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. 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.