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Kale And Mushroom Stuffing

by Pierce Abernathy featured in 4 Ways to Up your Stuffing Game

Ingredients

for 10 servings

  • 8 tablespoons
    unsalted butter, 2 stick
  • 6 stalks celery, chopped
  • 2 large yellow onions, diced
  • 4 cloves garlic, chopped
  • 1 lb
    cremini mushroom, sliced (455 g)
  • 1 bunch lacinato kale, stemmed and chopped
  • 2 tablespoons
    fresh sage, chopped
  • 2 tablespoons
    fresh rosemary, chopped
  • 2 loaves day-old country white bread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
  • 3 large eggs
  • 3 cups
    vegetable stock (720 mL)
  • ¼ cup
    fresh parsley, chopped, divided (10 g)
  • 1 teaspoon
    salt
  • ½ teaspoon
    black pepper
    Calories 373
    Fat 16g
    Carbs 45g
    Fiber 3g
    Sugar 7g
    Protein 11g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  2. Melt the butter in a large skillet over medium heat. Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
  3. Add the mushrooms and cook until softened, about 5 minutes. Add the kale, sage, and rosemary. Cook for another 5 minutes, until the kale is wilted.
  4. In a medium bowl, beat together the eggs, vegetable stock, half of the parsley, the salt, and pepper.
  5. In a large bowl, combine the bread and cooked vegetable mixture.
  6. Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
  7. Transfer the stuffing to the prepared baking dish and cover with foil.
  8. Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  9. Top with the remaining parsley.
  10. Enjoy!
 

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