recipes
Italian Turkey Strata
This make-ahead dish prepared with leftover turkey, bread, sun-dried tomatoes and artichokes, is the perfect dish when having guests for brunch.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Bake/Roast
- 20 minutes
- 30 minutes - 1 hour
- 3+ hours
Ingredients
- no-stick cooking spray
- 1 loaf (8 ounces) French bread, sliced, cut into 1-inch chunks, divided
- 2 cups chopped leftover cooked Butterball® Turkey, divided
- 1 can (14 ounces) artichoke hearts, drained, coarsely chopped, divided
- 1/2 cup sun-dried tomatoes packed in oil, drained well, finely chopped, divided
- 2 cups (8 ounces) shredded mozzarella cheese, divided
- 8 large eggs, beaten
- 2 cups milk
- 1 teaspoon dried oregano leaves
- Directions
- Nutrition Info
- Serving Suggestions
-
Spray 13×9-inch baking dish with cooking spray. Layer half of the bread in prepared dish. Sprinkle with half of the turkey, artichokes, tomatoes and cheese. Repeat layers.
Combine eggs, milk and oregano in large bowl; mix until combined. Pour evenly over bread mixture. Cover with foil; refrigerate 8 hours or overnight.
Preheat oven to 350°F. Bake casserole, covered, 30 minutes. Remove cover; continue baking 15 to 20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
You might also like...
- Upside Down Sweet Potato Pie
- Sweet Potato, Cheddar and Cider Gratin
- Classic Green Bean Bake
- Chocolate-Pumpkin Cake with Broiled Coconut Pecan Frosting
User Reviews
- There are no reviews for this recipe.