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Ingredients
10 (½-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 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
Instructions
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
1. Preheat oven to 350F.
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.
Nutritional Information
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.
Per serving: 190 calories, 7g fat, 20mg chol., 9g prot., 19g carbs., 1g fiber, 720mg sodium.
