It is a savoury bread pudding that contains all the elements of holiday turkey dinner – turkey breast, cranberry, stuffing and a little cheese to take it to the next level. It is an easy, slice-and-serve entrée that reheats just as well as holiday leftovers.
Courtesy of Anna Olson.
ingredients
directions
Preheat oven to 350 F (180 C). Grease a 9-inch (2.5 L) spring form pan and place on a baking tray.
In a sauté pan over medium heat, add oil, heat for a minute, then add onion, celery and carrot. Sauté until onions are translucent, about 5 minutes. Add garlic and herbs, and sauté one minute more. Add cranberries and white wine, and then simmer until almost all liquid has evaporated.
Remove from heat to cool to room temperature.
While vegetables are cooling, whisk eggs to blend in a large bowl, then whisk in milk, mustard, salt and pepper. Add bread cubes, toss to coat and let soak for 15 minutes, stirring occasionally.
Stir cooled vegetables and diced turkey into bread mixture, then stir in 2 cups (500 mL) of Swiss cheese. Spoon mixture into prepared pan and sprinkle with remaining ½ cup (125 mL) Swiss cheese. Bake for 50 to 60 minutes, until top of Rockwell Bake is a rich golden brown and center springs back when pressed.