Dorie Greenspan's Next Day Turkey-and-Cranberry Sriracha Strata 8.000

Deb Lindsey for The Washington Post

Everyday Dorie Nov 18, 2016

This packed, layered casserole makes the most of Thanksgiving turkey leftovers, with sweet, salty and hot elements playing off each other. Using cinnamon-raisin bread is an unusual way to go -- but it works.

Dorie Greenspan has included a recipe for cranberry sauce, because a chunky one works best in this recipe. It takes about 10 minutes to make. If you have leftovers that are like that already, you're ahead of the game.

Make Ahead: The assembled strata needs to be refrigerated for at least 6 hours and up to overnight. Uncover and let it sit at room temperature while the oven preheats. The baked strata can be refrigerated for up to 2 days. It will taste best if you let it come to room temperature or reheat it gently in a microwave.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • Unsalted butter, for the baking dish
  • 14 to 16 slices cinnamon-raisin bread (about an entire 1-pound loaf of Pepperidge Farm Raisin Cinnamon Swirl)
  • 1 to 2 (packed) cups baby kale or baby spinach
  • 1 to 1 1/2 cups homemade or store-bought whole cranberry sauce (see NOTE)
  • About 2 cups leftover roasted turkey cubes
  • 1 to 1 1/2 cups shredded sharp cheddar
  • Salt
  • Freshly ground pepper
  • 1 1/4 cups half-and-half
  • 6 large eggs
  • 3 to 4 tablespoons Sriracha (may substitute a few dashes of hot sauce for less-intense heat)


Lightly grease the inside of a 2-quart roasting pan or a deep 8-by-9-inch Pyrex baking dish with butter. Place the pan on a baking sheet lined with parchment, foil or a silicone liner

Cut each slice of bread diagonally to make 2 triangles, then cut it diagonally in the opposite direction so that you have 4 triangles.

Arrange about one-third of the bread on the bottom of the pan, leaving space between the triangles. (You don’t need a solid layer of bread.) Cover the bread with half of the greens and dollop on half of the cranberry sauce, again not aiming for a full and smooth layer. Scatter half of the turkey over the greens, then cover with half of the cheese. Season generously with salt and pepper. Repeat with another layer of bread (use half of the remaining bread) and all of the remaining greens, cranberry sauce, turkey and cheese. Season with salt and pepper, and top the casserole with the remaining bread triangles.

Whisk together the half-and-half, eggs and Sriracha (to taste); season with salt and pepper. Slowly and gradually pour this mixture over the strata. You want to cover the top layer of bread -- a sometimes messy job, because the liquid might seep over the edges of the pan – and have it trickle down evenly to the base of the pan. Once all of the mixture is in, gently press the layers down with a spatula or fork.

Cover the strata and refrigerate it for at least 6 hours or up to overnight. Remove it from the refrigerator while you preheat the oven to 350 degrees.

Uncover the strata and keep it on the lined baking sheet.

Bake (middle rack) for 45 to 50 minutes or until a knife inserted into the center of the strata comes out clean. Transfer the pan to a rack and let it cool until the strata is warm or at room temperature. Serve solo or with a lightly dressed green salad.

NOTE: To make the cranberry sauce, combine 12 ounces of fresh or frozen cranberries, 1/2 cup of sugar and 1/2 cup of fresh orange juice in a saucepan over medium heat. Cook for 6 to 8 minutes, stirring, until most of the berries pop, a bubbling syrup develops and the sauce leaves tracks that quickly fill when stirred. It will not look set, but it will set as it cools. Scrape it into a heatproof bowl and leave at room temperature to cool. Use immediately, or cover well and refrigerate for up to 5 days.

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Recipe Source

From cookbook author Dorie Greenspan.

Tested by Bonnie S. Benwick.

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