Sage and celery. Now those are two ingredients synonymous with Thanksgiving morning. I can’t even smell sage any other time of the year without thinking of the holidays. Even seeing celery stalks in the grocery store makes me crave a bite of savory stuffing. Food memories are a pretty wild thing.
Every year for Thanksgiving, my parents would get up super early to prep our turkey and ingredients for homemade stuffing. I remember always waking to the aroma of fresh sage, sautéed celery, and toasted bread. Of course, I’d lazily lounge in bed for at least another hour, until the timing was just right. Right when I could hear the bread cubes and veggies getting tossed together, I’d run downstairs to sneak a few nibbles before the stuffing went into the oven.
This year, I’m making the stuffing for my family’s Thanksgiving and wanted to try a variation of the classic rustic stuffing I grew up eating. This Kale and Mushroom Stuffing recipe is just that. The chopped kale adds a fresh bite and a gorgeous deep green color. The cremini mushrooms add a meatier flavor. As is, this recipe is vegetarian and dairy-free. If you want to really take this stuffing to the next level, add some ground Italian sausage.
Pro tip: Chop your veggies the day before Thanksgiving, so all you have to on the big day is sauté, assemble, and bake. And before you chop the onions and mince the garlic, be sure to check out our short how-to videos!
This often overlooked side dish just might steal the show at your dinner table…sorry, cranberry sauce. We’d love to see your stuffing in action! Snap a photo and tag it #confettikitchen on Instagram. Happy Thanksgiving, Confetti Crew!
What You Need
1 loaf country sourdough or ciabatta
1/4 cup + 2 tablespoons olive oil
4 stalks celery
1 pound crimini mushrooms
2 garlic cloves
2 tablespoons fresh thyme leaves
1 tablespoon fresh sage leaves
2 yellow onions
½ teaspoon red chili flakes
2 bunches lacinato/dino kale
2 cups chicken broth
Freshly ground black pepper
1 pound ground Italian sausage (optional)
Large baking dish (9″x13″)
Parchment paper (optional)
Preheat oven to 400 degrees F.
Cut or tear bread into one-inch pieces. Toss the bread in a large bowl with 3 tablespoons olive oil and generous pinch of kosher salt.
If you have parchment paper, line a sheet pan with it. Spread bread out on sheet pan in an even layer. Toast bread until golden brown and slightly crispy on the outside, about 15 minutes.
While the bread is toasting, prep the veggies and herbs:
- Dice celery
- Thinly slice mushrooms
- Mince garlic | video
- Roughly chop thyme and sage
- Dice onions | video
- Prep kale by removing the tough center ribs from the leaves. Roughly chop or tear the leaves into small pieces.
Heat a large skillet over medium heat and add remaining 3 tablespoons olive oil. Add onions, celery, thyme, sage, red chili flakes and Italian sausage (if using). Season with a pinch of salt and pepper. Sauté until onions and celery are soft.
Add mushrooms and garlic, and cook until mushrooms are tender. Add toasted bread cubes and vegetable mixture to the large bowl.
Using the same large skillet, add torn kale pieces and 2 cups of chicken broth. Bring to a simmer over medium heat. Once the kale has wilted, remove from heat.
Pour the entire kale and broth mixture into the large bowl with the bread and veggies. Carefully toss all ingredients until evenly distributed. Transfer stuffing to a baking dish and cover with foil. Bake for 20 minutes. Remove foil and bake another 5-7 minutes until bread is crispy on top.
Make it vegan! Substitute vegetable stock for chicken stock and leave out the Italian sausage.
|Chicken broth||Vegetable broth|