Sourdough Stuffing with Oyster Mushrooms and Kale

Serves 12

Time 1 hr 40 min

Sourdough Stuffing with Oyster Mushrooms and Kale

Serves 12

Time 1 hr 40 min

Ingredients

1 poundsourdough bread, cut into 3/4-inch cubes (about 10 cups)

1 tablespoonextra-virgin olive oil

12 ouncesoyster mushrooms, broken into pieces

1 largered onion, chopped

3 largecelery stalks, thinly sliced

2 tablespoonsunsalted butter

1 bunchlacinato kale (also called Tuscan kale or dinosaur kale), tough stems and ribs removed, leaves sliced

2 teaspoonsrubbed dried sage

1 1/2 teaspoonsdried thyme

1 teaspoonkosher salt

1/2 teaspoonground black pepper

2 1/2 cupsvegetable broth

Exclusively for Prime members in select ZIP codes.

This hearty stuffing delivers the classic flavors of Thanksgiving with the addition of meaty oyster mushrooms and earthy kale. Add 2 peeled and chopped apples or ½ cup chopped dried figs along with the other vegetables if you like a sweet element to your stuffing.

Special Diets:

Vegetarian

Ingredients

1 poundsourdough bread, cut into 3/4-inch cubes (about 10 cups)

1 tablespoonextra-virgin olive oil

12 ouncesoyster mushrooms, broken into pieces

1 largered onion, chopped

3 largecelery stalks, thinly sliced

2 tablespoonsunsalted butter

1 bunchlacinato kale (also called Tuscan kale or dinosaur kale), tough stems and ribs removed, leaves sliced

2 teaspoonsrubbed dried sage

1 1/2 teaspoonsdried thyme

1 teaspoonkosher salt

1/2 teaspoonground black pepper

2 1/2 cupsvegetable broth

Exclusively for Prime members in select ZIP codes.

Method

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.