• 4 c. bread, cubed and toasted
  • 3 eggs
  • 1 c. milk or heavy cream
  • 1/4 c. minced celery
  • 1/4 c. minced onions
  • 3 Tbs. Rosemary Olive Oil
  • 1/4 c. chopped mushrooms
  • 1/4 tsp. rubbed sage
  • 6 oz. roasted turkey breast, cooled & sliced thin
  • 3 oz. or approx. 5 slices prosciutto
  • EVOO to drizzle

PREPARATION:     Whisk together the eggs and milk/cream. Pour mixture over the bread cubes and let it rest for at least 1 hour and up to overnight. The more toasted the breadcrumbs, the better they will hold their shape.  Toss the breadcrumbs with the vegetables and spices. Wrap single portion servings tightly in plastic wrap and place in a steamer. Steam until firm.   Just before serving, drizzle with olive oil. *For additional flavors, add up to 1/2 cup smoked oysters, golden raisins, minced parsnips and/or rendered bacon.

*An original Carter & Cavero recipe adaptation from