Cheesy Kale Bread Stuffing
Ripped bread, melty gruyère cheese and kale to make a savoury mouthwatering stuffing - it's perfect for the holidays!
Ingredients
- 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
Instructions
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Preheat oven to 350° F.
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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.
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Meanwhile, remove and discard tough stems from kale and rip kale into bite-sized pieces. Rip or cut bread into 1" chunks.
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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.
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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.
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Remove cover and continue to bake until most of the liquid has evaporated and the top is browned, 45-60 minutes longer.
Recipe Notes
* any large loaf of country-style bread will work well in this recipe. My favourites are sourdough, French Bread, or a hearty multigrain.