Mango Curry Turkey Strata
Makes: 6 to 8 servings
- 6 croissants (300 g)
- 2 tbsp (30 mL) Dijon mustard
- 1/2 tsp (2 mL) pepper, divided
- 3/4 cup (175 mL) mango chutney
- 3 cups (750 mL) chopped cooked turkey
- 2 1/2 cups (625 mL) milk
- 5 eggs
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) curry powder
- 1/4 tsp (1 mL) salt
- 2 green onions, thinly sliced
Slice croissants in half horizontally and spread with mustard. Sprinkle with half of the pepper. Spread croissants with mango chutney and top with turkey. Sandwich croissants together and into large casserole dish, overlapping slightly if necessary; set aside.
In a large bowl, whisk together milk, eggs, garlic, curry, salt and remaining pepper. Pour over croissants to cover. Press croissants down slightly into egg mixture. Wrap with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
Unwrap and bake in 375 F (190 C) oven for about 45 minutes or until golden and knife inserted in centre comes out clean. Let stand 5 minutes before serving.
Turkey Cranberry Strata: Omit mango chutney and curry. Substitute 1 cup (250 mL) cranberry sauce and 2 tbsp (25 mL) chopped fresh sage or 1 tbsp (15 mL) crumbled dried sage.
Recipe courtesy of Emily Richards.
