Caramelized Onion & Kale Stuffing
Thanksgiving is hands down my favorite holiday. It’s an excuse to cook all day and listen to Christmas music - plus you have the entire holiday season ahead to look forward to. How could you not be happy!?
As joyful as this season is, I know it can be stressful figuring out what to cook for Thanksgiving… especially if you have a vegetarian in the house. But stress no more, this is the perfect dish to alleviate your concerns! What’s not to love about bread, caramelized onions and herbs, right? I am completely obsessed with this stuffing and I mightttt just start making it year round. Let me know if you give this one a try!
The BEST Vegetarian Stuffing
INGREDIENTS
1 loaf of stale bread (I think sourdoughs works best!)
2 medium sized yellow onions
3-4 stalks of celery
1 bunch of dino kale
2 tablespoons of chopped sage
1 tablespoon of chopped rosemary
1 tablespoon of chopped thyme
1 tablespoon olive oil
3 cloves of garlic
1.5 - 2 cups of vegetable broth
2 eggs
1/2 tablespoon of butter, thinly sliced
Salt & Pepper to taste
Directions
Start off by chopping all your veggies and herbs. Thinly slice the onions, thinly slice the celery, roughly chop the kale and finely chop the herbs.
Next you’ll want to caramelize your onions - Heat a cast iron skillet over medium-low heat and add a tablespoon of olive oil. Add the onions and half a teaspoon of salt, then bring the heat down to a low setting. Stir occasionally and allow the onions to caramelize over the next 45 minutes or so.
While the onions are caramelizing, tear the bread into bite sized pieces. If the bread isn’t stale enough you can roast it in the oven at 350 for 5-8 minutes until it dries out.
10 minutes before your onions are caramelized, add the celery, kale and garlic. Allow to cook over low heat until kale is wilted and onions are done caramelizing.
Remove from the heat and allow to slightly cool.
Preheat the oven to 350.
Combine the stale bread, veggie mixture, broth, eggs and herbs. Mix with your hands until well incorporated. You might need to play with the amount of broth here - you want the bread to be moistened but not soaking. Anywhere from 1 to 2 cups should cover it!
Grease the cast iron with a little butter and add the stuffing mixture. Top with a little more butter and cover.
Put the cast iron in the oven and allow the stuffing to cook at 350 for 30 minutes covered. Then remove the lid and continue cooking at 425 until the top of the stuffing is golden brown.
Allow to cool slightly before cutting into it. Enjoy!
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Hi there, I’m Katie! I am a cat mom, music publisher, and certified health coach. I believe that food is medicine but that our health also goes well beyond what is on our plate. True health is deeply rooted in our mental, physical, relational and spiritual well-being. It is my passion to come alongside you and help guide you to a more healthy, balanced, and nourished life.
