Elevate your leftover turkey game with our delectable Turkey Mushroom Bake—a savory symphony that transforms humble ingredients into a culinary masterpiece. As the aroma of toasted bread wafts through your kitchen, you know you’re about to embark on a comfort food journey that marries the richness of turkey with the earthy allure of mushrooms.
This casserole begins with cubed, toasted bread as its foundation, providing the perfect crunchy contrast to the succulent bites of leftover turkey. A generous layer of mushrooms adds an earthy depth, and the magic happens when it’s bathed in a velvety, creamy sauce. Finally, a blanket of Swiss cheese crowns this masterpiece, turning each bite into a melty, savory sensation.
Whether you’re hosting a post-Thanksgiving gathering or simply craving a cozy meal, our Turkey Mushroom Bake is a hearty hug on a plate. Join us in the celebration of simple ingredients coming together to create something extraordinary.
Ingredients:
- 1 loaf white bread (baked and cubed one day ahead)
- 2 cups of roasted turkey or backed ham (cubed)
- 1 8-oz can of mushrooms (drained)
- 11 large eggs (beaten)
- 3 1/2 cups milk
- 1 teaspoon salt
- 1 1/2 teaspoons poultry seasoning
- 1 to 2 cups grated Swiss cheese
Directions:
- Preheat oven to 350°
- Arrange bread cubes in a 9×13 pan sprayed with non-stick cooking spray. Arrange turkey and mushrooms over bread.
- Whisk together eggs, milk, and seasonings. Pour over bread, turkey, and mushrooms.
- Cover with plastic wrap and refrigerate overnight (or at least 4 hours).
- Remove wrap and top with cheese. Bake at 350 for 60 minutes or until a knife inserted into middle comes out clean. Do not under bake.
Serve warm.