Description
The perfect savory holiday side! This vegan stuffing is made with crusty bread, mushrooms, kale, and herbs for a cozy, satisfying dish everyone will love.
Ingredients
6 tablespoons extra-virgin olive oil, divided
1 cup coarsely chopped cipollini onions
3 cups chopped & stemmed mushrooms (mix of shiitakes & creminis)
3 garlic cloves, minced
2 stalks celery, diced
1/4 cup chopped sage, plus 8 whole leaves for garnish
2 tablespoons minced rosemary
2 tablespoons balsamic vinegar
5 cups cubed crusty ciabatta + nine-grain bread*
3 lacinato kale leaves, coarsely chopped or torn
2 cups vegetable broth, plus more for reheating
1/4 cup dried cranberries
Sea salt and freshly ground black pepper
Instructions
Preheat oven to 350°F and grease an 8×12 or 9×13 casserole dish.
In a large skillet, heat 2 tablespoons olive oil over medium. Add onions, mushrooms, salt, and pepper. Cook 5–8 minutes until mushrooms begin to soften.
Add garlic, celery, chopped sage, and rosemary. Cook 8–10 minutes until soft and mushrooms are golden.
Stir in balsamic vinegar, scraping up browned bits.
Add bread and remaining 1/4 cup olive oil. Toss to coat. Add kale and cook 1 minute until wilted.
Add 1 cup broth and stir.
Transfer to casserole dish, pour remaining broth evenly over.
Top with cranberries and whole sage leaves. Bake 20 minutes or until golden brown.
Let sit 15 minutes before serving.
Notes
Use crusty bakery-style bread for best texture. Soft sandwich bread may become soggy.
To reheat, add a bit more broth and bake until warmed through and slightly crisp on top.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
