Turn stuffing on its head with this scrumptious Kale and Gruyère Bread Stuffing Recipe. It takes ripped bread, melty gruyère cheese and kale to make a savoury mouthwatering stuffing – it’s perfect for the holidays!
Melty gruyère, toasted kale, and softened sweet onions really make a loaf of bread shine. We love this bread pudding recipe that is completely irresistible served alongside any holiday meal.
So, what’s the deal with stuffing not inside the bird? It is technically called “dressing” when you aren’t stuffing a turkey, but I don’t like stuffing turkeys as it makes roasting the turkey more cumbersome and more of a time suck than it already is.
What bread is used for stuffing?
Stale bread works best. In this bread stuffing recipe, the bread soaks up a lot of stock so using stale bread will help prevent the bread from being too soggy.
I used a multigrain country style bread in the photos in this recipe, however, I love using sourdough or French Bread as well (and both work wonderfully for this recipe).
Can you make stuffing the day before Thanksgiving or Christmas?
Yes! This Cheesy Kale Bread Stuffing recipe can chill in the fridge and be pulled out, reheated and served alongside any meals.
Plus, isn’t stuffing just the best for leftovers? I always try to over make the stuffing with regards to quantity so we have leftovers for a couple of days.
I LOVE all the sides for holiday dinners. It’s not Thanksgiving or Christmas without a ton of interesting, mouthwatering sides that we don’t make the rest of the year. Stuffing is one of my personal favourites along with mashed potatoes (I mean how can you not have both for the holidays?!).
The fact that this recipe is an easy stuffing recipe that packs in a lot flavour is a total win.
More holiday recipe favourites:
- Hasselback Butternut Squash
- Instant Pot Herbed Turkey and Gravy
- Holiday Pork Roast
- Cheese, Ham and Olive Bites
- Pomegranate-Mint Relish (a seriously delicious garnish!)
Ripped bread, melty gruyère cheese and kale to make a savoury mouthwatering stuffing - it's perfect for the holidays!
- 1/4 cup unsalted butter 1/2 stick
- 2 medium sweet onions, thinly sliced
- 6 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 bunch kale, rinsed and dried
- 8 cups day-old sourdough bread* about 1 larger loaf
- 1 cup finely grated gruyere cheese about 6 oz.
- 3-4 cups vegetable or chicken stock
Preheat oven to 350° F.
In a 3.5 ltr flameproof pot (dutch ovens work well here or a cast iron high rimmed pan with a lid), heat butter over medium-high heat. Add onion and cook, stirring, until they start to brown, about 15 minutes. Reduce heat to medium-low. Cook stirring until golden brown, another 15 minutes. Add garlic and cook for 2 minutes. Add wine and deglaze pan. Season with salt and pepper. Remove onion mixture from pot.
Meanwhile, remove and discard tough stems from kale and rip kale into bite-sized pieces. Rip or cut bread into 1" chunks.
Place one third of the bread in an even layer in pot onions were cooked in. Top with one third each of kale, onions, and cheese. Repeat until you have 3 equal layers.
Slowly pour in stock until it's 1/2" below the bread. Cover pot (with a lid or aluminum foil) and bake for 45 minutes.
Remove cover and continue to bake until most of the liquid has evaporated and the top is browned, 45-60 minutes longer.
* any large loaf of country-style bread will work well in this recipe. My favourites are sourdough, French Bread, or a hearty multigrain.
Slightly Adapted From: House and Home Magazine, October 2012, pg. 200