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Italian Pumpkin Strata Recipe
|Vegetable oil||1 Tablespoon|
|Sweet italian sausage links||1 Pound, casings removed|
|Chopped onion||1 Cup (16 tbs) (1 Small Sized)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Italian bread/French bread||3⁄4 Pound, cut into 1 1/2-inch cubes (12 Cups, About 3/4 Of 1 Pound Loaf)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Evaporated milk||24 Fluid Ounce (3 Cups, 2 Cans, 12 Fluid-Ounce Each)|
|Canned solid pack pumpkin||15 Ounce (1 3/4 Cups)|
|Ground black pepper||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried marjoram||1⁄2 Teaspoon, crushed|
Serving size: Complete recipe
Calories 3877 Calories from Fat 1664
% Daily Value*
Total Fat 191 g293.2%
Saturated Fat 86.2 g431%
Trans Fat 0 g
Cholesterol 1367 mg
Sodium 8672.7 mg361.4%
Total Carbohydrates 334 g111.3%
Dietary Fiber 28.9 g115.7%
Sugars 115.5 g
Protein 235 g470.7%
Vitamin A 1471.3% Vitamin C 335.4%
Calcium 369.2% Iron 169.6%
*Based on a 2000 Calorie diet
Add sausage, onion, bell peppers and garlic.
Cook, stirring to break up sausage, for 7 to 10 minutes or until sausage is no longer pink; drain.
COMBINE bread cubes, cheese and sausage mixture in large bowl.
BEAT eggs, evaporated milk, pumpkin, salt, pepper, oregano, basil and marjoram in medium bowl.
Pour over bread mixture, pressing bread into egg mixture.
Pour into 13 x 9-inch baking pan.