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Hearty Breakfast Casserole



    * 10 cups bread cubes
    * 2 cups diced cooked rabbit
    * 1 cup diced potatoes
    * 1 cup diced celery
    * 1/2 cup diced carrots
    * 1/4 cup minced fresh parsley
    * 4 cups milk
    * 2 cups chicken broth
    * 5 eggs, beaten
    * 1/4 cup butter, melted and cooled
    * 1 teaspoon salt
    * 1/2 teaspoon pepper
    * Gravy is optional.  I keep chicken stock handy and I always have roux in the  fridge so whipping up a batch of gravy is a breeze.

  1.  Arrange bread cubes in a single layer on several ungreased large baking sheets. Bake at 350 degrees F for 20-30 minutes until golden brown and crisp.
  2.  Transfer to a large bowl. Add the rabbit, potatoes, celery, carrots and parsley. In another large bowl, combine the milk, broth, eggs, butter, salt and pepper. Pour over bread mixture; toss to coat.
  3. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted near the center comes out clean. Serve with gravy if desired.
 
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