TURKEY MUSHROOM BREAD PUDDING
This savory bread pudding, delicious with Coeur d'Alene Cellars No.6 Red, is the answer to holday dinner leftovers, making use of the extra turkey and bread.
2 teaspoons olive oil
4 cups sliced cremini mushrooms
2 cups chopped celery
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
3 garlic cloves, minced
2 cups shredded cooked turkey meat (about 8 ounces)
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups milk
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
5 large eggs
6 cups bread, cut into 1 -inch cubes (about 8 ounces)
1/2 cup grated Parmesan cheese
Heat oil in a large skillet. Add mushrooms, celery, onion, thyme, and garlic; cook 10 minutes, stirring occasionally. Stir in turkey, salt, and black pepper. Remove mixture from heat, and cool slightly.
Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture and bread; toss well. Spoon into a 11X7-inch baking dish coated with cooking spray. Sprinkle with cheese. Bake at 350 degrees for 1 hour or until golden brown. Let stand 10 minutes. Serves 8.