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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

The Remains of the Day – Thanksgiving Leftovers

Bread puddings are all the rage. This easy to prepare one-dish entrée is perfect for entertaining the out-of-town guests still visiting. Serve a simple tossed green salad and if you’ve any gravy leftover, serve a little along side.

Savory Bread Pudding

Serves 8

6 to 8 leftover dinner rolls, torn into 2-inch pieces OR 4 cups bread stuffing

12 ounces roast turkey, shredded

8 ounces Swiss cheese, shredded

1 medium onion, finely chopped

1 tablespoon fresh sage, minced

3 tablespoons fresh flat-leaf parsley, minced

3 cups milk

6 eggs

1 teaspoon dry mustard

salt and freshly ground black pepper, to taste

½ cup Parmesan cheese, grated

1. In a large bowl, combine the bread pieces, turkey, cheese, onion, sage, and parsley. Spread the mixture in a gratin or shallow baking dish.

2. In the same bowl, combine the milk, eggs, and mustard and whisk together well. Season with salt and pepper. Pour the mixture over the bread and sprinkle the Parmesan on top. Bake in a preheated 375-degree oven until golden brown and the custard is set, approximately 40 minutes. Serve hot.


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