Stale bread hanging around often becomes breadcrumbs. If a little ambition takes hold, stuffing or dressing isn't far from reach. Leftover stuffing breadcrumbs were inevitable...
For the pate a choux, I replaced one third of the flour with processed pan dried leftover chicken stuffing. The use of stock instead of water also needed to happen. Cheese was cut in half in efforts to allow the chicken flavor to come through.
|Chicken Crackling Topped Stuffing Gougere|
A flavorful breading makes all the sense in the world and you've already made that connection. Water is to stock as flour is to stuffing breadcrumbs. Why not treat them as a flavor concentrate to enhance a savory baked good? I couldn't help but test gougeres, AKA cheese puffs.
|Leftover Chicken Stuffing = Beautiful Breadcrumbs|
Prior to baking off the cheese puffs, I wanted to add a crunch factor. Topping them with the breadcrumbs was my first thought, but I knew they would probably burn. I figured a little fat is all I needed to temper the heat. A tiny piece of leftover chicken skin over the middle of the crumbs was the answer. The crumbs were basted by the slow release of fat from the skin as it crisped up. In the end, a beautiful crackling was a perfect compliment to what I would describe as an amazing chicken pot pie gougere.
Cooking is all about getting the most out of the ingredients you have on hand. Leftovers are no exception. Phoenix food.
As always, please share your investigations to keep the ideas bouncing...