Recipe from Anna Olson

Rockwell Turkey Bake

This turkey dish is named after Norman Rockwell in tribute to his family dinner portraits. It is, in essence, a strata - a savoury bread pudding that contains all the elements of turkey dinner - turkey breast, cranberry, stuffing and a little cheese to take it to the next level. It is an easy, slice-and-serve entrée that reheats just as well as holiday leftovers.

2 Tbsp      olive oil
1 cup       finely diced onion
1 cup       finely diced celery (including leaves)
½ cup       finely peeled and diced carrot
1 clove     minced garlic
1 Tbsp      finely chopped fresh sage
2 tsp        finely chopped fresh thyme
1 cup       dried cranberries
½ cup      white wine
5              large eggs
3 cups      2% milk
1 tsp       Dijon mustard
1 ½ tsp   salt
¼ tsp       ground black pepper
8 cups       diced day old bread (white, whole wheat or mix), cut into 1-inch cubes
3 cups       diced cooked turkey meat, cut into ½-inch (1 cm) cubes
2 ½ cups    grated Swiss cheese

Preheat oven to 350 °F. Grease a 9-inch springform pan and place on a baking tray.

In a sauté pan over medium heat, add oil, heat for a minute, then add onion, celery and carrot. Sauté until onions are translucent, about 5 minutes. Add garlic and herbs, and sauté one minute more. Add cranberries and white wine, then simmer until almost all liquid has evaporated. Remove from heat to cool to room temperature.

While vegetables are cooling, whisk eggs to blend in a large bowl, then whisk in milk, mustard, salt and pepper. Add bread cubes, toss to coat and let soak for 15 minutes, stirring occasionally.

Stir cooled vegetables and diced turkey into bread mixture, then stir in 2 cups of Swiss cheese. Spoon mixture into prepared pan and sprinkle with remaining ½ cup Swiss cheese. Bake for 50 to 60 minutes, until top of Rockwell Bake is a rich golden brown and center springs back when pressed.

Serves 6 to 8

Taken from In the Kitchen with Anna, Whitecap Books, 2008