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Lamb & Broccoli Strata Recipe {or Stuffing}

Here's a dish I created last weekend without going grocery shopping: Lamb & Broccoli Strata {or Stuffing}.

I defrosted a loaf challah I had from a photo shoot I did for a 2nd edition of Amy Riolo's cookbook, lamb I had from one of the recipe challenges and then used broccoli that was about to die in my refrigerator. The original plan was to make strata, but when it was time to add the eggs, I realized I only had 3 left! There wasn't quite enough egg'iness to make this a it's more of a baked stuffing. Whatever you want to call it, it was delicious! You can actually make something similar with your Thanksgiving leftovers: rolls, turkey, green vegetables, etc.

Lamb & Broccoli Strata Recipe {or Stuffing}


2 teaspoons olive oil

1/2 red onion, diced

1/2 jalapeno, seeded, diced

1 cup ground lamb

salt & pepper

2 cups broccoli florettes

3 cups cubed challah

3 tablespoons grated Parmesan cheese

3 eggs

1/4 cup water

1/4 cup grated Parmesan cheese


1. Preheat the oven to 375F.
2. In a skillet heat the oil on medium high, add onions and jalapeno and saute for 5 minutes.
3. Add the lamb and broccoli, season with salt and pepper and saute for 5 more minutes.

4. Add the lamb/broccoli mixture to a baking dish and incorporate 3 tablespoons of Parmesan and the cubed challah.

5. Whisk together the eggs with water and pour over the lamb/broccoli/bread mixture. Top with 1/4 cup of Parmesan and bake for 30 minutes.

Doesn't this look gorgeous? This makes a great breakfast, brunch or lunch dish. Eat on its own or with a salad. Feel free to double the number of eggs and use milk instead of water for a fluffier richer flavor.

I wish you and your families a wonderful Thanksgiving!!!


Megan said...

How lovely to just have challah ready in the freezer for this. I just helped my mother-in-law make two loaves today.