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Turkey-Mushroom Bread Pudding

Turkey-Mushroom Bread Pudding
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups 1% low-fat milk
  • ¼ teaspoon ground red pepper
  • 2 cups chopped celery
  • ½ teaspoon freshly ground black pepper
  • 1 cup chopped onion
  • 6 cups French or Italian bread, cut into 1-inch cubes (about 8 ounces)
  • 3 garlic cloves, minced
  • + 9 more ingredients
    • 1 teaspoon dry mustard
    • 2 teaspoons olive oil
    • Cooking spray
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • ½ teaspoon chopped fresh thyme
    • 5 large eggs
    • ¾ teaspoon salt
    • 4 cups sliced cremini mushrooms
    • 2 cups shredded cooked turkey breast (about 8 ounces)

Preheat oven to 350°. Heat oil in a large nonstick skillet over medium heat. Add mushrooms, celery, onion, thyme, and garlic; cook 10 minutes or until tender, stirring occasionally. Stir in turkey, salt, and black pepper. Remove mixture from heat, and cool slightly. Combine milk, mustard, red pep...

View full recipe at My Recipes

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