Holiday brunch strata

1 bag frozen mixed vegetables
2 cups chopped cooked turkey
4 cups seasoned croutons
8 eggs
2 cups chicken broth
1/2 cup chopped roasted red pepper
2 tsp. dry mustard
1-1/2 cup shredded Havarti with herbs or Swiss cheese

 

Directions

  1. Place frozen vegetables in a buttered 13 x 9-inch baking dish. Top with turkey and croutons.
  2. In a large bowl, beat eggs, chicken broth, roasted red pepper and mustard. Pour over croutons. Sprinkle with Havarti or Swiss cheese.
  3. Cover and refrigerate for at least 8 hours or overnight. Remove from the refrigerator 30 minutes before baking.
  4. Uncover and bake at 350 °F for 35 to 40 minutes or until knife inserted near the centre comes out clean.
  5. Let stand 10 minutes before serving.

Recipe adapted from and photo by Dairy Farmers of Canada

 

Turkey and sweet potato curry

Makes 8 servings

1/4 cup finely chopped ginger
1/4 cup finely chopped garlic
4 tsp. crushed red pepper flakes
4 tomatoes, seeded and chopped
1/4 cup curry powder
1/4 cup garam masala
2 cups nonfat yogurt
1 bunch cilantro, chopped
2 lbs. chopped cooked turkey
2 Tbs. extra virgin olive oil
2 small yellow onions, chopped
2 lbs. chopped cooked sweet potatoes
3/8 cup brown sugar
1/4 cup half-and-half or evaporated milk (both available fat-free)

Directions

  1. Put ginger, garlic, pepper flakes, tomatoes, curry powder, garam masala, yogurt and cilantro into a deep bowl and stir to combine.
  2. Add turkey, toss well, cover and refrigerate overnight.
  3. Heat oil in a large skillet over medium heat. Add onions and cook until translucent.
  4. Stir in turkey and marinade, sweet potatoes, sugar and half-and-half and cook until heated through. Transfer to a large bowl and serve.

Recipe adapted from and photo by Whole Foods Market