How do you make peace with vegetarian guests who stay over Thanksgiving weekend? Or what if you’re the vegetarian - and you relent to make an out-of-the-bird stuffing, say, with salmon?  Since you’re in the minority, you probably will have a motherlode of stuffing left over: a perfect excuse to make this impressive strata pie for brunch.

 

3-4 cups once cooked vegetarian stuffing  

1 Tbs. butter, softened

4-6 eggs

1 tsp. Dijon mustard

1/3 cup milk, whole or 2%

1 cup mozzarella cheese, shredded

1 cup crumbled goat cheese

2 cups smoked salmon, cut into small pieces

2 scallions, finely chopped

Fresh dill, chopped (optional)

 

1.       Generously coat the bottom and sides of a round casserole or ovenproof glass pan with butter.

2.       Spread stuffing into the pan evenly,  at least 2 inches deep.

3.       Spread salmon evenly across stuffing and sprinkle with chopped scallions.

4.       In a bowl, whisk eggs, mustard, and milk until well blended and slightly frothy

5.       Pour egg mixture over sausage stuffing.

6.       Crumble goat cheese over top, then sprinkle with shredded cheese.

7.       Cover tightly with plastic wrap and refrigerate 1 hour or overnight, to allow the egg mixture to soak in well.

 

8.       Remove plastic wrap, season with fresh ground pepper.

9.       Place in a cold oven set to 325°.

10.   Turn oven on, bake for 45 minutes, cover with foil. Remove foil in last 15 minutes to allow cheese to become golden brown. Serve immediately.