Turkey Sausage Strata
Recipe from Stefanie Paganini, Loretta Paganini School of Cooking
- 2 Tbsp unsalted butter
- 2 Tbsp extra virgin olive oil
- 1 ⁄2 cup sliced scallion
- 2 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 zucchini, chopped
- 4 cups fresh baby spinach, shredded
- 1 lb turkey sausage, casings removed, broken into bite-size chunks
- 8 eggs
- 2 1⁄2 cups whole milk
- 1⁄2 cup grated Parmigiano Reggiano cheese
- 1 tsp salt & 1⁄2 tsp black pepper
- 1 medium loaf Italian bread (about 8 cups), cut into cubes
Preheat oven to 350°F. Coat a 13 x 9-inch baking dish with butter. Heat the oil in a heavy large skillet over medium heat. Add the sausage and sauté until golden, about 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add the scallion, red pepper, and zucchini to the pan and sauté about 5 minutes. Add the spinach and garlic. Sauté over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the cooked sausage.
Place half of the bread cubes in the buttered baking dish. Sprinkle half of the cheese over the bread, then top with half of the sausage vegetable mixture. Repeat layering.
Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Top with pieces of butter. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
Preheat the oven to 350°F.
Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.