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Rustic Bread Stuffing with Red Mustard Greens, Currants, and Pine Nuts

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.

Instructions

1
Position rack in center of oven and preheatto 375°F.
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OvenOven
2
Cut bottom crust and short endsoff bread and discard.
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BreadBread
CrustCrust
3
Cut bread into 3/4-inch cubes; place in large bowl.
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BreadBread
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BowlBowl
4
Whisk oiland pressed garlic clove in small bowl.
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Whole Garlic ClovesWhole Garlic Cloves
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WhiskWhisk
BowlBowl
5
Add to bread cubes; toss to coat.
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Bread CubesBread Cubes
6
Spreadbread cubes in single layer on large rimmedbaking sheet; sprinkle with salt and freshlyground pepper.
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PepperPepper
SaltSalt
7
Bake until slightly crunchy,stirring occasionally, about 15 minutes. Coolslightly, then return to same large bowl.
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OvenOven
BowlBowl
8
Generously butter 13 x 9 x 2-inch glassbaking dish. Melt 1 tablespoon butterin heavy large skillet over medium heat.
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ButterButter
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Frying PanFrying Pan
9
Add pine nuts; stir until golden, about2 minutes.
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Pine NutsPine Nuts
10
Add to bowl with bread cubes.Melt remaining 3 tablespoons butterin same skillet over medium-high heat.
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Bread CubesBread Cubes
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Frying PanFrying Pan
BowlBowl
11
Add onions; sauté until brown, about10 minutes.
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OnionOnion
12
Add mustard greens, thyme,and minced garlic; sauté until greens arewilted and tender, 3 to 4 minutes.
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Mustard GreensMustard Greens
Minced GarlicMinced Garlic
GreensGreens
ThymeThyme
13
Transferto bowl with bread cubes.
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Bread CubesBread Cubes
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BowlBowl
14
Add 2 cups stock to same skillet; boiluntil reduced to 1 cup, about 5 minutes.
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StockStock
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Frying PanFrying Pan
15
Pour stock over bread mixture and toss.
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BreadBread
StockStock
16
Mixin currants and lemon peel. Season with saltand freshly ground black pepper.
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Ground Black PepperGround Black Pepper
Lemon PeelLemon Peel
CurrantsCurrants
17
Transferstuffing to prepared baking dish. DO AHEAD: Can be made 6 hours ahead. Cover; chill.
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Baking PanBaking Pan
18
Preheat oven to 350°F.
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OvenOven
19
Bake stuffinguncovered until heated through andstarting to brown on top, 20 to 30 minutes.
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OvenOven
20
Let stand 5 minutes and serve.
21
Bon Appétit
DifficultyExpert
Ready In45 m.
Servings8
Health Score10
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo VegetarianPrimal
OccasionsThanksgiving
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