Jachnun is a baked Yemenite bread that has a slightly sweet taste which makes it the perfect starting point for both sweet and savory dishes. This recipe uses the already baked jachnun to dress up simple vegetables creating a casserole style stuffing.
This would be a unique new stuffing for your Thanksgiving meal.
- Cook Time
- Prep Time
- 1 (26-ounce) package baked jachnun
- 2 cups sliced leeks, whites and light green parts only
- 4 portobello mushrooms, thinly sliced
- 6-ounces shiitake mushrooms, thinly sliced
- 8-ounces cremini mushrooms, halved
- A few sprigs thyme
- ⅓ cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1 cup vegetable broth, divided
- Preheat oven to 400°F.
- Remove jachnun from freezer and allow to sit at room temperature while you prep vegetables.
- Place leeks, mushrooms, thyme, oil and salt in 9- x 13-inch oven-to-table casserole dish.
- Roast at 400°F for 25 minutes.
- Remove from oven.
- Slice jachnun into 2-inch rounds.
- Arrange jachnun rounds in a single layer over vegetables.
- Pour ½ broth over jachnun.
- Lower oven to 375°F and bake for 15 minutes.
- Remove from oven, flip jachnun, pour remaining ½ cup broth over jachnun and bake 5 to 7 minutes more until golden.