Turkey-Mushroom Bread Pudding |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This savory bread pudding is the answer to holiday dinner leftovers, making use of extra turkey and bread. I found this on the web site. Wonder how it would taste with gravy and cranberry sauce? Just kidding!!! Ingredients:
2 teaspoons olive oil |
4 cups sliced cremini mushrooms |
2 cups chopped celery |
1 cup chopped onion |
1/2 teaspoon chopped fresh thyme |
3 garlic cloves, minced |
2 cups shredded cooked turkey breast |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 cups 1% low-fat milk |
1 teaspoon dry mustard |
1/4 teaspoon ground red pepper |
5 large eggs |
6 cups french bread or 6 cups italian bread, cut into 1-inch cubes |
cooking spray |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 350°F.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add mushrooms, celery, onion, thyme, and garlic, cook 10 minutes or until tender, stirrirng occasionally.
4. Stir in turkey, salt and black pepper.
5. Remove from heat, and cool slightly.
6. Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk.
7. Stir in mushroom mixture and bread, toss well.
8. Spoon into an 11x7 baking dish coated with cooking spray.
9. Sprinkle with cheese.
10. Bake for 1 hour or until golden brown.
11. Let stand 10 minutes before serving.
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