Active Time: 40 Mins
Yield: 8 servings
Try something new this Thanksgiving by putting together this vegetarian rye stuffing with greens and herbs. Follow the instructions for the perfect side dish.
Ingredients
- 81 ounce whole-grain rye bread slices, cut into 3/4-in. pieces
- 1 tablespoon olive oil
- 1 cup thinly sliced red onion
- 1/2 cup thinly sliced carrot
- 1/2 cup thinly sliced celery
- 2 teaspoons chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 18 ounce bunch lacinato kale, stemmed and cut into bite-size pieces
- 1/4 cup water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup turkey bone broth (such asPacific Organic)
- 2large eggs, beaten
- cooking spray
Nutritional Information
- Calories 139
- Fat 4g
- Satfat 1g
- Cholesterol 47g
- Fiber 3g
- Protein 6g
- Carbohydrate 20g
- Sugars 2g
- Sodium 350mg
- Iron 2mg
- Calcium 105mg
- Calories 139
- Fat 4g
- Satfat 1g
- Cholesterol 47g
- Fiber 3g
- Protein 6g
- Carbohydrate 20g
- Sugars 2g
- Sodium 350mg
- Iron 2mg
- Calcium 105mg
How to Make It
Step 1
Preheat oven to 350°F. Arrange bread pieces on a large rimmed baking sheet. Bake until toasted and crisp, about 10 minutes. Let cool 5 minutes. Transfer to a large bowl.
Step 2
Heat oil in a large nonstick skillet over medium. Add onion, carrot, and celery. Cook, stirring often, until crisp-tender, about 5 minutes. Add herbs. Cook, stirring constantly, until fragrant, about 1 minute. Add kale, and cook for 1 minute. Add water; cover and cook until kale is tender, about 2 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Remove from heat; stir in salt and pepper. Cool slightly; transfer to bowl with bread.
Step 3
Stir together broth and eggs in a medium bowl. Pour over bread mixture. Toss to coat; let stand 5 minutes. Transfer to an 11×7-inch baking dish coated with cooking spray. Bake at 350°F until crisp and golden brown on top, about 20 minutes.
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