Kale And Mushroom Stuffing

Kale And Mushroom Stuffing

4.6(42)

Cook Time
-
Total Time
-
Yield
10 servings

Ingredients

  • 8 tablespoons unsalted butter, 2 stick
  • 6 stalks celery, chopped
  • 2 large yellow onions, diced
  • 4 cloves garlic, chopped
  • 1 lb cremini mushroom (455 g), sliced
  • 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 (10 g), chopped, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Nutrition Info

  • Calories 597
  • Fat 32g
  • Carbs 62g
  • Fiber 3g
  • Sugar 13g
  • Protein 12g

How to Make It

1. Step
Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
2. Step
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. Step
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. Step
In a medium bowl, beat together the eggs, vegetable stock, half of the parsley, the salt, and pepper.
5. Step
In a large bowl, combine the bread and cooked vegetable mixture.
6. Step
Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
7. Step
Transfer the stuffing to the prepared baking dish and cover with foil.
8. Step
Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
9. Step
Top with the remaining parsley.
10. Step
Enjoy!

Tags

VegetarianFallPan FryBakeCasual PartySpecial OccasionSidesCast Iron PanSpatulaWooden SpoonChef's KnifeCutting BoardMeasuring SpoonsLiquid Measuring CupPyrexMixing BowlDry Measuring CupsBaking PanBig BatchComfort FoodThanksgivingAmericanOvenStove Top

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