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.
Jachnun Stuffing
Servings
8 Servings
Ingredients
- 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
Instructions
- 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.
The package of frozen jachnun advises baking it for 7-9 hours. Do I ignore that, or follow those instructions, plus the instructions for baking it included in your recipe?
No, this recipe calls for baked jachnun, some packages come already baked, if not you have to bake it per package instructions first.