RUSTIC BREAD STUFFING WITH RED MUSTARD GREENS, CURRANTS, AND PINE NUTS
Provided by Jeanne Thiel Kelley
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- 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- inch 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-inch 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. DO AHEAD: 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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