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
Any Thanksgiving stuffing, like this one, made with large cubes of bread will work for this recipe (please avoid stuffings made with breadcrumbs or cornbread).
- 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!