I had a bunch of my Southwestern Cornbread and Chorizo Stuffing leftover from Thanksgiving. We had enjoyed some of it as is and I was ready to try something new. I had seen a different strata recipe on one of my favorite cooking shows (Food Network’s The Kitchen) and a lightbulb went off in my head! Why not use my leftover stuffing (or dressing!) as the bread component of a strata?!? This would be an awesome brunch dish for Black Friday!
I think this would work well regardless of the type of stuffing you made. You could change the flavor profile by changing up the veggies and cheese you use. I went with the Southwestern theme of my original stuffing recipe and this strata was fabulous!!! I have tried to write the recipe in a way that will help you work with what you have.
Enjoy!
Leftover Stuffing Strata
2 1/2 – 3 cups of leftover stuffing/dressing
4 small green tomatoes, diced (You could change this up to tomatillos, red bell pepper, or even leftover green beans!)
1/2 white onion, diced (This could also be red onion, green onions or leeks)
5 -6 eggs
1/2 cup half and half
1 – 1/2 cups grated cheese (I used pepper jack. If you had a more traditional stuffing recipe, jack, cheddar or even grayer cheese would be a great add)
Dash hot sauce
Paprika or hot Hungarian Paprika
Preheat oven to 350 degrees. In a skillet, cook veggie of your choice (I used green tomatoes) and onions in a tablespoon or two of oil or butter until softened. Drop spoonfuls of leftover stuffing/dressing into a greased casserole dish, leaving some space between spoonfuls. Spoon veggies from skillet over stuffing. Do not pack down. You want to leave room for the egg mixture to seep down into mixture.
In a mixing bowl, crack eggs and beat lightly. Add half and half, a dash or two of hot sauce (optional), grated cheese and a bit of salt and pepper. Mix together and then pour over stuffing and veggies in casserole.
Sprinkle a little paprika over the top of the casserole. Cover dish with lid or foil and bake for 30 minutes. Remove lid and bake for an additional 10 minutes.
Makes 4-6 servings.
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