Think of a strata as a savory bread pudding; here, leftover stuffing serves as the bread.
Test-kitchen tip:
Use any leftover white-bread stuffing (even one with sausage), but not a cornbread stuffing.
Recipe information
Total Time
1 hour
Yield
Makes 6 to 8 servings
Ingredients
3/4 ounce dried porcini mushrooms
2 cups whole milk
3 large eggs
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 1/2 cups leftover bread stuffing
1 cup grated Gruyère cheese
1 tablespoon chopped fresh parsley
Preparation
Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Working in batches, finely grind porcini in spice grinder. Whisk milk and next 3 ingredients in large bowl. Stir in stuffing and ground porcini, breaking up any clumps. Transfer mixture to prepared baking dish. Sprinkle cheese over stuffing mixture. Bake until puffed in center and cheese is brown in spots, about 45 minutes. Sprinkle with parsley and serve.
