Skip to main content
Epicurious
Bon Appétit

Porcini and Stuffing Strata

2.5

(1)

Think of a strata as a savory bread pudding; here, leftover stuffing serves as the bread.

Test-kitchen tip:

Use any leftover white-bread stuffing (even one with sausage), but not a cornbread stuffing.

Recipe information

  • Total Time

    1 hour

  • Yield

    Makes 6 to 8 servings

Ingredients

3/4 ounce dried porcini mushrooms
2 cups whole milk
3 large eggs
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 1/2 cups leftover bread stuffing
1 cup grated Gruyère cheese
1 tablespoon chopped fresh parsley

Preparation

  1. Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Working in batches, finely grind porcini in spice grinder. Whisk milk and next 3 ingredients in large bowl. Stir in stuffing and ground porcini, breaking up any clumps. Transfer mixture to prepared baking dish. Sprinkle cheese over stuffing mixture. Bake until puffed in center and cheese is brown in spots, about 45 minutes. Sprinkle with parsley and serve.

TagsCasseroleEggPorcini MushroomMushroomVegetableGruyèreCheeseDairySideDinnerNut FreeVegetarianEasyOven BakeThanksgivingBon Appétit
Read More
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Chocolate Pie
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
7UP Cake With Lemony Glaze
A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.