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TwitThisPrep time: 15 minutes
Cooking time: 40 minutes
You Will Need
2 tablespoons butter or margarine, melted
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
3 cups home-style white or whole-wheat bread cubes
1 1/2 cups lower-sodium chicken broth
2 tablespoons all-purpose flour
1 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/8 teaspoon black pepper
3 large eggs, lightly beaten
2 cups chopped cooked turkey breast or chicken breast
1 jar (2 1/2 ounces) sliced mushrooms, drained
What to Do
1. Preheat the oven to 375°F. In a small bowl, combine melted butter, onion powder, garlic powder, poultry seasoning and 1/4 teaspoon pepper. In a large bowl, toss the bread cubes with the butter mixture. Spread the mixture in a large shallow baking pan. Bake for 10 minutes or until the bread cubes are toasted, stirring often. Reduce the oven temperature to 325°F.
2. Meanwhile, in a medium-size saucepan, whisk together the broth, flour, marjoram, salt and 1/8 teaspoon pepper. Cook over moderate heat, whisking constantly, until mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. In a small bowl, slowly stir about 1/2 cup of the chicken broth mixture into the eggs, then return this mixture to the saucepan. Cook, whisking constantly, for 2 minutes or until mixture is thickened (do not boil).
3. Spread half of the bread cubes in a lightly greased 8 x 8 x 2-inch baking dish. Top with the turkey and mushrooms, then with the remaining bread cubes. Pour chicken broth mixture over all. Bake covered for 25 minutes. Uncover and bake for 5 minutes more or until a knife inserted near center comes out clean.
Serves: 4
Per serving: Calories 292, Total Fat 11 g, Saturated Fat 5 g, Protein 29 g Carbohydrates 17 g, Fiber 1 g, Sodium 447 mg, Cholesterol 236 mg
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