Turkey-Mushroom Bread Pudding

Turkey-Mushroom Bread Pudding
Photo by Becky Luigart-Stayner

Ingredients

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

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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