© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs FRESH CHIPOTLE SEASONED TURKEY SAUSAGE
1-1/4 lbs French bread, crusts removed, medium cube
1-1/2 lbs Monterey Jack cheese with jalapeno, grated
16 Large whole eggs
1 qt whole milk
1 tsp dry mustard
1 tbsp dry oregano leaves
2 tsp freshly ground black pepper
As needed chunky salsa
Over medium heat, brown sausage, breaking it into small pieces. Cool slightly.
Spray a 12 X 20 X 2-inch hotel pan with nonstick cooking spray. Cover bottom of pan with bread cubes. Top with drained sausage and cheese.
Beat eggs, milk, mustard, oregano and pepper together. Pour over sausage/cheese mixture. Cover and chill for, at least, 4 hours or overnight.
Bake, uncovered in a 325 degree F. oven for 1 hour or until set and mixture is puffy, golden brown and cheese has melted . Remove from oven, allow to rest for 5 - 10 minutes and cut 4 X 6.
Serve with salsa.