Ham and Sausage Strata

Ingredients

• 4 ounces andouille sausage diced finely
• 1 pound baguettes cut into 1/2-inch dice
• 3  celery ribs peeled cut into 1/2-inch pieces
• 4 cups chicken stock see 
• 2 large eggs lightly beaten
• 0.5 pound gruyère cheese cut into 1/3-inch pieces
• 1.5 cups half-and-half whole
• 1 pound baked ham smoked cut into 1/3-inch pieces
• 0.8 pound sausages sweet italian ( 4)
• 1  jalapeño minced seeded
• 1 tablespoon kosher salt 
• 2 tablespoons olive oil extra-virgin
• 1 large onion finely chopped
• 0.5 cup parmesan cheese freshly grated
• 0.5 teaspoon pepper freshly ground
• 1 tablespoon thyme leaves 
• 2 tablespoons butter unsalted

Equipment

• bowl
• baking sheet
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 37
2. Spread the bread on 2 large baking sheets and bake in the upper and lower thirds of the oven for 10 minutes, or until golden and crisp; shift the pans from top to bottom and front to back halfway through.
3. In a large enameled cast-iron casserole, melt the butter in the olive oil.
4. Add the onion, celery and jalapeo and cook over moderate heat, stirring, until softened, 6 minutes.
5. Add the Italian sausages and cook, breaking up any large pieces, until no longer pink, 8 minutes. Stir in the ham, andouille, thyme and salt and pepper.
6. Transfer to a large bowl to cool.
7. Add the Gruyre, Parmesan and bread to the meat. In another bowl, whisk the eggs, stock and half-and-half and add to the meat and bread mixture; toss until evenly mixed and moistened. Cover the strata with plastic and refrigerate for at least 4 hours or overnight.
8. Preheat the oven to 35
9. Butter a 4-quart glass or ceramic baking dish.
10. Transfer the strata to the prepared baking dish and smooth the surface. Butter a large sheet of foil and cover the baking dish with it.
11. Bake the strata in the center of the oven for 30 minutes, or until barely set.
12. Remove the foil and bake for 45 minutes longer, or until the strata is bubbling and the top is golden and crusty.
13. Let cool for 15 minutes before serving
14. Make Ahead: The baked strata can be kept at room temperature for up to 4 hours. Reheat before serving.