Circle B Kitchen
Recipe adapted from The Kitchn
As I explained in the blog post, you can use ANY combination of leftovers in this. Don’t be afraid – clean out the fridge! If you’d like to make this a little more complicated and fancy, click on the link above for The Kitchn version. If you only have 2 cups of leftovers, use the smaller amount of bread and cut back on the chicken broth to about 3 ½ cups. And if you feel your leftovers might benefit from it, you can sauté some onions to mix in with them and add some wilted spinach or other greens if you like. If you're using this recipe for Thanksgiving or Christmas leftovers and have stuffing on hand, just use that instead of the bread.
What you’ll need…
About 12 to 16 ounces of bread (an unsliced rustic loaf works best)
2-4 cups of leftovers
1 cup of grated cheese (any cheese will do - I used dill Havarti and parmesan)
4 cups of chicken broth
Preheat the oven to 350 degrees
Cut the bread into one-inch chunks and place on a large cookie sheet. Drizzle with a couple tablespoons of olive oil and a good sprinkling of salt. Use your hands to mix it up a bit and then place it in the oven. Bake for 30-40 minutes, or until the bread is nicely toasted. Remove from the oven and let cool. (This can be done a day ahead of time).
To assemble…
Spray a 2-quart baking dish with nonstick cooking spray.
In a large bowl mix together the leftovers, toasted bread cubes, grated cheese and chicken broth. Stir well and pat down into the baking dish.
Cover with foil and bake at 350 degrees for about 45 minutes (see note below). Remove the foil and bake for another 10 minutes.
Let cool for at least 10 minutes before serving.
Note: If you are making a smaller amount of panade or have split this into 2 smaller baking dishes, you only need to bake it for about 30-35 minutes before removing the foil.