Thanksgiving Dinner would not be complete without a great stuffing recipe! This recipe features fresh BSF Kale and is a more health-conscious version of your traditional stuffing. Ingredients can also be easily swapped out to make this vegan. It will be a crowd pleaser for sure!
1 loaf of sourdough or dense country-style white bread, torn into 1 in pieces.
1/4 cup olive oil, divided
2 tablespoons unsalted butter, divided
1 sprig rosemary
2 medium yellow onions, thinly sliced in half-moons
Kosher salt & pepper
1/2 teaspoon sugar
2 Tablespoons balsamic vinegar
2 garlic cloves, minced
1 pound Brick Street Farms kale, chopped or torn into large chunks
1 egg, beaten to blend
½ cup vegetable, chicken or turkey broth,
Red pepper flakes, to taste
Preheat your oven to 400°F. Place the torn bread on a large, rimmed baking sheet, toss with 2 Tbsp olive oil and toast. Tossing once or twice for even color, until golden brown and crisp on the outside but still a little tender inside. This should take about 10 minutes. Allow the bread to cool on the sheet, then place in a baking dish.
Meanwhile, heat a skillet over low heat adding 1 tablespoon of oil and 1 tablespoon butter. Add the onions, toss to coat them in the oil and cover the pan. Let them cook undisturbed for 15 minutes. Remove lid, raise heat to medium/medium-high, add sugar, rosemary sprig and 1 teaspoon salt to the onions, stirring frequently, for another 15 to 20 minutes, until they’re a deep golden brown. Add two tablespoon balsamic vinegar and use to scrape any stuck bits off bottom of pan, then cook off.
Add one more tablespoon of olive oil and butter to the pan along with the garlic. Cook the garlic for about 30 seconds before adding kale. Get kale coated with garlicky oil. Cook kale until wilted and somewhat tender, seasoning well with salt and pepper.
In a casserole dish, whisk an egg along with the stock. Add in kale- onion mixture over croutons. Toss well to combine and cover with foil. Bake for 15 minutes, then remove foil, and bake for another 10 minutes until golden and crisp on top.
Do ahead: Each part of this (the croutons and kale/caramelized onion mixture) can prepared up to 3 days in advance and assembled and baked when needed. Keep the croutons at room temperature in a sealed container. Keep the cooked kale mixture in the fridge.