Thanksgiving Stuffing Breakfast Strata
Happy Day-After-Thanksgiving! Or should I say, Leftovers-for-Breakfast Day? Some might go for a cold slice of pumpkin pie straight from the tin (you know who you are), but for me, it’s all about the savory sides.
Ingredients
- 10 cups leftover stuffing, cold from the fridge
- Chicken or turkey broth (as needed)
- 9 large eggs
- Chopped parsley (optional, to garnish)
- Preheat the oven to 375ºF and grease a 9-inch square baking dish with butter, oil, or cooking spray. If your stuffing has dried out overnight, re-moisten it with a splash or two of broth.
- Spoon the stuffing into the baking dish, taking care not to pack it down too much. Using the back of the spoon, make nine impressions in the stuffing, roughly 1/4 cup deep and about an inch apart. Crack an egg into a small bowl, then pour it into one of the impressions in the stuffing. Repeat with remaining eggs.
- Bake until the egg whites are just set and the yolks are still molten, about 35 minutes. Garnish with chopped parsley and serve.