Ingredients
10
10 servings
- •8 tablespoons unsalted butter, 2 stick
- •6 stalks celery, chopped
- •2 large yellow onions, diced
- •4 cloves garlic, chopped
- •1 lb cremini mushroom, sliced
- •1 bunch lacinato kale, stemmed and chopped
- •2 tablespoons fresh sage, chopped
- •2 tablespoons fresh rosemary, chopped
- •2 loaves day-old country white bread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
- •3 large eggs
- •3 cups vegetable stock
- •¼ cup fresh parsley, chopped, divided
- •1 teaspoon salt
- •½ teaspoon black pepper
Instructions
- Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
- Melt the butter in a large skillet over medium heat. Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
- Add the mushrooms and cook until softened, about 5 minutes. Add the kale, sage, and rosemary. Cook for another 5 minutes, until the kale is wilted.
- In a medium bowl, beat together the eggs, vegetable stock, half of the parsley, the salt, and pepper.
- In a large bowl, combine the bread and cooked vegetable mixture.
- Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
- Transfer the stuffing to the prepared baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
- Top with the remaining parsley.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 597
- Carbohydrate: 62g
- Fat: 32g
- Fiber: 3g
- Protein: 12g
- Sugar: 13g
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