1kg of diced bread, (crust on or off, whatever bread you like)
140g Connacht Gold Garlic & Herb Butter
400g Diced Onion
400g Diced Celery
400g Red Peppers
2tsp of chopped fresh sage (dried sage can be used instead)
700g Diced cooked leftover Turkey
Sea Salt & Pepper
1ltr of Chicken Stock
100g chopped parsley
400g Grated Cheddar Cheese
Pre heat your oven to 170oc
Place the diced bread onto two parchment lined baking sheets and place into the oven to dry out (approximately 60minutes). Swap the trays over after 30 minutes so the top tray becomes the bottom tray and the bottom tray become the top tray in the oven.
Meanwhile, melt the Connacht Gold Garlic & Herb Butter in a heavy based pan, let it get nice and foamy, but don’t let it brown. Now add the onion, celery, sage and red peppers and cook for 4-5 minutes, stirring occasionally.
Add the diced cooked turkey, gently mix with the vegetables, now add 500ml of the stock (half the liquid).
Crack the 4 eggs into the remaining stock and mix, then add the parsley and cheese and mix well. Pour the egg mixture into the pan; now add the dried diced bread from the oven and mix in, stirring gently so the bread absorbs the liquid. Place into a buttered greased ovenproof dish, cover with buttered parchment paper and foil.
Cook in the pre –heated oven for 45mniutes, remove the foil and parchment paper and spread over the remaining cheese and cook for a further 15 minutes. Serve and enjoy!
To see Joe demonstrate this recipe, visit our facebook page!