This makes a wonderful main dish for those who skip the turkey and is equally delightful to those who do not.


Spoon by Peter Follansbee. Bowl from Local Pottery.

  • 4 tablespoons unsalted butter, plus 1 tablespoon for buttering the casserole
  • 1½ cups white onion, chopped
  • 1 pound white mushrooms, sliced
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 6 ounces Gruyère, grated
  • 2 ounces Parmesan, grated
  • 4 ounces soft goat cheese, crumbled
  • 1 pound baguette or other hearty bread, cut into 1½ inch cubes (approx. 8 cups)
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup half & half
  • 1 teaspoon salt
  • 1 teaspoon Bell’s Seasoning

Melt butter in a large, thick-bottomed skillet over medium heat. Add onions and sauté until soft, about 5 minutes. Add mushrooms and sauté until cooked, about 5 minutes. Add sage, thyme, 1/2 teaspoon salt, and 1/2 teaspoon Bell’s Seasoning; cook for an additional minute before removing from heat. Set aside.

Butter a deep 3-quart baking dish and evenly distribute one-third of the bread cubes over the bottom. Top with one-third of the sautéed onions and mushrooms, and one-third of each cheese. Repeat twice.

In a large mixing bowl, whisk together eggs, milk, half & half, and remaining 1/2 teaspoon salt and 1/2 teaspoon Bell’s Seasoning. Pour mixture evenly over strata. Cover with plastic wrap and chill overnight.

The next day, let strata stand at room temperature for 45 minutes before baking. Preheat oven to 350 degrees.

Bake strata, uncovered, for 50-60 minutes, until custard is set and the bread is puffed and golden brown. Let cool for 10 minutes before serving.

Serves 8-12

Ana-Maria Bell traces her lineage in food: to the wharves of Boston and New Bedford on one side, and Philippine mango farms on the other. She is pursuing a master’s in gastronomy at Boston University, investigating a theory that good food can heal the world.

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