Rustic Bread Stuffing with Red Mustard Greens, Currants, and Pine Nuts
Rustic Bread Stuffing with Red Mustard Greens, Currants, and Pine Nuts is a gluten free, primal, and vegetarian recipe with 8 servings. One serving contains 175 calories, 4g of protein, and 14g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. It works well as an inexpensive side dish. Head to the store and pick up butter, pine nuts, mustard greens, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Position rack in center of oven and preheatto 375°F.
Cut bottom crust and short endsoff bread and discard.
Cut bread into 3/4-inch cubes; place in large bowl.
Whisk oiland pressed garlic clove in small bowl.
Add to bread cubes; toss to coat.
Spreadbread cubes in single layer on large rimmedbaking sheet; sprinkle with salt and freshlyground pepper.
Bake until slightly crunchy,stirring occasionally, about 15 minutes. Coolslightly, then return to same large bowl.
Generously butter 13 x 9 x 2-inch glassbaking dish. Melt 1 tablespoon butterin heavy large skillet over medium heat.
Add pine nuts; stir until golden, about2 minutes.
Add to bowl with bread cubes.Melt remaining 3 tablespoons butterin same skillet over medium-high heat.
Add onions; sauté until brown, about10 minutes.
Add mustard greens, thyme,and minced garlic; sauté until greens arewilted and tender, 3 to 4 minutes.
Transferto bowl with bread cubes.
Add 2 cups stock to same skillet; boiluntil reduced to 1 cup, about 5 minutes.
Pour stock over bread mixture and toss.
Mixin currants and lemon peel. Season with saltand freshly ground black pepper.
Transferstuffing to prepared baking dish. DO AHEAD: Can be made 6 hours ahead. Cover; chill.
Bake stuffinguncovered until heated through andstarting to brown on top, 20 to 30 minutes.
Let stand 5 minutes and serve.