Kale Stuffing Recipes

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SOURDOUGH STUFFING WITH KALE AND DATES

This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley. Turkey sausage, kale and sliced chiles are also tossed into the mix. As Ms. Goin explained, "There is no egg and no real attempt to emulsify it like your mom's stuffing - it's loose, laid-back and doing its own thing, California-style."

Provided by Jeff Gordinier

Categories     dinner, stuffing and dressing, side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 15



Sourdough Stuffing With Kale and Dates image

Steps:

  • Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl.
  • Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and crumble sausage into pan. Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes. Transfer sausage to the bowl with the croutons using a slotted spoon.
  • Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, the rosemary sprig, the thyme and the chile. Season with 1/2 teaspoon salt and a few grinds of black pepper. Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
  • Add half the kale and the remaining 2 tablespoons olive oil to the pan. Use tongs to turn the greens to coat them in oil and help them wilt and cook down. When there is room in the pan (from the greens wilting), add the rest of the kale and season with another 1/2 teaspoon salt and a few grinds of pepper. As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage. Remove rosemary. Add dates and stir well to combine.
  • Return pot to stove over high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then swirl in butter until melted.
  • Pour hot liquid over crouton-kale mixture. Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
  • Transfer stuffing to a ceramic baking dish or casserole. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 25 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 796 milligrams, Sugar 15 grams, TransFat 0 grams

1 (1-pound) loaf sourdough bread
10 tablespoons extra-virgin olive oil
1 pound turkey sausage, casing removed
2 cups diced onions
1/2 sprig rosemary
2 teaspoons thyme leaves
2 sliced chile de árbol
1 teaspoon kosher salt, plus more to taste
Black pepper, to taste
1 pound lacinato kale (also known as Tuscan kale or cavolo nero), about 2 large or 3 small bunches, tough rib stems removed and roughly chopped
3 ounces deglet noor dates (about 16), cut in half lengthwise
1 cup dry sherry
2 cups chicken or turkey stock
4 tablespoons unsalted butter
3/4 cup roughly chopped toasted almonds

CHORIZO, KALE AND CORNBREAD STUFFING

Provided by Food Network Kitchen

Time 1h30m

Yield 8 servings

Number Of Ingredients 12



Chorizo, Kale and Cornbread Stuffing image

Steps:

  • Preheat the oven to 375 degrees F. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
  • Add the celery, onion and bell pepper; season with 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the kale and 1/2 teaspoon salt and cook, stirring, until just wilted, about 1 minute. Add the chicken broth and bring to a simmer, then remove from the heat and let cool slightly.
  • Whisk the eggs and cilantro in a large bowl. Add the cornbread, potato bread and broth mixture and gently mix until all the bread is moistened.
  • Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes.

1 stick unsalted butter, plus more for the dish
1 pound fresh chorizo, casings removed
4 stalks celery, chopped
1 large onion, chopped
1 red bell pepper, chopped
Kosher salt and freshly ground pepper
1 small bunch kale (about 8 ounces), stems removed, leaves torn
3 cups low-sodium chicken broth
2 large eggs
1/2 cup chopped fresh cilantro
8 cups 1/2-inch cubes stale cornbread (about 13 ounces; see below)
8 cups 1/2-inch cubes stale potato bread (about 13 ounces)

SAUSAGE AND KALE STUFFING

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13



Sausage and Kale Stuffing image

Steps:

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned and cooked through, about 7 minutes.
  • Add the celery, onions, thyme, rosemary, 1 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the kale and cook, stirring, until just softened, about 3 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
  • Whisk the eggs and parsley in a large bowl. Add the bread cubes and the sausage mixture; stir to combine. Fold in the provolone. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.

1 stick unsalted butter, plus more for the baking dish
1 pound sweet Italian sausage, casings removed
4 stalks celery, chopped
2 onions, chopped
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground pepper
1 bunch kale (preferably Tuscan), stemmed and chopped
3 cups low-sodium chicken broth
2 large eggs
1/4 cup chopped fresh parsley
16 cups 1/2-inch stale white bread cubes (about 1 1/2 pounds)
4 ounces provolone cheese, cut into 1/2-inch cubes

TUSCAN SAUSAGE, KALE & CIABATTA STUFFING

Prep this sausage, kale and bread stuffing up to two days in advance, then bake on the day. If your favourite part of stuffing is the crispy bits, you'll love this recipe

Provided by Good Food team

Categories     Side dish

Time 1h10m

Yield Serves 8-10

Number Of Ingredients 15



Tuscan sausage, kale & ciabatta stuffing image

Steps:

  • Soak all but one handful of the bread chunks in the milk and set aside. Heat the oil in a large non-stick pan and cook the onions with the fennel and chilli flakes (if using) for 10 mins until softened. Add the garlic and the cavelo nero or kale and cook for 5 mins until softened, adding more oil if needed. Leave to cool.
  • Tip the onion mixture and the remaining ingredients (aside from the handful of bread) into a large bowl, season generously and use your hands to scrunch everything together really well. Scatter the stuffing into a shallow roasting tin or baking dish. Can be kept in the fridge for up to two days before baking. Top the stuffing with the remaining torn bread. To cook, heat oven to 220C/200C fan/gas 7 and bake for 30-35 mins until the top is crispy.

Nutrition Facts : Calories 339 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium

270g loaf ciabatta , torn into chunks
350ml milk
4 tbsp olive oil
2 onions , finely chopped
1 heaped tsp fennel seeds
pinch of chilli flakes (optional)
4 garlic cloves , grated
3 large handfuls cavolo nero or kale, de-stalked and shredded
8 x good-quality pork sausages , meat removed from their skins
50g pine nuts , toasted
85g grated parmesan
handful flat-leaf parsley , chopped
large rosemary sprig , finely chopped
1 lemon , zested
1 egg , beaten

KALE-STUFFED CHICKEN BREASTS

Categories     Bread     Sauce     Chicken     Side     Bake     Kale     Kosher

Yield serves 6

Number Of Ingredients 22



Kale-Stuffed Chicken Breasts image

Steps:

  • Cut each whole chicken breast into two halves, following the line that separates the two sides. Trim the breasts of fat and cartilage. Using a sharp knife, make a deep pocket in each half of the chicken breast by slicing it horizontally from the thick end to the thin end on the underside of the breast. Do not cut all the way through to the other side.
  • Divide the stuffing into 6 equal portions, about 1/3 cup each. Fill each pocket with the stuffing. Press the edges of the chicken together, securing the filling inside the chicken. Do not flatten the breast. Refrigerate the stuffed breasts until you are ready to bread and bake them.
  • Position a rack at the top of the oven and preheat the oven to 450˚F.
  • Combine the bread crumbs, cheese, parsley, and 1/2 teaspoon each of the salt and pepper in a food processor or by hand; be sure the bread crumbs are finely ground. With the processor running, drizzle in the olive oil and hot sauce. Process until the bread crumbs are coated in the oil, about 15 seconds.
  • In three separate bowls, place the bread crumb mixture, flour, and egg. Add the milk to the egg and whisk to combine. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the flour and mix well.
  • Place a rimmed baking sheet in the oven for 5 minutes.
  • Dredge one stuffed chicken breast in the flour and shake off any excess. Coat the chicken in the egg and then the bread crumbs, pressing the bread crumbs lightly to coat the breast evenly. Repeat the process with each piece. Remove the pan from the oven and place the chicken pieces on the hot pan.
  • Bake for 25 to 30 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the chicken reads 165˚F. (Be sure to test the temperature of the chicken meat and not the stuffing.) If you have a convection oven, turn it on for this recipe, as it turns the chicken breasts a beautiful brown color, but reduce the cooking time to 20 minutes.
  • Serve the chicken breasts immediately, cut into thick slices, or let them cool and serve at room temperature.
  • Kale and Tapenade Stuffing
  • In a medium saucepan, heat the olive oil over medium-low heat. Add the shallots and sauté for 1 minute. Add the kale, salt, and pepper and sauté for 2 minutes, or until the kale is softened. Remove the kale from the heat, add the cheeses and tapenade, and gently combine. Refrigerate the stuffing for at least 1 hour and up to 3 days.
  • Make Ahead
  • The cooked chicken breasts may be refrigerated for up to 3 days. Allow them to return to room temperature before serving or reheating them, covered, for 15 minutes in a 400˚F. oven. Uncover and continue baking for an additional 5 to 10 minutes before serving.

3 large boneless, skinless whole chicken breasts (about 2 1/2 pounds)
Kale and Tapenade Stuffing (recipe follows)
4 cups fresh bread crumbs
1 1/2 ounces semihard cheese (page 23), shredded (6 tablespoons)
2 tablespoons chopped fresh flat-leaf parsley
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 teaspoon Tabasco or other hot sauce
3/4 cup all-purpose flour
2 large eggs
3/4 cup milk
Kale and Tapenade Stuffing
1/4 cup extra-virgin olive oil
4 large shallots, chopped
4 cups tightly packed chopped kale leaves
1/3 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
6 ounces fromage blanc or cream cheese (3/4 cup)
4 ounces semihard cheese (page 23), grated (3/4 cup)
3 tablespoons olive tapenade
(makes about 2 cups)

WHOLE-GRAIN STUFFING WITH KALE AND DRIED FRUIT

Provided by Mark Bittman

Categories     casseroles, side dish

Time 1h

Yield 6 to 8 cups, enough for a 12-pound bird

Number Of Ingredients 12



Whole-Grain Stuffing With Kale and Dried Fruit image

Steps:

  • Preheat oven to 400 degrees. Put bread on a baking sheet and toast, turning once or twice, until golden and dry, 10 to 20 minutes. Remove from oven and cool a bit.
  • While bread toasts, put a large pot of water to boil and salt it. Fill a large bowl with ice water. When pot comes to a boil, add kale; let it wilt for about a minute, then drain and plunge it into ice water. When cool, squeeze kale dry and roughly chop. Put kale, oil, vinegar, figs, dates, shallot, sage and nuts in a large salad bowl. Sprinkle with salt and lots of pepper and toss to coat.
  • Fill a bowl with tap water and soak bread for about 3 minutes. Gently squeeze a slice dry and crumble it into salad bowl. Repeat with remaining slices. Toss well to combine stuffing and let sit for 15 to 20 minutes or cover and refrigerate for up to a day. Before finishing, taste and adjust seasoning.
  • Place stuffing in bird and bake. Or to bake it outside of bird, grease a 2-quart or 9-by-13-inch baking dish and fill it with stuffing. Dot top with bits of butter if you like. Cover with foil and bake for 20 minutes; then uncover and finish baking until crisp, another 10 to 15 minutes more.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 15 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 243 milligrams, Sugar 12 grams, TransFat 0 grams

1 pound whole-grain bread (stale is fine), thickly sliced
Salt
1 pound kale
1/2 cup extra virgin olive oil, more for greasing baking dish
1/4 cup balsamic vinegar
1/2 cup chopped dried figs (about 10 to 12 depending on size)
1/2 cup chopped pitted dates (about 4)
1 shallot, chopped
2 tablespoons chopped fresh sage, or 2 teaspoons dried
1/2 cup chopped hazelnuts
Freshly ground black pepper
1/4 cup butter, optional, more for greas-ing pan, if cooking outside bird

KALE AND MUSHROOM STUFFING RECIPE BY TASTY

Here's what you need: unsalted butter, celery, large yellow onions, garlic, cremini mushroom, lacinato kale, fresh sage, fresh rosemary, day-old country white bread, large eggs, vegetable stock, fresh parsley, salt, black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 14



Kale And Mushroom Stuffing Recipe by Tasty image

Steps:

  • Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  • Melt the butter in a large skillet over medium heat. Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
  • Add the mushrooms and cook until softened, about 5 minutes. Add the kale, sage, and rosemary. Cook for another 5 minutes, until the kale is wilted.
  • In a medium bowl, beat together the eggs, vegetable stock, half of the parsley, the salt, and pepper.
  • In a large bowl, combine the bread and cooked vegetable mixture.
  • Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
  • Transfer the stuffing to the prepared baking dish and cover with foil.
  • Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  • Top with the remaining parsley.
  • Enjoy!

Nutrition Facts : Calories 594 calories, Carbohydrate 61 grams, Fat 32 grams, Fiber 3 grams, Protein 11 grams, Sugar 12 grams

8 tablespoons unsalted butter, 2 stick
6 stalks celery, chopped
2 large yellow onions, diced
4 cloves garlic, chopped
1 lb cremini mushroom, sliced
1 bunch lacinato kale, stemmed and chopped
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
2 loaves day-old country white bread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
3 large eggs
3 cups vegetable stock
¼ cup fresh parsley, chopped, divided
1 teaspoon salt
½ teaspoon black pepper

KALE AND SAUSAGE STUFFING

Wilted kale, hot Italian sausage, and golden raisins make a balanced, hearty mixture.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Yield Makes about 3 cups

Number Of Ingredients 9



Kale and Sausage Stuffing image

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium heat. Cook sausage, breaking up large pieces with the back of a spoon, until browned, about 8 minutes. Transfer sausage to a bowl.
  • Add garlic to skillet. Cook until soft, about 1 minute. Add kale and water. Cook until kale wilts and is almost completely cooked, about 3 minutes. Drain on paper towels, squeezing out excess water.
  • Add kale mixture, raisins, pine nuts, sage, and remaining 2 tablespoons oil to bowl with sausage. Season with salt and pepper. Transfer to a cutting board, and finely chop. Transfer to a bowl, and refrigerate until ready to use.

3 tablespoons extra-virgin olive oil
3 links hot Italian sausage, casings removed
3 garlic cloves, minced
6 ounces kale, tough stems removed and leaves coarsely chopped
1/4 cup water
1/4 cup chopped golden raisins
2 tablespoons toasted pine nuts
1 tablespoon coarsely chopped fresh sage
Coarse salt and freshly ground pepper

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