Monday, June 29, 2009

Dill Turkey Havarti Casserole

I made this for my family tonight, it turned out great. For the bread I used a multi-grain bread from The Fresh Market bakery. We had leftovers that had gotten a bit stale.

Another tip: Do you have leftover cheese slices from a luncheon and won't be using them for a while? Put them in a zipper bags in individual portions and freeze! Pull them out when it's to use, allow for defrost time if you plan to use on a sandwich. Frozen cheese slices chop very easily for a recipe like this.

Dill Turkey Havarti Casserole

2-3 cups chopped/pulled turkey breast (another idea for those leftovers you put in the freezer!)
3 cups cubed multi-grain artisan bread (a nice firm bakery bread)
1.2 cups chopped or shredded Havarti cheese
1 Tbsp dill weed
1 Tbsp flour
1 Tbsp Dijon mustard
3 Tbsp butter, melted
4 large eggs
2.5 cups skim milk
Fresh cracked pepper, to taste (1/4 to 1/2 tsp)

Loosely layer in a 13x9 baking dish the cubed bread, turkey, and cheese. Sprinkle dill over top. Whisk together remaining ingredients in a large bowl until eggs are well beaten. Pour over the bread mixture. Allow time for the bread to soak in some of the liquid- at least 30 minutes. This can be prepared the night before and kept covered in the refrigerator. When ready to bake, preheat oven to 350 degrees. Bake for 1 hour. A knife inserted should come out clean or with very little liquid. This should serve approximately 6 adults.

I think your family will love this! Do you love cranberries or raisins with your turkey? Try this recipe with a cranberry artisan bread (such as the one from Great Harvest Bread Co.) or a raisin walnut artisan bread (such as the one at Lowes Foods). No matter how you make yours, I hope you enjoy!

1 comment:

  1. Blair will definitely like this! He loves havarti.