Turkey-Mushroom Bread Pudding

Turkey-Mushroom Bread Pudding
Photo by Becky Luigart-Stayner

Ingredients

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

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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