Here we are, another
holiday season has been reached with many of us wondering, “Where did the year
go!?!” It has been a difficult year for
Roy and myself, so much loss and disappointment; just as the brass ring was to
be grasped, it was snatched away too quickly.
While material things can be replaced eventually or simply done away
with, it was the loss of our 12 year old Doberman Pinscher, Jenna, which still has
me reeling with grief. However, a New
Year will be here soon enough, and we greet each year with a hearty “Welcome!”
and think, “This year will be better, you just watch and see!”
For Americans, Thanksgiving
is a time to come together with friends and family; to forgive and forget; to
remember that life will go on, and better together, than at odds with each
other. Days ahead of cooking has
commenced within kitchens around the nations; those who have more, share with
those who wonder where their next meal will come from. Personally, I still pray to a higher power
that we will come together as a human race; put aside “holier than thou”
attitudes and finally form a cohesive bond of togetherness. Yes, I am a dreamer, for I know that it is
more difficult to “give up” than to “give to”.
Thanksgiving is more than
just a day of sharing, it’s a day full of comfort which often disappears as
soon as the last slice of pumpkin pie is served. Why?
Why not extend the comfort? When
it comes to leftovers, some cooks package it up, give it all away and think,
“Thank goodness that’s over with!” I
would prefer to think, “Let me freeze some of this, and bring back that
comforting meal another day.” One recipe
my husband loves, simply loves, is Turkey Vegetable Strata. When we lived in Pennsylvania, my mother
would make several trays of this dish just for him; we would freeze the trays
for when he felt the desire for it.
Well, she is 2700 miles away in Pennsylvania; we're in Utah, so I needed
to make this dish on my own for him; of course I tweaked the recipe. No, I just can't leave recipes as is; have to
keep playing with new ingredients. While
he does enjoy my take on my mother’s recipe, he still states afterwards, “Yours
is good honey, but your mom still makes the best!” Guess what?
I still feel the comfort and that is all that counts.
Turkey Vegetable Strata is
one of those casserole dishes that takes two days to prepare. The first day, the body of the casserole
needs to rest in the refrigerator, so moisture and flavor can soak into the
bread stuffing. The second day is the
baking process and to be truthful, the casserole is even better the next day
after that when all the flavors have melded together...but who can wait!?!
Enough teasing, let’s get
to baking and eating!
Turkey Vegetable Strata
Ingredients:
1 medium onion, diced
1 small red bell pepper,
seeded and diced
1 cup diced mushrooms
2 Tbsp. butter
1 (10 oz.) bag herb
seasoned, cubed bread stuffing (white or cornbread)
1 (16 oz.) bag frozen
white corn
1 and 1/2 lbs. cooked
turkey, white meat, cut into 1/2 inch pieces
2 cups shredded sharp
Cheddar cheese, divided in half
2 eggs
1/2 cup mayonnaise or
plain Greek yogurt
3 cups milk, divide into 2
cups and 1 cup
1/2 tsp. ground black
pepper
2 (10 3/4 oz.) cans cream
of mushroom soup
1 (10 3/4 oz.) can cream
of celery soup
1 tsp. crushed dry sage
Preparation:
In a 12 inch skillet, melt
butter on medium heat; sauté onion, bell pepper and mushrooms for 10 minutes;
do not let brown, just soften. 
With nonstick cooking
spray, spray a 4 quart baking dish. In a
large mixing bowl, combine cubed bread, corn, turkey, one cup cheese and
sautéed vegetables; spread out into sprayed baking dish.
In a medium bowl, whisk
eggs, mayonnaise (or yogurt), two cups milk and black pepper until smooth. Pour evenly over contents in baking dish;
cover with plastic wrap and refrigerate for 12 hours.
Next day, bread stuffing
is moist and double in size. Preheat
oven to 350F. In a large bowl, mix
together soups, sage, one cup milk and one cup cheese till well combined;
spread evenly over top of contents in baking dish. Bake covered with aluminum foil for 50
minutes; uncover and bake an additional 20 minutes. Let casserole rest for 15 minutes before
serving.
Makes 12 servings.
From the Cokenour Family,
to you and yours, Happy Thanksgiving and let us keep the spirit of comfort
throughout the years.
Mary Cokenour
