Smoked Turkey Strata
A strata is simply a savory bread pudding. For this one, a smoked turkey thigh adds to the appeal with Gruyère cheese. Unlike most strata, this one does not need to soak in milk overnight. The bread cubes, however, must be dried at room temperature overnight or dried at a low temperature in the oven, which helps them absorb more moisture.
6 servings
INGREDIENTS:
½ loaf whole grain bread, 1-inch dice (about 4 cups)
1 pound smoked turkey thigh
2 tablespoons extra virgin olive oil
1 cup onion, small diced
3 stalks celery, small diced (about 1 cup)
1 cup celery leaves, loosely packed, chopped
½ cup Italian parsley, chopped
1 ¾ cups chicken stock
2 eggs, beaten
1 ¾ cup Gruyère cheese, grated, divided
DIRECTIONS:
Preheat oven to 375°F. Oil a glass or porcelain baking pan.
Dry the bread cubes overnight or in a 200°F oven. Place in a large mixing bowl.
Discard the turkey skin, fat, and bone. Cut into bite-size pieces.
Heat the oil in a large skillet. When the oil slightly ripples, add the diced onions and celery. Add celery leaves, parsley, and chicken stock when softened and translucent. Bring to a boil, pour over bread cubes, toss, and cover the pan with plastic wrap. After five minutes, toss and cover again. After five more minutes, if all the liquid is absorbed fold in the beaten eggs. Then, fold in one cup of the cheese.
Place in the hot oven and bake until puffed and browned on top, turning around in the oven after twenty minutes. Bake another twenty minutes. Sprinkle the remaining three-fourths cup cheese on top. Bake until the cheese is melted and slightly browned on top (about five to seven minutes).
Remove from the oven and let rest for five minutes before serving.
Smoked Turkey Strata
A strata is simply a savory bread pudding. For this one, a smoked turkey thigh adds to the appeal with Gruyère cheese. Unlike most strata, this one does not need to soak in milk overnight. The bread cubes, however, must be dried at room temperature overnight or dried at a low temperature in the oven, which helps them absorb more moisture.
Ingredients
- ½ loaf whole grain bread, 1-inch dice (about 4 cups)
- 1 pound smoked turkey thigh
- 2 tablespoons extra virgin olive oil
- 1 cup onion, small diced
- 3 stalks celery, small diced (about 1 cup)
- 1 cup celery leaves, loosely packed, chopped
- ½ cup Italian parsley, chopped
- 1 ¾ cups chicken stock
- 2 eggs, beaten
- 1 ¾ cup Gruyère cheese, grated, divided
Instructions
- Preheat oven to 375°F. Oil a glass or porcelain baking pan.
- Dry the bread cubes overnight or in a 200°F oven. Place in a large mixing bowl.
- Discard the turkey skin, fat, and bone. Cut into bite-size pieces.
- Heat the oil in a large skillet. When the oil slightly ripples, add the diced onions and celery. Add celery leaves, parsley, and chicken stock when softened and translucent. Bring to a boil, pour over bread cubes, toss, and cover the pan with plastic wrap. After five minutes, toss and cover again. After five more minutes, if all the liquid is absorbed fold in the beaten eggs. Then, fold in one cup of the cheese.
- Place in the hot oven and bake until puffed and browned on top, turning around in the oven after twenty minutes. Bake another twenty minutes. Sprinkle the remaining three-fourths cup cheese on top. Bake until the cheese is melted and slightly browned on top (about five to seven minutes).
- Remove from the oven and let rest for five minutes before serving.
Nutrition Facts
Calories
411Fat (grams)
22 gSat. Fat (grams)
9 gCarbs (grams)
32 gFiber (grams)
5 gNet carbs
27 gSugar (grams)
6 gProtein (grams)
23 gSodium (milligrams)
702 mgCholesterol (grams)
99 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.