Speaking of The Family Stone, remember when SJP's character was making strata? Well we had strata last night for dinner that was delish. (Did you like that continuity between posts?! I swear I did not plan that.)
Swiss Chard & Sausage Strata
Source: Everyday Food April 2011 Issue
1 lb sweet or spicy italian sausage
1 lb/bunch swiss chard, stems diced and leaves ripped
2 shallots, minced
1 day old baguette, sliced 1/2 inch thick
2 1/2 cups milk
3 oz shredded Gruyere
If you are using sausage links, remove casings. Brown sausage on stove top. Using slotted spoon, transfer sausage to plate. Put shallots and chard stems in sausage fat until shallots are translucent. Add a bit of water to bottom of pan to scrape up bits. Add chard leaves until wilted. Add salt and pepper.
Beat eggs in a bowl and add milk, stir.
In 9 x 13 pan spread half the sausage. Put half of the chard mixture on top of sausage. Layer bread on top of chard, slighly overlapping the slices. Top with remaining sausage and chard. Pour egg/milk mixture on top. Cover with foil. Let sit 10 minutes or overnight in fridge.
Bake at 375 for 40 minutes. Remove foil and top with shredded cheese. Bake 10 more minutes until cheese is melted and middle is done. Let sit for 10 minutes before slicing and serving.