-
Preheat the oven to 325 F.
-
Melt the butter with the oil in a large skillet over medium high heat. Add the onions with a pinch of salt. Cook, stirring occasionally, for 8 minutes. Add the garlic and then continue to cook, stirring, until the onions are starting to turn golden, another 2-4 minutes.
-
Add the spices, including the salt, and mix in. Then add the vinegar and cook, scraping the bottom of the pan, until the liquid has cooked off, about 2-3 minutes.
-
Rip the bread into pieces and place in a bowl. Pour 1/4 cup of milk over the bread and toss around to encourage the bread to absorb the milk.
-
Add the bread and the ground beef and turkey to the pan. Stir to break up the ground meats--the bread will become absorbed into the dish. Cook until the turkey and beef are browned, about 10-12 minutes.
-
Set aside 2 tablespoons of the chopped almonds. Add the rest of the almonds to the pan, along with the raisins and 2 tablespoons of the peach preserves. Mix in.
-
Turn off the heat. Mix in 1 of the eggs.
-
Scrape the meat mixture into a casserole dish (9X13 or its equivalent). Spread the remaining 2 tablespoons of peach preserves on top of the meat mixture.
-
Whisk together the remaining 2 eggs with the remaining 1 cup of milk. Pour this mixture over the casserole. Sprinkle the remaining 2 tablespoons of chopped almonds over the top.
-
Bake at 325 F for 20 minutes, and then increase the heat to 375 F and bake until the eggs are set and a thin knife inserted into the center of the casserole comes out mostly clean, about another 15-25 minutes.
-
Let set for 5 minutes and then serve.