For your sake, I really hope you have a couple of cups or so of leftover stuffing (dressing, call it what you will) stashed in the freezer, ’cause you are gonna want to try this make ahead recipe.
Thoughtfully provided by Wonkette poster Fitzgerald Chesterfield (a certified nom de web – ask your Wonkette); we enjoyed it as (first) breakfast-for-dinner one evening, with properly cooked rutabaga and cranberry relish on the side, and since? It ‘waves really well for lunch, and snacks, too!
Oh, and if you don’t have that secret stash o’ stuffing (dressing, call it what you will) packed into that back, dark corner of the freezer that only you know to go to?
Well, make yourself a fresh batch of stuffing (this recipe is quite tasty, if I do so so myself) – and not that “just add water” boxed stuff, either. This recipe is worth the real thing. Besides. You get more stuffing.
•1-1/2 cup milk
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your favorite hot sauce, to taste.
•1/2 tsp sea salt
•1 tsp black pepper
•2-1/2 cups grated cheese**
•2+/- cups leftover stuffing
•1 tbsp unsalted butter
*No Sherry Peppers Sauce? No problem! You can skip it, or, think about adding a tablespoon or so of decent sherry (not that “cooking” stuff) and mebbe add another dash or two of hot sauce.
**I used a mix of Monterey Jack, Cheddar, and Swiss.
First things first. You can put this whoel deal together the night before, then cover it tightly and stash in the fridge to enjoy the next morning, mebbe take it out of the fridge 30 or 40 minutes before you plan to bake it.
Or. You can make it and enjoy it all at once, just letting the milk and egg mixture soak into the stuffing for about 15 minutes before popping it into the oven.
Heat your oven to 375º and place a tablespoon or so of butter in a two quart baking dish.
Pop the baking dish into the heating oven for five minutes or so, then remove and brush the melted butter over the bottom and sides of the pan.
Arrange crumbled balls of the stuffing over the bottom of the baking dish, then top that with a bit of the shredded cheese.
Whisk the eggs together with the milk, Sherry Peppers Sauce, Cajun Power Spicy Garlic Pepper Sauce, the sea salt, and the black pepper.
Pour this mixture evenly over the stuffing and cheese in the baking dish.
Set this aside to allow the egg mixture to soak into the stuffing a bit (if cooking right away), or cover and stash in the fridge overnight.
Top with the remaining shredded cheese and bake until the eggs are set and the strata is just a touch crispity at the edges.
Mebbe consider strewing some chopped scallions over the top for prettiness and flavor, then serve.
Wow! This is GOOD!