MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sicilian Strata w/Hot Italian Sausage
 Categories: Pork, Mushrooms, Cheese, Breads, Herbs
      Yield: 9 Servings
 
     16 oz Bulk hot Italian sausage
      4 oz Can sliced mushrooms;
           - drained
    1/4 c  Green onions; sliced
      1    Loaf crusty Italian-Style
           - bread; sliced
    1/2 c  Grated Parmesan cheese
  1 1/2 c  Shredded mozzarella;
           - divided
      2 md Tomatoes; chopped
      8 lg Eggs
      3 c  Milk
      2 ts Italian herb seasoning
    1/2 ts (ea) salt & ground Pepper
    1/4 c  Fresh Italian parsley;
           - chopped
 
  In a 12" skillet, heat oil over medium heat. Saute
  mushrooms for 4 minutes and add the bell pepper and
  onion and continue sauteing for another 2-3 minutes.
  Transfer vegetables to a plate and set aside.
  
  In the same skillet cook the sausage on medium heat and
  crumble as it cooks, about 8 minutes. When the sausage is
  fully cooked, toss the veggies back into the skillet, stir
  to combine and remove from heat.
  
  In a lightly oiled 10" X 15" X 2" baking dish, arrange
  slices of bread to cover the bottom of the dish. Top
  evenly with half the sausage mixture. Sprinkle with
  parmesan cheese, 1/2 cup mozzarella and half the tomatoes.
  Layer additional bread slices on top to cover and top with
  the remaining sausage mixture and tomatoes.
  
  In a bowl, whisk eggs, milk, Italian herb seasoning, salt
  and pepper to blend. Slowly pour egg mixture over layered
  ingredients. Top with remaining mozzarella cheese.
  
  Cover and refrigerate for at least 1 hour or up to a day.
  
  Set oven @ 325ºF/163ºC.
  
  Bake until the center of the strata is set and top is
  lightly browned 50-60 minutes. Sprinkle with parsley. Let
  stand for 5 minutes then cut into squares and serve.
  
  (Allowing the strata to sit at room temperature about
  30-45 minutes prior to baking will slightly decrease the
  cooking time.)
  
  Better Homes & Gardens | June 2014
  
  MM Format by Dave Drum - 01 June 2014
  
  Uncle Dirty Dave's Archives
 
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