[Note: We have created a bit of a Thanksgiving to Christmas tradition at our house. Every year at Thanksgiving, I make this Apple, Sausage and Parsnip Stuffing with Fresh Sage Recipe (from Epicurious). Since I just bake it on the side instead of stuffing the bird, it makes a ridiculous amount. So, I freeze a pan and use it for an easy and delicious breakfast strata for Christmas morning. I take the frozen stuffing out a couple days ahead of time to defrost in the fridge. Then, on Christmas eve I prep the strata for baking the following morning. Of course, you could make the stuffing fresh just for this purpose- and if I hadn't already frozen mine I would likely do so- it's that good! I don't really have a recipe for the strata itself (I usually wing it) but here are my general guidelines. ~Beth Knorr]
1/2 recipe stuffing
8-10 eggs (depends on how rich or firm you like your strata, I usually go with 8)
1/2 to 3/4 cup milk or cream (again, depends on how rich you like your strata)
salt and pepper to taste (typically you don't need much since the stuffing is nicely seasoned)
Once stuffing is prepared or thawed out the evening before you plan to bake it, whisk the eggs, salt, pepper and milk or cream in a bowl. Pour the mixture over the stuffing being certain to coat all of it. Cover with plastic or foil and refrigerate overnight. This allows the bread to soak up all the yummy goodness. In the morning remove the strata from the fridge and pre-heat the oven to 375 degrees. Uncover the strata and bake until eggs are set, usually an hour (give or take) for a 13 x 9 dish. I test mine with a knife - the eggs should be fluffy but set. If it's still runny, pop it back in and check it in 15 minute increments.