Tag Archives: Eggs

Turkey Pumpernickel Strata

This isn’t your typical egg bake.  Pumpernickel bread has such a wonderful, nutty taste to it.  And the saltiness of the pimientos combined with the smoky flavor of the turkey will keep you coming back for more.

Turkey Pumpernickel Strata (1)


Turkey Pumpernickel Strata
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  1. Turkey Pumpernickel Strata
  2. 4 Slices pumpernickel bread, cut into 1/2-inch cubes
  3. vegetable cooking spray
  4. 1 Cup SMOKED DARK TURKEY, cubed
  5. 1 Can (4 ounces) mushrooms, drained
  6. 1 Jar (2 ounces) pimientos, drained
  7. 1 Tablespoon dried onion
  8. 1 Tablespoon dried chives
  9. 1 Teaspoon garlic powder
  10. 1/2 Teaspoon salt
  11. 1/4 Teaspoon pepper
  12. 1 Cup Cheddar cheese, grated
  13. 1-1/2 Cups milk 4 eggs, beaten
  1. On 10-X 15-X 2-inch jellyroll pan, arrange bread cubes. Bake 5 to 10 minutes in 400 degree F
  2. oven or until cubes are dry. Reserve 1/2 cup of bread cubes for topping.
  3. In bottom of lightly oiled 9-inch square baking dish layer bread cubes.
  4. In medium-size bowl combine smoked turkey, mushrooms, pimiento, onion, chives, garlic
  5. powder, salt and pepper. Spread turkey mixture over bread cube layer and top with cheese.
  6. Sprinkle reserved bread cubes over cheese.
  7. In same bowl combine milk and eggs; pour over top of bread layer. Cover dish and refrigerate
  8. overnight.
  9. In preheated 325 degrees F oven, bake strata 50 to 60 minutes or until knife inserted in center
  10. of strata comes out clean. Allow strata to stand 10 to 15 minutes before serving.
Iowa Turkey Federation http://iowaturkey.org/

Breakfast Deviled Eggs Recipe

No, we’re not cooking with turkey eggs.  (And this is a very good explanation why we aren’t.) We’re just adding a little turkey bacon to deviled eggs, to add some great “breakfast” flavor to this classic!

breakfast deviled eggs


Breakfast Deviled Eggs
This is a clever way to enjoy bacon and eggs!
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  1. 6 hard-cooked eggs*
  2. 2 slices turkey bacon, finely chopped
  3. 3 tablespoons mayonnaise
  4. 1 teaspoon dry dill weed
  5. 1 teaspoon prepared mustard
  1. 1. Wash hands.
  2. 2. Cut eggs in half, remove yolks and place in self-sealing plastic bag. Set whites aside on serving tray. Wash hands.
  3. 3. Place chopped bacon in microwave safe dish and microwave on high for 2 minutes or until desired level of crispness.
  4. 4. Add bacon, mayonnaise, dill weed and mustard to plastic bag. Seal bag and massage to combine ingredients.
  5. 5. When ready to serve, press deviled eggs filling to one corner of the bag. Snip off the conrner and pipe the egg mixture into the reserved egg whites.
  6. 6. Garnish with an additional sprinkle of dill, if desired.
  7. *For added convenience, look for packaged hard-cooked eggs in your grocery store. Or, make your own.
  8. Hard-cooked Eggs: Place eggs in a single layer in a medium saucepan. Run cold water over eggs until the tops are covered with 1-inch of water. Place on heat and bring water to a boil. Remove from heat and cover. Allow eggs to stand for 15 to 17 minutes. Drain water and immediately cool eggs with ice-cold water.
  1. Tip: When traveling with deviled eggs, complete recipe through Step 4 and place the sealed bag in a cooler with ice packs. Place whites in separate container and store in cooler. When ready to serve, continue with Steps 5 and 6.
  2. Makes 6 servings.
  3. Serve with whole wheat toast.
  4. 1 serving: calories 140, protein 7.2 g, fat 11.7 g (saturated 2.7 g), cholesterol 218.9 mg, sodium 169.6 mg, carbohydrate 1 g, fiber .1 g
Iowa Turkey Federation http://iowaturkey.org/