This rich turkey stuffing made with rustic bread is accompanied by cranberry, pine nuts, thyme, garlic, and chard.
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
Preheat the oven to 180 degrees centigrade. Position the grid in the center of the oven.
Cut the bread into thick cubes and place in a deep bowl.
Beat the oil and garlic in a small bowl. Add to the bread and mix. Place the bread on a baking sheet, season with salt and pepper and bake for 15 minutes or until it is toasted. Remove from the oven.
Grease a rectangular baking dish with a little butter.
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the pine nuts and brown for 2 minutes. Pour into the bowl with the bread.
Melt the remaining 3 tablespoons of butter in the pan and brown the onions for 10 minutes. Add the chard, thyme and garlic and cook for 3-4 minutes. Transfer to the container with the bread.
Pour the chicken broth into the pan and cook until it reduces to just 1 cup. Pour over the bread mixture.
Add blueberries and lemon zest to the bread mixture. Season with salt and pepper.
Pour all the filling into the previously greased refractory. Bake for 20 minutes and serve.
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