Turkey-Mushroom Bread Pudding

Turkey-Mushroom Bread Pudding
Photo by Becky Luigart-Stayner

Ingredients

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

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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