Fruited Turkey Stuffing

Suggested Great Harvest Breads:

1 cup apple juice 8 cups TOASTED Great Harvest Our scratch-made bread makes the most phenomenal turkey stuffing on earth! Just bread cubes (cut 1 loaf into " cubes use your favorite Great Harvest loaf, such after toasting) as Honey Wheat, White, Orange Cranberry - or a mix! Ask us for recommendations!! Method of Preparation:

Ingredients:

cup butter (or margarine) cup diced onion 3 stalks celery, diced with leaves 1 tsp cinnamon cup chicken broth a dash of salt pepper to taste cup chopped apples cup raisins (optional) cup walnut or almond pieces

1. Chop onion and celery. 2. Stir in with butter on a skillet over medium heat until tender. 3. Stir in seasonings, chopped apples, raisins, and nuts. 4. Add mixture and apple juice to bread cubes in a large bowl; toss until mixed well. 5. Place in greased baking dish. 6. Bake at 325 for 90 minutes and serve. 7. Refrigerate leftovers.

Holiday French Toast Casserole

Another delicious French toast casserole version, perfect for making ahead of time for a brunch or family gathering. This one is extra special, perfect for the holidays. We thank our friends, Marian and Dennis, in Omaha for this one! Choose one loaf of your favorite Great Harvest bread. Especially delicious is Challah, Red White and Blueberry, Honey Whole Wheat, White, and Cinnamon Chip... ask us for recommendations!

H o l i d a y French Toast Casserole

Yield: 12 Servings Ingredients: 4 T softened butter cup packed brown sugar cup corn syrup cup chopped pecans (optional) 1 C milk 2 eggs tsp orange zest tsp cinnamon tsp vanilla
Method of Preparation: Cut bread into -inch slices. Spread the butter in a 9 x 13 baking

dish. Sprinkle the brown sugar over the butter and drizzle with corn syrup. Sprinkle with chopped pecans. Mix together the milk, eggs, orange zest, cinnamon and vanilla. Dip each piece of bread. Arrange coated slices in one layer in the baking dish. Bake for 35 minutes at 375 until bread is golden brown. Invert pan onto a platter and serve immediately. Can serve with syrup, mixture of fruits, whipped cream or other favorite complement.

Mock Vegetarian Quiche

Suggested Great Harvest Breads:
Whole Wheat / Savory Cheese Bread

Method of Preparation:
Preheat oven to 350 In a greased, . medium sized baking dish add a layer of 1" thick slices of Great Harvest bread buttered on both sides with crusts removed. Slowly heat olive oil in pan & saut chopped garlic, onions and mushrooms for about 5 minutes until soft. Sprinkle cooked mixture over bread. Chop broccoli and red pepper into small pieces and layer on top of onion mixture. Add chopped parsley. In a separate bowl beat 4 eggs. Add milk, dry mustard, salt & pepper. Pour mixture over the dish & sprinkle with cheese. Bake in oven for 30 minutes or until golden brown. Serve warm.

Ingredients:

1 loaf Great Harvest Bread 4 eggs 2 cups 1% milk 1 medium yellow onion 3 cloves garlic, crushed 1 cup broccoli 1 medium red bell pepper 1 cup mushrooms, thinly sliced 2 tbs. olive oil 1 cup grated parmesan cheese 1 tsp. dry mustard 2 tbs. butter cup fresh chopped parsley or 1 tbs. dry parsley salt & pepper to taste

Orange Toast
Suggested Breads: Honey Whole Wheat Or White Yield: 12 Servings Ingredients: 12 Slices Bread 4 Tbs. softened butter 1 cup sugar cup orange juice grated rind of two oranges Method of Preparation: Mix the butter and the sugar. Add the orange juice and grated orange rind. Spread this mixture on hot toast and put under the broiler (or in toaster oven) just enough to melt the sugar for less than a minute. Do NOT burn.

Tuscan Tomato Bread Soup

Yield: 1 quart (4 Portions) Ingredients: 1 each Great Harvest savory bread (2 total loaves) 2 tbsp. Good Olive Oil 1 each Small White Onion, " dice 2 cloves Fresh Garlic, minced 3 cups Prepared Chicken Stock or Canned Broth or Vegetable Broth 6 each Plum Tomatoes, cored, split de-seeded and quartered 6-8 each Fresh Basil Leaves tsp. Table or Kosher Salt tsp. Ground Black Pepper cup Parmigiano Reggiano, grated Method of Preparation: 1. Using a serrated knife, carefully cut the bread into large cubes 1 to 1 inches. 2. Heat the olive oil over medium heat in a two quart sauce/stock pot. 3. Once hot, add the onion and cook, stirring occasionally until translucent (1-1 min.). 4. Add the garlic and cook an additional minute (DO NOT let the garlic brown). 5. Quickly add the stock and tomatoes to prevent the garlic from browning. 6. Simmer 6-8 minutes over medium heat until the tomatoes soften slightly. 7. Roll up the basil leaves to create a small log and slice into thin strips. Add the basil to the soup with the Parmigiano Reggiano just prior to serving. 8. Place 4-5 cubes of bread in a preheated soup cup and ladle 4-6 ounces of soup over the bread. 9. Drizzle additional olive oil onto each soup and serve with a bullion spoon.

Crusty Wheat Germ Encrusted French Toast

Yield: 2 servings Ingredients: 3 slices Cinnamon Chip Bread, 1" Thick 1 tsp. Vegetable Oil 1 tsp. Ground Cinnamon 3 each Large Eggs cup Half & Half or Milk tsp. Table or Kosher Salt tsp. Ground Black Pepper cup Honey Wheat Germ Cooking Pan Spray As Needed For the Topping: 2 tbsp Granulated Sugar 1 tsp. Ground Cinnamon Pure Maple Syrup As Needed Method of Preparation: 1. In a large bowl, dissolve 1 teaspoon of the cinnamon in the vegetable oil. 2. Add the eggs, half & half, salt, and pepper and whisk together thoroughly. 3. Place the wheat germ into a separate large bowl. 4. Preheat a saut pan, iron skillet, or griddle over medium heat (approximately 300 F) 5. Dip each of the bread slices into the egg mixture, allowing them to soak well. Then dip them into the wheat germ, coating generously on both sides. 6. Spray the preheated cooking surface with pan spray and cook each toast until lightly browned and crisp on both sides, being sure to cook the egg through. 7. Mix together sugar and remaining cinnamon and sprinkle on top of finished French toast and serve with Pure maple syrup.

Spinach Artichoke Dip In A Boule

Yield: 10-12 servings Ingredients: 1 each Spinach Feta Bread, Round (Boule) Loaf lb. Bacon 1 each Small White Onion, " dice 10 oz. bag Fresh Spinach Leaves, washed (Frozen may be used, drain well) 14 oz. can Whole Artichoke Hearts, drained tsp. Table or Kosher Salt tsp. Ground Black Pepper 2 tbsp. Flour 1 cup Half & Half or Milk 2 tbsp. Lemon Juice 1 tbsp. Dijon Mustard cup Parmigiano Reggiano, grated 1 cup Gruyere Cheese, shredded Method of Preparation: 1. Using a serrated knife, carefully cut a 1 -1 inch thick horizontal slice from the top of the Bread loaf, to create a flat round top about 6-8 inches in diameter. 2. Carefully remove the middle of the loaf by cutting or scooping it out to create a bowl, 3. and dice the bread that you removed into large cubes for dipping. Cut the bacon strips into 1 inch pieces and cook the bacon in a large skillet until crisp. Remove it bacon to paper towel to drain, reserving 2 tablespoons of the bacon fat in the pan. Add the onion and cook over medium heat until the onion becomes translucent and softens slightly. Add the spinach and artichoke hearts and cook, turning occasionally until the spinach is wilted. Stir in flour. Stir in the remaining ingredients except for the bacon, and heat until cheese is melted. Once the cheese is melted, pour the mixture into a food processor and/or blender and pulse on low speed 2-3 times to break up the large pieces of spinach. Pour the mixture into the boule, top with bacon and serve immediately accompanied by the bread cubes.

4. 5. 6. 7. 8.

9.

Grilled Portabella, Tomato & Mozzarella Bruschetta

Yield: 6 Large Bruschetta Ingredients: 3 slices any GH savory bread, 1 inch thick 2 tbsp. Extra Virgin Olive Oil 1 cloves Fresh Garlic 4 each Plum Tomatoes, cored and diced inch 4 each Small Portabella or Baby Bella Mushroom Caps 8 ounces Fresh Mozzarella Cheese, cubed inch 6-8 each Fresh Basil Leaves, chopped 1 tbsp. Parmigiano Reggiano, grated For the Marinade: 3 tbsp. Balsamic Vinegar cup Extra Virgin Olive Oil 3 cloves Fresh Garlic, minced tsp. Table or Kosher Salt tsp. Ground Black Pepper Method of Preparation:
1. Prepare the marinade by combining all marinade ingredients in a medium bowl. 2. Prepare the portabella mushrooms by scraping out the gills with a teaspoon and soaking them in the marinade for 10 minutes. 3. Place the mushrooms onto a preheated grill right side up and cook for 3-4 minutes per side, allowing the mushrooms to soften and grill marks to develop on the cap. 4. Allow them to cool slightly, and dice them into inch cubes. 5. Prepare the toast, by brushing the 3 slices with olive oil. 6. Place them on the preheated grill, again, allowing grill marks and a nice brown surface to develop. (DO NOT burn) 7. Rub one side of each toast with a clove of garlic and place them on a service plate garlic side up. 8. Combine all of the remaining ingredients including the grilled mushrooms and the marinade in a large bowl and toss together. 9. Mound the mixture evenly on the six toasts and drizzle with olive oil for service.

Panzanella :Tuscan Bread Salad

Yield: 4 Salads Ingredients: 2 cups Focaccia Bread Cubes, 1 inch dice each English Cucumber, split lengthwise, seeds removed 1 each Small Red Onion, cut julienne (thin strips) 2 cloves Fresh Garlic, minced 4 each Plum Tomatoes, cored and quartered 6-8 each Fresh Basil Leaves 8 ounces Baby Salad Greens For the Dressing: 2 tbsp. Red Wine Vinegar cup Light Olive or Blended Oil 3 tbsp. Parmigiano Reggiano, grated tsp. Prepared Dijon Mustard tsp. Table or Kosher Salt tsp. Ground Black Pepper Method of Preparation: 1. Prepare the dressing by combining all ingredients but the oil in a medium bowl. 2. Slowly whisk the oil into the dressing, pouring it in a thin steady stream. 3. Combine the remaining ingredients except the greens in a large salad bowl. 4. Pour the dressing over the mixture, tossing to coat evenly. 5. Serve over baby greens and garnish with grated Parmigiano Reggiano and Fresh Ground Black Pepper.

Turkey Stuffing
cubes in a large bowl and add in 1 stick of butter that has been Ingredients: 12 -16 pound Turkey cut into small pieces. 1 loaf of Great Harvest Stuffing Bread Add enough chicken or Great Harvest savory bread broth or giblet 1 stick or cup of Sweet Cream water to Butter moisten 1 - 2 cups Chicken Broth or water cubes. reserved from giblets (Optional: add chopped walnuts or dried cranberries for a Method of Preparation: Slice the loaf into 2" cubes and store in mouth-watering feast.) Place stuffing a brown paper bag for 3-4 days before inside of turkey cavity and bake as preparing stuffing (or you can dry in normal. the oven for 3 hours at 200). Place Yield: Have Turkey, Will Stuff!!

Quick & Easy French Toast

Suggested Great Harvest Breads: Challah, Cinnamon Chip, Honey Whole Wheat, Cranberry Orange and Red, White & Blueberry. Ingredients: 1 Egg cup milk tsp vanilla tsp cinnamon Method of Preparation: 1. Beat the egg, milk, vanilla and cinnamon with a wire whisk. 2. Dip each slice of bread in the egg mixture 3. Brown each side in a greased skillet 4. Serve immediately with butter and syrup. Let the flavor of the syrup mix in with the berries in the bread. 5. If there are no berries in the bread, top the French toast with fresh berries for a naturally sweet treat!!

You dont have to dress like a French chef to make it. Pajamas will be fine!!

French Toast Casserole

Delicious! This version is baked in the oven, making it a perfect make-ahead dish for a brunch or family gathering! Try it with any Great Harvest favorite: Challah, Cinnamon Chip, Honey Wheat, White... use your imagination.

French Toast Casserole

Yield: 12 Servings Method of Preparation: Place bread cubes in a greased 13x9x2 in baking dish. In a mixing Ingredients: 1 loaf Great Harvest Bread cut into bowl, beat eggs, milk, sugar, vanilla 1-in cubes (enough to make 10 and salt. Pour over bread. Cover and cups) refrigerate for 8 hours or overnight. 8 eggs Remove from the refrigerator 30 3 cups milk minutes before baking. 4 teaspoons sugar Apply Topping: 1-teaspoon vanilla Dot casserole with butter. Combine teaspoon salt (optional) sugar and cinnamon; sprinkle over the top. Topping: 2 tablespoons butter (cubed) Cover and bake at 350 for 45-50 2 tablespoons sugar minutes or until a knife inserted 2 teaspoons ground cinnamon comes out clean. Let stand for 5 Maple Syrup minutes. Serve with syrup.