{"id":344273,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/stuffing-sausage-strata\/"},"modified":"2022-05-21T12:39:17","modified_gmt":"2022-05-21T17:39:17","slug":"stuffing-sausage-strata","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/stuffing-sausage-strata\/","title":{"rendered":"Stuffing &#038; Sausage Strata"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>We are major stuffing fans, so we use it in this sausage strata. 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If you have leftover turkey, try it as a substitute for the sausage. &mdash;Elizabeth Ray, Corona, California ","recipeIngredient":["1 pound Italian turkey sausage links, casings removed","1\/2 cup sliced fresh mushrooms, optional","6 cups cooked stuffing","2 cups shredded sharp cheddar cheese","10 large eggs","3 cups 2% milk","1 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain."},{"@type":"HowToStep","text":"In a greased 13x9-in. baking dish, layer half of each of the following; stuffing, cheese and sausage mixture. Repeat layers. In a large bowl, whisk eggs, milk and salt until blended. Pour over layers. Refrigerate, covered, overnight."},{"@type":"HowToStep","text":"Preheat oven to 325\u00b0. Remove strata from refrigerator while oven heats. Bake, uncovered, 1-1-1\/4 hours or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 389 calories","fatContent":"23g fat (8g saturated fat)","cholesterolContent":"223mg cholesterol","sodiumContent":"1167mg sodium","carbohydrateContent":"26g carbohydrate (5g sugars","fiberContent":"3g fiber)","proteinContent":"20g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldHat"},"reviewBody":"This recipe was delicious. I made it because i had most of the ingredients already. The only thing i didn't have was italian sausage but i did have amish breakfast sausage. Loved this as i didn't have to remove the casings and the sausage is milder than italian sausage. Plus, for the stuffing i just used 2 boxes of stovetop. Easy and quick. My hubby even liked it. Will definately make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"133064","romance_copy_dek":"We are major stuffing fans, so we use it in this sausage strata. 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