Try it with roasted turkey and gravy this year! If you're tired of the same old stuffing but still want the familiar flavors, try a panade this year. Stuffing's European ancestor, panade {from the Italian pane and or French pain meaning "bread"} is a layered casserole that is a moist, tasty and exciting spin on classic turkey dressing. Think French onion soup, with more bread, less soup and additional vegetables. Panade begins with standard stuffing ingredients-good-quality bread, ample onions, fresh herbs and broth-then elaborates with layers of cooked seasonal vegetables, such as spinach, mushrooms and butternut squash. Enriched with cheese, the panade puffs up during baking into a scene-stealing dish. It is sure to thrill everyone, especially any vegetarians at your holiday table. Flexible and patient, panade is ideal for the holiday given hectic kitchen schedules and oven space limitations. Prepare it up to a day in advance or, once baked, hold it covered with foil in or near a warm oven for an hour. If you like, you may prepare panades in individual ramekins. Decrease the uncovered baking times by about 15 minutes.
Showing posts with label Panade. Show all posts
Showing posts with label Panade. Show all posts
Friday, November 30, 2012
Spinach and Mushroom Panade..
The chewier the bread the better, so seek out a good artisan loaf.
10 {1/2-inch} slices country-style sourdough bread {about 12 ounces}
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 large yellow onions, chopped
1 pound mushrooms, rinsed, stems trimmed and sliced 1/4-inch thick
2 garlic cloves, minced
1/4 cup dry white wine
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 1/2 teaspoons salt
Coarsely ground black pepper
1 {16 ounce} package frozen chopped spinach, thawed and well drained
1 1/2 cups grated gruyere or Swiss cheese, divided
3 to 4 cups homemade or canned reduced-sodium chicken or vegetable broth
1. Preheat the oven to 350 degrees.
2. Tear bread into 1-inch pieces and toast until lightly browned, stirring once, 12 to 15 minutes.
3. Heat oil and butter over medium heat in a 12-inch saute pan or skillet. When butter melts, add onions and cook 10 minutes. Increase heat to medium-high; add mushrooms, garlic, wine, thyme, salt and pepper. Cook until liquid evaporates and mushrooms shrink, 10 to 15 minutes. Stir in spinach.
4. Coat a 13 x 9-inch baking dish with cooking spray. Place half the bread in pan. Distribute half the onion mixture over bread and sprinkle on half the cheese. Repeat layers.
5. Slowly pour 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1-inch below the pan's rim.
6. Preheat the oven to 375 degrees.
7. Cover pan with aluminum foil and place on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and deep golden brown. Let stand 5 minutes before serving.
Serves: 12
Per Serving:
190 calories; 7 grams fat; 20 milligrams cholesterol; 9 grams protein; 19 grams carbohydrates; 1 gram fiber; 720 milligrams sodium.
10 {1/2-inch} slices country-style sourdough bread {about 12 ounces}
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 large yellow onions, chopped
1 pound mushrooms, rinsed, stems trimmed and sliced 1/4-inch thick
2 garlic cloves, minced
1/4 cup dry white wine
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 1/2 teaspoons salt
Coarsely ground black pepper
1 {16 ounce} package frozen chopped spinach, thawed and well drained
1 1/2 cups grated gruyere or Swiss cheese, divided
3 to 4 cups homemade or canned reduced-sodium chicken or vegetable broth
1. Preheat the oven to 350 degrees.
2. Tear bread into 1-inch pieces and toast until lightly browned, stirring once, 12 to 15 minutes.
3. Heat oil and butter over medium heat in a 12-inch saute pan or skillet. When butter melts, add onions and cook 10 minutes. Increase heat to medium-high; add mushrooms, garlic, wine, thyme, salt and pepper. Cook until liquid evaporates and mushrooms shrink, 10 to 15 minutes. Stir in spinach.
4. Coat a 13 x 9-inch baking dish with cooking spray. Place half the bread in pan. Distribute half the onion mixture over bread and sprinkle on half the cheese. Repeat layers.
5. Slowly pour 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1-inch below the pan's rim.
6. Preheat the oven to 375 degrees.
7. Cover pan with aluminum foil and place on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and deep golden brown. Let stand 5 minutes before serving.
Serves: 12
Per Serving:
Butternut Squash and Cheese Panade
You can bake this in a casserole dish or in individual bowls or ramekins. Be sure to use a chewy artisan bread.
Preheat the oven to 350 degrees
10 {1/2-inch} slices artisan-style multigrain or whole-wheat bread {about 12 ounces}
2 sweet onions, halved and thinly sliced
1 pound butternut squash, peeled and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage or 1 teaspoon dried
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1 1/4 teaspoons salt
Coarsely ground black pepper
4 cups homemade or canned reduced-sodium chicken or vegetable broth
1 1/2 cups {6 ounces} grated gruyere or Swiss cheese
1. Preheat the oven to 350 degrees
2. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
3. Increase oven temperature to 400 degrees.
4. Combine onion and squash in a large bowl. Add oil, sage, thyme, salt and pepper. Toss well. Arrange in a single layer on a baking sheet. Roast until onions begin to brown and squash is fork tender, 22 to 25 minutes.
5. Coat a 13 x 9-inch baking dish or 12 {1-cup} or 6 {2-cup} ovenproof bowls or ramekins with cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the squash mixture over bread. Sprinkle on half the cheese. Repeat layers.
6. Slowly pour in 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1-inch below the pan's rim.
7. Reduce oven heat to 375 degrees.
8. Cover pan with aluminum foil and place it on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and golden brown. Let stand 5 minutes before serving.
Serves: 12
Per Serving:
190 calories; 9 grams fat; 20 milligrams cholesterol; 8 grams protein; 21 grams carbohydrates; 3 grams fiber; 600 milligrams sodium.
Preheat the oven to 350 degrees
10 {1/2-inch} slices artisan-style multigrain or whole-wheat bread {about 12 ounces}
2 sweet onions, halved and thinly sliced
1 pound butternut squash, peeled and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage or 1 teaspoon dried
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1 1/4 teaspoons salt
Coarsely ground black pepper
4 cups homemade or canned reduced-sodium chicken or vegetable broth
1 1/2 cups {6 ounces} grated gruyere or Swiss cheese
1. Preheat the oven to 350 degrees
2. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
3. Increase oven temperature to 400 degrees.
4. Combine onion and squash in a large bowl. Add oil, sage, thyme, salt and pepper. Toss well. Arrange in a single layer on a baking sheet. Roast until onions begin to brown and squash is fork tender, 22 to 25 minutes.
5. Coat a 13 x 9-inch baking dish or 12 {1-cup} or 6 {2-cup} ovenproof bowls or ramekins with cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the squash mixture over bread. Sprinkle on half the cheese. Repeat layers.
6. Slowly pour in 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1-inch below the pan's rim.
7. Reduce oven heat to 375 degrees.
8. Cover pan with aluminum foil and place it on a baking sheet to catch drips. Bake, covered, 30 minutes. Remove foil and bake 35 to 45 minutes, until bubbling, puffed and golden brown. Let stand 5 minutes before serving.
Serves: 12
Per Serving:
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