Thanksgiving Stuffing Breakfast Strata

Recipe at a glance

Thanksgiving Stuffing Breakfast Strata gives holiday food a distinct second meal instead of simply reheating the original plate. Food Network’s collection of post-Thanksgiving ideas shows how turkey, stuffing, potatoes, vegetables and cranberry sauce can move into casseroles, sandwiches, soups, snacks and other formats; this version is an original formulation built around 4 cups stuffing and 1 1/2 cups turkey. ^[1]

Yield: 8 servings. Preparation time: 15 minutes. Cooking time: 45 minutes. Use leftovers that were refrigerated promptly. FoodSafety.gov lists cooked meat and poultry leftovers at three to four days in a refrigerator kept at 40°F or below. ^[2]

Ingredients

1. 4 cups stuffing 2. 1 1/2 cups chopped turkey 3. 2 cups baby spinach 4. 1 1/2 cups shredded cheddar 5. 8 eggs 6. 2 cups milk 7. 1 teaspoon Dijon mustard 8. 1/4 teaspoon black pepper 9. butter for the dish ^[1]

How to make thanksgiving stuffing breakfast strata

1. Butter a 9-by-13-inch dish and spread stuffing across the bottom. 2. Scatter turkey, spinach and cheddar evenly over the stuffing. 3. Whisk eggs, milk, mustard and pepper, then pour slowly over the dish. ^[1]

4. Rest 20 minutes, or cover and refrigerate overnight. 5. Bake at 350°F for 40 to 45 minutes until set and 165°F at the center. Rest 10 minutes before cutting. ^{[1] [2]}

Make-ahead, storage and useful substitutions

Dense stuffing absorbs slowly, so press it lightly into the custard. If chilled overnight, let the glass dish lose its refrigerator chill before baking. Use roasted vegetables instead of turkey, or pepper Jack instead of cheddar. ^[1]

Refrigerate thanksgiving stuffing breakfast strata within two hours in shallow covered containers. Count storage time from when the original Thanksgiving food was first refrigerated, not from when it was transformed into this recipe. Eat refrigerated cooked turkey and other perishable leftovers within three to four days, or freeze sooner. Reheat hot portions to 165°F and discard food that has spent too long at room temperature. ^[2]