Turkey-Mushroom Bread Pudding

Turkey-Mushroom Bread Pudding
Photo by Becky Luigart-Stayner

Ingredients

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

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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