Stuffing Sausage Strata Recipes

BEST SAUSAGE STUFFING

Steps:

• Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
• Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

EASY SAUSAGE STRATA

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
• Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
• Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
• Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

SAUSAGE KALE STRATA

Steps:

• Preheat the oven to 425 degrees F.
• Put the mushrooms on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until golden brown, 15 to 20 minutes. Set aside.
• Mix together the milk, half-and-half, oregano, eggs and some salt and pepper in a large pitcher or bowl. Set aside.
• Set a large skillet over medium heat and add the sausage patties. Cook until golden brown, 4 to 5 minutes per side. Set aside to cool, then chop into cubes.
• In the same skillet from the sausage, heat some olive oil over medium-high heat. Throw in the kale and cook until slightly wilted, 2 minutes.
• Grease a lasagna pan with some butter. Layer half the bread, half the kale, half the mushrooms, half the sausage and half the cheese in the prepared pan. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight.
• Twenty to thirty minutes before baking, remove the lasagna pan from the fridge. Preheat the oven to 350 degrees F.
• Replace the plastic wrap on top of the strata with aluminum foil. Bake for 30 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more (keep a close eye on it).

CHEESY SAUSAGE AND SAGE STUFFING

Steps:

• Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.
• Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7-10 minutes. Transfer to bowl with bread.
• Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.
• Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40-50 minutes .
• Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.
• Do Ahead
• Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.

ITALIAN SAUSAGE STRATA

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown sausage in large skillet over medium heat until no longer pink, stirring frequently. Drain. Add broccoli and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
• Place English muffin cubes in sprayed baking dish. Top with sausage mixture. Sprinkle with Cheddar cheese.
• Beat eggs in large bowl. Add milk, salt and basil; beat well. Pour over sausage mixture. Sprinkle with Parmesan cheese. Cover; refrigerate at least 4 hours or overnight.
• Heat oven to 350°F. Uncover baking dish; bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

SAUSAGE AND SWISS CHARD STRATA

Steps:

• Preheat oven to 375 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Transfer sausage to a small bowl, leaving behind as much fat as possible. Add shallots and chard stems to skillet and cook over medium until shallots are translucent, 3 minutes. Add a little water to pan and cook, stirring and scraping up browned bits from skillet with spoon. Add chard leaves and cook, stirring occasionally, until wilted, 3 minutes. Season with salt and pepper.
• Spread half the sausage in a 9-by-13-inch baking dish and top with half the chard mixture. Top with bread, overlapping slices slightly. Top with remaining sausage and chard mixture. In a large bowl, whisk together milk and eggs, season with salt and pepper, and pour evenly over top. Firmly press on strata to submerge bread in egg mixture. Cover dish tightly with foil and let sit 10 minutes (or refrigerate up to overnight).
• Bake strata 45 minutes. Uncover, sprinkle with cheese, and bake until cheese melts and egg mixture is mostly absorbed and set in center, 6 to 10 minutes. Let cool 10 minutes before serving.

STUFFING & SAUSAGE STRATA

Steps:

• In a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following; stuffing, cheese and sausage mixture. Repeat layers. In a large bowl, whisk eggs, milk and salt until blended. Pour over layers. Refrigerate, covered, overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 1-1-1/4 hours or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

SAUSAGE STRATA

Steps:

• Place sausage and croutons in a greased 13x9-in. baking dish. In a large bowl, beat eggs. Stir in cheese, milk and salt; pour into pan., Bake uncovered at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Garnish with tomato slices if desired.

SAUSAGE AND CHEESE BREAKFAST STRATA

Steps:

• Spray baking dish with Pam.
• Brown sausage and let it cool. Cook bacon and let it cool. Set both aside.
• Mix eggs and milk in separate dish (make sure eggs are well beaten).
• Add cubed bread, shredded cheese and cooled sausage to the egg and milk mixture.
• Pour all ingredients (except bacon into the baking dish).
• Add crumbled bacon to the top of the dish.
• Bake on 350 degrees for 45 minutes. It will puff up pretty high, like a quiche. Let is set for about 25 minutes before serving. It will settle and fall a bit.

PORCINI AND STUFFING STRATA

Steps:

• 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.

SAUSAGE STRATA

Steps:

• The day before:.
• Grease a 9"x13" baking pan.
• In a large skillet, saute sausage and peppers. Break up the sausage, stirring and frying until it is well-browned. Drain off the fat. Stir mustard into the sausage.
• Arrange 6 slices of bread on bottom of baking pan. Top with 1/2 of the sausage and 1/2 of the cheese. Repeat with remaining bread, sausage, and cheese to make a second layer.
• Beat eggs in large bowl. Beat in milk, Worcestershire sauce, salt, pepper, and nutmeg. Pour beaten mixture over layers in the baking pan.
• Cover tightly and refrigerate overnight.
• On serving day:.
• Remove baking pan from refrigerator one hour before cooking to reach room temperature.
• Bake uncovered at 350F for 40-50 minutes or until center seems set. Serve immediately.

SPICY SAUSAGE-VEGETABLE STRATA

Steps:

• Cook sausage and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well.
• Arrange bread slices in ungreased rectangular baking dish, 11x7x1 1/2 inches, cutting to fit if necessary. Spread sausage mixture over bread. Top with bell peppers and zucchini.
• Beat eggs and ricotta cheese in medium bowl, using fork, until blended. Stir in milk. Pour over mixture in baking dish. Sprinkle with Parmesan cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
• About 1 hour before serving, heat oven to 350°F. Uncover and bake 45 to 55 minutes or until top is puffed and center is set. Serve immediately.