Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 loaf pumpernickel, cut into cubes 1 large bag spinach, washed well 3 cups milk 3 eggs 1 cup sautéed shiitake mushrooms 1 cup grated raw zucchini 1 Tablespoon fresh thyme leaves 3 green onions, sliced 1 cup vegetarian “sausage”, cooked and chopped 1 cup shredded havarti, divided DIRECTIONS The night before, place cubes of bread in a bowl, cover the bowl with a towel and leave it out on the counter (or in the microwave for safekeeping) at least 8 hours to dry out the bread. When ready to cook, preheat the oven to 350 degrees and butter a large flat baking dish. Heat a large deep pot over medium-high heat. Add 1/4 cup of water and all the spinach. Cover and cook for 3 minutes, until spinach is wilted. Remove from heat and let cool. Place cooled spinach and its cooking water in blender with milk and eggs. Puree until smooth. Pour over bread cubs and mix well. Into the soaked bread cubes, stir mushrooms, zucchini, thyme, green onions, “sausage” and 1/2 cup havarti until completely combined. Pour into prepared baking dish. Top with remaining cheese. Cover and bake 30 minutes. Uncover and bake an additional 5 minutes. Let rest 5 minutes before serving. Cover and refrigerate leftovers. Copyright © 2011 Stefanie Samara Hamblen |
