Kale and caramelized onion stuffing
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.
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
- 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
- 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.
- 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.
- 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.
- Whisk together the chicken broth and egg.
- Toss bread cubes, vegetables, liquid and cheese together in a casserole dish. Bake for 25-30 minutes, until golden brown and bubbling.
- Let sit 5-10 minutes before serving.