kale and caramelized onion stuffing Recipes

kale and caramelized onion stuffing

I have very strong feelings about stuffing, which, for once, I can express succinctly: GIMME. Well, that and a little bit of righteous indignation. Why do we limit our consumption of it to Thanksgiving? Why do we feign interest in all sorts of uninteresting things (dry turkey, thin gravy, occasionally awkward conversations with tipsy distant relatives) just to eat stuffing? Separated into components — croutons, broth, sautéed vegetables — we’d never reject them during all of the months that are not November, but together, for whatever reason, together in a casserole dish, it’s the fourth Thursday of the month or bust. I demand answers.

what you'll need
removing the crust

There are a lot of really excellent stuffing recipes out there, and I would enjoy — possibly with someone else’s metabolism — chomping my way through all of them. But when it actually comes down to picking The One, I get daunted because the best ones have so much going on: homemade cornbread and five herbs, crumbled sausage, plumped dried fruit, toasted nuts — 14 ingredients is totally the norm — plus braising and blanching and frying and simmering, and given that it’s tradition to prepare this along with three other vegetables, dinner rolls, three types of pie and a turkey that’s half the size of a refrigerator, gravy, salad and cocktails, it’s really no wonder that most of us find the prospect of making Thanksgiving dinner overwhelming-slash-excruciating.

croutons
a lot of onions
elements
to mix

My solution this year was to simplify by honing in on the two things I most wanted with my torn-up bread and give them enough flavor that nothing else is needed: onions cooked in butter and olive oil until deeply caramelized, then nudged into the tart-sweet zone with sherry vinegar — these alone would make the meal for me. Then, a heap of kale, slumped in olive oil with salt, pepper flakes and garlic — which are also delicious alone. But together! The onions are sour and a little jammy, the kale is faintly bitter and kicky, the sourdough bread is a crouton dream and they tangle together into something so phenomenal, it would be an undeserved cruelty to keep it from yourself for another 22 days. Not when it’s so good with a crispy egg on top, or a bowl of soup on the side, or even roasted sausages. Not when it’s your right as the cook to pick the best craggy bit off the top before sharing it with anyone else.

kale and caramelized onion stuffing
kale and caramelized onion stuffing

More Thanksgiving: Loads of savory recipes here, loads of sweet stuff here, and for those of you just in it for the pumpkin, something for you, too.

One year ago: Smoked Whitefish Dip with Horseradish
Two years ago: Spinach and Egg Pizzette
Three years ago: Granola-Crusted Nuts
Four years ago: Homesick Texan Carnitas
Five years ago: Spaghetti with Chickpeas
Six years ago: Salted Brown Butter Crispy Treats
Seven years ago: Peanut Butter Crispy Bars and Spaghetti with Swiss Chard and Garlic Chips
Eight years ago: Chicken with Forty Cloves of Garlic
Nine years ago: Bretzel Rolls and Stewed Lentils and Tomatoes

And for the other side of the world:
Six Months Ago: Not Derby Pie Bars
1.5 Years Ago: Blue Sky Bran Muffins
2.5 Years Ago: Essential Raised Waffles
3.5 Years Ago: Bacon Egg and Leek Risotto
4.5 Years Ago: Ribboned Asparagus Salad

Kale and Caramelized Onion Stuffing

Technically, this is dressing. Stuffing is cooked inside the bird, dressing, on the outside.

Serves 8

1 1/4-pound (20 ounce) round of sourdough or dense country-style white bread
1/2 cup olive oil, divided
3 tablespoons unsalted butter, divided
3 medium yellow onions, thinly sliced in half-moons
Kosher salt
1/2 teaspoon sugar or honey
2 tablespoons sherry vinegar
1 pound (large bundle) curly kale, center ribs and stems removed, chopped or torn into large chunks
2 garlic cloves, minced
2 cups vegetable, chicken or turkey broth, divided
Red pepper flakes, to taste
2 tablespoons sherry

Heat oven to 400°F. Slice crusts off bread (you can save them for breadcrumbs) and tear loaf into rough 1-ish-inch pieces. Place in a large bowl and drizzle with 4 tablespoons olive oil and toss well. Spread on a large rimmed baking sheet and toast in oven, tossing once or twice for even color, until golden brown and crisp on the outside but still a little tender inside, about 20 minutes. Let cool on sheet, then tip back into that large bowl.

Meanwhile, melt 1 tablespoon butter in 2 tablespoons oil in the bottom of a large saute pan over low heat. Add the onions, toss to coat them in oil and cover the pan and with the stove on the lowest heat possible, let them cook undisturbed for 15 minutes. (The steaming and wilting will help them caramelize much faster, yay.) Remove lid, raise heat to medium/medium-high, add sugar and 1 teaspoon salt and cook onions, stirring frequently, for another 15 to 20 minutes, until they’re a deep golden brown. Add 1 tablespoon sherry vinegar and use to scrape any stuck bits off bottom of pan, then cook off. Taste onions. If desired, add a second tablespoon of sherry vinegar and cook off in the same method. (I prefer them with 2 tablespoons.) Add onions to bowl with croutons.

Add 2 more tablespoons olive oil to pan and heat garlic for half a minute, before adding kale. Get kale coated with garlicky oil, then add 2 tablespoons broth. Cook kale until wilted and somewhat tender, seasoning well with salt and pepper, about 6 minutes. Add sherry to pan and cook until it almost disappears. Add remaining broth and last two tablespoons of butter and bring mixture to a simmer.

Pour kale-broth mixture over croutons and caramelized onions. Toss well to combine. Pour mixture into a 3-quart casserole dish and cover with foil. Bake for 15 minutes, then remove foil, and bake for another 15 to 20, until golden and crisp on top.

Do ahead: Each part of this (the croutons, the onions and the kale) can prepared up to 3 days in advance, and assembled and baked when needed. Keep the croutons at room tempearture in a container or bag. Keep the onions in the fridge, as well as the kale and broth mixture.

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118 comments on kale and caramelized onion stuffing

  1. This reminds me of what is perhaps my favorite stuffing of all time (which is a tough category to crack the top in my book–there’s a wild mushroom stuffing that I clipped out of the Chicago Tribune like ten years ago that was my go-to for years), Suzanne Goin’s kale dressing that was in Bon Appetit a few years ago. As always, Deb, this looks amazing.

  2. JP

    I agree that dressing is a great substitute for the usual potato, pasta or rice dish. Cook’s Country Feb/Mar.’13 has a recipe for Skillet Roasted Chicken and Stuffing that was amazing because you soften the veg (onions, celery, etc.) in the skillet, put the chicken on top of the veg, sprinkle the bread cubes around the chicken and roast it all at 375 degrees. Take out the chicken, when cooked and give the now browned bread cubes a stir and voila! I am guessing you could, with a bit of adjustment, add kale or other vegetables too. Thus your main dish is complete and delicious. Thanks for reminding me how good dressing is and not to leave it just for Thanksgiving.

  3. Shiri

    I was all ready to come in and ask for a way to omit eggs in this (vegan sister on Thanksgiving) and there are no eggs! I love you for it.

  4. From a gal who has never tried any but the boxed Stove Top stuffing, I’m pretty excited right now. This doesn’t even look like stuffing, or at least that stuffing and that’s the nicest thing I can say. I cannot wait to try this and hope it’s my dish to bring to Thanksgiving this year!

  5. Emily

    This looks like heaven on earth for me and in a rare feat combines some of my insanely picky husband’s favorite things into one dish (stuffing/dressing, kale, onions).

  6. Beth in Seattle

    I think I may make this for dinner tonight! I have some chard in the fridge I my sub for the kale. I love stuffing/dressing so much, I don’t know why I don’t make it more often.

  7. Esme

    I started reading your blog in 2009. Your terrific recipes and warm humor really helped me teach myself how to cook, one delicious meal at a time.

    You somehow always know what I want to eat (and would be willing to cook) before I do. I’m going to make this one tonight.

    This is my first time commenting, and I’d officially like to deliver 7 years of thank yous!!!

  8. Your recipes are always good, but good recipes are abundant. I keep coming back to you for comments like, “There are a lot of really excellent stuffing recipes out there, and I would enjoy — possibly with someone else’s metabolism — chomping my way through all of them. ” I want someone else’s metabolism too!!

  9. Brittany W

    Your daughter is about two weeks younger than my son. I am now at my fifth day back at work, and I have to tell you how incredibly impressed I am that you have kept posting on this site so soon after giving birth, and with two kids! I love your site and can’t wait until I get some more time to cook!

  10. Ha! Gimme. That about sums it up for me too :-) As a child it was the only thing I wanted to eat on Thanksgiving and now I unabashedly load my plate up! I have no clue why I don’t make it more often, but you’re right, I should, we should, and the world should be eating more stuffing!

  11. Maria

    This looks delicious! I notice that this recipe doesn’t included egg, and some others I have seen do (I assume to “hold it together”). Does the stuffing stick together well without egg?

  12. Dana

    My almost-4yr old is a little confused. We talk about Smitten Kitchen recipes so much that he has decided one of his favorite restaurants is called “Smitten Kitchen”. He asked me earlier this week whether we can go to Smitten Kitchen sometime.

  13. Jimm

    Deb – I love and support your attitude towards typos and grammar, but I just wanted to point out that the big stuffing day is the *fourth* Thursday of Novemeber, not the third! This seemed to important to the post to not mention :)

  14. a

    do you think one could add sausage straight into the dressing? I realize then it veers almost toward strata (though no egg), but our family dressing recipe has ground meat in it so I’m up for trying it!

  15. Maybe the “Mushrooms and Greens with Toast” from Tara O’Brady’s book that Deb posted earlier this year qualifies as dressing by another name? Haven’t made it yet, but keep meaning to.

    Also reminded of what is sometimes called “Bread Bhaaji” in certain parts of India. Here is a sample recipe, thanks to Google.
    http://veggiemania.blogspot.com/2014/01/indianising-bread-breadchi-bhaji.html
    (Not to be confused with the battered, fried Bread Pakora/Bhaji, which is another beast entirely.)

  16. Laura

    Love your logic, Deb. Given the heart case you’ve built for non-T-day-dressing so far, why not dressing for breakfast…brunch…lunch…second dinner? (Any other “second dinner” eaters out there when work keeps you up past 11pm?)
    Also, given your lovely hyperlink habits (I can get lost in them for way too long), perhaps you meant to add a few at the end a la crispy egg, etc? Thanks for the work you share with us all.

  17. Lauren

    Monkey 2 is filling out that suit a lot more than Monkey 1 did! Granted she is older ( twice his age?) but I love those little sausage legs and wedged footsies as she stands there posing. Jacob is delightful as always,and such a grown-up! Sheesh, where DOES the time go? Keep filling us all up with such goodies as this stuffing,if it will make us as cute as those kids. I think the onions and sherry vinegar will get “sampled” a lot before being combined…better make a double recipe of just those!

  18. I LIVE FOR STUFFING. I could eat stuffing for the rest of my life and never complain because it’s just my favourite! I thought becoming vegetarian would ruin this love but it’s even better because I make my own personal veggie stuffing at Thanksgiving and no one else can eat it :))

  19. Thanks for sharing this. We’re once again hosting American Thanksgiving for friends (American expats and curious Irishmen/women) here in Ireland, and after four years are running out of ways to show off the variety of Thanksgiving side dishes.

    This makes a nice twist on stuffing (my wife’s favorite).

    Too bad the kale in our garden got eaten by critters before we got to it or I’d do a test batch in advance. It probably wouldn’t be necessary, but it looks so good I don’t want to wait for turkey day.

    Thanks and cheers.

    -GK

  20. Jan

    Being Canadian, have already done the big Thanksgiving Dinner and am now bracing for the Dec. 25 one… Love the dinner, stuffing in particular, not so much the work of a big turkey dinner…the Sherry flavouring is interesting as I do an onion casserole (side dish?) which reflects all the goodness of caramelized onion but with the sweetness of Sherry in the sauce, basically thickened broth but the Sherry gives it that sweet kick…then topped with lots of crusty bread like topping and a little grated cheese…! Just made Applesauce cake with cream cheese icing… Delicious!

  21. Barbara

    I’ve always thought you were amazing, now I know for sure! It takes a truly inspired mind to begin eating stuffing, and this exquisite combination in particular, so early in the month. I use red onions and brown sugar with quinoa, sounds like they may belong here as well.

  22. Loquin

    Well this is a thing that is happening this weekend!! Thanks Deb! And good point about why isn’t stuffing an any time (in the fall and winter) thing? I call for a revolution!

  23. deb

    Genevieve — Yes, you could add fruit, however the onions do provide sweetness because they’ve been cooked forever. My first though on adding fruit would be dried currants, maybe plumped a little in a mixture of sherry and water.

    Re, eggs in stuffing (well, dressing) — Eggs are often added when stuffing is cooked dressing-style, i.e. like this, out of the bird. It helps bind the mixture. But I don’t always bother. Here, I wanted to see what happened when I skipped the egg and found it meshed nicely together without it. But, if you want it more tightly combined, you can absolutely add 1 to 2 beaten eggs as you toss it all together.

    Laura — Yes, meant to link the crispy egg. You can see it here. I have made a breakfast stuffing before — it’s over here.

    Jimm — Whoops! Now fixed.

    Sherry recommendation — No, no preference (i.e. I don’t drink/use it enough to have one). I’m using one I bought at a wine store.

    Brittany — The internet can make anyone look like they have their act together. :) I, in fact, have a ton of things making life easier — a husband that does probably 85% of everything when he’s not at work, a babysitter, a very involved family, an older kid at school all day, etc. — and you still would not believe the chaos of 6:30 p.m. (everyone is hungry and nobody has been fed!) most weekdays.

    sara — You could totally use all olive oil instead of butter here.

  24. Laura P.

    I will usually make a stuffing dish as the main course at least once or twice during the cooler months. I make it with plenty of celery, onions, apples, dried cranberries, and sausage, and it’s a great dinner with a salad on the side. I like the idea of adding kale to it!

  25. Sarah M.

    Hi Deb!

    I second the request for a good kale substitute. Will spinach be too…limp and soggy? Would chard be better? I had a bad run-in with kale and just can’t come back around to it (and I’ve tried!) but would love to try out this dish.

  26. Nancy in Vancouver

    I love Stuffing Season! (It’s like the Holiday Season, but centered around my favorite part.)

    Thank you for bringing the good stuff back to Stuffing for me (and far, far away from the stuffing in a box or can-thing).

  27. Christine

    Luisa (Wednesday Chef) has a panade recipe that I’ve been making for years! It’s wetter than a stuffing, I suppose and it puffs up in the oven and it’s glorious! I’ll have to give this a try.

  28. Karen P.

    DEAR Deb, this is your very first recipe that when I’ve looked at it
    I’ve said,”Hmmm, no.” I love dressing/stuffing, but Kale in
    it? Ick. Maybe if you were here to make it for me & then sit
    down & talk about it together..but only then.

  29. Karen P.

    To be perfectly honest, perhaps my reaction
    to this recipe was due to my being under the influence
    of a Gingersnap? But I don ‘t think so!

  30. Lisa E.

    I saw this and while I haven’t yet made the stuffing, it inspired me to cook the kale in olive oil in my enamel pot with onions and garlic, put aside and then cook some cubed (tiny cubes) gold potatoes and add them. I seasoned with salt and pepper and it was really delicious. The potatoes took the place of the bread. I didn’t use any honey, but I will add a dash to see how it works. I will absolutely make your recipe during my post-Thanksgivingleftoverpalooza. By the way, the cider caramels from the cookbook are one of the most amazing things I’ve ever eaten. I use Maldon salt rolled around in the cinnamon and there’s this wonderful unfolding of flavors…that recipe is positively genius.

  31. Lisa E.

    Oh, and also, when I brought the apple cake (from the cookbook) to work, one of my co-workers sheepishly admitted that she stole and extra piece to bring home to her husband. It is really fantastic the way the apples caramelize and mix with the outside the cake to make this crunchy layer which gives way to a moist and sweet delight. I appreciate the time you took to make them foolproof. Presenting a cake to people which makes them feel cozy is a wonderful thing.

  32. Mimi

    Deb you are a godsend for including the make ahead instructions!! I’m doing “Friendsgiving” tomorrow night and I want to get as much done ahead of time as possible.

  33. Steph

    Love this stuffing variation and your new email subscription, in concept, but in reality, every time I try to open an email on my 2011 mac my whole system crashes and closes. I thought I was imagining it, but after it happened twice I deliberately went in and tried to open it only and crashed. I can, fortunately, go to your site via my search engine with no trouble.

    Am I alone in this weird tech glich?

    Happy Thanksgiving and thanks for all the great ideas.

    1. deb

      Steph — That’s not cool! I haven’t heard complaints from anyone else but your computer is not very old (although I am convinced my Macs are programmed to self-destruct at 4 years — phones at 2 years — and am sadly not even joking) and it shouldn’t be happening. Same issue this week too?

  34. Joann Buck

    I made this last night. I love dressing and had some fresh-from-the-road stand kale in the fridge. It was a trial run for Thanksgiving, and will most definitely be on the menu. It is full of flavor and has just the right texture. I didn’t have sherry vinegar so I made a mix of white wine vinegar and sweet vermouth and it was fine, although I’ll get the sherry vinegar before Thanksgiving. I think the only thing that would make it better is using home made broth. I had organic, low sodium chicken broth on hand that needed to be doctored a bit. Be sure to sweat the onions first, it really does make for faster and better carmelizing. I’m thinking it could be breakfast this morning…..

  35. Lisa M.

    My mother used to make roulades all year long with Thanksgiving recipe stuffing.

    To be honest, she overcooked flank steak and used “Stovetop” stuffing so it was largely inedible to anyone who hadn’t been brought up in culinary deprivation. The idea, however, is still good. (Not to mention the fact that it is a beautiful irony to suggest one of her recipes on a fabulous cooking site like this one. I loved the woman, and miss her still, but despite great cookies at Christmas she was not much of a cook.)

    I may offer to bring this to Thanksgiving. I’m the lone vegetarian among people who like to add bacon to everything, so I need to bring my own feast.

  36. Jean

    This recipe might lure from my go-to dressing recipe using apples, onions, toasted pecans, sourdough bread croutons, and a bazillion fresh herbs. We love kale here and look for any ways to incorporate into our diet. (Your fresh kale salad is a nearly a thrice-weekly staple). Thanks Deb!

  37. Made this tonight. Red pepper flakes don’t appear anywhere in recipe instructions? Am I missing something? I accidentally left them out as I didn’t see them come up in how-tos.

  38. Grace

    I love a stuffing with a nice soft interior. Dare I say it…. I love when it’s a bit mushy. Is this stuffing more soft or crispy all the way through? Thanks!

  39. Dahlink

    This is in then oven right now. One thing I can’t seem to find in your directions–what temperature does the composed dish bake at? I have it at 350 F–400 seemed too hot.

  40. Annie

    I made this yesterday and it was SO GOOD! So glad to have discovered your blog (through Cup of Jo) – now I get to spend hours and hours going back through the archives & discovering more gems!

  41. Jill

    I too, didn’t see anywhere to use the red pepper flakes, so ended up seasoning the kale with them at the last minute when I realized they hadn’t been used anywhere. This was delicious, and I’m not sure how it serves 8 since just three of us finished it off at dinner. I think next time I would add some mushrooms or maybe choirizo to make it a bit more filling and closer to our traditional takes on stuffing, but honestly it was pretty fantastic as is. Thanks, Deb!

  42. Hallie

    This was AMAZING! I made it vegan with earth balance.
    My boyfriend’s reaction was far better than anything I could think of: “this tastes like onion rings!” And it does. If onion rings were truly the best, fanciest version of themselves.
    Thanks for another amazing recipe.

  43. Oh my, thhis is so timely, I have been craving stuffing a lot and it hasn’t even become cold. But the brilliant November colors make me want satisfying food. This looks so delicious I am going to make it tonight……maybe just have it for dinner with some soup.

  44. stephanie

    i don’t like cooked greens of any kind (i’m a monster, i know) but i came here for the picture of your babies. (and the way you make me want to eat something i don’t care for.) in both cases, i was not disappointed in the least. A+.

    also? totally agree about the macs – every mac computer i’ve had has just up and died in the timeframe you describe. (well, desktops 4 years, laptops 2.) it’s perfect and completely problem free…until one day it just craps out and is completely unfixable. (well, unaffordably unfixable, anyway.) i do have an ipod that’s still going strong since 2004, but obviously this is some crazy fluke. (i’m also still rocking my iphone 4S but it’s been replaced three times.)

  45. Jess

    I love your recipes. Even when I can’t eat some of them (damn you, lactose intolerance!), your cooking tips and descriptions are so incredibly useful and succinct that I read every single one. Your process for caramelizing onions in this recipe, for example, is extraordinary and perfect and enlightening, and I always feel like a better cook with your voice echoing through my head. It definitely helps that you’re hilarious, too!

    Thanks so much for writing this blog – you’re fantastic!

  46. Hello! I teach an afterschool program called The Good Food Experience and we made this stuffing this week as part of a lesson on Food Waste.
    We used day old bread, bruised apples (in lieu of sherry) and harvested sage and greens from the garden before the frost sets in.
    The result was delicious! Kids (ages 5-12) ripped kale, cubed bread, peeled and sliced onions, apples and garlic and when we put it all together it was delicious. I added a few sage branches to the caramelizing onion/ garlic/ apple mix.
    Thanks for all of the inspiring recipes!

  47. Brenna

    So, I made this, and it was really good. And then I took your advice and ate some of the left overs with a fried egg on top and it went from really good to absolutely amazing. Thanks again for filling my kitchen with awesome food.

  48. Somia

    I made this last night to test drive the recipe for Thanksgiving. It was a stunner! This will grace our Thanksgiving table this year. My search for the perfect stuffing recipe is officially over! I scaled down on the portions but kinda wish I hadn’t so that we had leftovers *may make this again before Thanksgiving – yes it was that good*. Thank you Deb!

  49. Jade

    I made this a few nights ago just for me because it sounded delicious. I halved the recipe but kept the kale amount the same (so virtuous! ;) ). Planning on making this again for Thanksgiving! Thanks for the yums.

  50. Cathy

    AMAZING! Made it tonight to go with your escarole and orzo soup with meatballs. Yum, yum, YUM! I can’t wait to make it again for Thanksgiving!

  51. Sarah M

    Made this last night. I really feel like it needs an egg or something to bind it in order for it to be named stuffing. This is more like a “Winter Panzanella” to me. I loved the flavor and texture, but not stuffing like at all to me.

  52. Rachel P

    I made this for Friendsgiving over the weekend and several people pulled me aside to tell me it was the best dish there. This was in a sea of wonderful dishes! Thanks for a great one, Deb.
    Specifics: I doubled the recipe, cooked the kale and onion three days ahead (very convenient!), used a dry white wine instead of sherry (thought I had sherry but didn’t), used rice wine vinegar instead of sherry vinegar (couldn’t find it in my ‘hood), used levain bread from Balthazar, and it came out divine. My tip for anyone doubling: use a large saucepot to cook the kale, you will need the room!

  53. Novia

    Deb, I’m prepping this a day ahead. Should the croutons be toasted and then stored at room temp? Or just tossed in the olive oil for storage? Looking forward to this addition for dinner :)

  54. deb

    Novia — I’d make them as written and store them at room temperature. Make sure they’re totally cool, or they’ll steam up the container and soften.

    Elizabeth — I haven’t made it inside a bird yet, but don’t see why it couldn’t work as well as any other if “stuffed”.

  55. Janet

    I made this for Thanksgiving dinner yesterday — it was wonderful. And even better this morning crisped up in the oven and topped with a poached egg. The kale turned into kale chips.

    I used red wine vinegar but wonder if white balsamic would have worked better. I didn’t use the sherry because we have a few non-drinkers in the family.

    Any other vinegar suggestions would be helpful.

  56. Kori

    Loved this stuffing, it was my mother’s favorite and she’s not even a stuffing fan! Can’t wait to have it for brunch with an egg. Janet, I don’t use alcohol (for religious dietary restrictions) so I used balsamic vinegar instead of sherry. I don’t know what sherry tastes like but it worked in my stuffing lol.

  57. I made this for Thanksgiving, since we were having a few vegetarians to the meal. It turned out really wonderful! I agree the vinegary onions are basically just magic.

  58. Jerome Buescher

    Made this for a joint-effort Thanksgiving dinner for eight. Said it served eight, figured I’d better make a double batch. “Leftovers” are part of Thanksgiving, right?
    Well there were leftovers — about one cup. I know one person had four helpings … Need I saw that it’s good?

  59. Jor

    I didn’t get to take home any leftovers from Thanksgiving, so I decided to make this. It took longer than expected (I did make the bread from scratch, and did everything in one day, so that was totally my fault) but this is amazing. I knew it would be good, but it’s like awesome x10. This is going to be a go-to from now on, especially when I need to use up some kale. Will probably bake my bread in advance next time, or buy from the store like a sane person.

  60. deb

    If sherry isn’t your thing — Just skip it. If you don’t have sherry but don’t mind using alcohol, you can use a splash of white wine or vermouth instead.

    Instead of sherry vinegar — You can use another vinegar.

    Adding mushrooms — Could be delicious. I’d slice them very thin.

  61. Cary

    Fantastic! I added sliced sauteed mushrooms cause I love them in stuffing, and thyme and rosemary in the simmering kale step because I knew there would be some fairly bland dishes at this thanksgiving. Apple cider vinegar because I can never find sherry vinegar. Ate it for days with pan roasted chicken thighs and seared duck breast… Everyone loved it!

  62. Rose

    My assignment this Thanksgiving was to make the stuffing. I had never made stuffing before so I was a bit nervous. I decided to make this recipe because the kale intrigued me. Luckily for me, it was fantastic and everyone loved it. (I say luckily because my nephews told me I would not be invited back if it wasn’t.) The only change I made was that I used more broth than called for because I like it extra moist. :-)

  63. Laurie

    Quick question Deb – I’m planning to make this at home and bring over to my mother-in-law’s for Christmas lunch. Think it will be ok to cook at home, cover with foil, transport 20 minutes, and reheat in over before serving? Thanks for any advice! (ps – also planning on doing your balsamic sprouts and dobos torte – yippee!)

  64. Laura in CA

    Since I’ve found SK and been making lots of your recipes, this one, made for the first time tonight, goes in my list of TOP RECIPES. Mmmm. I love how you can taste the sherry, even though it’s only 2 tbspns! That flavor with the caramelized onions with the crunch of the bread was AMAZING. We ate it for dinner with 2 poached eggs served on top. We ate our first bites without the poached eggs so we could taste it and, this dish by itself – with no egg, was amazing. Just to add the protein to make a complete meal, we added the eggs and it only enhanced the dish. I’m going to tell everyone to make this! You say this serves 8… but my husband and I ate half the dish, making this a 4-serving dish for us – haha!