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

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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 image

Provided by Jeanne Thiel Kelley

Yield Makes 6 to 8 servings

Number Of Ingredients 11

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

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.

RUSTIC BREAD STUFFED WITH GREEN SALAD AND GRILLED VEGETABLES



Rustic Bread Stuffed with Green Salad and Grilled Vegetables image

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 7

Round loaf rustic bread approximately 12 inches in diameter
Grilled red bell pepper, sliced into strips
Grilled mushrooms, sliced
Onion, sliced thick, then grilled
Salad greens to almost fill bread cavity, cleaned and dried
Olive oil, for tossing salad
1 lemon cut in 1/2

Steps:

  • Slice the top off the bread loaf producing a lid that is approximately 8 inches in diameter. Pull out the soft bread from inside the loaf with your fingers. Tear half of it into pieces like croutons and bake a preheated 300 degrees F. oven until hardened.
  • Mix the grilled vegetables with the salad along with the croutons. Coat with the olive oil and stuff into the bread cavity. Put both halves of the lemon inside the cavity, then put on the lid.
  • When serving, squeeze the lemons into the salad.

RUSTIC BREAD STUFFING



Rustic Bread Stuffing image

Make and share this Rustic Bread Stuffing recipe from Food.com.

Provided by KathyP53

Categories     Christmas

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb country bread (1 crusty loaf)
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons butter
1 1/2 cups finely chopped onions
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1/3 cup chopped fresh parsley
1 3/4 cups low sodium chicken broth, heated

Steps:

  • Preheat oven to 375 degrees.
  • Using long serrated knife, cut bottom crust and short ends off bread into 1" cubes (about 10 cups,loosely packed). Place cubes in large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on a large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return cubes to same large bowl.
  • Melt butter in large skillet over medium-high heat. Add onion, celery, and bell pepper. Saute until vegetables are soft, about 10 minutes, add parsley.
  • Preheat oven to 375 degrees. Butter 11x7" glass baking dish. Stir vegetable mixture into bread cubes. Gradually add hot broth, tossing to coat evenly. Season stuffing to taste with salt and pepper and transfer to prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.

Nutrition Facts : Calories 320.9, Fat 17.5, SaturatedFat 6.9, Cholesterol 22.9, Sodium 441, Carbohydrate 35, Fiber 2.9, Sugar 2.3, Protein 6.8

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