Ingredients
16 cups cubed sourdough bread1/4 cup olive oil, divided 4 garlic cloves, minced, divided 2 medium red onions, chopped3/4 cup chopped roasted sweet red peppers1 teaspoon dried oregano1 carton (32 ounces) reduced-sodium chicken broth1 cup cubed cooked turkey, optional 4 ounces Asiago cheese, cut into 1/2-inch cubes2 large eggs, lightly beaten4 green onions, chopped2 tablespoons butter
Preparation
Preheat oven to 350°. Place bread cubes in a large bowl. Drizzle with 2 tablespoons oil; toss lightly. Sprinkle with half the garlic; toss to combine. Transfer to 2 ungreased 15x10x1-in. baking pans. Bake 20-25 minutes or until lightly browned, turning occasionally. Let cool.
Meanwhile, in a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add red onions; cook and stir 5-7 minutes or until softened. Add the red peppers, oregano and remaining garlic; cook 1 minute longer. Stir in broth; bring to a boil. Remove from heat.
Place toasted bread in large bowl. Stir in broth mixture, turkey if desired, cheese, eggs and green onions. Transfer to a greased 13x9-in. baking dish; dot with butter. Cover and bake 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown.
