Thanksgiving – Quick and Easy with Chef Elgin Woodman

How much turkey should you buy? How can I roast it so that it’s juicy and not like sawdust?  What are some simple sides? These questions, a game plan and much more from A Joy Wallace Caterer Corporate Chef , Elgin Woodman.  Thurs. Food News and Views, a segment of Topical Currents on #WLRN NPR, 91.3 FM, 1:30-2 PM ET.  Streamed live and archived at www.wlrn.org.

Savory Bread Pudding

A Joy Wallace Caterer

Serves 12

1 1/2-cups milk

9 eggs

1/2 tablespoon Dijon Mustard

2 ounces grated Parmesan cheese

Pinch fresh grated nutmeg

1 baguette

1 Spanish onion, diced

1 pound Shitake mushrooms, sliced

1 tablespoon blended olive oil

1 teaspoons fresh thyme

1 ounce arugula

1 cup crumbled goat cheese

1 ounce butter, small cubes

In a blender, mix milk, eggs, Dijon mustard, grated Parmesan and nutmeg. Season the mix with salt and pepper.  Reserve for later.

Cut the baguette into large chunks.

In a sauté pan over medium high heat with oil, sauté the onions until translucent. Add the mushrooms and thyme, season with salt and pepper. Cook for 5 minutes. Cool down.

In a large bowl mix the bread with the egg mixture and mushrooms. Let the bread soak for 15minutes. Toss in the arugula and ½ the goat cheese. Season with salt and pepper.

Pour ½ the mixture into an oven safe container. Add ½ of the butter. Add the remaining half of the mixture. Top with remaining goat cheese and cubed butter.

Bake at 350 for 45 minutes.