Recipes

Go Back

Holiday Strata

Friday, August 14, 2015

 

[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]


Ingredients
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) 


Directions
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.

Go Back


Go Back


Tags

muffins Recipes feta celery hearts curry cockaigne syrup bok choy strawberry jam zucchini cauliflower walnut oil egg scallions dijon lemon grass onions Poblano Chili conserve radish Tomatoes coeur a la creme green pepper Soup asparagus autumn egg noodles wasabi Cranberry Beans crepes berry radishes currants okra Vegan shrunken heads mustard greens pudding pineapple yellow onion Jerusalem artichoke bayeldi habanero Farmers' Market beet greens sweet potato cream cheese spelt tomatoe ramps pasta chives baguette dilly chili Eggplant brown sugar plums blueberry potatoes cream sherry tostadas pine nuts vegetable coconut milk imam bread pudding sour beets fondue bosc crisp Kale anise artichoke beer Rice wine vinegar lettuce arugula capers vinaigrette honey tomato corn pie pork chop cake oats Butternut pie cantaloupe sandwich couscous hickory almond milk Side Salad chicken carrots sandwiches Squash strawberries white beans Cider chocolate remoulade bbq vanilla wafers eggs buckwheat chicken dinner salad gratin panzanella tart sesame Potato bell pepper chimmichurri pork chipotle poblano pumpkin gazpacho peach leeks gouda parmigiano mushroom plum chilies shitake tortillas rhubarb celebration jack cheese pepper bruschetta nectarine watercress pecans spiced winter squash carrot fronds heavy whipping cream peas cranberry celeriac coriander tomato juice bulgar wheat Beans Spinach baby bok choy onion carrot top plum tomatoes steak shallots garlic kluski mint wrap pesto tomato Bread jack apples thai rouille knots biscuits turnip sunchokes butter sauce yogurt compote melon buttermilk scapes celery root basil pears fritter fritters paste Swiss Chard Drinks snow peas sausage beef barley latkes Spread sweet cucumber sour cream walnuts Corn fennel seeds maple caesar Dressing carrot tops Shitake Mushrooms maple syrup coeur chiles frittata creme swiss tuscan parmesan flank cornmeal hazelnuts goat Cheese shiitake bulgar fraiche beet bloody mary gruyere wheat flour peppers meatballs cilantro gorgonzola daisy verde gin collins prosciutto chili peppers pecan bacon cheese kohlrabi almonds Greens slaw shelling cointreau dill spring reggiano Salsa turnips mushrooms Leek green beans absinthe chorizo strata tenderloin fennel bulb pickled kalamata flank steak blue cheese pancake Apple chimichurri Tomatillos polenta casserole anchovy bean Chevre roasted fennel kirsch vegetarian olives stuffing Red Onion