Recipe details
Side Dishes
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Kale And Mushroom Stuffing
1h
8 servings
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This Kale And Mushroom Stuffing offers a modern, nutrient-rich twist on the classic holiday side dish. Hearty kale and earthy mushrooms add depth and texture to traditional bread stuffing, creating a robust flavor profile that pairs perfectly with poultry or stands alone as a vegetarian centerpiece. The combination of crispy bread cubes, savory herbs, and caramelized vegetables results in a stuffing that's simultaneously rustic and sophisticated. Each bite delivers a perfect balance of comfort and freshness that will satisfy both traditionalists and health-conscious diners alike.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
3 g
Allergen Content
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Ingredients
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Steps
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Prepare the bread
Preheat oven to 350°F (175°C). Cut the bread into 1-inch cubes. Spread cubes on a baking sheet in a single layer.
Toast the bread
Bake bread cubes for 15 minutes, stirring halfway through, until dried and lightly golden. Remove from oven and transfer to a large mixing bowl. Keep the oven on for baking the stuffing later.
Prepare the vegetables
Wash the kale thoroughly and remove the tough stems. Tear or chop kale leaves into bite-sized pieces. Clean the mushrooms with a damp paper towel and slice them. Dice the onion. Dice the celery. Peel and mince the garlic cloves.
Prepare the herbs
Strip thyme, sage, and rosemary leaves from stems. Finely chop all the herbs.
Sauté the vegetables
Heat a large skillet over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Once butter is melted, add diced onion and celery. Cook for 5-7 minutes until softened and translucent.
Add garlic and herbs
Add minced garlic, thyme, sage, and rosemary to the skillet. Sauté for 1 minute until fragrant.
Cook the mushrooms
Add sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add the kale
Add kale to the skillet. Cook for 3-4 minutes, stirring frequently, until kale is wilted but still bright green.
Combine with bread
Transfer the vegetable mixture to the bowl with the toasted bread cubes. Toss gently to combine.
Prepare the binding mixture
In a separate bowl, whisk together vegetable broth and eggs. Add remaining salt and pepper. Drizzle remaining olive oil into the mixture and whisk to combine.
Moisten the stuffing
Pour the broth mixture over the bread and vegetables. Gently fold everything together until bread is evenly moistened. Let sit for 5 minutes to absorb the liquid.
Prepare the baking dish
Grease a 9x13 inch baking dish with remaining butter. Transfer the stuffing mixture to the prepared baking dish. Spread evenly and press down lightly.
Cover and bake
Cover the baking dish with aluminum foil. Bake for 30 minutes.
Uncover and finish baking
Remove foil and bake for an additional 10-15 minutes until the top is golden and crispy.
Rest before serving
Remove from oven and let rest for 10 minutes before serving. This allows the flavors to meld and the stuffing to set.
Serve
Fluff the stuffing gently with a fork before serving. Garnish with additional fresh herbs if desired.
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