| Apple Pecan Raisin Stuffing
1 small onion, diced
2 tablespoons of garlic, chopped finely
2 tablespoons of butter
1/4 cup of oil
8 ounces of Shiitake mushrooms
8 ounces of regular mushrooms
1 1/2 cup of raisins
3 Granny Smith apples, peeled and sautéed with 2 tablespoons of sugar and 2 tablespoons of butter
1 cup of pecans, chopped
1 tablespoon of fresh chopped rosemary
1 tablespoon of sage
1 pound of braising greens (collard greens or escarole)
12 ounces of brioche or challah, cut in 1/2 inch thick slices
1 tablespoon of powdered sugar
1 teaspoon of extra ground cinnamon |
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CUSTARD:
1 1/2 pints or 24 ounces of milk
1/2 pint of heavy cream
2 egg yolks
6 eggs
1 tablespoon of sugar
1 tablespoon of honey
Salt and pepper
Mix together:
1 teaspoon of nutmeg
2 teaspoons of ground cinnamon
2 teaspoons of ground ginger
Mix eggs, egg yolks, heavy cream, sugar, honey, salt and pepper, add spices. Reserve.
In a heavy sauté pan, heat up oil. Sauté onions and garlic until translucent. Add mushrooms and braising greens. Season with salt and pepper and cook until tender. Add raisins. Butter a baking pan. Layer the bottom with slices of brioche or challah, then add a layer of mushroom mixture. Sprinkle the sautéed apples and cover with custard. Finish with the remaining layer of bread, the rest of the custard, and sprinkle with chopped pecans. Let sit for 1/2 hour to allow the bread to absorb the liquid. Cover with aluminum foil. Cook in water bath for about 1 hour in 350ºF. oven. Remove aluminum foil and continue to bake for another 1/2 hour. Remove from oven and sprinkle with powdered sugar and ground cinnamon. Yields: 12 servings.
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