What does a chef prepare for his family’s Thanksgiving dinner? We asked Chef Brian to share his menu (and a recipe) with us for inspiration. This year, he’s going heavy on the proteins and opts for a non-traditional, yet seasonal homemade treat for dessert.
A twist on the traditional casserole: wild mushroom bread pudding.
- Smoked Turkey– Gotta have turkey!
- Ham– Who says turkey can’t share the spotlight?
- Stuffed Shells– A family tradition that actually started from the Irish side of Brian’s family.
- Brussel Sprouts– One of the most feared and hated vegetables has made a huge comeback.
- Wild Mushroom + Leek Bread Pudding– Leeks are big this year on Thanksgiving menus. Scroll down for the recipe!
- S’mores from Scratch– Homemade marshmallows, homemade graham crackers, the works! A fun, hands-on, family-friendly dessert.
WILD MUSHROOM + LEEK BREAD PUDDING
yields one 13” x 13” baking pan
Ingredients:
½ pound wild mushrooms
½ loaf rye bread
white part of 1 large leek
2 tablespoons butter for sweating
1/8 teaspoon nutmeg
caraway seeds
salt & pepper to taste
3 cups half-n-half
6 whole eggs
1/4 cup grated parmesan cheese
Directions:
1. Slice the leeks and sweat in butter until soft.
2. Add the sliced mushrooms and continue to cook. Season well and let cool.
3. Mix the eggs with the half-n-half and cut the bread into small pieces.
4. In a large bowl, mix everything together and season with the spices and salt and pepper.
5. Pour the mixture into a buttered pan and cover with aluminum foil.
6. Bake for 30 minutes covered, then thirty minutes uncovered for a total of one hour at 350F.
7. Serve warm or let cool and cut pieces. Then reheat as needed in the microwave or oven
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