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

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

• 450g 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

• 80g pine nuts

• 300g chopped onions

• 6 cups coarsely chopped stemmed red mustard greens

• 1 colher de sopa de tomilho fresco picado

• 475ml turkey stock or low-salt chicken broth

• 80ml dried currants

• 1/2 teaspoons finely grated lemon peel

Position rack in centre of oven and preheat to 191°C. 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 45ml 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 475ml stock to same skillet; boil until reduced to 240ml , 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 177°C. 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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