Overnight Turkey Strata with Spinach, Gruyere and Prosciutto
Overnight Turkey Strata with Spinach, Gruyere and Prosciutto
Ingredients
- 3 tablespoons butter, thinly sliced
- 1 loaf Italian or French bread, sliced into 1 inch pieces
- 2 cups cubed leftover turkey
- 8 eggs
- 3 cups whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh sage, chopped (omit if you don't love sage)
- salt, generous amount to taste
- pepper to taste
- 10 oz frozen spinach, thawed + drained well
- 8 ounces cheddar gruyere, grated (or any cheeses you like)
- 3 oz thinly sliced prosciutto
Instructions
- Grease 9×13 baking dish with non-stick spray.
- Lay bread in the dish, top with butter and bake 8 mins to toast. (Next time I may toast both sides!)
- Cool completely.
- Scatter turkey in dish around bread.
- Mix the custard by whisking eggs, milk, dijon, sage, s+p, spinach and 1½ c. of the cheese. Reserve rest for the top.
- Pour this over the bread, sprinkle on more cheese & prosciutto and cover in fridge overnight.
- Bake at 350 for 45-55 mins.
- Cool a few mins and serve.
Adapted from Half Baked Harvest-she uses croissants in her strata-a must try, too!
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