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.

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.
This entry was posted in Breakfast, Chicken, Food, Recipes and tagged , , , , , , . Bookmark the permalink.

2 Responses to Cornbread Dressing Strata

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

  2. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

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