2 tablespoons fresh thyme leaves or 1 teaspoon dry
1 tablespoon chopped fresh sage or 1/2 teaspoon dry
1 1/2 cups fresh grated Fontinella cheese
1 sweet onion, diced
1 day-old artisan-style Italian loaf, cut into small cubes
Heat oven 350 degrees F. Use 2 tablespoons butter to grease inside of a
2 1/2 quart casserole dish. Set aside.
In mixing bowl, whisk together eggs, salt, pepper, cream, milk, Parmesan
In separate bowl, mix cherries, turkey, thyme, sage, Fontinella, onions
and bread. Place into prepared casserole and pour cream mixture over bread.
Place remaining 6 tablespoons butter in little nubs around top and let sit at
room temperature for 15 minutes.