turkey pumpernickel strata
A flavorful variation of the old breakfast buffet standby. Prep time includes overnight refrigeration.
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prep time
cook time
1 Hr
method
Bake
yield
4-6 serving(s)
Ingredients
- 4 slices pumpernickel bread, cut into 1/2-inch cubes
- 1 cup cooked turkey, cubed
- 4 ounces canned mushrooms, drained
- 2 ounces jarred pimientos, drained (optional)
- 1 tablespoon dried onion flakes
- 1 tablespoon dried chives
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup grated cheddar cheese
- 1 1/2 cups milk
- 4 - eggs, beaten
How To Make turkey pumpernickel strata
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Step 1Preheat oven to 400F. On 10 x 15 x 2-inch jellyroll pan, arrange bread cubes. Bake 5 to 10 minutes or until cubes are dry. Reserve 1/2 cup of bread cubes for topping.
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Step 2Coat a 8 or 9-inch square baking dish with nonstick cooking spray. Layer bread cubes in bottom of dish.
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Step 3In medium-size bowl combine smoked turkey, mushrooms, pimiento )if using), onion, chives, garlic powder, salt and pepper. Spread turkey mixture over bread cube layer and top with cheese. Sprinkle reserved bread cubes over cheese.
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Step 4In same bowl combine milk and eggs; pour over top of bread layer. Cover dish and refrigerate overnight.
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Step 5Take baking dish out of refrigerator and let sit at room temperature fo 30 minutes. Preheat oven temperature to 325F.
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Step 6Bake strata 50 to 60 minutes or until knife inserted in center of strata comes out clean. Allow strata to stand 10 to 15 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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