Cornbread Dressing Strata

A sea of bread, milk and cheese

A sea of bread, milk and cheese

We always make way too much stuffing and dressing for two people. After a few days and a few open-faced sandwiches, dressing can get a bit tired. Or we can get a bit tired of dressing. Here’s a great way to use up leftovers and make them even healthier, cough, cough. If you don’t feel like adding turkey, sausage or bacon would be a nice replacement.

Cornbread Dressing Strata

  • 4 cups cubed cornbread dressing
  • small bunch kale
  • 4 cups milk
  • 4 large eggs
  • 2 cups chopped turkey (optional)
  • pinch nutmeg
  • 2/3 cup grated Swiss cheese,
  • 1/3 cup grated Gruyere
  • 1 tbsp olive oil
  • salt/pepper

Heat oil in a large frying pan over medium heat. Tear kale into inch size pieces and wilt in pan, stirring often. This should take about three-five minutes. Remove from pan and allow to cool slightly. Chop coarsely and toss with dressing cubes, cheeses, and turkey in a large bowl. In another bowl, mix eggs, milk and nutmeg. Pour over the dressing mix and stir to incorporate. Season with salt and pepper. Put in a greased 9 by 13 pan and bake at 350 until custard is set. This can be refrigerated for up to a day. The cooking time will increase by about 15 minutes. Cover with foil to keep from overbrowning in the last half hour.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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2 Responses to Cornbread Dressing Strata

  1. Oh my gosh – this looks/sounds insanely good! Any left over? I’ll volunteer to help out!

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