Turkey Leek Strata Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain. , In a greased 13x9-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. , In a large bowl, beat the eggs; add the milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. , Preheat oven to 325°. Remove from refrigerator 30 minutes before baking. Bake, uncovered, until a knife inserted in the center comes out clean, 65-70 minutes.

Steps:

• Whisk together milk, eggs, 1/4 teaspoon salt, Tabasco and nutmeg. Strain through a fine mesh sieve.
• Heat oil in a medium skillet. Add leeks, and toss to coat with oil. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft. Season with 3/4 teaspoon salt. Cool.
• Mix together ricotta, Parmesan, pepper and herbs. Stir in the cooled leeks.
• Grease a roasting pan 9 by 12 by 2 1/2 inches with 1 teaspoon butter. Lay 6 slices of bread in the bottom of the pan. Top with half of the ricotta-leek mixture. Repeat with a second layer. Place the last layer of bread in the pan, and spread the top with the softened butter.
• Pour the custard over the bread, gently pressing top slices into the mixture. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
• Heat oven to 350 degrees. Remove plastic, and sprinkle the top with the cheese. Place in a larger pan, and put on the middle rack of oven. Fill the larger pan with boiling water to come up about halfway on the smaller pan. Bake for 1 to 1 1/4 hours, or until puffy and brown. Allow to cool slightly before serving.

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
• Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
• Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
• Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Steps:

• Melt butter in 1-quart saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
• Cut enough bread into 1-inch cubes to measure 5 cups. Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 325°F. Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Steps:

• Heat oven to 350 degrees. Greas a 9x13" bakig dish with butter. Soak and chop the mushrooms and strain the soaking liquid. Set aside 1/2 cup of the liquid for this recipe. While mushrooms soak, toast the bread cubes on a baking sheet in the oven until dry and crisp but not necesssarily golden, 5-10 minutes. Set aside to cool. Turn off the oven.
• Heat 2 tablespoons butter in a large, heavy skillet over medium high heat until it begins to brown. Add leeks and sprinkle generously with salt and pepper (about 1/2 teaspoon each). Cook, stirring, until leeks are translucent, soft, and browned in places, 8-10 minutes. Stir in mushrooms and the reserved mushroom liquid. Raise heat to medium high and cook until liquid almost completely evaporates, 1-2 minutes. Remove from heat.
• Beat eggs in a large bowl. Whisk milk, cheese, 1/2 teaspoon salt, and a few grinds of pepper. Arrange half of bread cubes evenly over bottom of buttered baking dish. Scatter half of the mushroom-leek mixture. Pour over half of the egg mixture. Top with the remaining bread, and then the remaining mushroom-leek mixture. Sprinkle with salt and pepper. Cover and refrigerate over night.
• Heat oven to 350 degrees. Let the strata sit at room temperature while the oven heats. Uncover and bake until eggs are set and top browns in places, about 45 minutes. Let rest for 10 minutes before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
• Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
• Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
• Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.