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
1/2 tsp salt
½ tsp ground pepper
½ cup cranberry sauce (or any chutney)
1 ½ cups gravy
Preheat oven 350F
In a large mixing bowl combine the turkey, vegetables, 1 cup shredded cheese, bread and herbs.
In a separate bowl, whisk together the milk, eggs, salt and pepper.
Pour the egg mixture into the bread bowl and stir to combine until everything is well coated.
Spray a 9x11 baking dish with non-stick spray and pour the strata mixture into the baking dish.
Dollop the cranberry sauce evenly over the top of the strata and then scatter the remaining 1 cup of cheese over the top.
Cook in the oven on the middle rack for 45min.
Serve with warmed leftover gravy.
For a printable version click here.