Sourdough Stuffing with Oyster Mushrooms and Kale
This hearty stuffing delivers the classic flavors of Thanksgiving with the addition of meaty oyster mushrooms and earthy kale. Add 2 peeled and chopped apples or 1/2 cup golden raisins along with the other vegetables if you like a sweet element to your stuffing.
- 1 pound sourdough bread, cut into 3/4-inch cubes (about 10 cups)
- 1 tablespoon extra-virgin olive oil
- 12 ounces oyster mushrooms, broken into pieces
- 1 large red onion, chopped
- 3 celery stalks, thinly sliced
- 2 tablespoons unsalted butter
- 1 bunch lacinato kale (also called Tuscan kale or dinosaur kale), tough stems and ribs removed, leaves sliced
- 2 teaspoons rubbed dried sage
- 1 1/2 teaspoons dried thyme
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups chicken or vegetable broth
Preheat the oven to 300°F. Spread bread cubes out on a large rimmed baking sheet and bake until dried but not browned, tossing once or twice, about 20 minutes. Transfer to a large bowl.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms and cook, stirring, until just soft, about 5 minutes. Transfer to the bowl with the bread. Return the skillet to medium heat and add onion, celery, and butter. Cook until tender, about 6 minutes. Add kale and cook until just wilted, about 1 minute longer. Transfer vegetables to the bowl with bread.
Toss bread and vegetables with sage, thyme, salt and pepper. Add broth and stir to thoroughly combine. If using the mixture to stuff a turkey, cool completely before spooning into cavity. If baking separately, adjust the oven temperature to 350°F and transfer to a 2 1/2- or 3-quart buttered casserole dish. Bake until lightly browned and crisp on top, about 50 minutes.