© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c Boiling Water
2/3 c Sun-Dried Tomatoes, Chopped (Non-Oil Pack)
1 lb TURKEY ITALIAN SAUSAGE
1/2 c Red Or Yellow Onion, Chopped
7 Large Eggs
1 qt Whole Milk
1 tsp Salt
1/4 tsp Freshly Ground Black Pepper
1 tsp Dried Thyme Leaves
12 Slices Day-Old Firm Whole Wheat Or White Sandwich Bread, Cubed
1/2 c Grated Parmesan Cheese
Vegetable Cooking Spray As Needed
1 c Grated Provolone Cheese
1/3 c Feta Cheese, Well Crumbled
In a medium bowl, pour boiling water over the tomatoes.
Allow to soften, about 15 minutes.
Drain well.
Squeeze the sausage from the casings into a large skillet.
Over medium heat, sauté the sausage until brown, breaking the sausage into small pieces.
Drain well on paper towels.
Reserve 1 teaspoon pan drippings, discard remaining pan drippings.
Sauté the onion in the reserved pan drippings until soft. Reserve.
In a 2-1/2 quart bowl, slightly whisk eggs, add milk, salt, pepper and thyme.
In a 4-quart bowl, mix together the bread, cooked sausage and onion, drained tomatoes and Parmesan. Pour the eggs/milk into the bread/sausage mixture and mix well.
Spray a 13x9x2-inch baking dish with cooking spray. Pour the ingredients into the baking dish; cover and refrigerate overnight.
Next morning, preheat the oven to 350 degrees F. Place a baking sheet on the lowest rack in the oven to catch any spills.
Place casserole on middle shelf and bake, uncovered, until the top is nicely browned and puffed, about 45-50 minutes. S
prinkle the Provolone and Feta cheeses on top and continue to bake until the cheeses melt, about 5 minutes.
Cool for about 10 minutes before cutting.