Sourdough Stuffing with Oyster Mushrooms and Kale
- 1 pound sourdough bread, cut into 3/4-inch cubes (about 10 cups)
- 1 tablespoon extra-virgin olive oil
- 12 ounces oyster mushrooms, broken into pieces
- 1 large red onion, chopped
- 3 large celery stalks, thinly sliced
- 2 tablespoons unsalted butter
- 1 bunch lacinato kale (also called Tuscan kale or dinosaur kale), tough stems and ribs removed, leaves sliced
- 2 teaspoons rubbed dried sage
- 1 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups vegetable broth
Preheat oven to 300°F. Spread bread cubes out on a large rimmed baking sheet and bake until dried but not browned, tossing once or twice, about 20 minutes. Transfer to a large bowl.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms and cook, stirring, until just soft, about 5 minutes. Transfer to the bowl with the bread.
Return the skillet to medium heat and add onion, celery, and butter. Cook until tender, about 6 minutes.
Add kale and cook until just wilted, about 1 minute longer. Transfer vegetables to the bowl with bread.
Toss bread and vegetables with sage, thyme, salt and pepper. Add broth and stir to thoroughly combine.
Increase oven temperature to 350°F. Transfer stuffing to a 2½- or 3-quart buttered casserole dish. Bake until lightly browned and crisp on top, about 50 minutes.
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- 1 pound sourdough bread, cut into 3/4-inch cubes (about 10 cups)
- 1 tablespoon extra-virgin olive oil
- 12 ounces oyster mushrooms, broken into pieces
- 1 large red onion, chopped
- 3 large celery stalks, thinly sliced
- 2 tablespoons unsalted butter
- 1 bunch lacinato kale (also called Tuscan kale or dinosaur kale), tough stems and ribs removed, leaves sliced
- 2 teaspoons rubbed dried sage
- 1 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups vegetable broth