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.
Read more: Make-Ahead Turkey and Egg Strata
- Yield:Serves 6
- Active time: 15 minutes
- Total time:9 hours 15 minutes
- 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.