Baked Apple, Smoked Turkey And Cheddar Strata
serves 6-8
This light, savory bread pudding may be assembled and refrigerated overnight before baking (allow 15 minutes of extra baking time, and cover with foil for the first 25 minutes).
Read more about this recipe at the Washington Post.
3/4 pound crusty, country-style bread (crust trimmed), cut into 1-inch cubes (about 4 to 5 cups)
1 tablespoon olive oil
4 large shallots or 1 small onion, thinly sliced (1/3 to 1/2 cup)
1 pound cooked smoked turkey (skin removed), cut into 3/4- or 1/2-inch cubes
4 large eggs
4 cups half-and-half (may use nonfat)
1/2 teaspoon coarse kosher salt
3 medium semi-tart apples such as Granny Smith, peeled, cored and cut into 1/2-inch dice
1 1/2 cups coarsely grated sharp cheddar cheese
prep: 20 minutes
total: 1 hour 30 minutes
9-by-13-inch baking dish
baking sheet
large skillet
medium bowl
whisk
1. Preheat the oven to 375F. Lightly grease a 9-by-13-inch baking dish with nonstick cooking oil spray.
2. Place the bread on a baking sheet and toast it in the oven for 10 minutes, then set aside to cool. If baking the strata straight away, reduce the oven temperature to 350F.
3. In a large sauté pan or skillet over medium-high heat, heat the oil until it shimmers. Add the shallots or onion and cook for 3 to 4 minutes, stirring occasionally, until they have softened. Add the turkey and cook for 5 to 7 minutes, turning occasionally, until lightly browned. Distribute half of the mixture in the prepared baking dish; set aside.
4. In a medium bowl, whisk together the eggs, half-and-half, salt and a few grinds of pepper.
5. Spread half of the apples and half of the cheddar into the turkey mixture in the baking dish, and press down gently to form one layer. Form a second, even layer using the bread cubes, then make a third layer with the remaining turkey mixture and the apples. Pour the egg mixture over the top and press down on the bread cubes to make sure the bread is submerged. Sprinkle the remaining cheddar over the top. (At this point, the strata may be covered with lightly greased aluminum foil and refrigerated overnight.) Bake for 40 to 50 minutes, or until the top is golden brown and the custard is set. Let stand for 5 minutes before serving.
