Herb Stuffing with Mustard Greens
1 16 ounce loaf French bread, cubed
1 1/4 stick (10 T) butter
2 1/2 cups celery, diced
2 bunches green onions, sliced
1/4 cup fresh parsley, chopped
1 T fresh thyme, chopped
1 T fresh oregano, chopped
1 T fresh sage, chopped
1 large garlic clove, minced
1 t kosher salt
1 large bunch mustard greens, chopped
4 eggs, whisked
2 cups chicken broth, divided
1/2 cup grated cheese, mixture of Parmesan, Romano and Asiago
Preheat oven to 375 F. Melt butter in large heavy skillet over medium heat. Add celery and cook for about 5 minutes, stirring occasionally. Add scallions and cook for an additional 3 minutes. Add next 6 ingredients (herbs, garlic and salt) saute for 1-2 minutes. Add mustard greens with 1/2 cup chicken broth, cover and allow greens to wilt, 4-5 minutes.
Generously butter 9x13 inch glass baking dish. Place bread cubes in a very large bowl. Add warm mustard greens mixture, toss to combine. Whisk eggs with remaining chicken broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in cheese. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil and bake for an additional 30 minutes or until golden.
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