Everyone’s favorite side dish turned wholesome without compromising flavor. It’s mostly savory with a minor sweet note. The kale crisps as it bakes with the carrots and walnuts offering a nice crunch. I prefer my stuffing unstuffed, but feel free to do otherwise.
- 3 c. cranberry walnut bread, diced into 1/2” cubes
- 2 c. wheat bread (not sourdough), diced into 1/2 ” cubes
- 1 sweet onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 clove garlic, finely minced
- 2 tbsp. olive oil
- 3 stalks kale, chopped
- 1/2 c. dried cranberries
- 1/2 c. walnuts, lightly chopped
- 1 1/2 tbsp. fresh sage, finely chopped
- 1 tbsp. fresh thyme
- 2 c. stock
- salt and pepper, to taste
- Cut up bread and allow to dry out on the counter for at least 24 hours or bake in the oven at 300 degrees for about 20 minutes, or until hardened.
- Prepare vegetables. In a large sauté pan, heat olive oil. Add in onion, carrots, celery, and garlic. Cook on medium heat for about 8 minutes. Meanwhile, preheat oven to 375 degrees.
- Into a 10″ x 8″ pan (or something similar), add bread, cooked vegetables, kale, cranberries, walnuts, fresh herbs, salt, and pepper. Stir together until evenly combined.
- Pour stock over stuffing and stir again to evenly coat. Drizzle the top with olive oil.
- Bake for 30 minutes until golden (or use as stuffing for the turkey). Serve warm.
• Bread and sautéed vegetables can be prepared a couple days in advance. Assemble and bake the day of.