Ingredients

The following ingredients have 12 Servings
  • 8 oz cornbread, (about half of an 8"x8" pan, cut into 1" cubes)
  • 1 half pound (8 oz) baguette, (cut into 1" cubes)
  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 2 celery ribs, (chopped)
  • 3 tbsp fresh sage
  • 3 tbsp fresh Italian parsley
  • 1 tsp salt
  • 3/4 tsp ground black pepper
  • 8 oz Gruyere (roughly shredded)
  • 32 oz The Fresh Market turkey stock ((4 cups))
  • 1 1/2 cups milk ((I used 2%))
  • 2 eggs

Instruction

  • Cube cornbread and the baguette and set aside.
  • Heat olive oil in a skillet set over medium heat, then add the onion and celery.
  • Saute for 7-8 minutes, or until the onions have become golden and the celery has softened some.
  • Transfer onion and celery to a large mixing bowl. Add the sage, parsley, salt, pepper, and Gruyere to the bowl with the onion/celery and mix well to combine.
  • Add the cubed cornbread and baguette to the bowl with everything and gently toss to combine.
  • In a separate bowl, whisk together The Fresh Market turkey stock, milk, and eggs. Pour into the bowl with the bread and gently combine together.
  • Refrigerate for at least 8 hours, or overnight.
  • When ready to bake, grease a large baking dish with cooking spray (mine is 16" x 10") and heat oven to 350°F. Pour out mixture into the prepared dish and lightly press down.
  • Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 40-45 minutes, or until the top is golden brown, the strata is pretty much set, and a tester inserted into the center comes out clean. Let strata sit for 10 minutes, then serve warm.