Turkey-Mushroom Bread Pudding

Turkey-Mushroom Bread Pudding
Photo by Becky Luigart-Stayner

Ingredients

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

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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