Daphne Oz’s Mushroom Kale Stuffing

Yield: 8 servings
Calories: 350
Theme: New
Rating:
(1)
mushroom kale stuffing

Photo from Elizabeth Griffin

 

With all of the food you'll be eating on Thanksgiving, the thought of nutritional value probably won't even cross your mind. But this mushroom and kale stuffing recipe can add some extra nutrients into your dinner without a lot of extra work. Add some hearty flavor to your a classic side dish without adding any extra calories.

 

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Ingredients

  • 1/2 load multigrain bread, torn into bite-sized pieces
  • 1/2 loaf brioche, torn into bite-sized pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 lb shiitake, oyster, or cremini mushrooms, stems removed and cleaned
  • 2 tbsp butter
  • Kosher salt and black pepper, to taste
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • 2 celery stalks, chopped
  • 1 bunch Tuscan kale, leaves stripped and chopped
  • 2 sprigs of fresh thyme, leaves only
  • 4 fresh sage leaves, chopped
  • 1/4 cup white wine
  • 2 granny smith apples, cored and chopped
  • 1/2 bunch parsley, minced
  • 1/2 cup chopped walnuts
  • 3 cups vegetable stock
  • 2 eggs

Directions

1. Preheat the oven to 350° F.

 

2. Place the torn pieces of bread onto a baking sheet and toast until the tips are lightly golden but the bread is still a little soft, about 8-10 minutes. Set aside to cool.

 

3. Heat a large skillet over medium-high heat and add the olive oil. Add the mushrooms and cook until golden brown. Be careful not to stir the pan too much so that they brown instead of steam. Once brown, season with salt and pepper and remove to a plate.

 

4. Add the butter to the skillet and once melted, add in the onions, garlic, and celery. Cook until translucent but not brown, about 6 minutes. Season with salt and pepper and add the kale.

 

5. Once wilted, add in the thyme and sage and deglaze with the white wine.

 

6. Place the bread into a large bowl and pour the vegetable mixture over the bread and toss to coat. Set aside to cool, slightly. Stir in the apples, walnuts, and parsley.  

 

7. In a separate bowl, whisk together the vegetable stock and eggs. Once the mixture has cooled to room temperature, add in the egg and stock mixture.

 

8. Place in a 9x13-inch baking dish and bake covered for 30 minutes. Remove the foil and bake for another 20-25 minutes uncovered. Serve.

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This recipe was recently featured in Oz Investigates: Whipped Toppings & Whipped Creams.

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