Kale and Mushroom stuffing
This is a healthier way to look at such a traditional dish. It can be made using multiple healthy vegetables, and still be paired with roasted poultry.
· 2 pounds whole grain bread, crusts removed, cut into 1-inch pieces
· 3/4 cup extra-virgin olive oil, divided
· 1/4 cup (1/2 stick) unsalted butter
· 2 sprigs rosemary
· 1 tablespoon crushed red pepper flakes
· 2 cups onions, minced
· 2 tablespoons fresh thyme leaves
· 3 garlic cloves, thinly sliced
· Kosher salt and freshly ground black pepper
· Cooked Bunch of kale –
· 1 pint mushrooms, sliced
· 1/2 cup dry white wine
· 3 1/2 cups low-sodium chicken or turkey broth
· 2 large eggs, beaten to blend
· Preheat oven to 400°. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Spread out on 2 rimmed baking sheets, dividing equally; set aside. (I forgot to take off the crust, but I think it would have really helped.)
· Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl.
· Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and red pepper flakes; let sizzle in pan for 1 minute, then add mushrooms, onion, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes.
· Add vegetable mixture and cooked kale to the bread pieces.
· Boil wine in same skillet over medium-high heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper.
· Add eggs; stir to distribute. Transfer to a 13x9x2-inch baking dish. Cover with foil.
· Bake dressing until heated through, about 30 minutes. Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.
Original Recipe: http://www.bonappetit.com/recipe/kale-dressing
|This Turkey Breast looks like it swallowed
a forest of thyme. haha
Here are some additional Roasted Turkey pics, and my sous chef!)
|Leland in D.C.|