So you overestimated a little and bought a 30 pound turkey for five people. This crowd-pleasing recipe will turn looming leftovers into a gourmet meal in minutes.
How To Safely Store Turkey Leftovers
Serve it as a main course or cut into small squares for a festive holiday appetizer. And who says it’s not a party without Havarti? Mix it up a bit and substitute goat cheese or a nice Asagio. Serve with a salad and you’re ready to go.
Serves 8
Ingredients
1 bag (500 g) gourmet frozen mixed vegetables 1 bag
2 cups chopped cooked turkey 500 mL
4 cups seasoned croutons 1 L
8 eggs 8
2 cups chicken broth 500 mL
½ cup chopped roasted red pepper 125 mL
2 tsp dry mustard 10 mL
1 ½ cups shredded Havarti with herbs or Swiss cheese 375 mL
Directions
Place frozen vegetables in a buttered 13 x 9-inch (33 x 23 cm) baking dish. Top with turkey and croutons.
In a large bowl, beat eggs, chicken broth, roasted red pepper and mustard. Pour over croutons. Sprinkle with cheese. Cover and refrigerate for at least 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350°F (180°C) for 35 to 40 minutes or until knife inserted near the centre comes out clean.
Let stand 10 minutes before serving.
Tip
You can prepare your own croutons using bread that is a day or two old. Lightly toast 4 cups (1 L) bread cubes (1/2-inch/1.5 cm) in oven.
Combine 4 tbsp (60 mL) each melted butter and vegetable oil with 1 tbsp (15 mL) fine herb seasoning. Pour over croutons and toss to coat. Place in shallow baking pan. Bake at 400°F (200°C) for 10 to 12 minutes or until golden brown. Makes 4 cups (1 L).
Nutrients per serving
Calories 330
Fat 13 g
Saturated 4 g
+ trans 0 g
Sodium 750 mg
Carbohydrate 24 g
Fibre 2 g
Sugars 4 g
Protein 29 g
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