From, "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 5 cups cubed day-old bread

  • 4 links Italian turkey sausage, casings removed, browned, and crumbled

  • 1/4 cup chopped sun-dried tomatoes packed in oil, oil reserved

  • 1/2 cup chopped onion

  • 1 to 2 Tablespoons chopped fresh rosemary

  • 4 to 6 ounces Monterey Jack cheese, shredded (1 to 1-1/2 cups)

  • 6 large eggs

  • 1-1/2 cups milk

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1 teaspoon dry mustard

  • 1/4 teaspoon ground nutmeg (optional)


Spray a 9-inch square baking dish with nonstick cooking spray.  Sprinkle bread cubes in casserole.  Sprinkle sausage evenly over bread cubes.  Pour 1 Tablespoon reserved sun-dried tomato oil into skillet.  Add onions and saute until tender.  Add tomatoes and rosemary, stirring until blended.  Place onion mixture over sausage.  Cover with cheese.  Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well blended.  Pour egg mixture over casserole.  Cover.  Refrigerate 8 to 10 hours or overnight.  Bring to room temperature before baking.  Preheat oven to 350 degrees.  Bake 30 to 45 minutes, or until set.


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