Sausage, Kale, & Bean Strata

Ingredients

• 4 eggs
• 12 oz. heavy whipping cream
• 8 oz. cream of mushroom soup
• 12 oz. gravy (I used Trader Joe’s gluten free, premade gravy and it is FABULOUS)
• 2 Tbsp. fresh thyme
• 1 tsp. black pepper
• 1 tsp. salt
• 1 tsp. Nature’s Seasons
• 1 lb. chicken sausage (any sausage you prefer will work)
• 1 small white onion
• 2 stalks celery
• 2 cloves of garlic
• 1 can cannellini beans
• 2 cups kale
• 1/2 cup white wine
• 4 cups bread – cubed (I used gluten free sandwich bread – but if I wasn’t making this gluten free I’d use sourdough.)
• 1 Tbsp. olive oil

Directions

Slice the chicken sausage into bite sized pieces and sauté until slightly browned. Remove from pan and set aside. In the same pan, add olive oil and sauté chopped onion and celery until softened. Chop the kale and mince the garlic and add to the pan with Nature’s Seasons. Stir around for a minute and then deglaze with white wine. Turn the heat to low and let simmer for 3-4 minutes, stirring occasionally.

In a large bowl, combine the eggs, heavy cream, cream of mushroom soup, gravy, and fresh thyme. Add salt and pepper and mix well.

Chop the bread into half inch cubes and toss into a casserole dish with the sausage and vegetable mixture. Once evenly spread, slowly pour two cups of the cream mixture over the contents. Continue adding by two cups at a time (you should have around five cups of liquid) until you’re out and the bread has been evenly covered.

Cover with cling film and set in the fridge for 30 minutes (up to overnight). Remove and place in a 350 degree oven for 45 minutes. Let rest for 15 minutes before serving.

***Serves 6-8

Wine Pairing Suggestion

Bota Box Pinot Grigio