Anna Olson’s Rockwell Bake
by Caren McSherry
This is perhaps the most delicious use of leftover turkey, it is time for soup to take a back seat!
Ingredients:
- 2 Tablespoons olive oil
- 1 cup finely diced onion
- 1 cup finely diced celery
- 1/2 cup finely diced carrot
- 1 garlic clove, minced
- 1 Tablespoon finely chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 cup dried cranberries
- 1/4 cup dry vermouth or water
- 5 large eggs
- 3 cups 2% milk
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons kosher salt
- Big pinch of black pepper
- 8 cups day old bread cut into 1 inch cubes (white, whole wheat or a mix)
- 3 cups cooked turkey, cut into 1/2 inch cubes
- 2 1/2 cups grated Swiss cheese, divided
Method:
1. Preheat the oven to 350F. Grease a 9 inch springform pan and place on a baking sheet.
2. Heat the oil in a fry pan over medium heat, add the onions, celery and carrot and sauté for 5 minutes or until the onion is translucent. Add the garlic and herbs and sauté 1 minute more.
3. Add the cranberries and vermouth and simmer until the liquid has evaporated, remove from the heat and cool to room temperature.
4. While the vegetables are cooling whisk the eggs in a very large bowl, then whisk in the milk, mustard, salt and pepper. Add the bread cubes and toss to coat and let the bread soak for 15 minutes, stirring a few times.
5. Stir in the cooled vegetables, turkey and 2 cups of the Swiss cheese. Stir the evenly combine the ingredients. Spoon into the prepared pan and sprinkle with the remaining 1/2 cup of cheese.
6. Bake for 1 hour until the top is a rich golden brown and the centre springs back when pressed.
7. Let rest for 15 minutes before unmolding to serve.
Serves 8
Copyright (c) Caren McSherry
2. Heat the oil in a fry pan over medium heat, add the onions, celery and carrot and sauté for 5 minutes or until the onion is translucent. Add the garlic and herbs and sauté 1 minute more.
3. Add the cranberries and vermouth and simmer until the liquid has evaporated, remove from the heat and cool to room temperature.
4. While the vegetables are cooling whisk the eggs in a very large bowl, then whisk in the milk, mustard, salt and pepper. Add the bread cubes and toss to coat and let the bread soak for 15 minutes, stirring a few times.
5. Stir in the cooled vegetables, turkey and 2 cups of the Swiss cheese. Stir the evenly combine the ingredients. Spoon into the prepared pan and sprinkle with the remaining 1/2 cup of cheese.
6. Bake for 1 hour until the top is a rich golden brown and the centre springs back when pressed.
7. Let rest for 15 minutes before unmolding to serve.
Serves 8
Copyright (c) Caren McSherry
