Country Bread Stuffing with Goat Cheese, Kale and B

Name: Country Bread Stuffing with Goat Cheese, Kale and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, plus more for buttering baking dish; 5 tablespoons canola oil; 1 large loaf day-old country bread, cut into 1-inch cubes; Kosher salt and freshly ground black pepper; 1 pound double-smoked slab bacon, cut into small strips; 2 medium carrots, peeled and finely diced; 2 medium stalks celery, finely diced; 1 medium Spanish onion, finely diced; 3 cloves garlic, finely chopped; Pinch of red pepper flakes; 1 pound Tuscan kale, stems removed and leaves torn or coarsely chopped; 2 large eggs; 4 to 7 cups homemade chicken stock; 8 ounces goat cheese, cut into small pieces; 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped; 3 tablespoons finely chopped fresh sage; About 1 tablespoon honey, optional

Servings: persons

3 tablespoons unsalted butter, plus more for buttering baking dish
5 tablespoons canola oil
1 large loaf day-old country bread, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 pound double-smoked slab bacon, cut into small strips
2 medium carrots, peeled and finely diced
2 medium stalks celery, finely diced
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped
Pinch of red pepper flakes
1 pound Tuscan kale, stems removed and leaves torn or coarsely chopped
2 large eggs
4 to 7 cups homemade chicken stock
8 ounces goat cheese, cut into small pieces
1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
3 tablespoons finely chopped fresh sage
About 1 tablespoon honey, optional

1
Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
2
Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat.
3
Add half of the bread cubes and saute until lightly golden brown on all sides, 3 to 5 minutes.
4
Season with salt and pepper and transfer to a baking sheet.
5
Heat 2 more tablespoons of the oil and repeat with the remaining bread.
6
Return the pan to the stove over medium heat.
7
Add the remaining 1 tablespoon oil and the bacon and cook until the bacon is golden brown and crisp, about 5 minutes.
8
Transfer the bacon with a slotted spoon to a plate lined with paper towels.
9
Add the butter to the pan with the rendered bacon fat over medium heat.
10
Once melted, add the carrots, celery and onions and cook until soft, about 5 minutes.
11
Add the garlic and pepper flakes and cook for 30 seconds.
12
Add the kale and cook until wilted, about 2 minutes.
13
Remove and cool slightly.
14
Put the bread cubes in a large bowl with the cooled vegetable mixture.
15
In a separate bowl, whisk the eggs until smooth and add to the bread.
16
Add the stock, making sure the mixture is very, very wet.
17
Sprinkle with salt and pepper and fold in the goat cheese, parsley, sage and reserved bacon.
18
Transfer to the prepared pan and add the honey if using.
19
Bake until golden brown and crispy on top and cooked through, about 35 minutes.
20
Remove and let rest 15 minutes before serving.

1419

kcal

Calories

104

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons unsalted butter, plus more for buttering baking dish, 5 tablespoons canola oil, 1 large loaf day-old country bread, cut into 1-inch cubes, Kosher salt and freshly ground black pepper, and more.

Yes, Country Bread Stuffing with Goat Cheese, Kale and Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Country Bread Stuffing with Goat Cheese, Kale and Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions