Whole-Grain Stuffing With Kale and Dried Fruit

Name: Whole-Grain Stuffing With Kale and Dried Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound whole-grain bread (stale is fine), thickly sliced; Salt; 1 pound kale; 1/2 cup extra virgin olive oil, more for greasing baking dish; 1/4 cup balsamic vinegar; 1/2 cup chopped dried figs (about 10 to 12 depending on size); 1/2 cup chopped pitted dates (about 4); 1 shallot, chopped; 2 tablespoons chopped fresh sage, or 2 teaspoons dried; 1/2 cup chopped hazelnuts; Freshly ground black pepper; 1/4 cup butter, optional, more for greas-ing pan, if cooking outside bird

Servings: persons

1 pound whole-grain bread (stale is fine), thickly sliced
Salt
1 pound kale
1/2 cup extra virgin olive oil, more for greasing baking dish
1/4 cup balsamic vinegar
1/2 cup chopped dried figs (about 10 to 12 depending on size)
1/2 cup chopped pitted dates (about 4)
1 shallot, chopped
2 tablespoons chopped fresh sage, or 2 teaspoons dried
1/2 cup chopped hazelnuts
Freshly ground black pepper
1/4 cup butter, optional, more for greas-ing pan, if cooking outside bird

1
Preheat oven to 400 degrees.
2
Put bread on a baking sheet and toast, turning once or twice, until golden and dry, 10 to 20 minutes.
3
Remove from oven and cool a bit.
4
While bread toasts, put a large pot of water to boil and salt it.
5
Fill a large bowl with ice water.
6
When pot comes to a boil, add kale; let it wilt for about a minute, then drain and plunge it into ice water.
7
When cool, squeeze kale dry and roughly chop.
8
Put kale, oil, vinegar, figs, dates, shallot, sage and nuts in a large salad bowl.
9
Sprinkle with salt and lots of pepper and toss to coat.
10
Fill a bowl with tap water and soak bread for about 3 minutes.
11
Gently squeeze a slice dry and crumble it into salad bowl.
12
Repeat with remaining slices.
13
Toss well to combine stuffing and let sit for 15 to 20 minutes or cover and refrigerate for up to a day.
14
Before finishing, taste and adjust seasoning.
15
Place stuffing in bird and bake.
16
Or to bake it outside of bird, grease a 2-quart or 9-by-13-inch baking dish and fill it with stuffing.
17
Dot top with bits of butter if you like.
18
Cover with foil and bake for 20 minutes; then uncover and finish baking until crisp, another 10 to 15 minutes more.

425

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 1 pound whole-grain bread (stale is fine), thickly sliced, Salt, 1 pound kale, 1/2 cup extra virgin olive oil, more for greasing baking dish, and more.

Yes, Whole-Grain Stuffing With Kale and Dried Fruit 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!