Holiday
Christmas Morning Strata
August 5, 2009 | 
Author Serves 6-8
1 loaf French bread, cubed (either by hand or with a knife)
2 packages frozen chopped spinach, thawed and squeezed dry
3/4 pound Provolone cheese, chopped
14 large eggs
2 1/2 cups milk
salt and pepper to taste
2 teaspoons dry mustard (optional, but adds a nice little bite)
3/4 pound cheddar cheese, shredded
Grease a 9-x-13-inch baking dish. Make a single layer of bread cubes in the bottom of the baking dish. Cover the bread evenly with the spinach. Then add the chopped Provolone cheese. Top with another layer of bread cubes.
In a medium-size mixing bowl, whisk together the eggs, milk and seasonings. Pour over the layers evenly, making sure that all of the top layer of bread is moistened. At this point, you have two options: refrigerate it overnight or bake for 1 hour (350 degree preheated oven).
When you bake it, watch it starting after about 50 minutes. It shouldn’t be ready to pull until its puffed up a bit and just starting to get golden brown (you don’t want it too brown).
If you want to test it, a knife inserted in the center should come out clean. While it is cooling, top with the cheddar cheese and allow it to melt by itself. You might need to return it for just a minute to the oven to finish melting.
Serving Suggestions: Enjoy with tangerines.
Good Turkey Tetrazini
Serves 6-8
4 tablespoons butter, divided
8 ounces sliced cremini mushrooms
4 green onions, chopped
2 tablespoons whole wheat flour
2 cups low sodium chicken broth
3/4 cup evaporated skim milk
1/4 cup Parmesan cheese
1/4 cup white wine
Salt and pepper to taste
2 cups cooked whole wheat fusilli
3 cups cooked turkey, chopped
3/4 cup bread crumbs
Preheat oven to 375 degrees. Lightly grease casserole or baking dish.
Cook pasta according to package directions.
In a large deep skillet saute mushrooms and onions in 2 tablespoons butter. Remove from skillet and set aside.
Add remaining butter to skillet and whisk in flour until smooth. Slowly add chicken broth and evaporated skim milk. Stir until sauce is smooth and continue to cook until has thickened. Add mushrooms and onions back to skillet along with 1/4 cup Parmesan cheese, wine, salt and pepper to taste. Stir. Next add turkey and pasta and stir until all ingredients are well incorporated. Remove from heat.
In a small mixing bowl combine bread crumbs and 1 tablespoon Parmesan cheese.
Transfer skillet contents to casserole dish. Sprinkle with bread crumb mixture.
Bake for about 25 minutes or until casserole is warmed through and golden brown on top.
NUTRITION per serving: 412 Calories; 15g Fat; 36g Protein; 38g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 371mg Sodium. Exchanges: 2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat. Points: 8
Posted in Holiday, Recipes, Thanksgiving | 
Tags: Good Turkey Tetrazini, Thanksgiving Leftovers, Turkey | 
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