A White Elephant Party is a get-together that you and your guests will thoroughly enjoy. Guests bring objects they are no longer using, wrapping each “gift” with newspaper. Every guest brings at least one item, but if a person has more junk to give away, it’s fine to bring more.
On Saturday I am having friends over for a White Elephant Brunch. Here’s how my party will work– after finishing brunch, guests will pass by the gift table, making a selection, unwrapping it where there is a waste paper basket. On the second round, guests need to remember their approximate order as they either select a wrapped gift or steal another person’s gift. If someone’s gift is stolen, they go next to get a new one or steal one. An object is owned after it has been stolen three times. I am donating a tea pot that I’m no longer using stuffed with an assortment of sealed tea bags and an old urn planted with a single box hedge shrub that I’ve pruned into a topiary. As I mentioned, every gift is wrapped with newspaper.
I’ll serve a low calorie Chicken Sausage Egg Casserole with Arugula, a fruit salad, ice water, and coffee. The casserole is easy to make, but you will need to start it the evening before. Prepare the mixture through Step 3 and then refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4. Another tip has to do with wilting the greens. Rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.
- 4 large egg whites
- 4 large eggs
- 1 cup skim milk
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup sliced fresh basil
Bread & filling
- 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
- 5 cups chopped arugula, wilted (see Tip)
- 3/4 cup chopped artichoke hearts, frozen (thawed) or canned
- 1 cup diced cooked chicken sausage, (5 ounces)
- 3/4 cup shredded Fontina cheese
- Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
- To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, salt, pepper and basil: whisk to combine.
- Toss bread, arugula, artichokes and sausage in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
- Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.