Rebel Bread's Thanksgiving Recipe Guide
This year is going slowly for a lot of us, but wasn’t it just Halloween? Thanksgiving always seems to come up quickly, and with the unique gathering adjustments we’ve all had to make this year, it’s strange to get prepared for all of it. We’re still finding lots of things to be thankful for this year; and a big one is that we can still make and share bread with all of you.
The Production Lab wanted to make sure we could minimize trips to the grocery store, and keep our Bread Friends prepared with something handmade, delicious, and easy. We’re always happy to be a part of your holiday table, and this year we wanted to set you up for more than just dinner. As different as this year may be, you better believe it’s not slowing down our kitchen prep for the day. With small family dinners and porch drop-offs, there’s plenty to get done.
If you pre-ordered a selection of bread from us, you’ll have a lot of delicious material to work with. The bakers were so excited to get these together, because for the first time, we designed this menu to enjoy the entire holiday week. So along with its place on the Thanksgiving dinner table, we’re looking at some awesome breakfast and lunch ingredients.
Here are some of our favorite leftover bread and pastry recipes. If you end up trying a recipe, be sure to take a photo and tag us!
Rebel Croutons
The day after a big, heavy dinner calls for a salad with croutons. Or just seasoned croutons straight out of a Tupperware container. We can’t tell you what to do.
1/2 loaf of Rebel Sourdough or Ciabatta, cut into 1/2" cubes
1 stick unsalted butter, melted
1 1/2 tsp Thanksgiving Seasoning Blend (below)
1/2 tsp extra-virgin olive oil
2 tsp parmesan cheese
Preheat oven to 350 F
Coat cubed sourdough in seasoning blend, then pour in butter and olive oil to ensure an even coating (If done in reverse, the seasoning will stick to wherever it lands, rather than being evenly dispersed).
Spread on a lined sheet pan and sprinkle seasoned cubes with Parmesan cheese. Bake 25 minutes, until golden brown and crispy.
Let cool, then serve. Store in an airtight container for up to a week.
Thanksgiving Dried Seasoning Blend
A great blend to use on pretty much anything. We use it here to spice our croutons and to level up our sandwiches. The thyme reminds us of the flavors of a spiced turkey.
1-1/2 Tbsp dried parsley
1 tsp dried rosemary
1 tsp rubbed sage
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper
Place all dried herbs into a mortar, food processor, or spice grinder and grind until well mixed and cohesive. Store in an airtight container for 1-2 weeks.
Note: To use fresh herbs, just triple the measurements listed above (e.g. 3 tsp fresh rosemary)
Bacon, Mushroom, and Leek Sourdough Stuffing
1 leek, sliced, rinsed and patted dry
3 slices bacon, chopped
3/4 lb mixed mushrooms
3/4 cup chicken stock
1 batch Rebel Bread croutons
salt and pepper to taste
1-2 Tbsp Rebel Thanksgiving seasoning mix
2 Tbsp butter, melted
Crisp up bacon in a pan. Remove and drain leaving the grease in the pan.
Cook down the leeks until soft, then add mushrooms. Season with salt and pepper. Cook until all the moisture cooks out, will take a few minutes.
Add mushroom/leek mixture to croutons and mix. Add chicken stock and mix. (This amount of chicken stock should keep the dressing soft but not mushy, add more if you want it soft and squishy).
Add in seasoning mix and bacon and mix. Pour into a buttered/seasoned dish.
Option to refrigerate/freeze here. Then follow step 6 when ready to bake.
Set Oven to 375F. Pour melted butter on top and bake 35-45 minutes.
Sandwich Spread
Another great use for the seasoning blend: spread it on Rebel Sourdough or Ciabatta and level up your sandwich. This spread complements turkey and chicken, but tastes great with any of your favorite sandwich fillings. This spread is also great as a replacement for butter when making grilled cheese, spread it on the outer slices and sear in a pan for an even, golden-brown crust.
1/4 cup mayonnaise
juice from 1/2 a lemon
2 tsp Thanksgiving Seasoning Blend
Combine all ingredients in a bowl. Store in an airtight container in the fridge for 2-3 days.
Bread Pudding
Because we can’t think of a more impressive dessert that is this easy. Think of this recipe as an opportunity to freestyle. We love this bread pudding with a cup of white chocolate chips or shredded coconut sprinkled on top before baking. You can also add a cup of pumpkin puree to the liquid ingredients for some great autumn flavors, just be sure to reduce the half and half by a 1/2 cup.
1/2 loaf of Cranberry, Walnut, Cinnamon Sourdough, cut into 1” cubes OR 4 cinnamon rolls, cut into 1” cubes
1-1/2 cups half and half
2 eggs
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp vanilla
Preheat oven to 325F
Line a 9x9” square pan with parchment paper and spray liberally with nonstick spray. Place cubed bread or cinnamon rolls in the pan.
In a bowl, whisk eggs and vanilla together. Add half and half, mixing until combined. Add brown sugar, cinnamon, and salt, whisking again until combined into a custard.
Pour custard over cubed bread or cinnamon rolls and press down to make sure all pieces are evenly moistened. Cover the pan with aluminum foil.
Bake in preheated oven for 35-50 minutes, until a knife inserted in the center comes out clean and edges are set and golden brown.