Pumpkin Turkey Strata
Recipe by Christina Provo
1 tablespoon olive oil
1 large onion, chopped
1/8 teaspoon red pepper flakes
1 pound ground turkey
14 cups whole wheat bread cubes (1/2-inch cubes)
6 tablespoons olive oil
6 tablespoons butter
6 garlic cloves, minced
3 teaspoons ground sage
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
8 ounces neufchatel cream cheese, room temperature
1 14.5 ounce can pumpkin puree
8 large eggs
3 cups milk
1 3/4 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
pinch white pepper
1 cup grated mozzarella cheese
1 cup pecans, coarsely chopped
1 cup grated parmesan cheese
oven to 350°. Heat olive oil in large skillet over medium heat. Add
onion and ground turkey. Season with red pepper flakes and pinch of
salt; cook until turkey is browned thoroughly and onions are
translucent. Set aside.
- In same skillet, heat 3 tablespoons
olive oil and 3 tablespoons butter with half the garlic, ground sage,
kosher salt and black pepper. Cook for a minute. Place half the bread
cubes into skillet and stir to coat. Place on a rimmed baking sheet.
Repeat the process for the remaining bread cubes. Once all the bread is
on baking sheet, bake for 15-20 minutes, tossing halfway, until cubes
are toasted and crisp.
- In a large bowl, mix cream cheese with pumpkin puree. Whisk in eggs, milk, salt, nutmeg, and white pepper.
together croutons with cooked turkey and mozzarella cheese. Place into a
greased 13x9-inch casserole dish (make sure dish can transfer directly
from fridge to oven without breaking). Pour pumpkin custard mixture over
croutons. Cover with plastic wrap and refrigerate overnight.
oven to 350°. Remove strata from fridge and uncover. Cover with foil
and bake for 1 hour. Uncover and top with pecans and parmesan cheese.
Continue baking for another 20 minutes, then check to see if knife
inserted in center comes out clean. If not, continue baking for 10
minutes before checking again. Remove from oven and let set for 10
minutes before serving.