactly the same.
Storage & Make-Ahead
Let the turkey pudding cool completely, then cover the dish tightly or transfer leftovers to airtight containers. Refrigerate for up to 3–4 days. Reheat individual portions in the microwave until warmed through, or rewarm larger amounts in a 325°F (165°C) oven, covered with foil, for 20–25 minutes.
To make ahead, assemble the entire dish up to 12 hours in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed (you may need an extra 5–10 minutes if it is very cold going into the oven). You can also freeze baked and cooled turkey pudding for up to 2 months; thaw overnight in the refrigerator and reheat, covered, in a low oven until hot.
Nutrition (per serving)
Approximate values for 1 of 8 servings (without optional cheese or gravy): about 420 calories; 28 g protein; 20 g fat; 29 g carbohydrates; 2 g fiber; 780 mg sodium. Actual values will vary based on the bread, broth, and turkey used.
