email this pageIf 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.
Butternut Squash and Cheese Panade
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10 (½-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 ½ teaspoon dried
1¼ teaspoons salt
Coarsely ground black pepper
4 cups homemade or canned reduced-sodium chicken or vegetable broth
1½ cups (6 ounces) grated gruyère or Swiss cheese
2. Tear bread into 1-inch pieces and bake until crisp, stirring once, 10 to 12 minutes.
3. Increase oven temperature to 400F.
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.
Recipe by Lynne Sampson Curry, "A Stuffing Called Panade," Nov. 2009.
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 375F.
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.
Spinach and Mushroom Panade
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Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 large yellow onions, chopped
1 pound mushrooms, rinsed, stems trimmed and sliced ¼-inch thick
2 garlic cloves, minced
¼ cup dry white wine
1 tablespoon minced fresh thyme or 1 teaspoon dried
1½ teaspoons salt
Coarsely ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and well drained
1½ cups grated gruyère or Swiss cheese, divided
3 to 4 cups homemade or canned reduced-sodium chicken or vegetable broth
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 sauté 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 oven to 375F.
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.
Recipe by Lynne Sampson Curry, "A Stuffing Called Panade," Nov. 2009.
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