Kale And Mushroom Stuffing


for 10 servings

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


  1. Preheat the oven to 425˚F (220˚C). Grease a 9×13-inch (23×33-cm) baking dish.
  2. 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. 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. In a medium bowl, beat together the eggs, vegetable stock, half of the parsley, the salt, and pepper.
  5. In a large bowl, combine the bread and cooked vegetable mixture.
  6. Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
  7. Transfer the stuffing to the prepared baking dish and cover with foil.
  8. Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  9. Top with the remaining parsley.
  10. Enjoy!
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