Culinary Concoctions Week Four: Swiss Chard Purses with Vegetable Stuffing

I'll admit right off the bat with this meal that the swiss chard purses were not from my own brain but instead from the professional brain trust that was Gourmet (May that magazine rest in peace).

The stuffing is my own though.

Since I'm a bit lazy today and know the recipe, with directions, is online, I'll just do this thing...and force you to Epicurious for the recipe.

I will however, detail my vegetarian stuffing recipe:

Winter Vegetable Stuffing


Ingredients
4 cups dried bread pieces
3 TBSP butter
1/2 cup soy cream
1 apple, diced
1/4 cup pine nuts, roughly chopped
1 cup leeks (white part only), chopped
1/4 cup craisins, roughly chopped
Chard stems, diced
2 kohlrabi, peeled and diced
1 small white onion, diced
3 cloves garlic, minced
2 TBSP fresh sage, chopped
4 radishes, chopped
1 carrot, peeled and diced
2 eggs

Directions
Preheat oven to 375.
Soak bread in cream for 15 minutes, until softened. Drain excess cream.
Heat large skillet on medium-high and melt butter.
Add all vegetables, salt and pepper. Saute for 10 minutes.
Remove from heat. Add bread crumbs. Mix together.
Add eggs. Mix with hands until the whole stuffing mix is nice and coated.
Spoon stuffing into glass baking pan.
Bake for 45 minutes.

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