Rustic Bread Stuffing With Red Mustard Greens, Curr

Name: Rustic Bread Stuffing With Red Mustard Greens, Currants, And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-pound loaf pain rustique or other rustic country-style bread; 2 tablespoons extra-virgin olive oil; 2 garlic cloves; 1 pressed, 1 minced; 4 tablespoons (1/2 stick) butter, divided; 1/3 cup pine nuts; 2 cups chopped onions; 6 cups coarsely chopped stemmed red 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

Servings: persons

1 1-pound loaf pain rustique or other rustic country-style bread
2 tablespoons extra-virgin olive oil
2 garlic cloves; 1 pressed, 1 minced
4 tablespoons (1/2 stick) butter, divided
1/3 cup pine nuts
2 cups chopped onions
6 cups coarsely chopped stemmed red 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

1
Position rack in center of oven and preheat to 375u00b0F. 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.
2
Generously butter 13 x 9 x 2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium heat.
3
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; saute until brown, about 10 minutes. Add mustard greens, thyme, and minced garlic; saute 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:
4
Preheat oven to 350u00b0F. Bake stuffing uncovered until heated through and starting to brown on top, 20 to 30 minutes. Let stand 5 minutes and serve.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1-pound loaf pain rustique or other rustic country-style bread, 2 tablespoons extra-virgin olive oil, 2 garlic cloves; 1 pressed, 1 minced, 4 tablespoons (1/2 stick) butter, divided, and more.

Yes, Rustic Bread Stuffing With Red Mustard Greens, Currants, And Pine Nuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rustic Bread Stuffing With Red Mustard Greens, Currants, And Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions