ADVERTISEMENT

Cheesy Rapini and Pine Nut Stuffing

Cheesy Rapini and Pine Nut Stuffing
YIELDS
12 servings

This flavourful twist on traditional stuffing is a perfect compliment to roast chicken or turkey dinner.

Courtesy of Black Diamond

ADVERTISEMENT

Ingredients

2
Tbsp (30 mL) Lactantia Unsalted Butter
2
Tbsp (30 mL) Mazola* VegPlus!™ Canola & Vegetable Oil Blend
1
large Spanish or sweet onion, very thinly sliced
2
clove garlic, minced
1
tsp (5 mL) dried oregano leaves
½
tsp (2 mL) each salt and pepper
pinch hot pepper flakes
2
Tbsp (30 mL) BeeHive* Golden Corn syrup
2
Tbsp (30 mL) balsamic vinegar
1
bunch rapini, trimmed and coarsely chopped
2
cup (500 mL) Black Diamond Italiano Shredded Cheese, divided
8
cup (2 L) cubed Calabrese or crusty bread
cup (150 mL) Naturegg™ Simply Egg Whites™, well shaken
½
cup (125 mL) chicken broth
¼
cup (60 mL) toasted pine nuts
ADVERTISEMENT

Directions

Step 1

Preheat the oven to 375°F (190°C). Heat the butter and oil in a large, nonstick skillet set over medium-high heat. Add the onion, garlic, oregano, salt, pepper and hot pepper flakes. Cover and cook, stirring often, for 10 minutes or until onion is tender and lightly browned. Add the corn syrup and cook, stirring constantly, for 5 minutes or until very browned but not scorched. Add the vinegar and cook for 2 minutes or until liquid evaporates; cool slightly.

Step 2

Meanwhile, cook the rapini, in boiling, salted water, for 2 minutes or until tender; drain well. Toss the rapini, onion mixture and 1 cup (250 mL) cheese with bread until well combined; transfer to a greased 13 x 9-inch (3 L) casserole dish.

Step 3

Whisk the egg whites with the chicken broth. Drizzle evenly over the stuffing. Sprinkle the remaining cheese and pine nuts over the stuffing. Bake for 25 to 30 minutes or until golden and set. Makes 12 servings.

Rate Recipe

My rating for Cheesy Rapini and Pine Nut Stuffing
ADVERTISEMENT