SOURDOUGH STUFFING WITH KALE AND DATES
This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley. Turkey sausage, kale and sliced chiles are also tossed into the mix. As Ms. Goin explained, "There is no egg and no real attempt to emulsify it like your mom's stuffing - it's loose, laid-back and doing its own thing, California-style."
Provided by Jeff Gordinier
Categories dinner, stuffing and dressing, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl.
- Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and crumble sausage into pan. Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes. Transfer sausage to the bowl with the croutons using a slotted spoon.
- Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, the rosemary sprig, the thyme and the chile. Season with 1/2 teaspoon salt and a few grinds of black pepper. Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
- Add half the kale and the remaining 2 tablespoons olive oil to the pan. Use tongs to turn the greens to coat them in oil and help them wilt and cook down. When there is room in the pan (from the greens wilting), add the rest of the kale and season with another 1/2 teaspoon salt and a few grinds of pepper. As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage. Remove rosemary. Add dates and stir well to combine.
- Return pot to stove over high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then swirl in butter until melted.
- Pour hot liquid over crouton-kale mixture. Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
- Transfer stuffing to a ceramic baking dish or casserole. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 25 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 796 milligrams, Sugar 15 grams, TransFat 0 grams
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Ahsaan Jutt
[email protected]This stuffing is a delicious and easy-to-make side dish. It's perfect for any holiday meal.
Adeniyi Israel
[email protected]I'm so glad I found this recipe! It's a new holiday favorite.
Ibram Miya
[email protected]This stuffing is a great way to use up leftover sourdough bread. It's also a great way to get your kids to eat their vegetables.
Lomdoru Dimonds Silvers
[email protected]I made this stuffing for Thanksgiving and it was a huge hit! Everyone loved it.
Muhammad Taimoor
[email protected]This is the best sourdough stuffing recipe I've ever tried. It's so flavorful and moist.
JOWN ABBAS 23Ala
[email protected]This stuffing is a delicious and easy-to-make side dish. It's perfect for any holiday meal.
Ryalee Cushman
[email protected]I'm so glad I found this recipe! It's a new holiday favorite.
Chad Moni
[email protected]This stuffing is a great way to use up leftover sourdough bread. It's also a great way to get your kids to eat their vegetables.
Santosh Gnawali
[email protected]I love the combination of flavors in this stuffing. The sourdough bread, kale, and dates work so well together.
Dinah Mccartney
[email protected]This stuffing is a must-try! It's so unique and flavorful. I highly recommend it.
Journye Harper
[email protected]I made this stuffing for a potluck and it was a huge hit! Everyone loved it. I will definitely be making this again.
Lethu Sibiya
[email protected]This is the best stuffing I've ever had! It's so moist and flavorful. I will definitely be making this again and again.
tamim Noyon
[email protected]I'm not a big fan of stuffing, but this recipe changed my mind. It's so flavorful and moist. I will definitely be making this again.
Tatiana Claros
[email protected]This stuffing is delicious! I made it for my family and they loved it. It's definitely a keeper.
pamela potts
[email protected]I love this recipe! It's so easy to make and it always turns out perfect. I've made it for Thanksgiving, Christmas, and Easter and it's always a hit.
Carmen Fonseca
[email protected]This stuffing is a game-changer! I've never had stuffing like it before. The sourdough bread gives it such a unique flavor and texture.
tumi tk
[email protected]Just made this stuffing and it turned out great! It was easy to make and the flavors were delicious.
Uche Chinedu
[email protected]This stuffing is amazing! The sourdough bread, kale, and dates create a perfect balance of flavors. I will be making this again and again.
Abena Nyarkoa
[email protected]I made this stuffing for Thanksgiving dinner and it was a hit! Everyone loved the unique flavor and texture. I will definitely be making this again next year.
Leaticia Sindiso
[email protected]This sourdough stuffing with kale and dates is a delicious and unique twist on the classic holiday dish. The sourdough bread gives it a slightly tangy flavor, while the kale and dates add a touch of sweetness and crunch. I highly recommend this recip