...Bacon and Mushroom Thanksgiving Strata

As the Thanksgiving weekend is upon us the time to think about a good stuffing to go with our turkey has been on our minds. Instead of the classic cornbread stuffing we made last year we decided to try something different but nonetheless tasty. This year the stuffing to accompany our bird will be an Italian 'strata' which is essentially a savoury bread pudding flavoured with cheese, bacon, mushrooms and caramelized onions. Although not traditional, this side is the perfect blend of earthiness from the mushrooms and caramelized onions and richness from the cream and smoky bacon. 

- 1 loaf of french bread cut into cubes and toasted in the oven
- 3 onions sliced
- 1lb of mushrooms sliced
- 8 slices of bacon roughly chopped
- 4tbs of sage chopped
- 4 tbs of italian flat leaf parsley chopped
- 1 cup of cream
- 2 cups of milk
- 5 eggs
- 1 cup of grated mozzarella cheese
- 1 tbs nutmeg
- salt and pepper to taste

1. In a large skillet fry the mushrooms until browned and all the liquid has evaporated. Remove to a large oven proof dish

2. In the same pan fry the onions over medium heat until brown and caramelized. Remove to the same oven proof dish

3. Fry the bacon until crispy and add to the same dish. Add the sage, parsley, mozzarella cheese, toasted bread, salt and pepper

4. In a large bowl combine the eggs, milk, cream, nutmeg, salt and pepper 

5. Pour the egg, milk and cream mixture over the bread, onion, and mushroom mixture and top with some of the reserved mozzarella. Allow to sit in the fridge for at least 2 hours or overnight if possible

6. Preheat your oven to 375 degrees and bake for 1 hour uncovered until the strata puffs up and is golden brown on the surface. 

7. Allow to cool for 5 minutes before serving



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