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."
photo by Paragon
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 6 cups dry bread, cubed (can use cubed stuffing, if using seasoned stuffing, be careful adding herbs later)
- 2 1⁄2 cups diced cooked turkey
- 2 cups good swiss cheese, grated
- 1 small onions or 2 leeks, diced and sauted in oil of your choice
- 4 eggs, beaten
- 2 1⁄2 cups milk (any kind)
- 1⁄4 teaspoon black pepper
- 1 1⁄2 teaspoons any combination dried herbs (sage, thyme, marjoram, oregano all work well if using fresh herbs, use at least 1 TBS.)
directions
- 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.
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Reviews
-
My Family ABSOLUTELY loves this. I have been threatened not to remove it from the regulars at our house. -
We liked this. I used Home Pride preseasoned stuffing mix instead of trying to figure out my own. The only change I would make is perhaps a different type of cheese. The swiss just doesn't do anything for us. I really like how convenient this is. I have it precut up and frozen into lunch size portions so we can just grab and go. I'll make it again wiht a few tweeks, thanks! -
This was good and worked well for me.I took another reviewers suggestion and used boxed stuffing.I used aldis brand one turkey and one savory herb.Also I was out of swiss and we used muenster cheese.We will make this again. -
This was good. Nothing extrodinary, but a good way to use up leftovers. -
Loved the flavor! Turned out really yummy!
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RECIPE SUBMITTED BY
I'm an Equity stage manager (theatre) but don't work full-time, as my husband and I are raising two boys. I enjoying cooking, and am always on the lookout for recipes which might appeal to my two picky eaters.
