Turkey-Mushroom Bread Pudding

Turkey-Mushroom Bread Pudding
Photo by Becky Luigart-Stayner

Ingredients

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