Kale and Mushroom Dressing

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.

Ingredients:

· 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 –
http://boysandbeets.blogspot.com/2014/01/sauteed-spicy-kale.html

· 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

Directions:

· 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.