I don’t know about y'all but it ain’t even Thanksgiving yet and I am already stuffing myself like I am going to be the dang bird come the big day. 

Perhaps I am making up for lost time + recipes. 

I wanted there to be more, so so much more. 

There was supposed to be the Thanksgiving classic in the mix: pumpkin.

Pumpkin, roasted + delicious. 

But alas, it didn’t happen.

Let’s just say there was smell around the house for 3 days before I had figured it out. Figured out that not too long ago where a pumpkin once stood firm and whole was now a slowly deflating winter squash mess. 

It’s a true story. 

I even blamed the dog for the smell being as she hadn’t had a bath in over month. Yes, both the dog and I are terribly lazy. 

Know what else is both lazy + delicious? 

A strata.

That’s right an classic what some would call a casserole, gasp or even worse yet a ‘savory’ bread pudding. 

It’s alright, deep breaths because umm, that’s what it is: a easy + damn delicious brunch-y savory bread pudding to stuff yourself with. 

Better yet? 

It could be this holiday season’s answer to both leftovers and quite possibly hangovers. 

If.

If you plan it out right. 

It’s alright if you don’t, the longer it absorbs its herbed, egg + milk mixture–the better. 

Just save yourself the questions and follow this-a-way …

Lamb, Kale + Apple Strata

Prep time: 25 mins + 2 hrs up to overnight standing time

Cook time: 1 hr

Yield: 1–9x13, 3 quart pan 

1 lb hearty bread (sourdough, potato bread–I used leftover rolls)

–torn into large chunks, about 1" 

2 cups whole milk

12 ounces lamb merguez, cooked + chopped into bite size pieces

5 eggs

1 ½ cups half and half

6 ounces whole milk ricotta 

½ medium white onion, finely chopped

1 bunch green onions, chopped

6 cloves garlic, minced

8 sprigs fresh tarragon leaves only, finely chopped

8 sprigs fresh thyme leaves only, finely chopped

½ bunch flat leaf parsley leaves only, finely chopped

1 tsp ground mustard

½ tsp ground nutmeg

½ tsp salt

½ tsp ground black pepper

4 oz lacinato (dino) kale stems removed, roughly chopped

2 small pink lady apples cored and chopped

2 oz parmesan cheese, grated

4 oz assorted semi soft/soft cheeses from your cheese drawer, seriously though: taleggio, a Grand Cru Reserve Emmi Roth, let your tastebuds run wild . . 

4 oz fontina cheese, grated 

In a large mixing bowl toss in chunks of bread and pour milk over top, allow to stand for at least 10 mins.

While your bread is soaking up milk, fry up those sausages if you haven’t already. Once cooked slice and chop into bite size pieces, set aside.

In a medium size mixing bowl beat eggs, half and half, ricotta, garlic, chopped white onion, all the chopped herbs, ground mustard, nutmeg salt, and pepper until well combined. Set aside.

Grate and mix all your cheese, set aside.

Now grab your 3-quart baking dish and spread half of the milk soaked bread, then sprinkle in half of the chopped lamb merguez, apple, green onions, and kale. Sprinkle with cheeses. Now layer with the other half of bread and repeat with lamb merguez, apple, green onion, and so on finishing with cheese. 

Don’t worry it looks like it all ain’t going to fit into the pan–it will, I tells you.

Now pour the egg mixture over top. 

Cover and slide that bad boy into the fridge for up to overnight. 

I highly recommend overnight. Flavor gets better the longer its absorbed. 

Preheat oven to 350F

Line a baking sheet with aluminum foil and place strata onto baking sheet.

Slide into the oven for 45 minutes to an hour until the strata has set and edges are slightly browned.

Once the strata is ready remove from the oven and allow to stand for 10 minutes before serving.

That’s it. 

It’s that dang simple: use your leftovers and hell, you can even let it soak for up to 24 hours if you’re really not in the mood to turn the oven on. 

But I promise you, you’ll want take this over leftover turkey sandwiches any day.