This flavourful twist on traditional stuffing is a perfect compliment to roast chicken or turkey dinner.
Courtesy of Black Diamond
ingredients
directions
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.
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.
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.