Thanksgiving Turkey Bake
(made from Leftover Turkey; ~Serves 6 to 8~)
~Modified from Amish Soups & Casseroles Cookbook~
8 slices Sourdough Bread (or your favorite artisan bread) – cubed or torn & divided
2 C. Cooked and Cubed or Shredded Turkey
2 C. Land o’ Lakes Shredded Cheddar or Cheesemakers Blend
(OR shred cheese of your choice. I’d suggest Gouda, Smoked Gouda or Provolone)
1/2 C. Onion – chopped
2 – 3 T. Butter
2 C. Milk
3 Eggs
1/2 t. Salt
1/2 t. Pepper
1/4 t. Thyme
1/4 t. Sage
1/4 t. Rosemary
1/4 t. Poultry Seasoning
Optional:
Leftover Gravy
Leftover Cranberry Sauce
Instructions:
Preheat oven to 350 degrees F.
Cube or Tear Bread
Place half of the bread in well-greased 9” X 9” Baking Pan or Casserole Dish
Spread Cubed or Shredded Turkey over Bread. Sprinkle Shredded Cheese over Turkey.
In a small skillet, saute’ Onion in Butter. Spread Onion over Cheese. Cover with remaining Bread
In a separate bowl, stir Milk, Eggs, Salt, Pepper, Thyme, Sage, Rosemary & Poultry Seasoning together. Pour over Casserole. Adjust seasonings to your taste
Bake for 40 minutes.
Optional: In the meantime, warm leftover Gravy and bring Cranberry Sauce to room temperature. Serve with Gravy and/or Cranberry Sauce on the side.
