This recipe is both a chef and crowd pleaser; little work for you, and lots of delicious eggy brunch for your guests. If you're low on vegetables or turkey or don't have any chives, don't worry; your final product will still be a success. The vessel you use for baking is also flexible. I used a casserole dish but a cast-iron skillet would make for a beautiful presentation as well (just watch the time in the oven, since it conducts heat differently), and loaf pans will make for meatloaf-like strata slices.
I chose Gruyère because it goes nicely with the touch of mustard and melts well, but other sharper, tangier cheeses or a blend would work very well here, too.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.
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Make-Ahead Turkey and Egg Strata
About This Recipe
|Active time:||15 minutes|
|Total time:||9 hours 15 minutes|
|This recipe appears in:||Make-Ahead Turkey and Egg Strata|
- Unsalted butter or nonstick spray, for greasing
- 4 cups 1-inch crustless bread cubes (day or two old Italian bread is ideal)
- About 1 1/2 cups cooked greens, such as spinach, chard or kale
- About 1 1/2 cups cooked mushrooms or other vegetable of choice
- About 1 1/2 cups shredded or diced roasted turkey meat
- 1 1/2 cups shredded Gruyere or other cheese
- 1 cup milk
- 1 1/2 tablespoons fresh minced chives
- 1 1/2 tablespoons Dijon mustard
- 6 eggs
- Kosher salt
- Freshly ground black pepper
Grease a medium baking dish, 2-quart casserole dish or 2 smaller loaf pans. If using something shallow, layer twice; if deeper, layer three times if possible. Spread loose layer of bread cubes down and sprinkle greens, mushrooms, turkey, then cheese evenly over. Repeat 1 or 2 more times. Keep in mind strata will puff up so don't overfill vessel. Whisk together milk, chives, mustard, eggs, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour evenly over bread and vegetables; the bread and vegetables should not be submerged. Wrap tightly in plastic and refrigerate for 8 hours or up to 1 day.
Preheat oven to 350 degrees F. Let strata come to room temperature, then set on baking sheet to catch any drips and bake until risen like a frittata and lightly golden on top, 50 to 60 minutes.