Freezable Stuffing with Kale & Caramelized Onions

October 26, 2020

The best Thanksgiving dinner is all about preparation, which is why we love any dish that can be made and stored ahead of the day. This stuffing is full of buttery greens and aromatic sweet onions. The fresh bread perfectly absorbs the juices of the stock and makes for an excellent dressing on your plate. 


Ingredients: 



Directions:

  1. Preheat the oven to 400° F. In a large bowl, toss the bread with 1/4 cup of the oil; the bread will feel saturated. Season with salt and pepper to taste. Taste a cube of bread—it should be nicely seasoned. Spread bread onto a sheet pan in a single layer, reserving the bowl. Transfer to the oven and toast for 15 to 17 minutes, until golden. Set aside to cool briefly.
  2. Meanwhile, in a large sauté pan, melt the butter with the remaining 1/4 cup oil over medium heat. Add the onions, season with a pinch of salt, and cook, stirring, for 15 to 20 minutes, or until the onions are soft and beginning to caramelize.
  3. Meanwhile, place the kale in the reserved bowl, and when the onions have finished cooking, scrape them into the bowl over the kale, and toss to combine. Add the bread, and toss again. Add 1 cup of the chicken stock, 1/2 teaspoon salt, and fresh cracked pepper to taste. Toss to combine. Taste. This is when it’s important to get the seasoning right — this should taste well seasoned, so adjust with more salt and pepper as needed. In a small bowl, whisk the remaining 1/2 cup of stock with the egg and add to the bowl. Toss to combine.
  4. If cooking, grease a 9×13-inch baking pan with the softened butter and spread the mixture into it. Cover the pan with foil, transfer it to the oven and bake the stuffing for 30 minutes. Uncover the pan and bake the stuffing for 15 to 20 minutes more, until the bread is golden and the kale is beginning to crisp. Remove the pan from the oven and let the stuffing stand for 10 minutes before serving it.
  5. If freezing, freeze stuffing uncooked after you transfer the stuffing to the 9×13-inch pan, cover it with foil, then transfer to the freezer for up to 3 months.


Recipe adapted from Alexandra’s Kitchen





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