Ingredients
1
tablespoon butter or margarine
1
cup sliced leeks
8
slices (1/2 inch thick) French bread, cut into 1-inch squares (5 cups)
1
cup chopped cooked turkey or chicken
1
tablespoon chopped fresh or 1 teaspoon dried dill weed
2
cups shredded mozzarella cheese (8 ounces)
4
eggs, beaten
2
cups milk
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
In 1-quart saucepan, melt butter over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
Mix bread cubes, leeks, turkey and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 325°F. Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
