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
·      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.
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.

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