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Read more: The Definitive Guide to Breakfast in Chicago

If you have leftover turkey, vegetables, dinner rolls, and gravy:

Thanksgiving Turkey Strata

  1. Butter a 9-by-13-inch baking dish and add 6 cups cubed dinner rolls or bread, 3 cups chopped vegetables (like a mix of Brussels sprouts and green beans), and 5 cups chopped turkey.
  2. In a large bowl, whisk 1 cup gravy with 5 eggs and 1 cup half-and-half.
  3. Pour the egg mixture into the dish and gently stir everything together. Cover the dish and refrigerate overnight.
  4. Heat your oven to 350 degrees. Uncover the casserole and spread 2 cups shredded cheddar or Swiss cheese over the top. Bake until the casserole is cooked through and the cheese is golden brown, about 45 minutes.

 

If you have leftover stuffing:

Stuffing in a Hole

  1. In a medium bowl, beat 1 egg. Add 2 cups stuffing and stir to coat in egg.
  2. Melt a pat of butter in a cast-iron frying pan over medium heat.
  3. Add the stuffing to the pan, using a spatula to press it together into a single patty. Cook until the stuffing is crispy on the bottom, then carefully flip it over, keeping it in a single patty as best you can (use the spatula to press it back together as needed).
  4. Use a spoon to cut away a hole in the center, and add a dab of butter to the hole. Crack another egg into the hole, cover the pan with a lid, and cook until the whites are set, about 2 minutes.

 

If you have leftover cranberry sauce:

Baked Cranberry French Toast

  1. Heat your oven to 350 degrees.
  2. Place about 10 cups cubed French bread on a baking sheet, and bake until the bread is dry but not deeply browned, about 15 minutes. (You can also use day-old bread.)
  3. Butter a 9-by-13-inch baking dish and arrange the bread in the dish in an even layer.
  4. In a medium bowl, beat 6 eggs with 2 cups half-and-half, ¼ cup sugar, and the juice and grated zest of 1 orange. Stir in 2 cups cranberry sauce.
  5. Pour the egg mixture over the bread and stir gently to ensure the bread is completely coated. Cover the dish and refrigerate overnight.
  6. In the morning, remove the dish from the fridge and let sit at room temperature while your oven heats to 400 degrees.
  7. Uncover the dish and bake until the casserole is cooked through and browned on top, 35 minutes.
  8. Serve with maple syrup and toasted pecans.

Chandra Ram is a freelance writer for Chicago magazine.

From: The Definitive Guide to Breakfast in Chicago

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