TURKEY IN THE BUNDT (LEFTOVER TURKEY)
This tried-and-true recipe is adapted from the makers of Nordic Ware. Simple and flavorful, the milk, eggs and cheese make this bundt casserole moist. Can be served with vegetables of your choice in the center of the rings, and garnished with apple slices, etc. This dish can be "lightened-up" using your favorite ways, and will still retain flavor. To freeze: cook, thaw, remove from pan (or not) then wrap well and freeze. To cook after freezing: thaw completely, then re-heat (covered or wrapped in tin foil) at 350 degrees for 30-40 minutes. If frozen whole, place frozen food in the bundt pan, covered with foil, with the bundt pan in a larger pan of water, and re-heat.
Provided by stgmngrjan
Categories Savory Pies
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place 3 cups of bread cubes in the bottom of a greased bundt pan.
- Place turkey evenly over bread. Spread Swiss cheese over turkey. Sprinkle with sauted onions or leeks. Top with remaining 3 cups of bread cubes.
- Combine beaten eggs with milk and seasonings and pour over the mixture in the pan. Place bundt pan in a pan of water; I use a 9" x 13" pan for this. Bake at 350 degrees for one hour.
- Remove from water pan and cook and additional 10 minutes, or until a knife comes out clean.
- Cool for ten minutes. Use a plastic spatula to carefully lift turkey mixture away from the pan. Invert onto a platter.
Nutrition Facts : Calories 336.2, Fat 15.8, SaturatedFat 8.2, Cholesterol 174.5, Sodium 333.9, Carbohydrate 19.4, Fiber 0.8, Sugar 2.1, Protein 27.8
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