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Cherry Turkey Bread Pudding

1/2 cup unsalted butter
6 large eggs
1 tablespoon kosher salt
1 teaspoon black pepper
1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup fresh grated Parmesan cheese
pinch of nutmeg
1 cup dried cherries
2 cups roasted turkey, coarsely chopped
2 tablespoons fresh thyme leaves or 1 teaspoon dry
1 tablespoon chopped fresh sage or 1/2 teaspoon dry
1 1/2 cups fresh grated Fontinella cheese
1 sweet onion, diced
1 day-old artisan-style Italian loaf, cut into
    small cubes

Heat oven 350ºF. Use 2 tablespoons butter to grease inside of a 2 1/2 quart casserole dish. Set aside.

In mixing bowl, whisk together eggs, salt, pepper, cream, milk, Parmesan and nutmeg.

In separate bowl, mix cherries, turkey, thyme, sage, Fontinella, onions and bread. Place into
prepared casserole and pour cream mixture over bread. Place remaining 6 tablespoons butter in
little nubs around top and let sit at room temp for 15 minutes.

Bake for 35 minutes or until top is golden brown.

Yield: 12 servings