Kale And Mushroom Stuffing Recipes

KALE AND MUSHROOM STUFFING

Kale and Mushroom Stuffing image

Still looking for that perfect holiday stuffing recipe? Guess what? You've found it! Our recipe for Kale and Mushroom Stuffing is so good, you're never going to think of another stuffing again. This easy stuffing recipe is flavor-packed!

Provided by Ginsburg Enterprises

Number Of Ingredients 11

Ingredients

20 slices white bread, toasted and cut into 1-inch cubes
1/2 cup (1 stick) butter
2 tablespoons vegetable oil
1 onion, chopped
8 ounces mushrooms, sliced
3 cups chopped kale
1 teaspoon rubbed sage
1/2 teaspoon thyme leaf
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/4 cups chicken broth

Steps:

Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with cooking spray. Place bread cubes in a large bowl; set aside.
In a large skillet over medium-high heat, melt butter with oil. Add onion and mushrooms;cook 5 to 7 minutes, or until soft. Stir in kale and continue cooking 3 to 4 minutes, or until kale begins to wilt.
Add vegetable mixture to bread cubes. Add remaining ingredients; gently stir until well combined. Spoon into casserole dish.
Cover and bake 20 minutes. Uncover and bake an additional 15 to 20 minutes, or until heated through.

KALE AND MUSHROOM STUFFING RECIPE BY TASTY

Kale And Mushroom Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, celery, large yellow onions, garlic, cremini mushroom, lacinato kale, fresh sage, fresh rosemary, day-old country white bread, large eggs, vegetable stock, fresh parsley, salt, black pepper

Provided by Pierce Abernathy

Categories Sides

Yield 10 servings

Number Of Ingredients 14

Ingredients

8 tablespoons unsalted butter, 2 stick
6 stalks celery, chopped
2 large yellow onions, diced
4 cloves garlic, chopped
1 lb cremini mushroom, 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
¼ cup fresh parsley, chopped, divided
1 teaspoon salt
½ teaspoon black pepper

Steps:

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

Nutrition Facts : Calories 594 calories, Carbohydrate 61 grams, Fat 32 grams, Fiber 3 grams, Protein 11 grams, Sugar 12 grams

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