A New Take on Stuffing

If you have read about me on my blog, you may have noticed that my cooking "roots" come from my late grandfather, who was an amazing cook and caterer. Many in my family have a love for cooking and love to try new dishes. This one actually originated from the newspaper and was served with lobster tails on Christmas dinner by my aunt and grandmother. Although I have not had a chance to try it myself yet, I can vouch for their uncanny ability to find and create good food! I hope you enjoy.

Spinach and Mushroom Panade

Stuffing's European ancestor, panade (from the Italian pane or French pain, meaning "bread") is a layered casserole that is a moist, tasty and exciting spin on classic turkey dressing.  You can bake panade in a casserole dish or in individual bowls or ramekins.  Be sure to use a chewy artisan bread.

Ingredients:
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 or reduced-sodium chicken or vegetable broth
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 1/2 teaspoons salt
Freshly 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 reduced-sodium chicken or vegetable broth

Directions:
1.  Preheat oven to 350F.
2. Tear bread into 1-inch pieces, place on a baking sheet 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 or broth, 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 the 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. Cover 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.