Thursday, November 29, 2012

Pan de Sal and Longanisa Stuffing

Pan de Sal and Longanisa Stuffing

At our store, we are always trying to come up with a twist on celebrating the holiday festive season. Carrying mainly ethnic foods and ingredients, we tend to fuse [always] ingredients together. For example, stuffing for a turkey or in this case, a whole chicken. In the past, it has always been the usual stuffing with breadcrumbs and some spices or the random boxed stuffing mix. This year, we have decided to use an ethnic bread, Pan de Sal, which is a Filipino version of bread rolls, for our bread crumbs, and toss that in with some ethnic seasoned meat, longanisa. Longanisa is usually found in a sausage form, here with the stuffing, we will remove the casing and use just the meat. Longanisa has been a staple for the Filipino's, at home and also those living and working abroad. The seasoned meats go pretty fast off our shelves ... BUT we continually keep it well stocked! Especially for the holiday season now! We found an amazing recipe and pictures [since I totally forgot to take some while I was trying out the recipe] from Burnt Lumpia Blog! So are you ready to try a different take on your stuffing?!?!
What you need:
1/2 pound Pan de Sal rolls (about 4-5 rolls), cut into 1/2-inch cubes and left out to dry overnight
1 Tablespoon vegetable oil
1/2 pound longanisa sausage, casings removed
1 onion, diced
1 carrot, diced
1 celery stalk, diced
1 oz. dried shiitake mushrooms, soaked in hot water for 30 mins then drained and chopped
1-inch piece of fresh ginger, chopped fine
1/2 cup white wine
1 cup homemade turkey stock (or storebought chicken stock)
2 eggs, beaten
Salt and pepper to taste
Preheat oven to 350 degrees F.
Add the pan de sal to a large mixing bowl.
Heat the vegetable oil in a large skillet over medium-high heat.  Add the longanisa to the pan and cook until golden brown.  Using a slotted spoon, remove longanisa from pan and add to mixing bowl with the pan de sal.


Add all of the vegetables to the pan and saute until onions become translucent, about 5 minutes.  Transfer vegetables to mixing bowl with pan de sal and longanisa.
Return saute pan to the heat and add the 1/2 cup of wine to deglaze, making sure to scrape the brown bits from the pan.  Turn heat off, and transfer deglazed pan liquid to the mixing bowl.  Add the turkey stock to the mixing bowl and gently mix contents (try not to break up the bread cubes).
Add the eggs and salt and pepper to the mixing bowl and continue to mix contents until eggs are incorporated, use your hands to mix if necessary.  Place the stuffing mixture into a 9x9 baking dish and cover dish with foil.  Place baking dish in oven and bake for 1 hour.  After an hour, remove foil and continue to bake for 15 minutes or until top of stuffing has browned nicely.

serving suggestion by Burnt Lumpia!

recipe and pictures taken from Burnt Lumpia
Enjoy and let us know and share with us your stuffing recipes!


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