Rustic Bread Stuffing with Red Mustard Greens, Currants, and Pine Nuts

Ingredients

• •1 pound pain rustique
• •2 tablespoons extra-virgin olive oil
• •2 cloves garlic
• •4 tablespoons butter
• •⅓ cup pine nuts
• •2 cups onions
• •6 cups red mustard greens
• •1 tablespoon fresh thyme
• •2 cups turkey stock
• •⅓ cup dried currants
• •½ teaspoon lemon peel

Cooking Instructions

1. 1.

   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.

   15 min

2. 2.

   Generously butter 13 x 9 x 2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium heat.

   5 min

3. 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; 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.

   21 min

4. 4.

   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.

   35 min