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(Serves 4)
I N G R E D I E N T S
4 slices pumpernickel bread, cut into 1/2-inch cubes
Non-stick vegetable cooking spray
1 cup cooked Norbest Turkey, cubed
1 can (4 ounces) mushrooms, drained
1 jar (2 ounces) pimento, drained
1 tablespoon dried onion
1 tablespoon dried chives (optional)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, grated
1 1/2 cups skim milk
4 eggs, lightly beaten
D I R E C T I O N S
On (2 x 10 x 15-inch) jelly-roll pan, arrange bread cubes. Bake 5 to 10 minutes in 400 degree F. oven or until cubes are dry. Reserve 1/2 cup of bread cubes for topping. In bottom of lightly oiled 9-inch square baking dish layer bread cubes. In medium-size bowl combine turkey, mushrooms, pimento, onion, chives, garlic powder, salt and pepper. Spread turkey mixture over bread cube layer and top with cheese. Sprinkle reserved bread cubes over cheese. In small bowl combine milk and eggs; pour over top of bread layer. Cover dish and refrigerate overnight. In preheated 325 degree F. oven bake strata 50 to 60 minutes or until knife inserted in center of strata comes out clean. Allow strata to stand 10 to 15 minutes before serving.
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