Ingredients:

1. 1 Tbsp. olive oil
2. 1 cup onion, finely diced
3. 1 cup celery, finely diced
4. 1 cup carrot, peeled and finely diced
5. 1 clove garlic, minced
6. 2 Tbsp. fresh sage, finely chopped
7. 2 tsp. Fresh thyme, finely chopped
8. ¾ cup dried cranberries
9. ½ cup white wine
10. ¾ cup egg white
11.  2 whole eggs
12.  2 cups 1% milk
13.  1 tsp. Dijon mustard
14.  1½ tsp. salt
15.  ¼ tsp. Fresh ground pepper
16.  8 cups high fibre bread, cut into 1 inch cubes (about ¾ of a loaf)
17.  3 cups leftover turkey meat (skin & fat removed!), cooked and cut into ½ inch cubes
18.  100 g Light Mozzarella, grated
19.  50 g Parmesan, grated

Methods:

1. Preheat oven to 350ºF.
2. Grease a 9 inch spring form pan and place on a baking tray.
3. In a sauté pan, add 1 and heat for 1 minutes over medium heat, then add 2 -4 and sauté for 5 minutes until onions are translucent.
4. In the same pan, add 5-7 and sauté for 1 more minute.
5. Add 8-9, then simmer until almost all liquid has evaporated (about 5 minutes). Remove from heat and let cool to room temperature.
6. In a large bowl, whisk 10-15. Then add 16, toss to coat and let soak for 15 minutes stirring occasionally.
7. Stir in cooled vegetables and add 17-18 into bread mixture.
8. Spoon mixture into prepared pan and sprinkle 19 on top.
9. Bake for 50-60 min, until top is golden brown and center springs back when pressed.
10.  Cut into 8 and serve!

Discussion:

• Try “European Bakery” Ukrainian Rye or Barley Bread in this recipe – just delicious and wheat free!
• You may want to reserve some of the milk in step 6.  The bread mixture should be fully covered and wet, but milk should not be pourable after soaking.
• This dish makes a perfect ‘plate’ when served with a green salad, grilled or sautéed veggies – enjoy!
• Check out the blog article about this recipe!

Nutrient Content Per serving: