Transform Thanskgiving Sides into Delicious Dishes (page 2)

Transform Thanskgiving Sides into Delicious Dishes

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Updated on Nov 19, 2010

Mock Panade

Let the others brave the packed Black Friday malls while you enjoy a quiet afternoon with a good book and a bowl of panade. Judy Rodger’s Zuni Café Cookbook introduced many in the food world to the panade, an Italian gooey bread and cheese comfort dish. A true panade thriftily uses stale bread as the dish’s base. Since we’re utilizing leftover stuffing (just as thrifty) this is not a true panade, but you’ll get the idea of why they are all the rage. If your stuffing seems soft or soggy to begin with, reduce the amount of chicken stock you use. A simple stuffing works best for this dish. Makes 4 servings.

What You Need:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 onions, sliced
  • 3 cups leftover stuffing
  • 1 ½ cups chicken stock
  • 2 cups Swiss Gruyere cheese
  • One-quart soufflé dish

What You Do:

  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil and butter over medium heat in a fry pan. Add the onions and sauté for five minutes, stirring frequently. Reduce to the heat to low/medium-low and slowly cook the onions until they have caramelized, about 20 to 25 minutes, stirring occasionally. Remove onions with a slotted spoon to a bowl.
  3. In the same pan, warm the stuffing over low heat, stirring occasionally.
  4. In a small saucepan, heat the chicken stock.
  5. Assemble the mock panade. Scatter half of the caramelized onions across the bottom of the soufflé dish. Add ½ of the stuffing, and sprinkle 1 cup of the cheese on top of the stuffing. Repeat with remaining onions, stuffing and cheese.
  6. Pour the chicken stock, ½ cup at a time, around the edges of the dish until it reaches the top.
  7. Cover dish with a piece of parchment paper, and then secure that with a piece of aluminum foil. Place on a baking sheet and bake for 45 minutes. Turn the heat up to 375, remove the parchment paper and foil and brown the top for about 10 minutes.
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