When your house is filled with people after the Thanksgiving holiday, it’s a relief to have a few meals up your sleeve to feed them for the rest of the weekend. Leftover turkey sandwiches can only go so far.
Enter the strata, an eggy-cheesy casserole that comes together in very little time and could be served for a late breakfast or lunch. It’s not a bad idea for supper either, when all that turkey is gone.
In fact, it’s worth making a little extra stuffing for this dish: it’s that good. And easy. The keyword here is easy.
Use any bread-based leftover stuffing (like this one), and most of your work has already been done. Grab your stuffing, beat together the eggs, milk, and flavor-packed Pacific Organic Bone Broth and you're well on your way.
Stir in some Parmesan and baby spinach, pop it into a baking dish, and sprinkle with a little more cheese. The strata goes into the oven for about 45 minutes, so you have time for a wee nap on the sofa.
Serve with a salad and a healthy measure of gratitude: You just spent only ten minutes of active time whipping up a meal.
More Ways to Enjoy Thanksgiving Leftovers
Thanksgiving Stuffing Strata
- 6 large eggs
- 3/4 cup whole or 2% milk
- 3/4 cup Pacific Foods Organic Chicken Bone Broth
- 6 cups bread-based Thanksgiving stuffing (see Recipe Note above)
- 3 cups packed baby spinach leaves (about 3 ounces)
- 1 cup grated Parmesan, divided
- 1/2 cup grated fontina
Butter a 2-quart baking dish:
Preheat the oven to 350oF.
Mix the strata:
In a large bowl, whisk the eggs, milk, and broth. Stir in the stuffing, spinach, and 1/2 cup of the Parmesan and mix with a large spoon to combine.
Transfer to the baking dish and sprinkle with the remaining 1/2 cup Parmesan and the fontina.
Bake the strata:
Bake for 40 to 45 minutes, or until the top is golden brown.
Cool slightly and serve!