Gluten Free Thanksgiving Leftovers Strata Recipe
Just on the off chance that you find yourself with a little extra turkey (and stuffing, and cranberry sauce, and vegetables…) in the not too distant future, I thought I would share with you one of my very favorite ways to transform Turkey Day leftovers into something you will want to eat for breakfast, lunch, or dinner.
I don’t know about you, but in our house Thanksgiving doesn’t end with the gluten free pie on Thursday night – there are still people to feed the whole weekend long. Trust me; I am in no way complaining. I love having people lounging around the house and I love feeding people. And since people lounging around the house pretty much love to eat, it’s a win-win for us all!
This recipe for Gluten Free Thanksgiving Leftovers Strata is more of an outline really. You can use whatever you have leftover and if you don’t have something leftover, you can replace it with something else.
A “strata” is basically a layered casserole; you layer different ingredients into a casserole dish and then pour a mixture of eggs and milk over it all and let it bake.
I love to serve strata for brunch; it’s a great way to feed a lot of people without a lot of effort. But as I mentioned this dish works equally well for whenever you want to eat it and even though it is made with leftovers to begin with, it makes for fabulous leftovers, easily reheated.
I’m going to give you my recipe but here’s a breakdown which should help you create your own masterpiece!
Bread layer – I use leftover stuffing, about 4 cups total. You could also use any kind of leftover bread you may have; gluten free rolls, cornbread, baguettes, biscuits – if you have none of these you can use 4 cups of cubed gluten free bread that you toast up in the oven for 10 minutes or so.
Turkey layer – well, this one is kind of obvious – just cube up about 2 cups of leftover turkey. If you want to make this at a time when you have no leftover turkey, gluten free rotisserie chicken works great.
Vegetable layer – Use 2 cups of leftover vegetables – it can be green beans, broccoli, spinach gratin, corn, peas, whatever you have. Don’t worry if the vegetable was already made into a casserole, if the casserole was yummy, your strata will be too!
The cranberry layer – use about a cup and a half of leftover cranberry sauce; homemade or canned – makes no difference. If you don’t have any leftover cranberry sauce you can use a can of whole cranberry sauce.
The cheese layer – if you made a cheese plate for Thanksgiving, you are sure to have leftover cheese. Grate up about 1 ½ cups of whatever cheese you like.
Pulling it all together – what you need to hold everything together and turn it from a bunch of leftovers into a unique casserole is the egg mixture; you will need 6 large eggs (I use pastured, cage free eggs from Nature’s Yoke) and some milk – the milk can be half-and-half, low fat milk, whole milk, or even the dairy free milk of your choice. In fact you could use chicken stock or gravy in place of the milk if you want.
You know how it is when you get the perfect bite of Thanksgiving dinner; a little bit of everything in one forkful? Well, that’s exactly what this strata is like!
- Gluten free nonstick cooking spray
- 4 cups left over stuffing or bread cubes, etc. see above in the post
- 2 cups leftover cooked turkey
- 2 cups cooked green beans or other leftover vegetables
- 1½ cups cranberry sauce
- 1½ cups grated mild cheddar cheese or any type of cheese you like
- 6 large eggs
- 1½ cups milk
Preheat oven to 375 degrees. Spray a 9 by 13 inch (or similar sized) casserole dish with cooking spray.
Layer half of the stuffing in the bottom. Top the stuffing with half the turkey, then half the vegetables, half the cranberry sauce, and finally half the cheese. Repeat the layers.
Whisk the eggs and milk together and pour over the entire dish. Let sit for 5 minutes then bake for 40 – 50 minutes or until the eggs are set and the casserole is hot.
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