Healthy Recipe: Yummy Thanksgiving leftovers repurposed as Green Pepper Bread

Two things are true: Everyone loves stuffing. And everyone is too tired to cook the day after Thanksgiving. Serve with Green Chili Bread Pudding.

This day-after-Thanksgiving brunch dish reimagines the day-old stuffing using the bright flavors of the Southwest. Adding eggs, milk, and corn takes it from a side dish to a main dish—and, if served in a medium portion alongside a green salad, it can be a great way to enjoy Thanksgiving leftovers.

This recipe is incredibly easy to put together and can be prepared the night before so it’s ready to pop in the oven the next morning. Bread pudding easily feeds a crowd and is popular with people of all ages. Play up the flavors of the Southwest by serving alongside an avocado salad and fresh salsa.

After experimenting with this dish, we wondered why we didn’t serve bread pudding as our stuffing side to begin with?!


6 eggs, large

1.5 cups of low-fat milk

1 cup low-sodium vegetable stock

8 cups remaining bread stuffing

2 cups corn kernels, frozen or fresh

2 tablespoons green chilies, finely chopped

1/3 cup grated sharp cheddar cheese

2 scallions, chopped

¼ cup cilantro, chopped


Preheat oven to 350° degrees.

In a medium bowl, combine eggs, milk and stock and whisk to combine. Then add green chillies and corn flakes. Mix to combine and if using frozen corn, break up any large pieces.

Next mix in the remaining stuffing and stir gently to combine. The consistency should be like a pancake batter with chunks of stuffing.

Add the mixture to a large gratin dish or oven safe glass dish. Place it in the oven and bake for about 55 minutes or until the egg is set. Let cool for at least 10 minutes and serve warm or at room temperature.

When you’re ready to serve, top each slice with a pile of fresh chopped herbs. Serve with a simple green salad and your favorite hot sauce.

Makes 10 servings.

Nutritional Information (per serving):

530 calories

18 grams of protein

10 grams of total fat

2 grams of saturated fat

Cholesterol 115 mg

92 grams of carbohydrates

4 grams of fiber

12 grams of total sugars

8 grams of added sugars

Sodium 910 mg

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