CHICKEN SAUSAGE STRATA
Ingredients
12-14 slices multigrain bread, crusts removed
1 lb Brie or Camenbert cheese, rind removed
2 hot or mild Italian sausages
1/2 lb ground chicken
1/2 red onion, minced
1 lb fresh mushrooms, diced
1 red pepper, diced
6 eggs, beaten
1 tbsp prepared mustard
2 tsps Worcestershire sauce
1/2 tsp smoked paprika (optional)
1/2 tsp ground pepper
3 cups milk
1 1/2 cups grated Asiago cheese|12-14 slices multigrain bread, crusts removed
1 lb Brie or Camenbert cheese, rind removed
2 hot or mild Italian sausages
1/2 lb ground chicken
1/2 red onion, minced
1 lb fresh mushrooms, diced
1 red pepper, diced
6 eggs, beaten
1 tbsp prepared mustard
2 tsps Worcestershire sauce
1/2 tsp smoked paprika (optional)
1/2 tsp ground pepper
3 cups milk
1 1/2 cups grated Asiago cheese
Preparation
Grease a 9 X 13″ baking dish. Completely cover the bottom of the dish with a single layer of bread, about 6-7 slices, cutting pieces to fit if necessary. Slice Brie (or Camenbert) cheese and arrange in a single layer over bread.
Remove the casings from the sausages. In a skillet over medium high heat, stir cook sausage meat and ground chicken, breaking up the lumps, until no pink remains. Add onion, red pepper and mushrooms: stir cook until the onions are transparent and the mushrooms are cooked. Drain off any liquid in the pan. Let cool.
Beat together eggs, mustard, Worcestershire sauce, ground pepper, and smoked paprika until smooth. Stir in milk.
Spread meat and vegetable mixture over the Brie. Top with another layer of bread slices, cutting pieces to fit.
Carefully pour milk mixture over bread – the dish will be very full. Top with Asiago cheese. Cover with plastic wrap and refrigerate overnight.
Remove dish from the fridge 30 minutes before baking. Preheat oven to 350F.
Remove plastic wrap, place dish on a cookie sheet and bake strata for 90 minutes. Cover with foil if the top gets too brown. The strata will puff up a couple of inches above the top of the dish during baking then fall afterward. Remove from the oven and let stand 15-20 minutes before serving.
Slicing soft cheeses like Brie is best done with a cheese slicer or with a knife dipped in warm water.
|Grease a 9 X 13″ baking dish. Completely cover the bottom of the dish with a single layer of bread, about 6-7 slices, cutting pieces to fit if necessary. Slice Brie (or Camenbert) cheese and arrange in a single layer over bread.
Remove the casings from the sausages. In a skillet over medium high heat, stir cook sausage meat and ground chicken, breaking up the lumps, until no pink remains. Add onion, red pepper and mushrooms: stir cook until the onions are transparent and the mushrooms are cooked. Drain off any liquid in the pan. Let cool.
Beat together eggs, mustard, Worcestershire sauce, ground pepper, and smoked paprika until smooth. Stir in milk.
Spread meat and vegetable mixture over the Brie. Top with another layer of bread slices, cutting pieces to fit.
Carefully pour milk mixture over bread – the dish will be very full. Top with Asiago cheese. Cover with plastic wrap and refrigerate overnight.
Remove dish from the fridge 30 minutes before baking. Preheat oven to 350F.
Remove plastic wrap, place dish on a cookie sheet and bake strata for 90 minutes. Cover with foil if the top gets too brown. The strata will puff up a couple of inches above the top of the dish during baking then fall afterward. Remove from the oven and let stand 15-20 minutes before serving.
Slicing soft cheeses like Brie is best done with a cheese slicer or with a knife dipped in warm water.
