Turkey-Vegetable Brunch Casserole Thanksgiving turkey lives on
Turn leftover Thanksgiving turkey into a brunch casserole to feed holiday houseguests. You can use cooked chicken instead of turkey, or omit the meat for a vegetarian version. No leftover asparagus and peas? Cook frozen ones.
- 8 slices potato bread, cut into 1-inch cubes
- ¾ cup butter, melted
- 1½ cups shredded Monterey Jack cheese
- 1 cup chopped, cooked asparagus
- ⅔ cup cooked peas
- ½ cup chopped red bell pepper
- 2 cups chopped, cooked turkey
- 4 large eggs
- 2 cups whole or 2-percent milk
- 1 teaspoon salt
- 1 teaspoon black pepper
Toss the cubed bread with the melted butter. Spray a 9-by-13-inch baking dish with nonstick cooking spray and spread half of the bread on the bottom. Layer on half each of the cheese, asparagus, peas and bell pepper, then all of the turkey. Follow with the remaining cheese, asparagus, peas and bell pepper; then top with the remaining bread cubes.
In a bowl, whisk together the eggs, milk, salt and pepper. Pour over the casserole. Cover tightly with foil and refrigerate overnight.
When ready to bake, let the casserole come to room temperature (it will cook faster). Preheat oven to 350 degrees.
Bake the casserole, covered, for 30 minutes, then remove the foil and bake for 30–40 more minutes, or until the top is brown and the center is set. Loosely replace the foil if the top begins to overbrown before the casserole is done.