Pacific Grill’s Panzanella Stuffing
Published: 12/21/2009 by Tacoma's Pacific Grill
Ingredients
4 quarts sourdough bread -- thickly sliced and grilled
1/8 cup olive oil
1 1/2 onions, diced
1 tablespoon fresh garlic, minced
1/2 head celery, diced
1/4 pound shiitake mushroom, sliced
1/4 pound mushrooms, sliced
1/4 pound chanterelle mushroom, sliced
1/2 pound unsalted butter
3 cups chicken stock, or turkey if available
1/4 cup Italian parsley, chopped
1/4 cup fresh sage, chopped
1/16 cup fresh rosemary, chopped
1/16 cup fresh thyme, chopped
1 1/4 whole bay leaves
1 pinch dried thyme
1 pinch dried oregano, crushed
1 chicken bouillon, or more to taste
Salt and pepper, to taste (if needed)
Method
• Cut the rustic artisan sourdough (like La Brea Bakery Rosemary bread or their Country White
Sourdough) into thick slices. Brush both sides with olive oil and grill on a barbecue until nicely
charred on both sides. Do not burn (a little char here and there is ok). When grilled bread has
cooled enough to handle, chop or tear into rustic ½-inch cubes. Lay bread cubes onto a sheet pan
and toast in a 325 degree oven until bread is dried-out approximately 15 minutes. Melt the butter in
a large enough pot to hold all the bread cubes.
• Add the chopped onion and cook five minutes. Add the garlic and stir well. Add the celery,
mushrooms, and herbs. Stir well and continue cooking on a medium heat until the vegetables have
sweated, and are just cooked through.
• Add the chicken or turkey stock to the vegetables and bring to a boil. Reduce heat to a simmer
and add the chicken or turkey base (bouillon) and taste for seasoning. Add a little salt & pepper if
needed (or a little more bouillon or base if preferred).
• If the bread seems dry add a little more stock --but not so much as to make the bread soggy. (If
you don’t have stock a little water is ok.) Re-taste the bread for seasoning and correct. Bake for
approximately one hour at 350 degrees covered with foil. Take the foil off and finish in the oven for
an additional 15 minutes or until the stuffing browns a little on top and around the edges.
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