Lela's Thanksgiving Brunch Recipe

Prepare oven and bread

Preheat the oven to 350°F (175°C). Generously butter a 9x13-inch baking dish. Place the 8 cups of 1" bread cubes in a large bowl and set aside.

Cook aromatic vegetables

In a 10" skillet over medium heat, melt 3 tablespoons unsalted butter with 1 tablespoon olive oil. Add the sliced onion and diced celery and cook, stirring occasionally, until softened and beginning to brown, about 7–9 minutes. Add the minced garlic, 2 teaspoons chopped sage, and 2 teaspoons thyme leaves; cook 1 minute until fragrant. Remove from heat and allow to cool 5 minutes.

Assemble strata base

Stir the cooked onion/celery mixture and 4 cups chopped spinach (reserve remaining spinach for side) into the bowl with the bread cubes. If using roasted turkey, fold in the 2 cups shredded turkey now. Add 1 cup grated Parmesan and 1.5 cups of the Gruyère (reserve 0.5 cup for topping) and toss gently to distribute.

Make custard

In a large mixing bowl, whisk together 6 large eggs, 2 cups whole milk, 1 cup heavy cream, 1 teaspoon Dijon mustard, 1.5 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and 0.25 teaspoon crushed red pepper flakes (if using). Pour the custard evenly over the bread mixture, pressing down gently so the bread absorbs the liquid. Let sit 10–15 minutes to soak; for more advance prep you can cover and refrigerate up to 4 hours (bring back to room temp before baking).

Bake

Sprinkle the reserved 0.5 cup Gruyère over the top, then cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking until the center is set and the top is golden, about 15–20 more minutes (total bake time ~45–50 minutes). If you want a deeply browned top, broil 1–2 minutes at the end — watch carefully.

Rest

Remove from oven and allow the strata to rest 10 minutes before cutting and serving so it finishes setting.

Quick tomato-spinach salad

While strata bakes, toss the remaining 0 cups (note: spinach already used in strata; use reserved 4 cups total) of chopped baby spinach with 1 cup halved cherry tomatoes and 0.5 cup sliced green onions in a medium bowl. Drizzle with 1 tablespoon olive oil (optional), season with 0.25 teaspoon salt and a pinch of black pepper, and toss briefly. (If you kept all spinach in the main, use the salad as a fresh side using the 4 cups listed.)

Maple-chive yogurt

In a small bowl combine 1 cup Greek yogurt, 2 tablespoons maple syrup, 1 teaspoon lemon zest, and 2 tablespoons snipped fresh chives. Taste and adjust salt (about 0.25 teaspoon). Serve this on the side as a creamy, slightly sweet condiment that pairs beautifully with savory strata and turkey.

If using the turkey and cranberry accent, warm the 2 cups shredded roasted turkey gently in a small saucepan or microwave until just heated through (2–3 minutes). To serve, place a portion of strata on a plate, spoon some warm turkey alongside, and add a dollop (about 2 tablespoons) of cranberry sauce per serving. The sweet-tart cranberry brightens the rich strata.