Sometimes eating the leftovers in stretchy pants is better than the meal itself.  I mean you spend all day cooking and fussing and when it’s time to sit down all you really want is a cocktail.  That’s why I love using leftovers.  The next day, after all the dust has settled and the house is quite(r), I like to put on my stretchy pants and dig into this all in thanksgiving strata.  You can literally through all the leftovers you have in this beast of a dish, including cheese and chutney from your appetizer tray.  If it’s too much to eat the next day simply freeze it and pull it out in a week or so and then bake it off.

INGREDIENTS

3 cups cooked, diced turkey meat

3 cups cooked vegetables (I used sweet potatoes, mushrooms, broccoli and onions but any combo will do)

2 cups shredded cheese, divided (I used cheddar and havarti but any variety will work)

1 loaf (450g) egg bread, cut into 1” cubes

¼ cup chopped mixed herbs (parsley, rosemary, sage, thyme)

2 cups milk

6 eggs

1/2 tsp salt

½ tsp ground pepper

½ cup cranberry sauce (or any chutney)

1 ½ cups gravy

Preheat oven 350F

COOKING INSTRUCTIONS

1. In a large mixing bowl combine the turkey, vegetables, 1 cup shredded cheese, bread and herbs.

2. In a separate bowl, whisk together the milk, eggs, salt and pepper.

3. Pour the egg mixture into the bread bowl and stir to combine until everything is well coated.

4. Spray a 9×11 baking dish with non-stick spray and pour the strata mixture into the baking dish.

5. Dollop the cranberry sauce evenly over the top of the strata and then scatter the remaining 1 cup of cheese over the top.

6. Cook in the oven on the middle rack for 45min.

7. Serve with warmed leftover gravy.

For a printable version click here.

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