Rye, Kale, Mushroom, And Pumpkin Seed Stuffing

Name: Rye, Kale, Mushroom, And Pumpkin Seed Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons plus 3/4 cup olive oil, divided, plus more; 10 cups coarsely torn seeded rye, dried out overnight; 1/4 cup raw pumpkin seeds (pepitas); 1 pound mixed mushrooms (such as maitake, oyster, or crimini), cut into large pieces; Kosher salt, freshly ground pepper; 4 celery stalks, chopped; 6 medium shallots, chopped; 1 bunch kale, ribs and stems removed, leaves torn; 2 tablespoons finely chopped fresh sage; 1 tablespoon chopped fresh rosemary; 1/2 cup dry white wine; 2 large eggs; 3 cups chicken stock or low-sodium chicken broth, divided

Servings: persons

4 tablespoons plus 3/4 cup olive oil, divided, plus more
10 cups coarsely torn seeded rye, dried out overnight
1/4 cup raw pumpkin seeds (pepitas)
1 pound mixed mushrooms (such as maitake, oyster, or crimini), cut into large pieces
Kosher salt, freshly ground pepper
4 celery stalks, chopped
6 medium shallots, chopped
1 bunch kale, ribs and stems removed, leaves torn
2 tablespoons finely chopped fresh sage
1 tablespoon chopped fresh rosemary
1/2 cup dry white wine
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided

1
Preheat oven to 350u00b0. Brush a shallow 3-quart baking dish and a sheet of foil with oil. Place bread in a very large bowl.
2
Toast seeds on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; add to bowl with bread.
3
Heat 2 tablespoons oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, tossing occasionally, until softened, 6-8 minutes. Transfer to bowl. Repeat with 2 tablespoons oil and remaining mushrooms.
4
Heat 1/4 cup oil in skillet. Add celery and shallots, season with salt and pepper, and cook, stirring often, until shallots are golden brown and soft, 8-10 minutes. Add kale, sage, and rosemary and cook, tossing often, until kale is wilted, about 2 minutes. Transfer to bowl.
5
Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Drizzle over bread mixture.
6
Whisk eggs, 2 cups stock, and 1/2 cup oil in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and drizzle with oil.
7
Cover with oiled foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450u00b0. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
8
Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

559

kcal

Calories

Fat

Carbs

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 4 tablespoons plus 3/4 cup olive oil, divided, plus more, 10 cups coarsely torn seeded rye, dried out overnight, 1/4 cup raw pumpkin seeds (pepitas), 1 pound mixed mushrooms (such as maitake, oyster, or crimini), cut into large pieces, and more.

Yes, Rye, Kale, Mushroom, And Pumpkin Seed Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!