Turkey-Mushroom Bread Pudding

Turkey-Mushroom Bread Pudding
Photo by Becky Luigart-Stayner

Ingredients

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

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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