A hearty, make-ahead breakfast or main dish prepared with leftover turkey, chunks of French bread, sun-dried tomatoes and artichokes.

Italian Turkey Strata

No-stick cooking spray
1 (8-ounce) loaf French bread, sliced, cut into 1-inch chunks - divided use
2 cups chopped leftover cooked Butterball® Turkey - divided use
1 (14-ounce) can artichoke hearts, drained, coarsely chopped - divided use
1/2 cup sun-dried tomatoes packed in oil, drained well, finely chopped - divided use
2 cups (8 ounces) shredded mozzarella cheese - divided use
8 large eggs, beaten
2 cups milk
1 teaspoon dried oregano leaves

1. Spray 13×9-inch baking dish with cooking spray.
2. Layer half of the bread in prepared dish. Sprinkle with half of the turkey, artichokes, tomatoes and cheese.
3. Combine eggs, milk and oregano in large measuring cup or bowl; mix until combined. Pour evenly over bread mixture. Cover with foil; refrigerate 8 hours or overnight.
4. Preheat oven to 350°F (175°C).
5. Bake casserole covered 30 minutes.
6. Remove cover; continue baking uncovered 15 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Makes 8 servings.

Tip: Substitute provolone cheese for mozzarella, if desired.

Recipe provided courtesy of Butterball, LLC.