© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

LOVE YOUR LEFTOVERS: All in thanksgiving dinner strata

September 26, 2019

 

 

Sometimes eating the leftovers in stretchy pants is better than the meal itself.  I mean you spend all day cooking and fussing and when it's time to sit down all you really want is a cocktail.  That's why I love using leftovers.  The next day, after all the dust has settled and the house is quite(r), I like to put on my stretchy pants and dig into this all in thanksgiving strata.  You can literally through all the leftovers you have in this beast of a dish, including cheese and chutney from your appetizer tray.  If it's too much to eat the next day simply freeze it and pull it out in a week or so and then bake it off.  

 

3 cups cooked, diced turkey meat

3 cups cooked vegetables (I used sweet potatoes, mushrooms, broccoli and onions but any combo will do)

2 cups shredded cheese, divided (I used cheddar and havarti but any variety will work)

1 loaf (450g) egg bread, cut into 1” cubes

¼ cup chopped mixed herbs (parsley, rosemary, sage, thyme)

2 cups milk

6 eggs

1/2 tsp salt

½ tsp ground pepper

½ cup cranberry sauce (or any chutney)

1 ½ cups gravy

 

 

Preheat oven 350F

 

  1. In a large mixing bowl combine the turkey, vegetables, 1 cup shredded cheese, bread and herbs.

  2. In a separate bowl, whisk together the milk, eggs, salt and pepper.

  3. Pour the egg mixture into the bread bowl and stir to combine until everything is well coated.

  4. Spray a 9x11 baking dish with non-stick spray and pour the strata mixture into the baking dish.

  5. Dollop the cranberry sauce evenly over the top of the strata and then scatter the remaining 1 cup of cheese over the top.

  6. Cook in the oven on the middle rack for 45min.

  7. Serve with warmed leftover gravy.

For a printable version click here.

 

 

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