And just like that, Thanksgiving is over … and it’s time to start planning for Christmas. While I prepared this savory pumpkin and cheddar strata for Turkey Day, I’d gladly recreate it for festivities in December.
Pumpkin and cheddar strata is a tasty alternative to stuffing – and it couldn’t be easier to assemble. Just follow a few simple steps:
- Sauté some shallots and kale.
- Whisk up an egg custard.
- Layer all the components in a baking dish and transfer it to the refrigerator.
Then all you have to do is bake the pumpkin and cheddar strata when you’re ready to eat! The casserole is delicious hot out of the oven, and leftovers are exquisite (especially with a scoop of salsa).
P.S. I spent the rest of the long weekend making soup and watching movies and The White Lotus. It was quite the restful holiday!
Recipe adapted from Bon Appétit.
Pumpkin and Cheddar Strata
Makes 8 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 shallots, thinly sliced
- 2½ teaspoons kosher salt, divided
- ½ pound lacinato kale, ribs removed and leaves cut crosswise into 1"-thick pieces
- 5 eggs, lightly beaten
- 1 15 oz. can pumpkin purée
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon whole-grain Dijon mustard
- ¼ teaspoon ground nutmeg
- 4 sprigs fresh thyme, leaves removed
- 2 sprigs fresh rosemary, leaves removed and finely chopped
- 2 sprigs fresh sage, leaves removed and finely chopped
- freshly ground black pepper, to taste
- 12-14 ounces country bread, torn into large pieces (see notes)
- 8 ounces aged cheddar cheese, grated
Instructions
- Heat butter and olive oil in a large fry pan over medium heat. Add shallots, season with ½ teaspoon salt and cook, stirring occasionally, until they start to brown, about 5 minutes. Add kale and cook, stirring occasionally, until just barely wilted, about 3 minutes. Remove from heat and set aside.
- In a large bowl, whisk together eggs, pumpkin purée, milk, heavy cream, Dijon mustard, nutmeg, thyme, rosemary, sage and remaining 2 teaspoons salt. Season with pepper to taste.
- Butter a 3-quart baking dish. Arrange half of the bread in the baking dish. Scatter half of the prepared shallot and kale mixture and one-third of the cheddar cheese over the bread. Pour half of the egg mixture on top. Repeat the process 1 more time and top with remaining cheddar cheese. Cover baking dish with foil and transfer to the refrigerator to chill for at least 1 hour and up to 24 hours.
- Remove the strata from the refrigerator and let it sit for 30 minutes. Meanwhile, preheat oven to 350 degrees.
- Bake for 45 minutes. Remove from the oven and increase oven temperature to 400 degrees. Remove foil and bake uncovered for 25 more minutes or until the top is golden brown. Remove from the oven and let cool for 10 minutes before serving.
Notes
If you have time and like to bake, make Jo Cooks' No-Knead Bread, which yields the perfect amount for this recipe.
