Cooking Instructions
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Step 1
Add
Oil (1 Tbsp)
to a medium skillet and heat to medium. Add
White Onion (1)
and cook, stirring often until soft; 5-7 minutes. Set aside.
Step 2
In a large bowl toss together
Country White Bread (12 oz)
,
Stuffing Mix (3 cups)
,
Turkey (3 cups)
, cooked onions, and the
Gruyère Cheese (1 cup)
.
Step 3
In a separate medium bowl whisk together the
2% Reduced Fat Milk (3 cups)
,
Large Eggs (12)
,
Dried Parsley (1 tsp)
,
Poultry Seasoning (1 tsp)
,
Kosher Salt (1 tsp)
,
Ground Black Pepper (1/2 tsp)
,
Onion Powder (1/2 tsp)
, and
Celery Salt (1/4 tsp)
.
Step 4
Lightly grease a 9x13-inch casserole dish. Spread evenly with half of the bread mixture. Dot with half of the
Cranberry Sauce (1 cup)
. Repeat with the remaining bread mixture and cranberry.
Step 5
Pour egg mixture evenly over the bread, whisking occasionally as you go to distribute seasoning. Sprinkle with remaining
Gruyère Cheese (1 cup)
.
Step 6
Cover and refrigerate for at least 4 hours but preferably overnight.
Step 7
Preheat oven to 350 degrees F (180 degrees C).
Step 8
Bake uncovered on the middle rack for about an hour until the strata is puffed and golden.
Step 9
Remove from oven and allow to rest uncovered for 15-20 minutes before cutting into 12 (3x4-inch) pieces. Serve with leftover gravy and additional cranberry sauce.
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