Turkey-Mushroom Bread Pudding

Turkey-Mushroom Bread Pudding
Photo by Becky Luigart-Stayner

Ingredients

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

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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