6 to 8 leftover dinner rolls, torn into 2-inch pieces or 4 cups bread stuffing
12 oz. roast turkey, shredded
8 oz. Gruyere cheese, grated
1 medium onion, finely chopped
1 T. fresh sage, minced
3 T. fresh flat-leaf parsley, minced
3 c milk
1 t. dry mustard
salt and freshly ground black pepper, to taste
1/2 cup Parmigiano-Reggiano cheese, grated
|Preparation - Directions:
In a large bowl, combine the bread pieces, turkey, cheese, onion, sage and parsley. Spread the mixture in a gratin or shallow baking dish.
In the same bowl, combine the milk, eggs and mustard and whisk together well. Season with salt and pepper. Pour the mixture over the bread and sprinkle the Parmigiano-Reggiano on top. Bake in a preheated 375° oven until golden brown and the custard is set, approximately 40 minutes. Serve hot. Enjoy!