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Favourite Cheesy Rapini and Pine Nut Stuffing (Illustration)

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

Servings

12

Prep Time

15 min

Cook Time

50 min

Cheesy Rapini and Pine Nut Stuffing

Ingredients
  • 2 tbsp Lactantia unsalted butter
  • 2 tbsp Mazola* VegPlus!™ Canola & Vegetable Oil Blend
  • 1 large Spanish or sweet onion, very thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp dried oregano leaves
  • ½ tsp salt
  • ½ tsp pepper
  • pinch of hot pepper flakes
  • 2 tbsp BeeHive* Golden Corn Syrup
  • 2 tbsp balsamic vinegar
  • 1 bunch rapini, trimmed and coarsely chopped
  • 2 cups Black Diamond Shredded Italiano
  • 8 cups Calabrese or crusty bread, cubed
  • 2/3 cup Naturegg™ Simply Egg Whites™, well shaken
  • ½ cup chicken broth
  • ¼ cup toasted pine nuts
Preparation
  1. Preheat oven to 375°F.
  2. Heat 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 onions are tender and lightly browned. Add the corn syrup and cook, stirring continuously, for 5 minutes or until very browned but not scorched. Add the vinegar and cook for another 2 minutes or until liquid evaporates; cool slightly.
  3. Meanwhile, cook the rapini in boiling, salted water for 2 minutes or until tender; drain well. Toss the rapini, onion mixture, and 1 cup of Black Diamond Shredded Italiano with bread until well combined; transfer to a greased 13x9” casserole dish.
  4. Whisk the egg whites with the chicken broth. Drizzle evenly over the stuffing, then sprinkle the remaining cheese and pine nuts.
  5. Bake for 25 to 30 minutes or until golden and set.
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