I didn't really use a recipe per se, but adapted one to suit how much bread and greens I had. I think the making of panade is pretty loose anyway, so here is what I did:
Preheat the oven to 350F/180C
Butter a casserole
Large onion cut in half, slice in 1/4" pieces
and saute in oil, until tender,
but not limp. Add....
Couple cloves sliced thinly (and a pinch of
of garlic red pepper flakes, opt.)
once the garlic is cooked
but not brown, transfer
to a large bowl to cool.
Large handful chopped- wilt in same pan
of greens and when done, add to
ingredients in bowl
3 cups stale cube in 1 inch pieces
bread and add to bowl and toss
4 ounces grate and add to bowl
salt and pepper add salt and pepper and
toss. Dump all into
buttered casserole and
press to fit evenly
2 cups chicken heat and pour over
stock ingredients in casserole
Romano cheese grate over top (opt. - if
you do this, you
should cover the
Bake at 350F/180C for an hour or until bubbly and golden.
I've seen recipes that had mushrooms in this as well, so I think you could do with whatever you have. The original recipe calls for Swiss chard, which I don't like, so I used kale and collards.
This was really good with a glass of chilled dry rose.
I also had a serving of this fried up in butter with an egg on it this morning for breakfast- delicious!