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Print this Recipe    Strata 28

Smoked Turkey and Tarragon Strata
Yields: 8 servings

2 tablespoons unsalted butter
2 cups leeks, including 2" of green stems, chopped
3 cups smoked turkey, cut into 3/8" diced
3 cups potatoes, peeled and cut into 3/8", diced
8 eggs
2 cups light cream
3 tablespoons fresh chopped Tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cup Jarlsberg or Gruyere cheese, grated
1/2 Parmesan cheese, grated
sprigs of fresh Tarragon for garnish

Butter a 9" x 13" ceramic or similar casserole. Preheat oven to
375 degrees. Melt 2 tablespoon of butter in a 10" skillet over
medium high heat. Add the chopped leeks and saute until softened,
about 5 minutes. Spread in the bottom of casserole. Add potatoes
and cover, cook until lightly browned, about 5-8 minutes. Add smoked
turkey and continue to cook until turkey and potatoes are nicely
browned. Transfer to casserole over leeks. Spread evenly over leeks
Combine Gruyere and Parmesan cheeses. Reserve 1/2 cup.

Spread the remaining cheese over the turkey and potatoes in the
casserole. Combine eggs, cream and tarragon in a small bowl and
mix thoroughly. Add salt and pepper. Pour this egg-cream mixture
over the top of the casserole set. Bake for 35-40 minutes until
golden brown and set. Sprinkle reserved cheese mixture over the
top of the casserole and return to oven for 5 more minutes or until
cheese melts. Garnish with sprigs of fresh tarragon.


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