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 side dish. One portion of this dish contains roughly 4g of protein, 14g of fat, and a total of 175 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up butter, garlic cloves; 1, olive oil, and a few other things to make it today.
Instructions
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.