Farmers Market Stuffing
Created by Down to Earth MarketsServes: 6 – 10 • Course: Side Dishes • Diet: Vegetarian • Season(s): Fall, Winter
Ingredients
- 6 tablespoons olive oil
- 1/2 cup onion, diced
- 3 cups mushrooms (a mix is ideal), chopped
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1/4 cup fresh sage, chopped
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons balsamic vinegar
- 5 cups bread, cubed (a mix of French or ciabatta & multi grain works well)
- 1 cup kale, coarsely chopped
- 1 cup apple, chopped
- 2 cups vegetable, chicken or turkey stock*
- salt & pepper to taste
Instructions
Preheat oven to 350 degrees and butter a 9x13 inch casserole dish.
Heat 2 tablespoons of olive oil over medium heat in a large, deep frying pan or in a pot if you don't have a high-sided pan. Add the onion and cook until softened then add the mushrooms, salt and pepper and cook for another 5 minutes. Add the garlic, celery, sage and rosemary and cook for another 8-10 minutes or until the vegetables have softened and the mushrooms are lightly browned. Add the balsamic vinegar to the pan and use the liquid to scrape up any cooked-on bits. Add the kale and cook, stirring, until the kale starts to wilt then mix in the bread cubes and the remaining olive oil, stirring until the bread is well coated. Adjust the salt and pepper to taste and then stir in one cup of stock.
Transfer the stuffing to the prepared casserole dish and pour the remaining cup of stock over the top evenly. Bake for 20 minutes or until golden brown. Allow to sit for 15 minutes before serving.
*Have another cup or so of stock on reserve in case your bread absorbs a lot of the liquid and the stuffing looks dry. It's also good to add a bit more liquid if you need to reheat the stuffing before serving.