​Recipe: Rye, Kale, Mushroom, and Pumpkin Seed Stuffing

Michael Graydon + Nikole Herriott/Bon Appetit

Swap in veggie stock and make all your vegetarian relations happy.

Recipe courtesy of Bon Appetit magazine.


Rye, Kale, Mushroom, and Pumpkin Seed Stuffing
Serves: 8

Ingredients:
4 tablespoons plus ¾ cup olive oil, divided, plus more
10 cups coarsely torn seeded rye, dried out overnight
¼ cup raw pumpkin seeds (pepitas)
1 pound mixed mushrooms (such as maitake, oyster, or crimini), cut into large pieces
Kosher salt and freshly ground black pepper
4 celery stalks, chopped
6 medium shallots, chopped
1 bunch kale, ribs and stems removed, leaves torn
2 tablespoons finely chopped fresh sage
1 tablespoon chopped fresh rosemary
½ cup dry white wine
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided

Preparation:

Preheat oven to 350° F. Brush a shallow 3-qt. baking dish and a sheet of foil with oil. Place bread in a very large bowl.

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Bon Appetit

Toast seeds on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; add to bowl with bread.

Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, tossing occasionally, until softened, 6-8 minutes. Transfer to bowl. Repeat with 2 Tbsp. oil and remaining mushrooms.

Heat ¼ cup oil in skillet. Add celery and shallots, season with salt and pepper, and cook, stirring often, until shallots are golden brown and soft, 8-10 minutes. Add kale, sage, and rosemary and cook, tossing often, until kale is wilted, about 2 minutes. Transfer to bowl.

Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Drizzle over bread mixture.

Whisk eggs, 2 cups stock, and ½ cup oil in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and drizzle with oil.

Cover with oiled foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.

Do Ahead:

Stuffing can be assembled 1 day ahead. Cover and chill.


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