Thanksgiving keeps on giving when leftovers are transformed.
Leftovers launch a weekend of feasting: Turkey hash, sangria and more.
Serves 4
This recipe is adapted from what was originally a stuffing bread pudding in The Chronicle archives. It’s a way to transform leftover stuffing into a golden breakfast casserole that’s also a good vehicle for whatever herbs and cooked vegetables you may have left from the big meal. If you have more or less stuffing to work with, adjust the amount of custard to 1 egg and ½ cup of liquid per 1 cup of stuffing, with a proportionate amount of salt and pepper. You can assemble the strata the night before serving it.
Butter 4 large eggs 2 cups half-and-half (or a mixture of leftover cream and milk) 1⁄3 cup grated Parmesan, Asiago or Gruyere cheese ½ teaspoon kosher salt Pepper to taste Chopped fresh herbs such as thyme, parsley or chives 4 cups prepared bread stuffing 1 to 2 cups chopped cooked greens or vegetables such as chard, Brussels sprouts or sweet potatoes (optional)
Instructions: Preheat the oven to 350 degrees. Liberally butter a 2-quart baking dish, such as a 8-inch square Pyrex or medium-size gratin dish.
In a medium bowl, combine the eggs, half-and-half, half of the cheese, salt and pepper to taste.
Pull apart the stuffing and place it in the prepared pan so that it's dispersed evenly. Add any chopped vegetables around it. Slowly pour the custard over the stuffing, then sprinkle the remaining cheese on top. Let sit for at least 20 minutes to soak, or wrap tightly and refrigerate for up to 1 day.
Bake until the custard sets, about 55 minutes to 1 hour. (If custard was refrigerated, allow a little extra baking time.) Let cool for at least 10 minutes, and serve warm or at room temperature.
Per serving: 628 calories, 20 g protein, 48 g carbohydrate, 37 g fat (15 g saturated), 279 mg cholesterol, 997 mg sodium, 6 g fiber.