Turkey-Mushroom Bread Pudding

Turkey-Mushroom Bread Pudding
Photo by Becky Luigart-Stayner

Ingredients

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

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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