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Rustic Bread Stuffing With Mustard Greens, Currants and Pine Nuts

Wednesday, November 18, 2015


Adapted from:  Bon Appetit

A lovely addition to your holiday table, this stuffing can be assembled the morning of -- simply chill until you're ready to bake it.

1 pound rustic country-style bread
2 tablespoons extra-virgin olive oil
2 garlic cloves; 1 pressed and 1 minced
4 tablespoons (1/2 stick) butter, divided
1/3 cup pine nuts
2 cups chopped onions
6 cups coarsely chopped stemmed mustard greens
1 tablespoon chopped fresh thyme
2 cups turkey stock or low-salt chicken broth
1/3 cup dried currants
1/2 teaspoon finely grated lemon peel

Position rack in center of oven and preheat to 375° F.  Cut bottom crust and short ends off bread and discard.  Cut bread into 3/4" cubes; place in large bowl.  Whisk oil and pressed garlic clove in small bowl.  Add to bread cubes; toss to coat.  Spread bread cubes in single layer on large rimmed baking sheet; sprinkle with salt and freshly ground pepper.  Bake until slightly crunchy, stirring occasionally, about 15 minutes.  Cool slightly, then return to same large bowl.

Generously butter 13 x 9 x 2" glass baking dish.  Melt 1 tablespoon butter in heavy large skillet over medium heat.  Add pine nuts; stir until golden, about 2 minutes.  Add to bowl with bread cubes.  Melt remaining 3 tablespoons butter in same skillet over medium-high heat.  Add onions; sauté until brown, about 10 minutes.  Add mustard greens, thyme, and minced garlic; sauté until greens are wilted and tender, 3 to 4 minutes.  Transfer to bowl with bread cubes.  Add 2 cups stock to same skillet; boil until reduced to 1 cup, about 5 minutes.  Pour stock over bread mixture and toss.  Mix in currants and lemon peel.  Season with salt and freshly ground black pepper.  Transfer stuffing to prepared baking dish.

MAKE AHEAD:  Above can be made 6 hours ahead.  Cover; chill.

Preheat oven to 350° F.  Bake stuffing uncovered until heated through and starting to brown on top, 20 to 30 minutes.  Let stand 5 minutes and serve.

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