Get Your Greens And Stuffing In One Dish

Thanksgiving stuffing (or dressing) is one of the most popular holiday side dishes. This recipe gets a healthy twist with wintery kale and hearty whole grain bread.

 Kale and caramelized onion stuffing

Sweet caramelized onions and garlic, tossed with whole grain bread and leafy kale, take a classic Thanksgiving stuffing to a whole new level. Enjoy this as a dressing on the side, or stuff it into a 12-16 pound turkey for a flavorful stuffing that's actually good for you.

Kale and caramelized onion stuffing recipe

Ingredients:

  • 3 cups whole grain bread in 1/2-inch cubes
  • 1/4  cup plus 1 tablespoon olive oil
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 cups roughly chopped kale leaves (about 3 large leaves)
  • 1/4 cup roughly chopped sage leaves
  • 1/2  teaspoon dried thyme
  • 1/2  teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 1-1/2 cups chicken broth
  • 1 egg lightly beaten
  • 1/2 cup shredded Pecorino Romano cheese

Directions

  1. Preheat oven to 400 degrees F. Toss the bread cubes with 1 tablespoon of olive and spread on a baking sheet. Bake for 6-8 minutes until golden brown. Remove from oven and let cool.
  2. Meanwhile, heat olive oil in a large skillet on medium. Add onions and garlic and cook for about 20 minutes, stirring occasionally, until onions are soft and golden brown.
  3. Turn heat to medium high and add kale, sage and thyme. Mix everything together and cook an additional 5-7 minutes, stirring occasionally, until kale has softened. Season with salt and pepper.
  4. Whisk together the chicken broth and egg.
  5. Toss bread cubes, vegetables, liquid and cheese together in a casserole dish. Bake for 25-30 minutes, until golden brown and bubbling.
  6. Let sit 5-10 minutes before serving.

More Thanksgiving side dish recipes

Spinach cranberry salad
Kahlua yams

Oven-roasted root vegetables

Tags:

Recommended for you

Comments

Comments on "Kale and caramelized onion stuffing"

+ Add Comment


(required - not published)