When I was little, we used to go to my Dad's bowling banquets, and they served a bread filling that you could actually slice..it was delicious! I actually recall eating it cold, and it was just as awesome. I cannot find anyone or anywhere that even understands what I'm talking about..but I remember it looked like it was baked in a loaf pan, because it was sliced...anyone hear of this or could give me any help?????
That sounds a lot like the stuffing my Aunts made. I know they used both soft (maybe the day old) bread and dried bread. Also used chicken or turkey instead of sausage. Seem to remember there being some crisp bacon pieces in it also.
It was very good though.
I'm going to have to try this one.
This doesn't call for a loaf pan but I don't know why one couldn't be used. It's from Bon Appetit Nov. 2005
PORCINI AND STUFFING STRATA
3/4 ounce dried porcini mushrooms
2 cups whole milk
3 large eggs
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 1/2 cups leftover bread stuffing
1 cup grated Gruyère cheese
1 tablespoon chopped fresh parsley
Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Working in batches, finely grind porcini in spice grinder. Whisk milk and next 3 ingredients in large bowl. Stir in stuffing and ground porcini, breaking up any clumps. Transfer mixture to prepared baking dish. Sprinkle cheese over stuffing mixture. Bake until puffed in center and cheese is brown in spots, about 45 minutes. Sprinkle with parsley and serve.
This sounds good, but I think it's unlikely this is what was served at a bowling banquet. Just a guess.
I'll eat stuffing cold in a heartbeat. Especially, late at night, over the Turkey Day holidy wknd, when everyone else is watching tv or sleeping and I get the late night munchies. Oh yea, baby.
I have a recipe for bread dough that is "stuffed"...not sure how else to describe it...it is quite delectable...I've made it once or twice but not recently...basically you take a loaf of Bridgeford bread dough, thaw it out and then stuff it with salami, cheese...some other foodstuffs...then criss-cross the dough on top and bake that sucker...it is really good. Is this what you are talking about by any chance?
I think we'll need more information in order to help you out here, but it sounds like a savory bread pudding. There's a marvelous, but very, very rich, recipe from Jean Georges that was published in the New York Times.
Does this ring any bells for you?